Starters
- Stinging nettle soup w/ sour cream and croutons 65
- Pickled beetroot salad w/ mustard dressing & softboiled egg 65
- Roast carrot & cumin salad w/ beetroot & a dill and yoghurt dressing 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Smoked snoek pate w/ pickled onions and toast 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Spinach, dill & feta spanakopita w/ rosemary & olive burnt butter 75
- Chicory & pear salad w/ blue cheese dressing & roasted pecan nuts 75
- Marinated sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Seared chilli squid w/ aubergine puree, roast pepper pesto, & olivesĀ 95
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
- Braised springbok & mushroom jalousie w/ rocket & parmesan 95
Mains
- Roast polenta w/ courgettes, green olives & parmesan shavings 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
- Seared yellowtail w/ fennel, lemon, potatoes & olive tapenade 170
- Roast cape black bream w/ asian greens, ginger and spring onion soy dressing & rice 170
- Roast carpenter fish w/ dauphinois potatoes, stinging nettle puree & dune spinach 170
- Roast swordfish w/ olive mash, long-stem broccoli & sauce vierge 170
- Grilled hanger steak w/ Japanese pickled mushrooms, thick cut chips and tahini dressing 170
- Slow roast pork shoulder w/ braised red cabbage, roast potato & cumberland sauce 175
- Roast warthog loin w/ roast potatoes, bacon braised celery & chard 175
- Seared yellowfin tuna w/ japanese pickled aubergine, sesame seeds and mung bean sprouts 195
- Springbok braised in red wine w/ mash and root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220