An exclusive seasonal menu crafted for cosy moments, comforting flavours, and indulgent dining this winter
2 Courses — R285 | 3 Courses — R350

STARTERS
Beef Oxtail Ravioli
Handcrafted ravioli filled with slow-braised oxtail, served in a rich tomato & beef broth, finished with crispy leeks and cooling coriander labneh.

or

Chicken Liver Parfait
Velvety chicken liver parfait served with warm toasted brioche, sweet onion marmalade, dill pickles, and a touch of Maldon Sea salt for the perfect winter indulgence.

or

Rustic Minestrone Soup
A hearty homestyle Italian vegetable soup slowly simmered with herbs and seasonal vegetables, served alongside warm garlic & herb bruschetta.

MAIN COURSES
Slow-Braised Beef Short Rib Pie
Tender beef short rib slow-cooked until meltingly soft, wrapped in golden buttery puff pastry and served with velvety squash mash and a warm crunchy green bean salad.

or

Panko-Crusted Chicken
Golden crispy chicken fillet served with herb-roasted potatoes tossed in a comforting grainy mustard dressing, roasted butternut and root vegetables, creamy mushroom sauce.

or

Wild Mushroom Risotto (V)
Creamy Arborio rice folded with earthy wild mushrooms, topped with crispy kale, grilled zucchini ribbons, pecorino crisps, and fragrant truffled pesto.

DESSERT
Sticky Toffee Pudding
A warm and comforting classic, rich with dates and drenched in decadent toffee sauce, served with vanilla bean ice cream.

or

Dark Chocolate & Orange Tart
Luxuriously smooth dark chocolate tart infused with bright citrus notes and finished with fresh orange zest.

or

Classic Apple Crumble
Slow-baked cinnamon apples beneath a golden buttery crumble topping, served warm with silky vanilla custard.

Slow-roasted tomato & red pepper soup finished with fragrant basil oil, served with warm toasted sourdough for comforting winter dipping.

Thyme-grilled portobello mushrooms, pickled shimejis, baby spinach and whipped feta cream finished with toasted sesame dressing.

Salad leaves, almond crumble, naartjies, cucumber ribbons, basil oil, balsamic gel.

Silky chicken liver pâté served with toasted brioche, sweet onion marmalade and dill pickles.

Baby Gem lettuce, blue cheese, granny smith apple, celery, walnut dressing.

Pickled cabbage, toasted sesame seeds, radish, cucumber.

Sesame seeded bun, cheddar, BBQ aioli, slaw, pickles & rustic fries.

Sesame seeded bun, mozzarella, cajun aioli, slaw, pickles & rustic fries.

Crispy falafel patty, smoked aubergine dip, slaw, pickles and sweet potato fries.

Slow cooked & infused with warming mediterranean spices, served with creamy mashed potatoes, pickled onion cups, rehydrated peaches, roasted butternut, gremolata, rosemary jus.

Golden battered hake served with hand-cut rustic fries, minted mushy peas and house tartar sauce.

House-made potato gnocchi tossed in slow braised pulled oxtail, pickled shimeji mushrooms, cornichons, finished with pecorino shavings.

Hand-folded tortellini filled with roasted gem squash and feta, served with caramelised onion butter and crispy sage.

Tender chicken infused with herbs, served on a bed of creamy mushroom risotto, with roasted butternut and a thyme jus.

Fresh black mussels simmered in rich smoky tomato sauce and served with toasted garlic bread.

Thinly sliced free-range ostrich, apricot & cardamom puree, pickled piccalilli vegetables, pecorino crisp and peppery radish.

Flash grilled baby squid & tentacles, crispy chorizo, caper & parsley salsa, served alongside squid ink aioli & skinny fries.

Earthy roasted beetroot with charred naartjie, cucumber, lemon & chive goats cheese croquettes, balsamic gel.

Fresh & roasted cherry tomatoes, sourdough croutons, basil & tomato dressing.

Smoky, flame-kissed aubergine with vibrant chickpea tabbouleh, smooth hummus, and roasted sweet potato.

Arborio rice slow cooked in saffron and seafood stock, topped with butter poached prawns, sustainable line fish, mussels and gremolata zest.

House-made potato gnocchi tossed in slow braised pulled oxtail, pickled shimeji mushrooms, cornichons, finished with parmesan shavings and dried cherry tomatoes.

Baked in a creamy garlic & parsley sauce and topped with mozzarella, served with sundried tomato pesto.

Creamy arborio rice folded with earthy wild mushrooms, topped with crispy kale, grilled zucchini ribbons, pecorino crisps, and fragrant truffled pesto.

Rich & creamy shellfish reduction, charred crostini with fennel cream.

A hearty homestyle Italian vegetable soup slowly simmered with herbs and seasonal vegetables, served alongside warm garlic & herb bruschetta.

Velvety soup lightly curried with coconut cream, finished with coriander gremolata and pani puri.

Slow cooked & infused with warming mediterranean spices, served with creamy mashed potatoes, pickled onion cups, rehydrated peaches, roasted butternut, gremolata, rosemary jus.

Panfried line fish served with smoked potato & caper chowder, tender stem broccoli, green peas, fennel chutney, saffron rouille.

Butter basted prawns tossed in a fragrant coconut laksa sauce, served with warm garlic bruschetta.

Fresh black mussels simmered in a smoky catalan tomato sauce and served with toasted garlic bread.

Silky dark chocolate ganache tart with caramelised orange, orange blossom cream, candied citrus peel and toasted almond praline.

Slow-baked cinnamon apples beneath a golden buttery crumble topping, served warm with silky vanilla custard.

Silky baked vanilla custard with a crisp brûléed sugar crust, served with toasted hazelnut biscotti and winter berry preserve.

A rich South African classic infused with rooibos tea, served warm with butterscotch sauce, fig compote and melting vanilla bean ice cream.

Slow-poached pears in spiced red wine syrup with mascarpone cream, toasted pecans, salted caramel ice cream and ginger snap crumble.

Preserves, Fruit Chutney, Spiced Nuts.