Starters
- Cauliflower soup w/ blue cheese, chives & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Pork Trotter Crubeens w/ pickled turnips & mustard 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Grilled lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 65
- Watermelon, feta, black pepper & mint salad 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
- Crisp Asparagus & parmesan rolls 95
- Seared tuna noodle salad w/basil, mint & sundried tomato dressing 95
- Mullet Eschabeche w/ burnt corn, almonds, chorizo & chicory salad 95
- Seared Squid w/ peas, potatoes & tomato-bacon vinaigrette 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Warm Moroccan braised chickpeas w/ roasted peppers, aubergine & goats feta 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli & coronation sauce 145
- Vietnamese chicken legs w/ asian greens, rice, peanuts and crying tiger dressing 150
- Grilled hanger steak w/ watercress radish salad, thick cut chips & mustard dressing 160
- Roast Kingklip w/ Asian greens, rice & ginger soya dressing 170
- Seared rainbow trout w/ pea puree, roast beetroot, nicola potatoes & wasabi cream 170
- South Indian Yellowtail coconut curry w/ sambals, rice & papadum 170
- Chinese 5 spice hoisin pork belly w/ sweet potato puree, pok choy & crackling 170
- Burmese Pork curry w/ roast pumpkin, onion atcha, carrot pickle & rice 175
- Seared yellowfin Tuna w/ nicola potatoes, long stem broccoli & sauce vierge 195
- Springbok shoulder braised in red wine w/ thyme mash & root vegetables 195
- Kudu loin w green bean salad, thick cut chips & chimichurri 200