Starters
- Cauliflower soup w/ blue cheese and croutons 65
- Roast Carrot & cumin salas w/ beetroot & a dill and yoghurt dressing 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 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
- Chicken liver pate w/ crunchy pickles and toast 70
- Marinated sardines w/ long stem broccoli and soft boiled egg 80
- Seared chilli squid w/ aubergine puree, roast peppers pesto and olives 95
- Trout gravadlax w/ rye, pickled beetroot salad and dill mustard dressing 95
- Asian seared tuna salad w/ rice noodles basil mint and sun dried tomato and crying tiger dressing 95
- Locally cured Parma ham & fresh figs w/ parmesan & port jelly 95
- Crispy asparagus parmesan rolls 95
Mains
- Lentil coconut curry w/ roast butternut, spinach and halloumi 130
- Roast Polenta w/ courgettes, artichokes & permesan shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & coronation sauce 145
- Grilled flat iron steak w/ japanese pickled mushroom & watercress salad, tahini dressing, & thick cut chips 160
- Roast Kingklip w/ Asian greens, ginger-soy dressing & rice 170
- Seared rainbow trout w/ roast cauliflower, nicola potatoes, & tomato bacon vinaigrette 170
- Chinese 5 spice hoisen pork belly w/ pok choi, sweet potato puree & mung bean sprouts 170
- South Indian yellowtail curry w/ aubergine, papadum, sambals, & rice 170
- Bermese pork curry w/ roast onion pumpkin achar, rice sambals and poppadoms 175
- Warthog loin w/ roast potatoes, bacon braised celery, & chard 175
- Seared yellowfin tuna w/ Japanese pickled aubergine, green beans & sesame seeds 195
- Confit duck leg w/ bacon braised lentils, celaric and red wine sauce 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220