Starters
- Sweetpotato & coconut soup w/ chilli coriander & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Beluga lentil, celery & blue cheese salad 65
- Crispy pork-trotter crubeens w/ pickled turnip & wholegrain mustard 65
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Watermelon salad w/ feta, olives & mintĀ 70
- Spanakopita w/ olive burnt butter 75
- Roast pork loin w/ anchovies, capers & tuna dressing 85
- Bruschetta w/ grilled courgette salad, goats' cheese & marinated peppers 85
- Crisp asparagus & parmesan rolls 95
- Locally cured parma styled ham w/ melon, basil & port jelly 95
- Sticky Char sui pork ribs w/ daikon & cucumber quick kimchi 95
- Seared flat iron salad w/ rice noodles, avo, mint, basil & sun dried tomato dressingĀ 95
Mains
- Roast aubergine & basil tomato ragout w/ feta and balsamic glaze 130
- Roast polenta w/ gorgonzola, mushrooms, courgettes and a caper herb dressing 130
- Roast marinated chicken breast w/ corn fritters, long-stem broccoli & tarragon cream 145
- Fresh pappadelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled Vietnamese lemongrass chicken legs w/ chilli Asian greens, rice, peanuts & crying tiger dressing 150
- 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
- Roast jacopever fish w/ olive mash, long stem brocolli and sauce vierge 185
- Pork belly slow cooked in milk & lemon w/ cotechino, mash & green beans 190
- Nguni-beef shin braised in red wine & tomatoes w/ saffron risotto & gremolata 200
- Springbok braised in red wine w/ thyme mash & braised root vegetables 200
- Grilled Kudu rump w/ green bean salad, thick cut chips & chimichurri 220