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
- Sauteed lamb kidneys w/ rosti potatoes, sherry cream & wholegrain mustart 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
- Crisp sweetbreads w/watercress, lemon & sauce grabiche 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
- 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/ sweet corn fritters, broccoli & tarragon cream 145
- Fresh pappadelle w/ red wine braised warthog, mushrooms & parmesan 145
- Grilled Vietnamese Chicken legs w/ Asian veg, rice, peanuts & crying tiger dressing 150
- Grilled hanger steak w/ radish watercress salad, thick cut chips & mustard dressing 170
- Roast bream w/ asian greens, ginger & spring onion soy dressing & rice 175
- Burmese Pork Curry w/ roast pumpkin, onion atchar, sambals & rice 175
- Roast Kingklip w/ nicola potatoes, long stem broccoli & sauce vin blanc 190
- Seared sailfish w/ sauteed potato, broccoli & sauce vierge 190
- Pork belly slow cooked in milk & lemon w/ cotechino, mash & green beans 190
- Springbok braised in red wine w/ thyme mash, wilted chard, & braised root vegetables 200
- Grilled Kudu rump w/ green bean salad, thick cut chips & chimichurri 220