Starters
- Cauliflower soup w/ blue cheese, chives & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Beluga lentil, celery & blue cheese salad 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/ burnt olive butter 75
- Chicory salad w/ pears, toasted pecan & Gorgonzola dressing 75
- Green bean, artichoke & feta salad w/ toasted almonds 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, artichokes, courgettes and a caper herb dressing 130
- Green herb chicken breast w/ corn fritters, long-stem broccoli and tarragon cream 145
- Fresh pappadelle w/ red wine braised warthog, mushrooms & parmesan 145
- Grilled flat-iron steak w/ radish watercress salad, thick cut chips & mustard dressing 170
- Burmese worthog curry w/ roast pumpkin, onion atchar, sambals & rice 175
- Roast swordfish w/ cauliflower, long stem brocolli and tomato bacon vinigarette 175
- Seared yellowtail w/ nicola potatoes, green beans, and olive tapenade 175
- Roast Kingklip w/ sauteed nicola potato, long-stem broccoli & sauce vierge 195
- Chinese 5 spice hoisin pork belly w/ sweet potato puree, pok choy & mung bean sprouts 190
- Nguni beef shin braised in tomato & white wine w/ saffron risotto & gremolada 195
- Roast cape salmon w/ sauteed nicola potatoes, long stem broccoli and vin blanc 200
- Grilled Kudu loin w/ green bean salad, thick cut chips & chimichurri 220