Textures of beetroot, fermented tofu, avocado, mustard greens, walnut, exotic mushrooms.

Black Angus beef, roasted bone marrow, aioli, Cru Royal caviar, capers, red onion, chives, radish.

Kombu, cucumber salsa, green papaya, sesame, yuzu, spring onion, red onion, zest, miso.

Blackberry, shimeji textures, mustard, Heugenot, avocado mousseline, red sorrel.

Raw zucchini noodles, crayfish medallions, mango salsa verde, lime, coriander.

Served fresh with lemon and Tabasco.

L1 Argentinian prawns, mild curry velouté, charred asparagus spears, roe.

Aged Acquerello risotto, saffron fennel, sea vegetables.

Natal Crab Tortellini, Sherry, Tarragon Fennel, Saffron rouille.

Silent Valley Wagyu, Szechuan pepper, sweet potato, foraged herbs.

Compressed deboned thighs, hoisin asparagus, apricot, radish.

Harissa cauliflower, cauliflower, kale, hazelnut, red pepper romesco, coriander.

Served with smoked bone marrow pomme purée, seasonal green vegetables, slow roast vine tomatoes, onion soubise, Madeira demi-glace.

BRAAI’ED L1 PRAWN I R 95

Cured and aged duck breast, Moroccan spiced pearl couscous, red cabbage, wild berries spiced jus, nasturtium.

Black truffle, foie gras, brioche, exotic mushrooms tenderstem, chicken velouté, sauce périgueux.

Pulled pork cheek, Shaoxing pineapple turnip and cashew purée, bok choy, sesame.

Duck fat potato pavé, watercress, crème purée asparagus velouté of cep, Sauce Périgueux.

*Please allow 20 minutes for preparation

Oak smoked French trimmed lamb loin, Pressed lamb belly Spinach, aubergine fondant, hazelnut spiced au Jus.

Crab farce, tarragon crumb, pomme purée pine nut crème purée, broccolini, sauce vierge.

Seasonal green vegetables, hasselback new potatoes herbed pesto, pickled red onion, citrus beurre blanc.

Aged Acquerello risotto, wakame, preserved lemon, mussels, calamari, green apple, oyster leaf light ocean foam.

Red quinoa, edamame, sultanas, green beans peaches, king oyster mushroom.

Champignon, brandy, jus, pea purée, Duchess potato.

2 baby crayfish, 20 prawns, 360g salmon, 200g calamari, Mussel Mouclade, lemon infused jasmine rice, garlic butter.

*Please allow 50 minutes for preparation

Corn flake ice-cream, crème anglaise, orange.

Guanaja 70 percent, Turkish delight, macadamia, Amarula fudge ice-cream.

Hazelnut, chocolate torte, cocoa crisp, cookies and cream ice-cream.

Milk chocolate, salted caramel, malt, espresso.

White chocolate, fresh coconut, raspberries.

Milk chocolate crème brûlèe, honeycomb, banana, peanut.

Swiss meringue, raspberry, blackberry, lychee, gold.

La Grand Roue, aged cheddar, Vacchino Romano, seasonal preserves crackers, nuts, grapes.

With Bea’s honeycomb ice-cream.

Amuse Bouche - To Start

Springbok carpaccio (D)(g)

Blackberry, Shimeji textures, mustard, huguenot, avocado mousseline, red veined sorrel.



6 Nelson Mandela Bay oysters (s)

Served fresh with lemon, Mignonette, tabasco.



Bistro fillet 100g (D)(g)

Silent Valley Wagyu, Szechuan pepper, sweet potato, Foraged herbs.



Braai ’eD cauliflower steak (V)(D)(N)

Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.



Palate Cleanser



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Signature mains



Karoo lamb rack (a)(N)

Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.



Catch of the Day (s)(D)(a)

Aged Acquerello risotto, wakame, preserved lemon, mussels, calamari, green apple, oyster leaf, light ocean foam.



Cape Malay Braai ‘ed tofu (V)(D)

Red quinoa, edamame, sultanas, green beans, peaches, king oyster mushroom.





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To finish



Malva Pudding (V)(D)(N)

Corn flakes Ice-cream, crème anglaise, orange.



Textures of chocolate (V)(D)(N)

Hazelnut, chocolate torte, cocoa crisp, cookies and cream Ice-cream.





V-Vegetarian | Vg-Vegan | D-Dairy | s-shellfish | N-Nuts | P-Pork | g-gluten | a-alcohol | e-egg

Amuse Bouche TO START



Salmon & Tuna Crudo (G)

Kombu, miso, green papaya, yuzu, sesame, spring onion, red onion.



Beetroot Ceviche (VG)(N)

Textures of beetroot, fermented tofu, avocado, mustard greens, walnut, exotic mushrooms.



Langoustine risotto (S)(D)(G)(A)

Aged Acquerello risotto, saffron, fennel, watermelon, samphire.



Kroon Duck Confit Terrine (D)(N)(A)

Compressed deboned thighs, hoisin, asparagus, apricot, pickled turnip



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Palate Cleanser

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Signature Mains



Black Angus fillet mignon (D)(G)(A)

Duck fat potato pavé, watercress, rème purée, asparagus, autumn truffle, velouté of Cep, sauce périgueux.



Grilled Norwegian Salmon (D)(A)

Asparagus, green beans, zucchini, broccolini, hasselback new potatoes, herbed pesto, pickled red onion, citrus beurre blanc.



Cape malay Braai ‘ed Tofu (V)(D)

Red quinoa, edamame, sultanas green Beans, peaches, king oyster mushroom.



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To finish



Crunchie Brûlèe (V)(D)(G)

Milk chocolate crème brûlèe, honey comb, banana, peanut.



Trio of Sorbet(V)

Swiss meringue, raspberry, blackberry. lychee, gold



Bush hill Cheese Board, Kwa-Zulu-Natal (D)(G)(N)

La Grand Roue, cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.





V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg

Amuse Bouche - TO START



Caviar and Steak tartare (D)(g)

Black Angus filet, roasted bone marrow aioli, Beluga caviar, capers, chive, red onion, radish.



Crayfish & Zoodles (S)

Poached crayfish, mango salsa verde, lime, coriander, marinated zucchini noodles.



Grilled prawn & asparagus (S)(D)(a)

L1 Argentinian prawns, coconut, curry velouté, charred asparagus, roe.



Braai ’ed Cauliflower Steak (V)(D)(N)

Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.



---------------------------------------------------------------



Palate Cleanser



---------------------------------------------------------------



Signature mains



karoo lamb rack (a)(N)

Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.



Duck Magret (D)(g)(N)(a)

Cured and aged duck breast, Moroccan spiced pearl couscous, red cabbage, wild berries, spiced jus, nasturtium.



West Coast Sole Ballotine (S)(D)(N)

Crab farce, tarragon crumb, pomme purée, pine nut crème purée, broccolini, sauce vierge.



Cape Malay Braai ‘eD tofu (V)(D)

Red quinoa, edamame, sultana’s, green beans, peaches, king oyster mushroom.



---------------------------------------------------------------



To finish



Framboise Delice (V)(D)(g)

White chocolate, fresh coconut, raspberries.



Molten Dark Chocolate fondant (V)(D)(g)(N)(a)

Guanaja 70 % , Turkish delight, macadamia, Amarula fudge ice-cream.



Crunchie Brûlèe (V)(D)(g)

Milk Chocolate crème brûlèe, honeycomb, banana, peanut.



Cheese

Bush hill Cheese Board, Kwa-Zulu-Natal (D)(g)(N)

La Grand Roue, Cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.





V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg

Champagne mignonette, orange, cucumber, fenne.

Served undressed on request.

Tosazu sabayon, wakame chilli crunch.

Served undressed on request

Potato pavé, blinis, chive, cultured crème fraîche.

Ginger, chilli, ponzu, avocado, sesame, coriander, Cru Royal caviar, finger lime.

Bagna càuda, textures of beetroot, watercress, Parmigiano Reggiano.

Poached Natal langoustines, Marie Rose, avocado, Baby Gem, foraged herbs.

Burrata, heirloom cocktail tomato, pine nut, basil pesto, mint, aged balsamic.

Baby Gem, classic Caesar dressing, Arlequín white anchovies, Parmigiano Reggiano, brioche crumb, edible flowers.

Chorizo, saffron, potato, samphire, garlic, Chardonnay.

Hand dived scallops, textures of cauliflower, beurre noisette, hazelnut, fennel pollen.

Josper grilled Wagyu, chimichurri, beef jus, arugula, zest.

Oxtail reduction, chive, beurre noisette, Parmigiano Reggiano.

Josper grilled asparagus, artichoke, leek, goat’s cheese, dukkah, watercress.

Tartare of heirloom tomato, basil, whipped ricotta phyllo feuilleté.

32-day aged Chalmar beef fillet, champignon, potato fondant, broccolini almondine.

Petits pois, zucchini, rainbow carrots, potato pavé, mint pesto, pine nut, au jus.

Cured breast, confit leg, cashew and turnip purée, braised cabbage, beetroot, blackberry jus.

French trimmed braised short rib, soft polenta, haricot vert, baby onions, pistachio gremolata, au jus.

Sous vide chicken supreme, squash gnocchi, toasted seeds, Champagne tarragon velouté.

Kala Chana chaat, coriander yoghurt, sev Vegan option on request

Barrel aged Acquerello Carnaroli, fresh Italian Summer truffle, king oyster mushroom, mange tout Vegan option on request

Pomme purée, broccolini, caper berries, beurre noisette, lemon zest.

Norwegian salmon, Pernod, roasted fennel, tourné potato, mussel velouté, chive.

ASC Sustainable

Mange tout, asparagus, poached oysters, potato, chive beurre blanc.

350g deep water crayfish, prawn, coconut, coriander, saffron pilaf rice, raita.

8 queen prawns, saffron pilaf rice, seasonal green vegetables, accompanying sauces.

Malva pudding, pinapple, coconut, Malibu.

Valrhona white chocolate, Philadelphia cream cheese, raspberry, rose.

Chocolate délice, salted caramel, white chocolate, peanut, nougat.

Jaconde, Swiss meringue, textures of lemon.

Flambéed tableside

Entremet, Valrhona caramélia mousse, honeycomb, seed brittle, cinnamon.

Speculoos crème, Madagascan vanilla, ginger tuile.

Valrhona dark chocolate crémeux, sablé, candied citrus, cocoa nib.

Pistachio, honey, Madagascan vanilla.

Milk chocolate, hazelnut, espresso, vegan chocolate sorbet.

Citrus segments, Bea’s honeycomb ice-cream.

Sharing SUZETTE surcharge I R 65

Cherry compote, Madagascan vanilla ice cream

Sharing JUBILÉE surcharge I R 65