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
- West coast grey mullet escabeche w/ burnt corn & chicory salad 70
- Heirloom tomato salad w/ basil pest, croûtons & goats feta 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
- Roast pork and leek puff-pastry jalouisie w/ watercress & parmesan 80
- Asian seared tuna salad w/ avocado, noodles & sun dried tomato dressing 95
- seared chilli squid w/ aubergine puree, roast pepper pesto & olives 95
- Fresh figs w/ locally cured parma ham, basil & 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
- Vientamese grilled chicken legs w/ asian veg, peanuts, crying tiger dressing & rice 150
- Roast Kingklip w/ asian greens, ginger and spring onion soy dressing & rice 170
- Roast swordfish w/ olive mash, long-stem broccoli & sauve vierge 170
- Roast gurnard w/ rosti potatoes, wilted chard & sauce vin blanc 170
- Chinese 5-spice hoisin pork belly w/ sweetpotato puree, pok-choi & mung bean sprouts 170
- Grilled flat iron steak w/ Japanese pickled mushroom, watercress salad, tahini dressing, & thick cut chips 170
- Seared yellowfin tuna w/ Japanese pickled aubergines, green beans & mung sprouts 195
- Braised springbok in red wine w/ thyme mash and root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220