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This menu is updated constantly and is subject to change depending on availability and at chef's discretion.

something to amuse the mouth
Tomato Gazpacho


Deep Fried Artichokes  |  R38
with roasted garlic aioli or rosemary & lemon cashew cream

 Beetroot and Goats Cheese Risotto |  R62
Triple Cooked Sweet Potato Chips  |  R42
with a ketchup trio

Escargots  |  R62

Pea Soup & Prawn Tails |  R72
With Pea and honey roasted Gammon salad

House Cured Beef Fillet Carpaccio  |  R72
with mustard dressing

something to clean the palate
Melon Granita


Beetroot and Goats Cheese Risotto |  R122 

Five Spiced Cauliflower  |  R98
with vegan chicken ,wild mushrooms, cardamom passata & coconut rice

Pistachio and Pine Nut crusted Hake  |  R125
parsley and wild rocket vichyssoise

Pan Roasted Duck Breast  |  R162
with braised Asian vegetables

Sous Vide Pork Loin  |  R125
with butternut and apple & walnut salsa

Pan Roasted Beef Sirloin  |  R155
with kimchi and wild mushroom quinoa


Chocolate Fondant  |  R45

Crumbed Carrot Cake  |  R45
with orange curd and hazelnut ice-cream

Lemon Curd Ice Cream  |  R45
with brûléed marshmallow fluff

*Corkage is charged at R35 per bottle