Starters
- Cauliflower soup w/ blue cheese, 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
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Crisp asparagus & parmesan rolls 95
- Rainbow trout gravad lax on rye w/ pickled beetroot, & dill mustard dressing 95
- Seared tuna noodle salad w/mint, basil & sun dried tomato dressing 95
- Seared squid w/ aubergine puree, roast peppers, olives, & basil pesto 95
- Fresh West Coast mussels cooked in white wine and cream w/ toasted ciabatta 95
Mains
- 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, tarragon cream 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts, crying tiger dressing, & rice 150
- Grilled hanger steak w/ watercress & radish salad, thick cut chips, & mustard dressing 160
- South Indian yellowtail curry w/aubergine, popadum, sambals, & rice 170
- Black Bream w/ mashed potatoes, long-stem broccoli, & sauce vierge 170
- Roast kingklip w/ asian vegetables, ginger and spring onion soy dressing, & rice 170
- Slow roasted Pork shoulder w/ braised red cabbage, roast potatoes, & cumberland sauce 175
- Spinach, ricotta & walnut stuffed quail wrapped in bacon w/ polenta, & sautéed mushrooms 185
- Seared yellowfin tuna w/ japanese pickled aubergine, sesame seeds, & bean sprouts 195
- Sticky asian black bean short rib w/ coconut rice, sweet potato, & pickled carrot salad 195
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220