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
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
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
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)
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.