3 Course & 2 Course MENU

3 Courses R450 + Wine R785 / 2 Courses R350

*Menus are seasonal and change regularly

Starters

Organic beet salad, tempura leaf, beetroot ketchup
Thorne & Daughters ‘Copper Pot’ Pinot Noir 2018 (Western Cape)

Truffle and croquettes, parmesan aioli
Leeuwenkuil Reserve White Blend 2017 (Swartland)

Roast butternut soup, hazelnuts, goat’s cheese, onion cress, parmesan crisp
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 (Sondagskloof)

Tuna tartare, ajo blanco, almonds, semi-dried grapes, compressed cucumber, chive oil
Waterkloof ‘Circumstance’ Rosé 2018 (Stellenbosch) 

Tartiflette, crispy ham hock, pancetta, potatoes, camembert, pickled onions
Kaapzicht Cinsaut 2017 (Stellenbosch)

Mains

Wild mushroom risotto, umami dressing, rocket, parmesan
Mother Rock ‘Force Majeure’ Red Blend 2016 (Swartland)

Confit pork belly, compressed apple, black pudding, purple kale, radish, dashi
Hartenberg Shiraz 2015 (Stellenbosch)

Free range chicken breast, creamy polenta, charred sweet corn, chorizo
Domaine Des Dieux Chardonnay 2014 (Hemel-en-Aarde Valley)

Local hake, Jerusalem artichoke purée, bone broth, pomme dauphine
Domaine Des Dieux Chardonnay 2014 (Hemel-en-Aarde Valley)

Beef fillet, confit sweet potato, pickled turnip, aubergine, miso purée
Morgenster Lourens River Valley Bordeaux Blend 2009 (Stellenbosch)

Desserts

“Modern cheese board”, gorgonzola croquettes, Indezi goat’s cheese mousse, smoked Stanford
Glenwood Grand Duc Noblesse NV Noble Late Harvest (Franschhoek) 

Lemon meringue, mascarpone, lemon leaf snow
Thelema Rhine Riesling Late Harvest 2009 (Stellenbosch)

Baked Alaska, black salt ice-cream, mango mousse, sablee biscuit
Glenwood Grand Duc Noblesse NV Noble Late Harvest (Franschhoek)

Eton mess, compressed strawberries, vanilla cream, granita, mint oil, meringue
Thelema Rhine Riesling Late Harvest 2009 (Stellenbosch)

Melting Ferrero Rocher
Glenwood Grand Duc Noblesse NV Noble Late Harvest (Franschhoek)

                                                                                                                         

Kindly notify management of any dietary restrictions or allergens.

Our menu is fresh, seasonally inspired and changes often.

Garlic, onion, seasoning and nuts, form the base of our cooking and are present in our kitchen.

For tables of 6 or more, a discretionary 12% service charge will be added to your bill