Starters
- Stinging nettle soup w/ sour cream & croutons 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill and yoghurt dressing 65
- Crispy pork trotter crubeens w/ wholegrain mustard & pickled turnips 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Chicken liver pate w/ pickles & toast 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Spinach, feta & dill spanokopita w/ olive burnt butter 75
- Roast aubergine salad w/ caramalised onion, turmeric & garlic yoghurt dressing & toasted almonds 75
- Roast marinated sardines w/ hardboiled egg, long-stem broccoli, & chilli anchovy dressing 80
- Mushroom Jalousie w/ rocket, parmesan & balsamic glaze 85
- West coast mullet escabeche w/ burnt corn, chicory & chorizo salad 85
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
Mains
- Crisp black bean chilli Tofu w/ Japanese pickled aubergines and asian greens 130
- Lentil coconut curry w/ roasted butternut, sweet potato & grilled halloumi 130
- Fresh pappardelle w/ venison braised in red wine, mushrooms & parmesan 145
- Fresh papardelle w/ red wine braised venison, mushrooms & parmesan 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts, crying tiger dressing & rice 150
- South Indian yellowtail curry w/ aubergine, poppadom, sambals & rice 170
- Roast Bream w/ Asian greens, rice & ginger soy dressing 170
- Grilled Hanger steak w/ radish & watercress salad, thick cut chips & mustard dressing 170
- Roast Kingklip w/ Nicola potatoes, Sorrel & sauce vin Blanc 180
- Seared yellowfin tuna w/ olive mash long stem broccoli & sauce vierge 200
- Springbok braised in red wine w/ thyme mase & braised root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimichurri, & thick cut chips 220
- Springbok loin w/ spinach, dauphinois potatoes & sauce grand veneur 230