Madumbi, cucumber salad, red bell pepper gel

turnip and walnut salad
vinaigrette with smoked shitake mushrooms

chicken of the woods mushroom
vinaigrette with black-eyed beans and cashew

matured semi hard goats milk cheese from the Karoo
quince and chilli gel, celery-apple, cumin lavache

rocket, oregano, Grana Padano

combining green vegetables, pesto-mash
green oil and lavache

with toasted seeds, nut oil vinaigrette

vinaigrette of pulses with purple potato
cuccuza squash and pea greens

demi-glace with lemon pepper
confit potato, mushroom, glazed shallots

Cured and fried crispy
ginger glazed Hokkaido squash
almond broccoli, tomatillo

Saddle and Cutlet, glazed garlic
white bean puree, garden vegetables

condiments, nut and fruit bread

aroma of angelica and orange liqueur
orange and sweet melon sorbet

cherries, gooseberry, sweet corn ice-cream

Karroo blue crumb, fig and puff pastry tartlet, fig sorbet

Salted Hake and Octopus
seared Shu Shu, lettuce coulis, curry foam
mizuna, elderflower

Lievland 2024
Sauvignon Blanc

Crayfish Bisque
with Persian saffron, mousseline and tarragon

Olifantsberg ‘Matriarch’ 2021
Roussane, Grenache Blanc, Chenin Blanc
And/Or

Pork Fillet
date and nut filling, Marbar spinach
ginger glazed Hokkaido pumpkin

Idun ‘Carmelite’ 2022
Grenache Noir, Shiraz, Mourvèdre, Cinsault

Black Wildebeest
Potato-mushroom galette
berry gel, sauce accented with savoury herb and Kampot pepper

Botanica ‘Arboretum’ 2019
Bordeaux Style Blend

Duo of Dalewood Cheese
Camembert and shaved Boland Truckle
with quince and chili gel, compressed melon

Peter Bayly
Cape White N/V
And/Or

Autumn Bowl
two way Persimmon, Yuzu, toasted chocolate ice cream

Iona 2017
Noble Late Harvest


Coffee | Oolong Tea | Friandises

1rst Plates

Burrata Mozzarella
roasted tomato, aged balsamic, pesto

Tuna Tataki
Shu shu and sea lettuce, oriental dressing
– – – – –

2nd Starters

Masala spiced & seared Kingklip
Madumbi, cucumber salad, red bell pepper gel

Forest Mushroom Risotto
with oregano and Grana Padano
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Fish

Cape Bream
black rice and green vegetables, bisque foam


Mains

Pasture raised Beef Prime Rib
demi-glace with lemon pepper, confit potato mash, mushroom

Duck Breast
ginger glazed Hokkaido squash, curly kale, tomatillo

Springbok Loin and Fillet
Potato-mushroom galette, berry gel
sauce accented with savoury herb and Kampot pepper
– – – – –

Cheese

Four South African Artisan Cheese
with condiments and nut-bread
– – – – –

Dessert

Dark Chocolate Parfait
Raspberry and Sorbet

Fig and Puff pastry Tartlet
fig coulis and sorbet
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