Starters
- Fennel soup w/ sour cream, chives & croutons 60
- Crispy Pork Crubeens w/ pickled turnips & mustard mayo 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill yoghurt dressing 65
- Crispy Sweetbreads w/ lemon, cress, & sauce gribiche 70
- Roast aubergine salad w/ cashew nuts & tumeric, garlic yoghurt dressing 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Spinach, feta & dill phyllo pastry Spanakopita w/ olive butter 75
- Crispy polenta w/ locally cured coppa & caper herb dressing 85
- Trout Gravadlax on sourdough w/ pickled beetroot & dill mustard dressing 95
- Asian seared Tuna noodle salad w/ avocado & sun dried tomato dressing 95
- Fresh west coast Mussels cooked in white wine & cream w/ toast 95
Mains
- Roast Aubergine w/ wilted chard, tomato, basil & goats feta ragout & balsamic glaze 130
- Butternut & Gorgonzola Suppli on spinach puree w/ sage burnt butter 130
- Roast marinated chicken breast w/ sweet corn fritters, broccoli & coronation sauce 145
- Fresh pappardelle w/ venison braised in red wine, mushrooms & parmesan 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice & peanuts 150
- Grilled hanger steak w/ Japanese pickled oyster mushrooms salad & tahini dressing 160
- Roast Kingklip w/ Asian greens, rice & ginger soya spring onion dressing 170
- Roast Pork loin w/ braised red cabbage, roast potatoes, appple compote & cumberland sauce 175
- Burmese Pork curry w/ onion atcha, roast butternut, rice & carrot-ginger pickle 175
- Seared Sailfish w/ olive mash, long stem broccoli & sauce vierge 185
- Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195
- Seared yellowfin Tuna w/ green beans, nicola potatoes & green peppercorn sauce 195