Lunch and Dinner Menu

*Please note our seasonal menu changes FREQUENTLY*

Starters

Lamb loin ‘bredie’, green beans, tomato jus, charred aubergine, mieliepap 95

Roasted duck breast, duck leg and pistachio roulade, poached pear, crispy kale  95

Double baked cheese soufflé, Wilderer grappa and gruyere velouté, macerated grapes 90

Grilled Patagonian squid, Moroccan bulgar wheat, adams fig, carrot puree 90

Cured and hot smoked trout, garlic chive, sout bos, labneh, charred leek, mussel essence 90

Mains

Sous vide Impala loin, smoked onion mash, shitake, roasted baby onion, black garlic jus 220

Lightly smoked beef fillet, truffle and espresso gravy, celeriac, hazelnuts, oxtail tortellini, crispy onions 210

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

12 hour pork belly, fillet, charred prune, chamomile, maple bacon, roasted and pickled fig, smoked beetroot 190

“Paella”, Line fish, chorizo and pea risotto, fresh mussels, prawn, lemon, charred tomato dressing 190

Chalmar Sirloin steak, triple cooked chips, sauce béarnaise, green salad with roasted onion and smoked garlic dressing 185

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

Milk chocolate and orange soufflé, Grand Marnier reduction, vanilla ice cream (Please allow 20mins preparation time) 100

Friandise – selection of 5 handmade bite sized sweets and confectioneries 90

Valrhona ivoire chocolate, pistachio mousse, new seasons berries, cucumber ice cream 95

Baked cheesecake, fennel, charred nectarine, Sambuca caviar, white chocolate ice cream 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
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Please note a 10% service fee will be added to groups
larger than 8 guests