Starters
- Roast tomato soup w/ basil & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Beluga lentil, celery & blue cheese salad 65
- Grilled lamb kidneys wrapped in bacon & sage w/ cabernet sauvignon vinegar 65
- Watermelon salad w/ feta, olives & mint 70
- Heirloom tomato salad w/ basil pesto, croutons & feta 70
- Crispy pork-trotter crubeens w/ wholegrain mustard & pickled turnips 70
- Spanakopita w/ olive burnt butter 75
- 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/ roast peppers, aubergine puree, pesto & olives
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/ sweet corn fritters, broccoli & basil cream 145
- Fresh pappadelle w/ beef & onions braised in red wine, sauteed mushrooms & parmesan 145
- Vietnamese grilled chicken legs w/ asian vegetables, peanuts, crying tiger dressing & Rice 150
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 170
- Roast Bream w/ cauliflower, long stem broccoli, tomato, pea & bacon vinaigrette 175
- Roast Yellowtail w/ lemon, green beans, nicola potatoes & olive tapenade 175
- Slow roasted Pork shoulder w/ braised red cabbage, roast potatoes, cumberland sauce & apple compote 175
- Burmese Pork Curry w/ roast pumpkin, onion atchar, sambals & rice 175
- Roast Kingklip w/ nicola potatoes, seë pampoen & sauce vin blanc 195
- Confit Duck legs w/ dauphinois potatoes wilted spinach and blackberry sauce 220
- Grilled Kudu rump w/ green bean salad, thick cut chips & chimichurri 220