Starters
- Cauliflower soup w/ blue cheese, chives and 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 pork trottercrubeens w/ pickled turnips & mustard 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Green bean, artichoke & almond salad w/ goats feta 85
- Fresh west coast mussels cooked in white wine & cream w/ toast 95
- Local parma ham & melon w/ basil & port jelly 95
- Trout Gravad lax w/ pickled beetroot, sourdough toast & 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
- Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
- Pork belly cooked in milk & lemon w/ cotechino, fennel, mash and green beans 170
- Roast kingklip w/ beuga lentils, cauliflower & burnt butter garam masala 170
- Seared yellowtail w/ roast nicola potatoes, lemon bits, fennel, & olive tapenade 170
- Roast pork loin w/ Onion purée, sautéed nicola potatoes, crackling & sherry sauce 175
- Burmese pork curry w/ roast butternut, onion atchar, carrot & ginger pickle, & rice 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