Starters
- Fennel 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
- Grilled lamb kidneys wrapped in bacon and sage w/ cabernet sauvignon vinegar 65
- Heirloom tomato salad w/ basil pest, croûtons & goats feta 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- West-coast mussels cooked in white wine & cream w/ toasted ciabatta 95
- Asian seared tuna noodle salad w/ avocado, noodles & sun dried tomato dressing 95
- Seared chilli squid w/ aubergine puree, roast pepper pesto, & olives 95
- Locally cured parma ham and fig w/ basil and port jelly 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, & basil parmesan cream 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice, peanuts & crying tiger dressing 150
- Roast carpenter fish w/ asian greens, ginger and spring onion soy dressing & rice 170
- Roast gurnard w/ olive mash, long-stem broccoli & sauve vierge 170
- Roasted kingklip w/ roast cauliflower, nicola potatoes & tomato bacon vinaigrette 170
- Seared Trout w/ roast beetroot, pea puree, long stem broccoli & wasabi cream 170
- Cape Black Bream w/ Nicola potatoes, dune spinach & sauce vin blanc 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 170
- Grilled flat iron steak w/ Japanese pickled mushroom, watercress salad, tahini dressing, & thick cut chips 170
- Seared yellowfin tuna w/ japanese pickled aubergine, sesame seeds & mung bean sprouts 195
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220