STARTERS

Semi-dehydrated tomato with tomato consommé, tempura tofu, celery& basil (vegan)

R130

Pea mousse with salt baked beetroot, pickled baby beetroot, pea, horseradish & wasabi (vegetarian)

R130

Octopus carpaccio with charred sweetcorn, black rice, avocado, papaya & chili-ginger

R125

Kudu tataki with toasted sesame, sushi rice, cucumber, winter melon, persimmons & ponzu

R165

Slow cooked parsnip with bacon, brioche, cured egg yolk, Renosterbos & parsnip emulsion

R150

MAIN COURSES

Potato gnocchi with butternut, seasonal greens, coconut curry sauce, coriander, dehydrated coconut & puffed wild rice (vegan)

R230

Roasted cauliflower with chickpeas, lemon, Tokara olive oil, kale, macadamia nuts & parsley (vegan)

R220

Line fish of the day with fire roasted celeriac, fennel, celery, pancetta & beurre noisette

R250

Braised lamb shoulder with tomato molé, aubergine, peppers, red onion, garlic & red wine jus

R240

Beef rib-eye with Heerenboontjie, green beans, turnip, thyme jus& roasted garlic tapioca

R250

Springbok loin with bobotie spiced carrot, apricot, apple, sultana, toasted almond, bay leaf & clove jus

R260

DESSERTS

Carrot cake with white chocolate, spiced carrot ice cream & pistachio

R110

Dark chocolate with granadilla & cacao nib ice cream

R110

Gooseberry clafoutis with basil ice cream, mint & gingerbread

R110

Coconut sorbet with pineapple, kiwi, coriander & olive oil shortbread (vegan)

R110

Cheese board with crisps & preserves

R140

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