3 Course & 2 Course MENU

3 Courses R450 + Wine R785 / 2 Courses R350

*Menus are seasonal and change regularly


Truffle and croquettes, parmesan aioli
DG Pale Cream Sherry No1 (Spain)

Brassica salad, pickled cauliflower, broccoli tartare, tarragon oil, smoked cheese fondue sauce
Leeuwenkuil Reserve White Blend Blend 2017 (Swartland)

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

Crispy Lamb neck salad, black garlic, mint oil, walnuts, buffalo curd and whey
Eikendal ‘Charisma’ Red Blend 2018 (Stellenbosch)

Salt and pepper prawns, caramelized cauliflower, compressed apple and prawn bisque (R25 supplement)
Rijks ‘Touch of Oak’ Chenin Blanc 2017 (Tulbagh)


Jerusalem artichoke risotto, sweet pickled artichokes, walnut brown butter and watercress
Thorne & Daughters ‘Copper Pot’ Pinot Noir 2019 (Western Cape)

Confit pork belly, compressed apple, black pudding, purple kale, radish, dashi
Vriesenhof Pinotage 2009 (Stellenbosch)

Free range chicken breast, creamy polenta, charred sweet corn, chorizo
Oldenburg Chardonnay 2018 (Stellenbosch)

Local hake, triple cooked parsnip, miso, torched kale and umami dressing
Oldenburg Chardonnay 2018 (Stellenbosch)

Beef short rib cottage pie, potato foam, parsley oil, mushrooms and BBQ carrot purée
Morgenster Lourens River Valley Bordeaux Blend 2010 (Stellenbosch)


“Modern cheese board”, gorgonzola croquettes, Indezi goat’s cheese mousse, smoked Stanford
Villiera Chenin Blanc Dak Wijn 2017 (Stellenbosch)

Eton mess, compressed strawberries, vanilla cream, granita, meringue
Thelema Semillon Late Harvest 2015 (Stellenbosch)

Lemon posset, rhubarb, mint oil, almond crumble and warm vanilla doughnuts
Thelema Semillon Late Harvest 2015 (Stellenbosch)

Melting Ferrero Rocher
Boplaas Cape Vintage 2016 (Calitzdorp)

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


Kindly notify management of any dietary restrictions or allergens.

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.

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