New on our 3 course menu

Pan-fried scallops (R50 supplement)
Peas, ham hock, samphire, pickled onions and mint oil

Locally caught line fish – Malaysian fish curry, tempura courgette flower and tamarind glaze

Pineapple and coconut – Fermented pineapple grantia, coriander oil and sorrel

5 Course Spring Tasting Menu R345pp (with wines R620pp)

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry NV (Spain) 

_____________________________________

Sweetcorn soup
Charred baby corn, corn shoots, basil pistou
Celestina White Blend 2017 (Cape Agulhas) 

_____________________________________

House made ricotta gnocchi
Smoked aubergine, tahini dressing, filo crisp, tomato chutney
Kaapzicht Cinsaut 2017 (Stellenbosch) 

OR 

Heirloom potato carpaccio
Truffle goat’s cheese mousse, pickled mustard seeds, capers and hazelnut dressing
Hartenberg Chardonnay 2017 (Stellenbosch) 

_____________________________________

Locally caught line fish
Shaved fennel, burnt orange, anise velouté
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

OR 

Ostrich fan fillet
Pickled beetroots, cured egg yolk emulsion, herb purée
Vriesenhof Pinotage 2009 (Stellenbosch)

OR 

Ratatouille
Smoked herb oil, piment d’espelette
Eikendal ‘Charisma’ Red Blend 2018 (Stellenbosch)

_____________________________________

Raspberry chocolate
Parfait, Nesquik bubble, compressed strawberries
Thelema Semillon Late Harvest 2015 (Stellenbosch)

New Winter Special tasting menu for R295 – 11th of July 2019

 

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry no1 (Spain)

_____________________________________

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

_____________________________________

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

OR

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

_____________________________________

Beef short rib cottage pie

potato foam, parsley oil, mushrooms and BBQ carrot purée
Morgenster ‘Lourens River Valley’ Bordeaux Blend 2010 (Stellenbosch)

OR 

Jerusalem artichoke risotto (V)
sweet pickled artichokes, walnut brown butter and watercress
Rijk’s ‘Touch of Oak’ Chenin Blanc 2016 (Tulbagh)

_____________________________________

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

_____________________________________

Corkage is unfortunately not allowed with our Winter Special Menu

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 b