Starters
- Chilled tomato consomme w/ tarragon & black olive crostini 65
- 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
- Crispy Sweetbreads w/ sauce gribiche, watercress & lemon 70
- Chicory & pear salad w/ gorgonzola & pecan nuts 75
- Dill, spinach & feta spanakopita w/ olive butter 75
- Roast aubergine salad w/ almonds & tumeric garlic yoghurt dressing 75
- Pork loin w/ capers & tuna anchovy dressing 75
- Marinated sardines w/ long stem broccoli, hard boiled egg & chilli anchovy dressing 80
- Crisp Asparagus & parmesan rolls 95
- Seared tuna noodle salad w/ avocado & sun dried tomato dressing 95
- Seared chilli Squid w/ peas, potatoes & bacon vinaigrette 95
- Mullet escabeche w/ chorizo, burn corn & chicory salad 95
- West Coast mussels cooked in white wine, cream & garlic w/ toasted ciabatta 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
- Langebaan harders (mullet) crushed potatoes, roast cauliflower & caper burnt butter 140
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli & coronation sauce 145
- Grilled Vietnamese chicken legs w/ Asian greens rice, peanuts & crying tiger dressing 150
- Salt Nguni beef brisket w/ chouxcroute & sour cream chive mash 160
- Roast Angelfish w/ sauteed nicola potatoes, green beans & sauce vin blanc 160
- South Indian yellowtail coconut curry w/ rice, sambals & pappadum 170
- Seared rainbow trout on pea puree w/ roast beetroot, potatoes & horseradish cream 170
- Roast Kingklip w/ Asian greens, rice & ginger soya dressing 170
- Burmese styled warthog curry w/ roast pumpkin, onion atcha, rice & sambals 175
- Roast monk fish w/ basil mash, long stem broccoli & sauce vierge 195
- Lamb neck stuffed w/ bacon & sage w/ thyme mash, green beans & turnips 195