combining breast, leg and scotch egg, spinach and aubergine with red cabbage puree

lettuce Nage, fennel shavings, pea shoots, light Malay style curry foam

prawn, calamari and West Coast mussels, aioli lavache

tomato, parmesan wafer and herb pesto

of stir-fried vegetables, mushrooms and cashew nuts with black bean salsa

pot pourri of green vegetables and herbs with pesto mash and green oil

accented by tenderstem and cider sauce

with pea greens and red onion

pesto mash and green vegetables, sauce with horseradish and mizuna

demi-glace with lemon pepper, glazed summer root vegetables, red potato confit

white poppyseed sauce, braised young leeks, spinach-Spätzle

herb crusted, braised garlic, potato-cauliflower gratin

flavours of lemongrass, mirin and verbena, ginger and lime ice-cream

persimmon and caramelized pistachio, eucalyptus-honey ice cream

elderberry aroma, poppyseed Ice-cream

Kingklip and Oyster
lime and ginger gel, sea lettuce and yucca-palm leaves

Newton Johnson
Albariño 2022

Cape Bouillabaisse
prawn, calamari and West Coast mussels, aioli lavache

Eenzaamheid
Chenin Blanc 2021

Quail
combining breast, leg and scotch egg, spinach, red cabbage, black bean

Olifantsberg
Carignan 2021

Kudu Loin
white poppyseed sauce, braised young leeks, root vegetables, mushroom, potato puffs

Groenland
Cabernet Sauvignon 2019

Karoo Red Fig
Blue cheese-fig sorbet, fig tartlet, Karroo and Hilton blue crumb

Bein ‘Forte’
Merlot 2021

And/Or

Souffléed Hazelnut Pudding
with chocolate, satsumas, five spice ice-cream

Waterford 'Heatherleigh' N/V
Cuvee of four white varieties

Coffee | Oolong Tea | Friandises

Octopus Salad
black rice salad, cucumber, chili and tomato

Kingklip & Oyster
lime and ginger gel, sea lettuce and yucca-palm leaves

Malfatti
tomato sugo, spinach and Grana cheese

– – – – –

Cape Bouillabaisse
sea-food and sea lettuce, Aioli Lavache

Rabbit Salad
with confit rabbit, belly and shoulder, celeriac

– – – – –

Dorado
bisque sauce, red quinoa, green vegetables

Tagliatelle
with prawns, dune spinach and tarragon

– – – – –

Veal & Sweetbread
dune-oyster mushroom, pesto mash

Springbok Fillet
celeriac fondue, spinach-Spätzle

– – – – –

Four South African Cheese
with condiments and nut-bread

– – – – –
Crème Brûlée
flavours of lemongrass, mirin and verbena, ginger and lime ice-cream

Chocolate Fondant
persimmon and caramelized pistachio, eucalyptus-honey ice cream

compressed cucumber, oriental gel and pickled ginger

Croquettes with smoked ham

prawn, broccoli,fennel salad

tomato sugo, aubergine-herb pesto, rocket

Tandoori spiced, crispy rice, fried gem lettuce

South African Artisan Cheese Selection, condiments, nut and fruit bread

Vanilla ice cream

fruit medley and coulis