3 Course & 2 Course Menu by Chef Neill Anthony

*Menus are seasonal and change regularly

3 courses R450
2 courses R350 

Chef Neill Anthony’s New Menu

Starters:

Ravioli – Chicken and mushroom, baby gem, pecorino, baby gem emulsion

Crispy baby squid – caramelized pineapple, spiced peanut dressing, pickles

Yellow Tail Tartare – confit baby tomatoes, marinated cucumber, feta, jalapeño, crispy chickpea

Crispy boneless chicken wings – Sauté mushrooms, sweet corn, pickled red onion

Green goddess organic carrot – black garlic, cashew, labneh

Slow roast pork belly – apple, parmesan, fennel, crème fraiche

Seared scallops (R120 supplement) – curry salt, pickled daikon radish, white almond gazpacho

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Mains:

White onion tarte tartin – goats cheese, fresh peas, baby beetroots

Line Fish – tartare sauce, crispy polenta, pickled celery, horseradish

Braised lamb neck  – olive tapenade, fresh ricotta, baby spinach

Bavette of Beef – baby spinach, globe artichokes, roast onion, garlic snails

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Desserts:

White peach parfait – black sesame ice-cream, citrus madeleines

Chocolate cremeux  – passionfruit curd, honey comb, olive oil

Banoffee – banana, brandy snap, lock down banana bread ice cream, salt caramel

South African cheese selection – Boland estate Cheddar, forest phantom goats’ cheese, 6-month aged Borenkaas, malba toast, rhubarb chutney chutney (R80 supplement)

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 Kindly notify the management of any dietary restrictions or allergens.
Please be advised 2 or 3-course menu is available for the whole table only
Our menu is fresh, seasonally inspired and changes often.
Garlic, onion, and seasoning form the base of our cooking, and nuts are present in our kitchen.
 A discretionary 12% service charge will be added to your bill.