SUMMER MENU

BEFORE YOUR MEAL
R210 Gordal olives stuffed with almond & ricotta, confit aubergines,
pickled peppers and marinated white anchovies

R285 Braaied wagyu brisket, broccoli purée, charred florets, pickled onion & mushrooms, sancho pepper

R160 4 Saldanha Bay oysters, fermented lemon tabasco, mignonette

ARTISAN BREAD / TWO R80
Rustic style ciabatta, parmesan grissini,
roasted sweet potato hummus with dukkah, mountain sage butter,

SUMMER MENU
2 Courses R675 | Chef’s course and a choice of starter & main or main & dessert plus petit fours
3 Courses R795 | Chef’s course and a choice of starter, main & dessert plus petit fours
6 Courses R1350 | beyond tasting experience (for entire table only) Wine Pairing R975


STARTERS

Gamefish tataki, steamed Japanese rice, fresh seaweed,
chirizu sauce, Cape rough lemon mayonnaise, sunrose

Tea smoked duck breast, pickled beetroot & nectarines,
chicken liver parfait, candied walnuts

Fior di latte espuma, red pepper romesco, green olive & zucchini salad,
tomato gel, basil vinaigrette

MAINS

Pan Seared Cape fish, sofrito with chokka & mussels,
squid ink gnudi, saffron rouille, bouillabaisse sauce

Slow cooked pork belly seared over coals, barley & sorghum tabouleh,
prenia leaf, Tulbagh kuri squash, khakibos & honey poached quince, ginger jus

Sheeps’ milk & goats cheese risotto, roasted & raw figs,
smoked aubergine, fig leaf gremolata, truffle toasted seeds

Grilled Karoo beef, charred baby gem salad, cremezola & celeriac puree,
smoked onion & mushroom marmalade, crispy potatoes

Elevate your beef main course with Ken Forrester’s free range & all natural wagyu beef at an additional cost

DESSERTS
Dark chocolate & almond éclair, malted popcorn ice cream,
chocolate buchu bavarois, almond praline

Summer strawberries, konacha tea & kalamansi

Fennel mousse, pecan nuts, Madagascan vanilla bean ice-cream,
caramelised apple compote


A discretionary 13% gratuity will be added to all the tables. This menu is subject to change.