Starters
- Roasted tomato & red pepper 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
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Chicken liver pate w/ pickles & toast 70
- Chicory, apple & blue cheese salad w/ toasted pecan nuts 75
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Crisp asparagus & parmesan rolls 95
- Locally cured parma ham w/ sweet melon, basil & port jelly 95
- Seared tuna noodle salad w/basil, mint & sundried tomato dressing 95
- Confit tuna nicoise w/ olives, anchovies & hardboiled egg 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 & 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
- Seared yellowtail w/fennel, lemon, capers & black olive tapenade 170
- Roast kingklip w/ asian veg, ginger & spring onion soy dressing and rice. 170
- Seared Rainbow trout w/ pea puree, roasted beetroot, nicola potatoes & wasabi cream 170
- Burmese pork curry w / roast onion, atcha, pumpkin, carrot pickle & rice 175
- Seared yellowfin tuna w/ mashed potato, long stem broccoli & sauce vierge 195
- Springbok shoulder braised in red wine w/ thyme mash & root vegetables 195
- Grilled Blessbok loin w green bean salad, thick cut chips & chimichurri 220