Starters
- Curried butternut soup w/ crispy wonton & chilli dill oil 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 65
- Roast Carrot & cumin salad w/ beetroot & a dill and yoghurt dressing 65
- Grilled rabbit hearts & livers wrapped in bacon & sage w/ cabernet sauvignon dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Club mackerel escabeche w/ burnt corn & chorizo salad 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Trout gravadlax w/ rye, pickled beet salad and dill mustard dressing 95
- Asian seared tuna salad w/ avocado, noodles & sun dried tomato dressing 95
- Seared squid w/ aubergine puree, roasted pepper pesto & olivesĀ 95
- Locally cured parma ham and figs w/ basil and port jelly 95
Mains
- Baked spinach and ricotta cannelloni w/ pizzaiola sauce & parmesan 130
- Roast Polenta w/ courgettes, artichokes & permesan shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & tomato basil cream 145
- Grilled flat iron steak w/ Japanese pickled mushroom, watercress salad, tahini dressing, & thick cut chips 160
- Seared rainbow trout w/ roast cauliflower, nicola potatoes & bacon tomato vinaigrette 170
- Roast Carpenter w/ Asian greens, ginger-soy dressing & rice 170
- Chinese 5-spice hoisin pork belly w/ sweet-potato puree, pok-choi, & mung bean sprouts 170
- Seared yellowtail w/ sauteed nicola potatoes, lemon, fennel & olive tapenade 175
- Burmese pork curry w/ roast onion & pumpkin atchar, rice, sambals & poppadom 175
- Roast Warthog w/ roast potatoes, bacon braised fennel, & chard 185
- Seared yellowfin tuna w/ Japanese pickled aubergine, sesame seeds & sprouts 195
- Grilled kudu loin w/ green bean-rocket salad, chimichurri, & thick cut chips 220