Lunch and Dinner Menu

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



Yellowfin tuna crudo, fresh peas, tosazu gel, cucumber, pickled blueberries R80

Slow roasted lamb ravioli, sage noisette, parmesan, rocket R95

Crispy salt and pepper squid, bonito aioli, spicy lime dressing and radish R85

‘Waldorf’ salad, macerated apple, cherries, herb roasted celeriac, gorgonzola, honey crumble and rocket R75

Roasted bone marrow, toasted sourdough, creamed porcini mushrooms, cauliflower and parmesan puree R85


Octopus, steamed fresh mussels, parsley compressed potato, chorizo and pea risotto R170

Chalmar Sirloin, bone marrow pastry, smoked onion puree, roasted cauliflower, dark chocolate teriyaki R180

Slow cooked pork belly, crackling, roasted fennel, poached pear, beetroot, mos bolletjie crumble, sweet potato and eucalyptus puree R180

Pan roasted east coast Hake, spinach and green olive veloute, charred broccoli, pickled asparagus, watercress salad, pumpkin seeds R170

Sous vide local butternut, pumpkinseed pesto, marinated haloumi, tahini marshmallow, baby spinach, warm sage dressing R120

Chalmar Sirloin steak, triple cooked chips, sauce béarnaise, roasted onions, and rocket salad R170


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

– Available on the black board



Rocket and pumpkinseed salad

Crispy onion rings

Greens with ginger and garlic

Crispy triple cooked chips

R30 each


Friandise, selection of 5 handmade sweets R80

Peanut butter soufflé, burnt honey anglaise, homemade honeycomb and dark chocolate biscotti (Please allow 30mins for preparation) R85

Dark chocolate torte, crème fraiche ice cream, maple nougat, coffee gel, candied coco nibs, blueberry caviar R85

Litchi and yoghurt semi fredo, coconut, white chocolate gel, new seasons cherries and buchu koeksister R85


Dalewood Camembert, Cremelat Gorgonzola, Kleine rivier 6 month gruyere with homemade pickles and preserves R90

Tuesdays to Saturdays 12-3pm

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