Starters
- Cauliflower soup w/ blue cheese, 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
- Crisp sweetbreads w/ watercress, lemon & sauce grabiche 70
- Chicken liver pate w/ pickles & toast 70
- Dill, spinach & feta Spanakopita w/ olive butter 75
- Pork loin w/ capers & tuna anchovy dressing 75
- Marinated sardines w/ long stem broccoli, hard boiled egg & chilli anchovy dressing 80
- Crisp veldkool (local wild asparagus) & parmesan rolls 80
- Seared tuna noodle salad w/ avocado & sun dried tomato dressing 95
- Seared chilli Squid w/ peas, potatoes & bacon vinaigrette 95
- Mullet escebeche w/ burnt corn, almonds & chicory chorizo salad 95
Mains
- Wild rice & wilted chard w/ tahini dressing, crisp onions, almonds & cranberries 130
- Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 130
- Roast chicken breast w/ sauteed potatoes, peppers, olives & roast tomato sauce 145
- Fresh pappadelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled Vietnamese 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
- Roast Kingklip w/ Asian greens, rice & ginger soya dressing 170
- Seared rainbow trout on pea puree w/ roast beetroot,potatoes & horseradish cream 170
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, pok choy & crackling 170
- Seared Yellowfin Tuna w/ pink fir potatoes, long stem broccoli & green peppercorn sauce 195
- Springbok shoulder braised in red wine w/ celeriac mash, root vegetables & bacon 195