3 Course & 2 Course MENU

3 Courses R450 / 2 Courses R350

Chef Neill Anthony’s New Menu

*Menus are seasonal and change regularly

Starters

Prawn ravioli – fresh peas, coconut bisque
Leeuwenkuil Reserve White Blend 2017 (Swartland) 

Crispy chicken terrine – pickled turnip, potato purée, chicken skin salt
Hartenberg Chardonnay 2017 (Stellenbosch)

White onion risotto – tempura shallots, fresh herbs
Paul Cluver Riesling 2018, Elgin 

Cured yellow tail – almonds, yoghurt, fennel veloute
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

Mains

Ricotta gnudi – root vegetable purée, hazel nut butter
Stark-Condé ‘The Field’ White Blend 2018, (Stellenbosch)  

Line fish – potato terrine, tomato fondue, braised fennel, basil
Rijk’s Chenin Blanc 2017 (Tulbagh)

Lamb rump – Aubergine, lavender confit tomato, crispy quinoa
Vriesenhof Pinotage 2009 (Stellenbosch)

Braised beef – confit cauliflower, mint, black garlic
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2012 (Stellenbosch)

Desserts

Orange parfait – almond crumb, milk chocolate ice cream, warm chocolate mandolins
Thelema Semillon Late Harvest 2015 (Stellenbosch)

Warm chocolate mousse – puffed rice, milk sorbet
Peter Bayly Cape Late Bottled Vintage 2008 (Calitzdorp)

Raspberry tart  – creme diplomat, raspberry sorbet, white chocolate snow
Thelema Semillon Late Harvest 2015 (Stellenbosch) 

South African cheeses –  (R80 supplement)
Peter Bayly Late Bottled Vintage 2008 (Calitzdorp)

                                                                                                                         

Kindly notify 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.