3 Course & 2 Course Menu by Chef Neill Anthony

*Menus are seasonal and change regularly

 

3 courses R450 + Wine R775

2 courses R350

 

Truffle and cheese croquettes- garlic aioli R90

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, yogurt, fennel veloute

Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

 

MAINS:

Ricotta gnudi – root vegetable purée, hazelnut 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)

 

DESSERT:

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 the 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.