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Reservations
STARTERS
Beef tartare and cured beef
with parmesan custard, cured egg yolk, beetroot, currants, onion, anchovy & pepper vinaigrette
R110
Cured duck breast
with pickled shiitake mushroom, pears, turnips & black vinegar chilli dressing
R110
Tempura linefish
with sushi rice, avocado, sesame, wasabi mayonnaise & spiced lemon dressing
R110
Broccoli and goat’s milk cheese
with marinated eringi mushroom, walnuts, sunflower seed, pumpkin seed & miso honey mustard dressing
R110
Franco – Japanese interpretation
of oyster, prawn, calamari, mussel & linefish
R110
MAIN COURSES
Fire roasted beef
with mushroom, broccoli, buckwheat, kombu cream & truffle jus
R210
Roast pork belly
with pommes anna, butternut purée, kimchi, radish salsa, chilli & ginger jus
R200
Lemon and soya glazed mushroom
with tempeh, buckwheat, spinach, broccoli, truffled kombu cream & koji jus
R190
Peppered Springbok
with pommes purée, parmesan, beetroot & sherry gastrique
R225
Line Fish of the Day
Changes daily depending on availability
R195
Side dishes
Hand cut chips with ponzu
Pommes purée with Klein Rivier Gruberg cheese & truffle oil
Sautéed seasonal vegetables with lemon & parmesan
R50
DESSERTS
Yuzu parfait
with matcha ice cream, yoghurt & apple
R85
Gorgonzola ice cream
with red wine poached pears, honeycomb & walnuts
R85
Chocolate cremeaux
with white chocolate mousse, coffee ice cream & almonds
R85
Artisanal cheeses
with bread and preserves
R125