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 “BLT”  –smoked ham hock, baby gem, confit tomato, tomato vinaigrette

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

Yellowtail Tartare – Fennel mousse, radish salad, Tom yum vinaigrette 

Sauté lamb sweet breads – white bean vinaigrette, ewes milk ricotta

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

Fresh Spring asparagus – wild garlic mayonnaise, crispy onions

Seared scallops (R100 supplement) – cauliflower and white chocolate purée, roasted cauliflower, toasted macadamia nuts

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Mains:

Potato gnocchi – root vegetable purée, hazelnut butter, pickles

Line fish – Courgette, pearl barley, grapefruit, basil

Braised lamb neck  – Harissa yogurt, peas, broad beans, feta, mint

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

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Desserts:

Mango parfait – Coconut sorbet, coconut crumb, citrus madeleines, 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, fig 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.