R150 pp x 3 spring plates

Includes a complimentary bread board

Lamb neck croquettes
Black garlic aioli

Heirloom potato carpaccio
Truffle goats cheese mousse, pickled mustard seeds, capers and hazelnut dressing

Locally caught line fish
Shaved fennel, burnt orange, anise velouté


Beef short rib cottage pie (Supplement R100)
Potato foam, parsley oil, mushrooms, BBQ carrot purée

Available Wednesdays to Fridays for lunch

12 pm to 2:30 pm
Menu changes regularly

Kindly notify management of any dietary restrictions or allergens.  Our menu is fresh, seasonally inspired and changes often.
Garlic, onion, seasoning and nuts, form the base of our cooking and are present in our kitchen.

 A discretionary 12% service charge will be added to your bill.