Restaurant Week Menu: 18 Oct – 3 Nov

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


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