Starters
- Broccoli soup w/ blue cheese & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Chicken liver pate w/ pickles & toast 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Roast aubergine salad w/ toasted almonds & tumeric garlic yoghurt dressing 75
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Green bean, artichoke & almond salad w/ goats feta 85
- Local parma ham & melon w/ basil & port jelly 85
- Trout gravad lax w/ pickled beetroot, tost & dill mustard dressing 95
- Crisp asparagus & parmesan rolls 95
- Seared tuna noodle salad w/basil, mint & sundried tomato dressing 95
- Seared Squid w/ peas, potatoes & tomato-bacon vinaigrette 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Warm Moroccan braised chickpea salad w/ roasted peppers, basil, courgettes & labneh cheese 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
- Roast Cape Bream w/ asian greens, ginger & spring onion soy dressing, & rice 160
- Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
- South Indian yellowtail curry w/ aubergine, popadum, rice & sambals 170
- Seared rainbow trout w/ pea puree, roast beetroot, nicola potatoes & wasabi cream 170
- Burmese Pork curry w/ roast pumpkin, onion atcha, carrot pickle & rice 175
- Roast pork shoulder w/ braised red cabbage, roast potatoes & cumberland sauce 175
- Seared yellowfin tuna w/ japanese pickled aubergine & sesame seeds 195
- Springbok shoulder braised in red wine w/ thyme mash & root vegetables 195
- Grilled Impala loin w green bean salad, thick cut chips & chimichurri 220