Starters
- Cauliflower soup w/ croutons & blue cheese 60
- 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
- Chicken liver pate w/ pickles & toast 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
- Venison & mushrooms puff pastry Jalousie w/ watercress & parmesan 85
- Green bean salad w/ artichokes, toasted almond & goats feta 85
- Crispy polenta w/ locally cured coppa & caper herb dressing 85
- Asian noodle seared Tuna salad w/ avo & sun dried tomato dressing 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 hanger steak w/ radish - watercress salad, mustard dressing & tick cut chips 160
- Roast pork belly cooked in milk & lemon w/ confit fennel & cotechino 170
- Roast Kingklip w/ Sautéed Nicola potatoes, green beans & sauce vin Blanc 170
- Burmese pork curry w/ onion atcha, roast pumpkin, rice & carrot ginger pickle 175
- Roast pork shoulder w/ braised red cabbage, roast potatoes & Cumberland sauce 175
- Kudu braised in red wine w/ thyme mash, root vegetables & bacon 195
- Hole roast Quail wrapped in bacon, spinach & ricotta stuffing w/ polenta & oyster mushrooms 195