Starters
- Cauliflower soup w/ blue cheese, & croutons 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Mullet escabeche w/ burnt corn, chicory & chorizo salad 70
- Chicken liver patè w/ pickles, & toast 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Crisp asparagus & parmesan rolls 95
- Seared chilli squid w/ aubergine puree, roast peppers pesto and olives 95
- Fresh west Coast mussels cooked in white wine and cream w/ toasted sourdough 95
- Tuna tartare w/ burnt corn, guacamole & sauce grillette 95
- Locally cured parma style ham & fresh figs w/ basil, & port jelly 95
Mains
- Baked Spinach & ricotta cannelloni w/ pizziola sauce, & parmesan 130
- Roast Polenta w/ courgettes, artichokes, & pecorino 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 carpenter fish w/ asian greens, ginger and spring onion soy dressing, & rics 170
- Roast kingklip w/ sautéed nicola potatoes, long stem broccoli, & 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
- Slow roast pork shoulder w/ braised red cabbage, roast potatoes, & cumberland sauce 175
- Warthog loin w/ roast potatoes, bacon braised celery, & chard 175
- Burmese pork curry w/ roast onion & pumpkin atchar, poppadom & rice 175
- Seared yellowfin tuna w/ japanese pickled aubergine, green beans, & sesame seeds 195
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220