Starters
- Cauliflower and gorgonzola soup w/ chives & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 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 flatiron salad w/ rice noodles, mint, basil & sun dried tomato dressing 95
- Twice cooked crispy lamb ribs with minted yoghurt dressing 95
Mains
- Butternut & blue cheese Suppli w/ peas, parmesan & spinach puree 130
- Roast Polenta w/courgettes, artichokes, & goats feta 130
- Lentil coconut curry w/ roast butternut/ wilted chard & grilled haloumi 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli & basil parmesan cream sauce 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts, crying tiger dressing, & rice 150
- Roast angel fish w/ sautéed nicola potatoes, green beans and sauce vin blanc 160
- Grilled hanger steak w/ watercress & radish salad, thick cut chips, & mustard dressing 160
- 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 w/ braised red cabbage, roast potatoes, & cumberland sauce 175
- Burmese pork curry w/ roast onion, atcha, pumpkin, carrot pickle & rice 175
- Grilled Impala loin w/ green bean salad, thick cut chips & chimmichuri 220
- Ribeye for two w/ sautéed veg, chips & bearnaise sauce 340