with orange bisque, saffron espuma, gooseberries, crispy pancetta & candied pistachio (gluten-free)

with cured salmon caviar, yellow mole, pineapple salsa, squid ink crisp & mizuna (gluten-free)

with apricot gel, pickled radish, nanami mayo, soy emulsion & ciabatta melba (nut-free)

with poached stone fruit, lime goat's milk yoghurt, preserved lime rind, ginger biscuit crumb & tuile (gluten-free)

with marinated shimeji and brown mushroom purée, white wine poached pear & salted hazelnut streusel (vegan & gluten-free)

with leek velouté, pickled baby onion, tempura baby marrow & aioli (vegan & nut-free)

with lemon ricotta, fennel bulb, mangetout, pea purée, parsley crème, oyster foam & black caviar (nut-free)

with baby carrots, cumin carrot purée, broccoli, preserved orange rind, almond parsley shortbread & marsala jus (gluten-free)

with cauliflower purée, charred cauliflower chips, king oyster mushroom, pak choi, baby corn & black cardamom jus (nut-free)

with roasted beetroot, rocket custard, confit garlic gel, pine nut crumb, garlic rice crisp & red wine jus (gluten-free)

with strawberry, pickled red onion, chevin goat's cheese & spiced dressing

with macadamia crumble, macadamia biscuit, coffee gel & coffee ice cream

with confit lemon compote, cashew nut streusel, cashew brittle & cardamon cheesecake gelato (vegan & gluten-free)

with mint moss, chocolate soil, cocoa nib tuile, salted caramel & passionfruit

with shortbread, caramel, candied Kalamata olives, vanilla ice cream & vanilla meringue shards (nut-free)

With crisps, fresh fruit & preserves

STARTERS
Springbok tartare with apricot gel, pickled radish, nanami mayo,
soy emulsion & ciabatta melba (nut-free)
OR
Shiitake mushrooms with marinated shimeji and brown mushroom purée,
white wine poached pear & salted hazelnut streusel (vegan & gluten-free)

MAINS
Fish of the day with lemon ricotta, fennel bulb, mangetout, pea purée,
parsley crème, oyster foam & black caviar (nut-free)
OR
Miso glazed pork belly with cauliflower purée, charred cauliflower chips,
king oyster mushroom, pak choi, baby corn & black cardamom jus (nut-free)
OR
Potato and leek Anna with leek velouté, pickled baby onion, tempura baby
marrow & aioli (vegan & nut-free)

DESSERT
Tokara olive oil cake with shortbread, caramel, candied Kalamata olives,
vanilla ice cream & vanilla meringue shards (nut-free)
OR
Yuzu tart with confit lemon compote, cashew nut streusel, cashew brittle
& cardamon cheesecake gelato (vegan & nut-free)

3-COURSE R795.00 | WINE PAIRING R385.00