Starters
- Roast tomato soup w/basil oil, & 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 & mint 70
- Spanakopita w/ olive burnt butter 75
- Green bean, artichoke & feta salad w/ toasted almond 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
- Seared chilli squid w/ aubergine puree, roast pepper pesto, & olives 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/ beef & onions braised in red wine, sauteed mushrooms & parmesan 145
- Roast Bream w/ Asian greens, rice & ginger soya spring onion dressing 170
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 170
- South Indian yellowtail curry w/ aubergine, popadom, sambals & rice 175
- Roast jacopever fish w/ olive mash, long stem brocolli and sauce vierge 185
- Moroccan rolled beef stuffed with ricotta, spinach and walnuts on harrisa vegetable cous cous 195
- Rabbit loin wrapped in bacon w/ green beans, potato rosti & wholegrain mustard sauce 200
- 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