Starters
- Cauliflower soup w/ blue cheese, chives 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
- Heirloom tomato salad w/ basil pest, croûtons & goats feta 70
- Smoked snoek pate w/ pickled onion & toast 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Spinach feta & dill phyllo pastry Spanakopita w/ olive butter 75
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Crispy asparagus parmesan rolls 95
- Seared chilli squid w/ aubergine puree, roast pepper, basil pesto, & olives 95
- Trout Gravad lax w/ pickled beetroot, sourdough toast & dill mustard dressing 95
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
Mains
- Roast aubergine & basil tomato ragou w/ courgettes, goats feta and balsamic glaze 130
- Lentil coconut curry w/ roasted butternut, sweet potato & grilled halloumi 130
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, & coronation sauce 145
- Vietnamese grilled chicken legs w/ Asian greens, peanuts, crying tiger dressing & rice 150
- Roast carpenter fish w/ asian greens, ginger and spring onion soy dressing & rice 170
- Roasted kingklip w/ roast cauliflower, nicola potatoes & tomato bacon vinaigrette 170
- Cape Kabeljou w/ Nicola potatoes, broccoli & sauce vin blanc 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 170
- Grilled flat-iron steak w/ japanese pickled mushrooms, tahini dressing & thick cut chips 170
- Seared yellowfin tuna w/ nicola potatoes, long-stem broccoli & green peppercorn sauce 195
- Confit duck legs w/ dauphinois potatoes and blackberry sauce 200
- Springbok shoulder braised in red wine w/ thyme mash & braised root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220