Starters
- Cauliflower soup w/ blue cheese & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill yoghurt dressing 65
- Crisp sweetbreads w/watercress, lemon & sauce grabiche 70
- Chicken liver pate w/ pickles & toast 70
- Roast aubergine salad w/ cashew nuts & tumeric, garlic yoghurt dressing 75
- Chicory & pear salad w/ pecan nuts & Gorgonzola dressing 75
- Roast pork loin w/ capers & anchovy tuna dressing 75
- Marinated Sardines w/ long stem broccoli, hard boiled egg & chilli anchovy vinaigrette 80
- Seared tuna salad w/ rice noodles, mint, basil & sun dried tomato dressing 95
- Seared chilli squid w/ peas, potatoes, & bacon vinaigrette 95
- Tuna tartare w/ burnt corn salad, avocado & sauce grillettes 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 chicken breast w/ sweet corn fritters, long stem broccoli & coronation sauce 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice & peanuts 150
- Grilled hanger steak w/ radish - watercress salad, mustard dressing & thick cut chips 160
- Roast Yellowtail w/ lemon, fennel, nicola potatoes & olive tapenade 170
- Pork belly slow cooked in milk & lemon w/ mash, cotecino & confit fennel 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
- Seared yellowfin tuna w/ olive mash, long stem broccoli & sauce vierge 195