3 Course & 2 Course MENU

3 Courses R450 + Wine R775 / 2 Courses R350

*Menus are seasonal and change regularly

Truffle and cheese croquettes – garlic aioli  R90

Starters

Chef’s coconut broth – baby pak choy, water chestnuts
Leeuwenkuil Reserve White Blend 2017 (Swartland)

Butternut raviolis – mushroom purée, crispy sage
Oldenburg Chardonnay 2018 (Stellenbosch) 

Salt and pepper prawns – sweetcorn purée, chorizo, curry leaves
Paul Cluver Riesling 2018 (Elgin) 

Pan-fried scallops – (R60 supplement) – ham hock, peas, samphire, pickled onions, mint oil
Groote Post ‘Seasalter’ Sauvignon Blanc 2019 (Darling)

Tuna tartare – Black garlic mayonnaise, spiced almonds, sago crisp
Kaapzicht Cinsaut 2018 (Stellenbosch)

Mains

Parmesan gnocchi – fermented shiitake, dashi broth, miso aubergine
Stark-Condé ‘The Field Blend’ White 2018 (Stellenbosch)

Pan-fried Mauritian sea bass – shaved fennel, burnt orange, star anise velouté
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

Locally caught line fish – Malaysian fish curry, tempura beet leaf, tamarind glaze
Rijk’s Chenin Blanc 2017 (Tulbagh)

Ostrich fan fillet – pickled beetroots, cured egg yolk emulsion, herb purée
Vriesenhof Pinotage 2009 (Stellenbosch)

Beef fillet- brassicas, sage brown butter, squid ink, beef fat crisp
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2012 (Stellenbosch)

Desserts

Selection of South African cheeses – bread crisp, orange marmalade, pickles
Peter Bayly Late Bottled Vintage 2008 (Calitzdorp)

Pineapple and coconut – fermented pineapple granita, coriander oil, sorrel
Thelema Semillon Late Harvest 2015 (Stellenbosch)

Melting Ferrero Rocher
Peter Bayly Cape Late Bottled Vintage 2008 (Calitzdorp)

Lemon meringue – Mascarpone, lemon leaf snow
Thelema Semillon Late Harvest 2015 (Stellenbosch)

                                                                                                                         

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.