Starters
- Coconut curry butternut soup w/ crispy curry leaves & chilli coriander oil 65
- Roast Carrot & cumin salad w/ beetroot & a dill and yoghurt dressing 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 65
- 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
- Pork and leek puff pastry jalousie w/ watercress & parmesan 85
- Trout gravadlax w/ rye, pickled beet salad and dill mustard dressing 95
- Tuna tartar w/ burnt corn , gaucomole and sauce grilette 95
- Asian seared tuna salad w/ avocado, noodles & sun dried tomato dressing 95
- Seared squid w/ aubergine puree, roasted pepper pesto & olives 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 Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice, peanuts & crying tiger dressing 150
- 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
- Pork Belly slow cooked in milk & lemon w/ cotechino, fennel mash & green beans 170
- Roast Carpenter w/ Asian greens, ginger-soy dressing & rice 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 175
- Burmese pork curry w/ roast onion & pumpkin atchar, rice, sambals & poppadom 175
- Roast Warthog w/ roast potatoes, bacon braised fennel, & chard 175
- Seared Tuna w/ sauteed potatoes, long stem broccoli & green peppercorn sauce 195
- Grilled kudu loin w/ green bean-rocket salad, chimichurri, & thick cut chips 220