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
- Beluga lentil, celery & blue cheese salad 65
- Crispy pork-trotter crubeens w/ whole grain mustard & pickled turnips 65
- Crisp sweetbreads w/watercress, lemon & sauce grabiche 65
- Grilled lamb kidneys wrapped in bacon & sage w/ cabernet sauvignon vinegar 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Spannakopita w/ burnt olive butter 75
- Bruschetta w/ grilled courgette salad, marinated peppers & goats feta 85
- Crisp asparagus and parmesan rolls 95
- Tuna tartare w/ burnt corn salad, guacamole & sauce grillettes 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
- Roast Cape black bream w/ asian greens, ginger & spring onion soy dressing & rice 170
- Grilled hanger steak w/ sout slaai salad, thick cut chips & mustard dressing 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 175
- Roast pork loin w/ bacon braised celery, roast potatoes, cavalo nero & sherry jus 175
- Burmese pork curry w/ roast pumpkin, onion atchar, rice & carrot pickle 175
- Roast skipjack tuna w/ olive mash, long-stem broccoli & sauce vierge 190
- Seared yellowfin tuna w/ Japanese pickled aubergines, green beans & mung sprouts 200
- Springbok braised in red wine w/ thyme butter mash & braised root vegetables 200
- Grilled Kudu loin w/ green bean-rocket salad, chimichurri, & thick cut chips 220