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Reservations
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
Hazelnut chocolate brownie with chocolate paste, chocolate soil,
aerated chocolate, white chocolate crème anglaise & caramelia ice cream
R110
Coconut & vanilla panna cotta with plum sorbet, sesame meringue, olive oil shortbread & lavender sherbet (
vegan)
R110
Spanish almond cake with hibiscus & lemon posset, almond streusel, hibiscus meringue & Spanish nougat ice cream
R110
Cheese board with crisps & preserves
R140
Gooseberry clafoutis with basil ice cream, mint & gingerbread
R110