Starters
- Cauliflower soup w/ blue cheese, & croutons 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Crispy pork trotter crubeens w/ pickled radishes and mustard 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Chicken, artichoke & bacon terrine w/ pickled walnut vinigrette and toast 80
- Mullet eschebeche w/ burnt corn and chorizo salad 85
- Locally cured parma style ham & fresh figs w/ basil, & port jelly 85
- Vietnamese beef broth w/ sprouts, chilli, & mint 95
- Crisp asparagus & parmesan rolls 95
- Seared chilli squid w/ aubergine puree, roast peppers pesto and olives 95
- Asian seared tuna salad w/ basil, mint, & sundried tomato dressing 95
- Fresh west coast mussels cooked in white wine and cream w/ toast 95
Mains
- Roast aubergine stack w/ basil tomato ragout, chard, & goats feta 130
- Roast Polenta w/ courgettes, artichokes, & pecorino shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, tarragon cream 145
- Grilled hanger steak w/ japanese pickled mushroom & watercress salad, tahini dressing, & thick cut chips 160
- Roast black bream w/ basil crushed potatoes, courgettes and sauce vierge 170
- Seared rainbow trout w/ roast cauliflower, nicola potatoes, & tomato bacon vinaigrette 170
- South Indian yellowtail curry w/ aubergine, papadum, sambals, & rice 170
- Chinese 5-spice hoisin pork belly w/ pok choi, sweet potato purée, & crackling 170
- Roast kingklip w/rice, asian greens and ginger soya dressing 180
- Coconut beef rendang curry w/ flatbread, atcha salad, mango salsa & yoghurt dressing 185
- Cape salmon w/ basil crushed potatoes, long-stem broccoli, & sauce vierge 195
- Seared yellowfin tuna, w/ japanese pickled aubergine, green beans and sesame seeds 195
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220