‘Autumn Tasting Special’ R165 (Starts 29 March)

‘Autumn Special’

6 course tasting Menu R165

With wines R330

Truffle and cheese croquette smoked tomato aioli

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Butternut squash raviolis sage brown butter and shaved pecorino

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Roasted line fish chick pea, tomato and baby spinach ragout

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Confit shoulder of beef sweet corn polenta, tomato and feta gremoulata

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Warm choux pastry doughnut lemon curd and coffee Chantilly

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‘Chocolate orange’ macaroon, chocolate financier, orange puree, marmelade ice cream and cointreau syrup

 

Gourmand Tasting Menu R395 (Starts 29 March)

Gourmand

7 course tasting menu R395

With wines R595

Butternut squash soup walnuts, gorgonzola croquettes

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Salt and pepper prawns chorizo popcorn and sweet corn pureé

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Caprese salad bocconcini, pesto, tomato and gazpacho jelly

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Crayfish ravioli almond crumble cauliflower and truffle foam

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Chalmar beef sirloin smoked aubergine puree, caramelized baby onions and mash

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Warm choux pastry doughnut lemon curd and coffee Chantilly

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‘Crunchie’ honey comb parfait, milk chocolate ganache and honey cream

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Grilled Kimberley cheddar ‘sandwich’ tomato chutney, brioche and pickled onions

 

The new Pizza oven

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Vegetarian March tasting menu

Vegetarian tasting menu  R240

With wines R440

Butternut squash soup walnut oil and gorgonzola croquettes

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Carprese salad bocconcini, pesto, tomato and gazpacho jelly

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Moroccan style vegetables smoked aubergine pureé, chick peas, almonds and goats cheese

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Assiette of mushrooms pickled shiitake, puree, ravioli and mushroom crumble

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Sweet corn risotto grilled baby marrow, pecorino, rocket and lime gremoulata

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Thai spiced mango and tamarind foam coconut panacotta

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‘Crunchie’ honey comb parfait, milk chocolate ganache and honey cream

or

Kimberley peppercorn cheddar tomato chutney and bread crisps

 

Gourmand March tasting menu

Gourmand tasting menu R395

With wines R595


Butternut squash soup walnut oil and gorgonzola croquettes

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Carprese salad bocconcini, pesto, tomato and gazpacho jelly

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Crispy prawns Parma ham, pickled fig, mushroom pureé and truffle dressing

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Norwegian salmon seared, tartare, corn pureé and sherry vinegar ‘caviar’

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Chalmar beef sirloin smoked celeriac puree, caramelized baby onions and mash

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Thai spiced mango and tamarind foam coconut panacotta

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‘Crunchie’ honey comb parfait, milk chocolate ganache and honey cream

0r

Kimberley peppercorn cheddar tomato chutney and bread crisps