Starters
- Curried roast butternut soup w/ coriander chilli oil & crispy curry leaves 65
- Pickled beetroot salad w/ softboiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill and yoghurt dressing 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Roast aubergine salad w/ caramelised onoins, toasted almonds and tumeric, garlic, yoghurt dressing 75
- Spannakopita w/ burnt olive butter 75
- Bruschetta w/ grilled courgette salad, marinated peppers & goats feta 85
- Mushroom Jalousie w/ parmesan & rocket 85
- West-coast harder escabeche w/ burnt corn, celery & chorizo salad 85
- Crisp asparagus & parmesan rolls 95
- Seared Chilli Squid w/ aubergine puree, roast peppers, pesto & olives 95
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
Mains
- Warm Moroccan chickpea salad w/ smoked paprika, goats cheese & roasted peppers 130
- Butternut & blue cheese w/ spinach, burnt sage butter & parmesan 130
- Green herb chicken w/ sautéed vegetables ,roast potatoes & caper herb dressing 145
- Fresh pappardelle w/ red wine braised venison, mushrooms & parmesan 145
- Roast nguni rump w/ long stem beetroot and broccoli salad and horseradish cream 170
- Roast Red Roman w/ Asian greens, ginger & spring onion soy dressing & rice 170
- Roast Swordfish w/ peas, sorrel, roast cauliflower, nicola potatoes & tomato bacon vinaigrette 170
- Burmese warthog curry w/ roast pumpkin, onion atcha, carrot ginger pickle and rice 175
- Nguni-beef & tomatoes braised in white wine w/ saffron risotto & gremolata 195
- Seared yellowfin Tuna w/ nicola potatoes, long-stem broccoli & green peppercorn sauce 200
- Springbok braised in red wine w/ thyme mash & braised root vegetables 200
- Grilled kudu loin w/ green bean & rocket salad, chimmichurri & thick cut chips 220
- Nguni beef fillet w/ spinach, rosties, brandy black pepper cream 250