Starters
- Cauliflower soup w/ blue cheese, chives & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & feta 70
- Chicken liver pate w/ pickles & toast 70
- Crispy sweetbreads w/ watercress, lemon & sauce grabiche 70
- Roast aubergine salad w/ cashew nuts & tumeric garlic yoghurt dressing 75
- Pork loin w/ capers & tuna anchovy dressing 75
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Green bean, artichoke & almond salad w/ goats feta 85
- Crisp Asparagus & parmesan rolls 95
- Mullet Escabeche w/ burnt corn, & chorizo chicory salad 95
- Seared squid w/ coppa, aubergine puree, roasted peppers & pesto 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Lentil coconut curry w/ roast butternut, sweet potato, chard & grilled halloumi 130
- 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
- Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
- Angelfish w/ Nicola potatoes, green beans & saffron mussel cream 160
- Seared rainbow Trout w/ pea puree, roast beetroot, potatoes & horseradish cream 170
- Roast Black Bream w/ Asian greens, rice & ginger soya dressing 170
- Pork belly slow cooked in milk & lemon w/ cotechino, fennel, mash & green beans 170
- Roast pork shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Roast Monkfish w/ basil crushed basil potatoes, long stem broccoli & sauce vierge 195
- Springbok shanks cooked in red wine w/ thyme mash 200
- Beef shin braised in white wine & tomatoes w/ saffron risotto & gremolata 200