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

Coconut broth – baby bok choy, water chestnuts, salt and pepper calamari
Hartenberg Chardonnay 2017 (Stellenbosch) 

Confit free range duck egg yolk, parsley crust, mushrooms and truffle velouté
Thorne & Daughters ‘Copper Pot’ Pinot Noir 2018 (Western Cape) 

Prawn tortellini – Corn purée, pickled mushrooms, prawn bisque
Leeuwenkuil Reserve White Blend 2017 (Swartland) 

Locally caught Hake Peas, ham hock, samphire, pickled onions and mint oil
Celestina White Blend 2017 (Cape Agulhas)

Beef tartare – New season asparagus, spiced egg yolk, beef fat crisp and curry leaves
Kaapzicht Cinsaut 2018 (Stellenbosch)

Mains

Ratatouille – Smoked herb oil, crispy panisses
Eikendal ‘Charisma’ Red Blend 2018 (Stellenbosch)

Pan-fried Mauritius Seabass – Shaved fennel, burnt orange, anise velouté
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

Locally caught line fish – Malaysian fish curry, tempura courgette flower and 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- fermented aubergine, potato fandant and porcini mushrooms
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2010 (Stellenbosch)

Desserts

Modern cheese board – gorgonzola croquettes, Indezi goat’s cheese mousse, smoked Stanford
Peter Bayly Cape Late Bottled Vintage 2008 (Calitzdorp)

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

Melting Ferrero Rocher
eter 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.