Lunch and Dinner Menu

Lunch and Dinner Menu
*Please note our seasonal menu changes FREQUENTLY*
Starters

Lightly smoked duck breast, roasted peach, pickled walnut, schnapps 85

Tako yaki, Japanese mayonnaise, spring onion, katsuyobushi, pickled ginger and wakame 85

Steamed Saldanha bay mussels, coconut, lime, lemongrass, ginger, garlic and fresh herbs 85

Homemade corn taco, spicy fried prawn, smoked avocado, prawn aioli, cucumber, radish, charred sweetcorn puree 95

Chilled broccoli and gruyere soup, sourdough crispies 65

Mains

Braised beef short rib pressé, butternut, shitake, broth, green bean, pak choi 185

Sous vide and roasted lamb loin, crispy braised shoulder, spring vegetables, roasted artichoke and ‘bourguinon’ sauce 200

Brined and roasted pork belly, toasted peanut satay, cabbage, crackling, celery, garden beetroot and grape 180

Pan fried monk fish, parma ham, squid, saldanha bay mussels, rice carpaccio, salsa verde, grilled baby marrow 170

Parmesan tortelini, asparagus veloute, fried gruyere, poached egg, tarragon, baby gem 130

Chalmar Sirloin steak, triple cooked chips, sauce béarnaise, green salad with roasted onion and smoked garlic dressing 180

Tapas

A compilation of seasonal dishes with the compilation changing on a daily basis

– Available on the black board

200

Sides R30

Green salad with shaved parmesan and pumpkin seeds

Crispy onion rings

Greens with ginger and garlic

Crispy triple cooked chips

Dessert

Passionfruit and white chocolate semi fredo, amasi ice cream, rooibos gel 85

Friandise – selection of 5 handmade bite sized sweets and confectioneries 85

Peanut butter mousse, tempered dark chocolate, rose soil, fanta grape jelly, macerated grapes 90

Dark chocolate fondant, buchu ice cream, mousse, aero, mint, and pistachio soil 90

Mini cheese board

Dalewood Camembert, Cremelat Gorgonzola, Kleine rivier 6 month gruyere with homemade pickles and preserves
90
 
LUNCH: TUESDAYS TO SATURDAYS 12-3PM
DINNER: THURSDAYS TO SATURDAYS 6-9PM

Click here to make a reservation
Please note a 10% service fee will be added to groups
larger than 8 guests