Starters
- Roast tomato & red onion soup w/basil, & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Grilled lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Chicory, apple & blue cheese salad w/ toasted pecan nuts 75
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Locally cured parma ham w/ sweet melon, basil & port jelly 85
- Crisp asparagus & parmesan rolls 95
- Seared tuna salad w/ rice noodles, mint, basil & sun dried tomato dressing 95
- Fresh West Coast mussels cooked in white wine & cream w/ toast 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Roast Polenta w/courgettes, artichokes, & goats feta 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli & basil cream 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
- Seared rainbow trout w/ pea puree, sautéed nicola potatoes, roast beetroot, & wasabi cream 170
- Black Bream w/ mashed potatoes, long-stem broccoli, & sauce vierge 170
- Roast kingklip w/ Asian veg, rice & ginger spring onion soy dressing. 170
- Roast pork shoulder with braised red cabbage, roast potatoes and cumberland sauce 175
- Burmese pork curry w/ roast onion, atcha, pumpkin, carrot pickle & rice 175
- Roast Rabbit leg w/ chouxcroute, sour cream chive mash, & black pepper cream 185
- Braised springbok in red wine w/ thyme butter mash & root vegetables 195
- Roast Lamb loin w/ rosemary roast potatoes, green beans, & roast garlic sauce 200
- Grilled Impala loin w/ green bean salad, thick cut chips & chimmichuri 220