Starters
- Fennel soup w/ sour cream, chives & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crispy pork trotter crubeens w/ mustard & pickled turnips 65
- Chicken liver pate w/ pickles & toast 70
- Spinach, feta & dill phyllo pastry spanakopita w/ olive butter 75
- Pork loin w/ capers & tuna anchovy dressing 75
- Roast aubergine salad w/ almonds, & tumeric garlic yoghurt dressing 75
- Marinated sardines w/ long stem broccoli, hard boiled egg & chilli anchovy dressing 80
- Crisp veldkool (local wild asparagus) w/ parmesan 80
- Bruschetta w/ locally cured coppa, marinated tomatoes, peas, parmesan & goats feta 85
- Twice cooked cajun lamb ribs w/ minted yoghurt dressing 95
- Trout gravadlax on rye w/ pickled beetroot & dill mustard dressing 95
Mains
- Baked spinach & ricotta Cannelloni 130
- Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 130
- Roast chicken breast w/ sweet corn fritters, long stem broccoli & basil parmesan cream 145
- Fresh pappadelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled Vietnamese lemongrass chicken legs w/ Asian greens, rice, peanuts & crying tiger dressing 150
- Grilled hanger steak w/ radish- watercress salad, mustard dressing & thick cut chips 160
- South Indian yellowtail coconut curry w/ rice, sambals & pappadum 170
- Angelfish w/ sauteed nicola potatoes, green beans & sauce vin blanc 170
- Pork belly cooked in milk & lemon w/ cotecino, confit fennel & mashed potatoes 170
- Roast pork loin w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Springbok braised in red wine w/ celeriac mash, root vegetables & bacon 195
- Whole quail wrapped in bacon stuffed w/ spinach & ricotta w/ polenta & sauteed mushrooms 195