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
- Crispy pork trotter crubeens w/ pickled turnips and mustard 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
- Green beans and artichoke salad w/ goats cheese feta & toasted almonds 85
- Crisp asparagus & parmesan rolls 95
- Mullet escabeche w/ burnt corn & chicory salad & chorizo 95
- Seared chilli squid w/ aubergine puree, roast pepper pesto, & olives 95
Mains
- Roast Polenta w/courgettes, artichokes, & goats feta 130
- Roast aubergine stack w/ basil tomato ragout, chard, & goats feta 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 flat iron steak w/ japanese pickled mushroom & watercress salad, tahini dressing, & thick cut chips 160
- Seared trout w/ roasted cauliflower, nicola potatoes, pea and bacon vinaigrette 170
- Roast black bream w/ crushed olive potatoes, courgettes and sauce vierge 170
- South Indian yellowtail curry w/ aubergine, papadum, sambals, & rice 170
- Roast kingklip w/ asian vegetables, ginger and spring onion soy dressing, & rice 170
- Roast pork loin w/ braised red cabbage, roast potatoes, cumberland sauce, apple compote and crackling. 175
- Burmese pork curry w/ roast pumpkin, onion atchar, carrot & ginger pickle 185
- Springbok braised in red wine w/ thyme mash, wilted chard, & braised root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220