with goat's milk cheese, grapefruit, caramelised
walnut, wood sorrel, sunflower shoots & citrus dressing (gluten-free)

with romesco, exotic mushroom, furikake seasoned
rice crisp & candied pumpkin seeds (vegan, gluten-free, lactose-free & nut-free)....

with papaya salsa, sesame & soy emulsion, togarashi mayo,
coriander sago & spring onion (nut-free)

with coconut, peas, creamy bacon espuma & lime (nut-free)

with cured egg yolk, dukkha, sumac mayo, pickled mustard seed & lavash (nut-free)

with king oyster mushroom, black garlic, lemon
& sage (vegan, gluten-free, lactose-free & nut-free)

with apple fennel salsa, seasonal greens, trout caviar,
candied linseeds & white wine, lemon and cream sauce (nut-free)

with spiced butternut purée, lentil ragout, butternut crisp,
thai basil & marsala jus (lactose-free & nut-free)

with broad beans, tenderstem broccoli, white bean purée,
kelp and kale salt & berry jus (gluten-free & nut-free)

with celeriac, pak choi, hazelnut foam, chilli
caramel, crispy pork rind & fennel jus (gluten-free)

with king oyster mushroom, french onion purée, baby carrot,
pickled onion, parsley pesto & red wine jus (gluten-free & nut-free)

herb aïoli & parmesan

with miso-yogurt dressing, pickled red onion, parsley
& sesame seeds

with coconut and cashew nut oat crumble,
granadilla, gooseberry & Malibu sorbet

with black sesame & soy milk gelato, strawberry,
yuzu & white sesame streusel (nut-free).

with dark chocolate custard, chocolate and pistachio
streusel, cacao nib ice cream & honeycomb

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

With crisps, fresh fruit & preserves

OPTIONAL WELCOMING COURSE*
trio of shucked oysters with red onion mignonette & lemon
paired with Tokara MCC ‘17

1ST COURSE
springbok tartare served in a tapioca rosette with ponzu mayo
(gluten-free)
karoo crumble pap with mushroom mousse & candied almonds
(gluten-free)
sweet potato mosbolletjies with olive tapenade, apple chutney,
home-made butter & rocket leaf powder

2ND COURSE
assiette of beetroot with goat’s milk cheese, grapefruit, wood sorrel,
caramelized walnut sunflower shoots & citrus dressing
(gluten-free)

3RD COURSE
seared gamefish with papaya salsa, sesame & soy emulsion, togarashi
mayo, coriander sago & spring onion
(lactose-free & nut-free)
OR
black angus beef tartare with cured egg yolk, dukkha, sumac mayo,
pickled mustard seed & lavash
(nut-free)

4TH COURSE
fish of the day with apple and fennel salsa, seasonal greens,
salmon trout caviar, candied linseeds & lemon cream white wine sauce
(nut-free)
OR
braised pork belly with celeriac, pak choi, chilli caramel, hazelnut
foam, crispy pork skin & fennel jus
(gluten-free & nut-free)

5TH COURSE
dark chocolate custard with pistachio cake, cacao nib ice cream,
honeycomb & chocolate pistachio streusel

5-COURSE R950.00 | WINE PAIRING R650.00
*WELCOMING COURSE R160.00 | WINE PAIRING R300.00
your bill includes a 12% service charge, feel free to adjust or remove it as you see fit

A full vegan 5-course menu is also available