Starters
- Curries Butternut soup w/ chilli coriander oil & curry leaves 64
- Pickled beetroot salad w/ softboiled egg & mustard dressing 65
- Roast carrot & cumin salad w/ beetroot, sesame seeds & dill and yoghurt dressing 65
- Lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 65
- Beluga lentil, celery & blue cheese salad 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Crispy sweetbreads w/ lemon, watercress & sauce gribiche 70
- Spannakopita w/ burnt olive butter 75
- Chicken liver patè w/ pickles & toast 75
- Bruschetta w/ grilled courgette salad, marinated peppers & goats feta 85
- West-coast mussels cooked in white wine & cream w/ toasted ciabatta 95
- Crisp asparagus & parmesan rolls 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
- Roasted polenta w/ wilted chard, sauteed mushrooms, parmesan & herb dressing 130
- Green herb chicken w/ sautéed vegetables ,roast potatoes & caper herb dressing 145
- Fresh pappardelle w/ braised beef, onions, mushrooms & parmesan 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts, crying tiger dressing & rice 150
- Grilled hanger steak w/ sout slaai salad, thick cut chips & mustard dressing 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 175
- Roast Kingklip w/ sauteed potatoes, green beans & sauce vin blanc 190
- Roast skip jack tuna w/ olive mash, long stem broccoli and sauce vierge 190
- Chinese 5 spice hoisin pork belly w/ sweet potato puree, pok choy & mung sprouts 190
- Grilled Kudu loin w/ green bean-rocket salad, chimichurri, & thick cut chips 220
- Bouillabaisse w/ rouille 220