DINNER

The dinner menu comprises of a seasonal four course set menu optionally paired with Tokara wines and chef Carolize Coetzee’s signature six course set menu optionally paired with a flight of iconic South African wines

Seasonal menu

Snacks & bread

Delights from our garden

Croquette

Savoury doughnut

Ciabatta & kapokbos butter

Tokara Blanc de Blanc 2012

Salt baked beetroot carpaccio with raspberry, fennel, toasted walnuts & celery

Tokara Rosé 2019

Cured ocean trout with watermelon, goat’s milk cheese, fig leaf & sea succulents

Tokara Stellenbosch Reserve Chardonnay 2018

Springbok loin with peach & apricot mebos, green beans, pomme anna, apricot & orange buchu jus

Tokara Reserve Cabernet Sauvignon 2016

Frozen pineapple gelée with pineapple coconut gelato, faux white chocolate, almond coconut crumble, litchi & mint

Tokara Sauvignon Blanc NLH 2017

Menu R600.00

Wine pairing R400.00

Signature menu

Snacks & bread

Delights from our garden

Croquette

Savoury doughnut

Ciabatta & kapokbos butter

Tokara Blanc de Blanc 2012

Tomato, caper, celery, basil & nasturtium

Raats Original Chenin Blanc 2018

Tempura oyster with “viskop” broth, chinese cabbage, peach & salmon trout roe

Avondale Camissa 2018

Bright light spinach, renosterbos & cured egg yolk

Kruger Family Palomino 2019

Lightly smoked duck breast, parsnip, whisky, shiitake & hazelnut

Radford Dale Antidote Gamay Noir 2018

Springbok loin, salt baked beetroot, candied stems, nutmeg & sorrel

Tokara Reserve Syrah 2016

Intermezzo

Apple and blueberry “G&T”

Rose geranium créme, roasted & raw pistachio, blackberry & shortbread

Paul Cluver Weisser Riesling NLH 2017

Menu R900.00

Wine pairing R600.00

LUNCH

The lunch menu offers à la carte options and a seasonal four course set menu optionally paired with Tokara wines

Seasonal menu

Salt baked beetroot carpaccio with raspberry, fennel, toasted walnuts & celery

Tokara Rosé 2019

Cured ocean trout with watermelon, goat’s milk cheese, fig leaf & sea succulents

Tokara Stellenbosch Reserve Chardonnay 2018

Springbok loin with peach & apricot mebos, green beans, pomme anna, apricot & orange buchu jus

Tokara Reserve Cabernet Sauvignon 2016

Frozen pineapple gelée with pineapple coconut gelato, faux white chocolate, almond coconut crumble, litchi & mint

Tokara Sauvignon Blanc NLH 2017

Menu R550.00

Wine pairing R300.00

Starters

Cured ocean trout with watermelon, goat’s milk cheese, fig leaf & sea succulents

R140

Beef tartare with turnip, radish, avocado, salsa verde & horseradish mayo

R140

Steamed mussels with papaya, coconut, kapokbos, orange, sampfire & squid ink crisp

R140

Summer tomatoes with burrata, nasturtium, green olive, roasted red pepper & basil (vegetarian with cheese)

R130

Salt baked beetroot carpaccio with raspberry, fennel, toasted walnuts & celery (vegan)

R130

Mains

Springbok loin with peach & apricot mebos, green beans, pomme anna, apricot & orange buchu jus

R250.00

Beef rib-eye with cauliflower, baby leeks, shiitake, macadamia nuts & smoked bone marrow jus

R250

Line fish of the day with mango, litchi, cucumber, baby marrow coriander & native spinach

R250

Goat’s milk cheese ravioli with peas, green asparagus, lemon & pea velouté (vegetarian with cheese)

R230

Smoked roasted carrot with rainbow carrots, gnocchi, black rice crisp & parsley carrot jus (vegan)

R230

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

Frozen pineapple gelée with pineapple coconut gelato, faux white chocolate, almond coconut crumble, litchi & mint (vegan, lactose and gluten free)

R110

Cheese board with crisps & preserves

R140

Please note that more comprehensive vegetarian and vegan menu options are available for dinner and lunch, while we will try our best to accommodate allergies and other reasonable dietary requirements if these are clearly brought to our attention when the reservation is made.