Starters
- Cauliflower soup w/ blue cheese, chives and croutons 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 65
- Pork Trotter Crubeens w/ pickled turnips & mustard 65
- Roast Carrot & cumin salad w/ beetroot & a dill and yoghurt dressing 65
- Chicken liver pate w/ pickles & toast 70
- 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/ long stem broccoli and soft boiled egg 80
- Crispy asparagus & parmesan rolls 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
- Seared squid w/ coppa, aubergine puree, roasted peppers & pesto 95
- Locally cured Parma ham & fresh figs w/ parmesan & port jelly 95
Mains
- Baked spinach and ricotta canneloni w/ pizziola sauce and parmesan 130
- Roast Polenta w/ courgettes, artichokes & permesan shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & coronation sauce 145
- Black Bream w/ mashed potatoes, long-stem broccoli, & sauce vierge 150
- 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 yellowtail w/ lemon, fennel, nicola potatoes, long stem broccoli, & olive tapenade 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
- Warthog loin w/ roast potatoes, bacon braised fennel, & chard 175
- Seared yellowfin tuna w/ nicola potatoes green beans & green peppercorn sauce 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