Starters
- Cauliflower soup w/ blue cheese and croutons 65
- Pickled beetroot salad w/ mustard dressing, & soft boiled egg 65
- Roast carrot & cumin salad w/ beetroot & a dill and yoghurt dressing 65
- Crispy pork trotter crubeens w/ pickled turnips and mustard 65
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Chicken liver pate w/ pickles and toast 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Chicory & pear salad w/ blue cheese dressing & roasted pecan nuts 75
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Fresh west coast mussels w/ white wine, cream and toast 95
- Asian seared tuna salad w/ avocado, noodles & sun dried tomato dressing 95
- Rainbow trout gravad lax on rye w/ pickled beetroot & dill mustard dressing 95
- Seared chilli squid w/ aubergine puree, roasted peppers pesto and olives 95
- Locally cured parma ham and figs w/ basil and port jelly 95
Mains
- Roast aubergine & basil tomato ragou w/ courgettes, goats feta and balsamic glaze 130
- Roast Polenta w/ courgettes, artichokes & permesan shavings 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & basil parmesan cream 145
- Fresh papardelle w/ white wine braised rabbit, peas & parmesan 145
- Roast carpenter fish w/ asian vegetable and a ginger soy dressing 170
- Roast Kingklip w/ rosti potatoes, long-stem broccoli, dune spinach & sauce vin blanc 170
- Grilled flat iron steak w/ Japanese pickled mushroom, watercress salad, tahini dressing, & thick cut chips 170
- Roast pork loin w/ roast potatoes, bacon braised cellery and chard 175
- South Indian yellowtail curry w/, sambals, rice & poppadom 175
- Seared yellowfin tuna w/ sauteed potatoes, green beans & green peppercorn sauce 195
- Springbok braised in red wine w/celeriac mash potatoes, carrots, baby onions & crispy bacon 200
- Grilled kudu loin w/ green bean-rocket salad, pickled walnut vinaigrette, & thick cut chips 220