Red onion, raspberry and basil
Plum, coriander and lime | Ponzu, melon and ginger DF NF

with citrus & fynbos infused cream sauce, gooseberry, sorrel, and squid ink sago crisps NF

with pickled cucumber, whole grain mustard, chives, radish, aioli, and cured egg yolk DF NF

with Tokara "Caesar", cos lettuce, croutons, capers, and crème fraîche caesar dressing NF

with strawberry, tomato, salted strawberry consommé, and dehydrated basil sponge V (VG on request)

with green curry, coconut, smoked carrot, pumpkin seeds, cashew nut, and coriander VG

with black rice risotto, green asparagus, miso and parsley cream, and kelp-kale coral tuile NF

with chakalaka, parmesan polenta, green beans, apricot, and orange buchu jus GF

with cauliflower purée, pak choi, poached pear, and black cardamom jus GF NF

with king oyster mushroom, romesco, confit garlic crisp, charred pickled onion, and smoked bone marrow jus DF GF NF

with white rock cheese and avocado dressing GF NF

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

with pecan nut, caramelia namelaka, popcorn ice cream, and brandy snap GF

with rose geranium ice cream, pistachio streusel, turkish delight gel, and pistachio glass

with pineapple jelly, passionfruit gel, almond & coconut crumble, and vegan white chocolate GF VG

With crisps, fresh fruit & preserves

1ST COURSE
potato and mushroom tart with lemon and macadamia dairy-free & gluten-free
rosette with beetroot tartare, feta, lime and dill gluten-free & nut-free
japanese milk bread with home-made butter and plum chutney

2ND COURSE
bocconcini with strawberry, tomato, salted strawberry consommé,
and dehydrated basil sponge

3RD COURSE
steamed west coast mussels with citrus & fynbos infused cream
sauce, gooseberry, sorrel, and squid ink sago crisps nut-free

OR

beef tartare with pickled cucumber, whole grain mustard, chives,
radish, aioli, and cured egg yolk dairy-free & nut-free

4TH COURSE
fish of the day with black rice risotto, green asparagus, miso
and parsley cream, and kelp-kale coral tuile nut-free

OR

springbok loin with chakalaka, parmesan polenta, green beans,
apricot, and orange buchu jus gluten-free

OR

honey & mustard glazed pork belly with cauliflower purée, pak choi,
poached pear, and black cardamom gluten-free & nut-free

5TH COURSE
goat’s milk yoghurt panna cotta with pecan nut, caramelia namelaka,
popcorn ice cream, and brandy snap

5-COURSE R950.00 | WINE PAIRING R650.00