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
- Chicken liver pate w/ pickles & toast 70
- Chicory & pear salad w/ gorgonzola dressing & pecan nuts 75
- 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
- Crispy Veldkool (local wild asparagus) & parmesan rolls 80
- Bruschetta w/ locally cured coppa, marinated tomatoes, courgette & parmesan & goats feta 85
- Seared chilli squid w/ peas, potatoes & bacon vinaigrette 95
- Yellowtail escabeche w/ chicory, burnt corn salad & almonds 95
- Seared Tuna salad w/ rice noodles, mint, basil & sun dried tomato 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 & coronation sauce 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/ watercress radish salad, thick cut chips & mustard dressing 160
- South Indian yellowtail coconut curry w/ rice, sambals & pappadum 170
- Seared rainbow trout on pea puree w/ roast beetroot, red skinned potatoes & wasabi cream 170
- Roast Kingklip w/ Asian greens, rice & ginger soya dressing 170
- Roast pork loin w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Roast Sailfish w/ olive mash, long stem broccoli & sauce vierge 180
- Seared yellowfin tuna w/ Japanese pickled aubergines, green beans & sesame seeds 195
- Lamb braised in white wine w/ thyme mash & waterblommetjies 220