Starters
- Curried Butternut soup w/ chilli coriander oil & curry leaves 65
- Pickled beetroot salad w/ softboiled egg & mustard dressing 65
- Cumin roast butternut salad w/ hummus, coriander and harissa 65
- Beluga lentil, celery & blue cheese salad 65
- Crispy pork-trotter crubeens w/ whole grain mustard & pickled turnips 65
- Heirloom tomato salad w/ basil pest, croutons & goats feta 70
- Chicken liver pate w/ pickles and toast 70
- Spannakopita w/ burnt olive butter 75
- Bruschetta w/ grilled courgette salad, marinated peppers & goats feta 85
- Crisp asparagus and parmesan rolls 95
- Seared chili squid w/ aubergine puree, roasted pepper pesto & olive 95
- Seared tuna noodle salad w/ basil, mint, sundried tomato dressing & crying tiger dressing 95
Mains
- Roast aubergine & basil tomato ragout w/ goats' cheese and balsamic glaze 130
- White mielie and Bambara nut w/ roasted vegetables, chakalaka and amasi dressing 130
- Green herb chicken w/ sautéed vegetables ,roast potatoes & caper herb dressing 145
- Fresh pappardelle w/ beef tomato ragout & parmesan 145
- Vietnamese grilled chicken legs w/ asian greens, peanuts, crying tiger dressing & rice 150
- Roast jacopever w/ peas, roast cauliflower, nicola potatoes and sauce vierge 170
- South Indian yellowtail coconut curry w/ rice, sambals & papadom 175
- Burmese pork curry w/ roast pumpkin, onion atchar, rice & carrot pickle 175
- Chinese 5-spice hoisin pork belly w/ sweet potato purée, pok choi & mung bean sprouts 190
- Seared yellowfin tuna w/ sauteed nicola potatoes, green beans & green peppercorn sauce 200
- Springbok braised in red wine w/ thyme butter bash & braised root vegetables 200
- Grilled Kudu loin w/ green bean-rocket salad, chimichurri, & thick cut chips 220