Join us for Restaurant Week from 18 October to 3 November 2018! Enjoy a two course lunch or a three course dinner, prepared using the best seasonal produce.
Please note that the Restaurant Weekend menu serves as a sample only. It is subject to change without prior notice according to the chef’s discretion.
Lightly smoked duck breast, roasted peach, picked walnut, schnapps
Tako yaki, Japanese mayonnaise, spring onion, katsuyobushi, pickled ginger and wakame
Chilled brocolli and gruyere soup, sourdough crispies
Braised beef short rib pressé, butternut, shiitake, broth, green bean, pak choi
Brined and roasted pork belly, toasted peanut satay, braised cabbage, grape, celery, parsnip
Parmesan tortellini, asparagus veloute, fried gruyere, poached egg, tarragon, baby gem
Passionfruit and white chocolate semifreddo, amasi ice cream, rooibos gel
Peanut butter mousse, tempered dark chocolate, rose soil, Fanta Grape jelly, macerated grapes
R200 for two course lunch menu – Starters and Mains
R300 for three course dinner menu – Starters, Mains and Dessert