3 Course & 2 Course Menu by Chef Neill Anthony
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 purĂ©e, 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 âKat met die Houtbeenâ Sauvignon Blanc 2016 (Sondagskloof)
MAINS:
Ricotta gnudi – root vegetable purĂ©e, hazelnut butter
Stark-CondĂ© âThe Fieldâ White Blend 2018, (Stellenbosch) Â
Line fish – potato terrine, tomato fondue, braised fennel, basil
Rijkâs Chenin Blanc 2017 (Tulbagh)
Lamb rump – Aubergine, lavender confit tomato, crispy quinoa
Vriesenhof Pinotage 2009 (Stellenbosch)
Braised beef – confit cauliflower, mint, black garlic
Morgenster âLourens River Valleyâ 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)
Â
South African cheeses –Â (R80 supplement)
Peter Bayly Late Bottled Vintage 2008 (Calitzdorp)
Â
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.