Starters
- Cauliflower soup w/ blue cheese, chives and croutons 65
- Crispy pork-trotter crubeens w/ pickled turnip & wholegrain mustard 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Beluga lentil, celery & blue cheese salad 65
- Rabbit hearts and livers w/ bacon, sage and sherry vinegar 65
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Watermelon salad w/ feta, olives & mintĀ 70
- Crispy Sweetbreads w/ lemon, watercress & sauce gribiche 70
- Bruschetta w/ grilled courgette salad, goats' cheese & marinated peppers 85
- Crisp asparagus & parmesan rolls 95
- Seared chilli squid w/ aubergine puree, roast pepper pesto, & olivesĀ 95
- West-coast mussels cooked in white wine & cream w/ toasted ciabatta 95
- Locally cured parma styled ham w/ melon, basil & port jelly 95
Mains
- Roast aubergine & basil tomato ragout w/ feta and balsamic glaze 130
- Roast polenta w/ parmesan, mushrooms, courgettes and a caper herb dressing 130
- Roast marinated chicken breast w/ corn fritters, long-stem broccoli & tarragon cream 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice, peanuts & crying tiger dressing 150
- Roast jacopever fish w/ sauteed nicola potatoes, green beans & sauce vin blanc 170
- Roast bream w/ asian greens, ginger & spring onion soy dressing & rice 170
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 170
- South Indian yellowtail curry w/ aubergine, poppadom, sambals & rice 175
- Burmese pork curry w/ roast butternut, onion atchar, carrot & ginger pickle, & rice 175
- Chinese 5-spice pork belly w/ sweetpotato puree, pok-choi & mung bean sprouts 190
- Roast Kingklip w/ long stem broccoli, sauteed potatoes & sauce vierge 195
- Nguni beef shin braised in tomato & white wine w/ saffron risotto & gremolada 200
- Grilled springbok loin w/ green bean & rocket salad, chimichurri & thick cut chips 220