Starters
- Coconut curry butternut soup w/ crispy curry leaves & chilli coriander oil 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill and yoghurt dressing 65
- Chicken liver pate w/ pickles and toast 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Crispy sweetbread w/ watercress, lemon and sauce grabiche 70
- Chicory & pear salad w/ blue cheese dressing & roasted pecan nuts 75
- Roast aubergine salad w/ caramalised onion, turmeric & garlic yoghurt dressing & toasted almonds 75
- Spannakopita w/ burnt olive butter 75
- Marinated Sardines w/ hardboiled egg, long-stem broccoli & chilli anchovy dressing 80
- Mushroom Jalousie w/ rocket, parmesan & balsamic glaze 85
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
- West coast mussels cooked in white wine and cream w/ toasted ciabatta 95
Mains
- Spinach and ricotta & parmesan pasta roll w/ courgettes, bechemel & pizziola sauce 130
- Crisp black bean chilli Tofu w/ Japanese pickled aubergines and asian greens 130
- Green herb chicken w/ sautéed vegetables,roast potatoes & caper herb dressing 145
- Fresh papardelle w/ red wine braised venison, mushrooms & parmesan 145
- Grilled Vietnamese chicken legs w/ chilli peanut asian greens, rice and crying tiger dressing 150
- Roast carpenter fish w/ ginger and spring onion soy dressing, asian greens and rice 170
- Roast Swordfish w/ Nicola potatoes, roast cauliflower and tomato bacon vinagrette 170
- Chinese 5 spice hoisin pork belly w/ sweet potato puree, pok choy & crackling 170
- Grilled Hanger steak w/ radish & watercress salad, thick cut chips & mustard dressing 170
- Roast Kingklip w/ nicola potatoes, dune spinach and sauce vin blanc 190
- Seared yellowfin Tuna w/ nicola potatoes, long stem broccoli & green peppercorn sauce 200
- Grilled kudu loin w/ green bean salad, chimichurri sauce, & thick cut chips 220