Starters
- Fennel soup w/ sour cream, chives & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill yoghurt dressing 65
- Chicory & pear salad w/ gorgonzola & pecan nuts 75
- 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
- Marinated Sardines w/ long stem broccoli, hard boiled egg & chilli anchovy vinaigrette 80
- 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
- Seared Sailfish w/ rice noodle salad, mint, basil & sun dried tomato dressing 95
- Seared chilli squid w/ peas, potatoes, & bacon vinaigrette 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/ Rabbit braised in white wine, peas & 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
- 10 hour pot roast Kudu leg larded with bacon w/ beluga lentils, roast onions & garlic sherry vinaigrette 175
- Roast Pork loin 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