Starters
- Cauliflower soup w/ blue cheese & croutons 60
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Pork Crubeens w/ pickled radish & mustard mayo 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
- Marinated Sardines w/ long stem broccoli, hard boiled egg & chilli anchovy vinaigrette 80
- Bruschetta w/ confit tomatoes, basil, anchovies & fior di late 85
- Seared tuna salad w/ rice noodles, mint, basil & sun dried tomato dressing 95
- Seared chilli squid w/ peas, potatoes, & bacon vinaigrette 95
- Fresh west coast mussels cooked in white wine & cream w/ toast 95
Mains
- baked spinach & ricotta Cannelloni 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
- Fresh pappardelle w/ braised Rabbit in white wine, peas & parmesan 145
- Grilled hanger steak w/ radish - watercress salad, mustard dressing & thick cut chips 160
- Roast Yellowtail w/ lemon, fennel, nicola potatoes & olive tapenade 170
- Chinese 5 spice hoisin Pork belly w/ sweet potato puree, asian greens & mung sprouts 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
- Seared yellowfin tuna w/ olive mash, long stem broccoli & sauce vierge 195
- Whole Quail wrapped in bacon, stuffed with ricotta & spinach w/ wet polenta & sauteed mushrroms 195
- Roast lamb loin w/ rosemary potatoes, green beans & roast garlic sauce 200