Starters
- Cauliflower soup w/ blue cheese, chives & croutons 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Grilled Lamb kidneys wrapped in bacon & sage w/ cab sauv vinegar 65
- Roast carrot & cumin salad w/ sesame seeds, beetroot & yoghurt dill dressing 65
- Watermelon, feta, black pepper & mint salad 70
- Heirloom tomato salad w/ basil pesto, croutons & goats feta 70
- Chicken liver paté w/ pickles, & toast 70
- Crispy Sweetbreads w/ lemon, watercress, & sauce gribiche 70
- Marinated sardines w/ hard boiled egg, long stem broccoli & chilli anchovy dressing 80
- Green bean and artichoke salad w/ toasted almonds, & goats feta 85
- Crisp asparagus & parmesan rolls 95
- Seared tuna noodle salad w/mint, basil & sun dried tomato dressing 95
- Seared chilli squid w/ aubergine puree, roast peppers, olives, & basil pesto 95
- Fresh West Coast mussels w/ toasted ciabatta 95
Mains
- Roast Polenta w/ courgettes, artichokes, & goats feta 130
- Lentil coconut curry w/ roast butternut, wilted chard & grilled haloumi 130
- Fresh Pappardelle w/ braised rabbit in white wine, parmesan & peas 145
- Roast marinated chicken breast w/ sweet corn fritters, long stem broccoli, tarragon cream 145
- Grilled Vietnamese chicken legs w/ asian greens, peanuts, crying tiger dressing, & rice 150
- Seared Yellowtail w/ fennel lemon potatoes, capers & black olive tapenade 170
- Seared rainbow trout w/ pickled beetroot, sautéed nicola potatoes, & wasabi cream 170
- Roast kingklip w/ asian vegetables, ginger and spring onion soy dressing, & rice 170
- Roast Angelfish w/ green beans, sauteed nicola potatoes & sauce vin blanc 170
- Beef shin & tomatoes braised in red wine w/ saffron risotto, & rice 195
- Indonesian Beef Rendang w/ pumpkin, onion atchar, rice, & carrot - ginger pickle sambals 195
- Springbok shoulder braised in red wine w/ thyme mash, wilted chard, & braised root vegetables 200
- Grilled Kudu loin w/ green bean, rocket salad, chimichurri, & thick cut chips 220