Starters
- Cauliflower soup w/ blue cheese & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ toasted 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
- Heirloom tomato salad w/ pesto, croutons & goats feta 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Spinach, feta & dill phyllo pastry Spanakopita w/ black olive butter 75
- Pork & leek puff pastry Jalousie w/ watercress & parmesan 80
- Crispy polenta w/ locally cured coppa & cape herb dressing 85
- Trout Gravadlax on sourdough w/ pickled beetroot & dill mustard dressing 95
Mains
- Roast Aubergine w/ wilted chard, tomato, basil & goats feta ragout 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
- Seared Trout w/ roast beetroot, pea puree, long stem broccoli & horseradish cream 160
- South Indian Yellowtail coconut curry w/ sambals, rice & papadum 160
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 160
- Roast Kingklip w/ Asian greens, rice & ginger soya spring onion dressing 170
- Roast Pork shoulder w/ braised red cabbage, roast potatoes, cumberland sauce & crackling 175
- Kudu braised in red wine w/ thyme mash, bacon & root vegetables 195
- Grilled Kudu rump w/ rosti potatoes, peas, broccoli & green peppercorn sauce 195