hot and cold smoked with herb salad, lemon pearls, dill crème frâiche, spiced papaya and gel

cured with desert salt, air-dried, carrot, aubergine and grape confit, vinaigrette with aged raspberry balsamic

prawn, broccoli and fennel salad

organic leaves and herbs with toasted seeds

roasted plum tomato and olive, balsamic and basil oil vinaigrette

three beetroots in three ways, labneh, gem lettuce

sage butter, pumpkin seeds, grana cheese

fondue of potato, red onion and beetroot, green vegetables and tarragon sauce

cut of the day, demi-glace with mushroom, glazed summer root vegetables, red potato confit

fried rare, roasted cous cous, sauce with pesto and tomato

braised garlic, three beans with thyme, baby carrots, red potato confit

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

litchi, mango, caramelized pistachio, eucalyptus-honey ice cream

dialogue of summer-fruit, orange tuille

Duo of Yellowtail
hot and cold smoked with herb salad, lemon pearls, dill crème frâiche, spiced papaya and gel

Groot Phesantekraal ‘Marizanne’
Sauvignon Blanc 2023

Duck Breast
cured with desert salt, air-dried, carrot, aubergine and grape confit, vinaigrette with aged raspberry balsamic

Hartenberg ‘Tenacity’
Semillon 2018

Cape Crayfish
medallion and ravioli, grapefruit aroma, pea shoots and sea lettuce

Aubergine Cuvee ‘Bush Wine’
Chardonnay 2022

Or

Wagyu Beef ‘Tiede’
potato croquettes, tenderstem broccoli

Botanica Wines ‘Mary Delany’
Pinot Noir 2019

Springbok Loin
Drakensberg Black truffle and oregano sauce, turnip, braised young leeks, mulberry

Beaumont
Pinotage 2014

Dalewood ‘Boland’
shavings, tuile and fondue, spiced kumquats & gooseberry

Peter Bayly
Cape White Fortified

And/Or

Valrhona ‘Ivory’
composition of with cherries and pistachio

Joostenberg ‘Noble Late Harvest‘
Chenin Blanc 2022

Yellowtail Sashimi
spiced papaya, pickled ginger and cucumber

Springbok Carpaccio
with aged raspberry vinaigrette

Chilled Broccoli Soup
with prawn salad

– – – – –

Poached Duck Egg
cured pork, spinach, chive crème fraîche

Chokka Calamari
served on roasted tomato, caper and aubergine

– – – – –

Line-Fish
fondue of red potatoes, beetroot and red onion with pak-choi

Peppered Ostrich Fillet
nutty spätzle, fried cauliflower, red braising onion

Beef Paillard
Wagyu-fat confit potato, turnip, mushroom

Oriental style braised Duck Leg
with vegetable and noodle stir-fry

– – – – –

Four South African Cheese
with condiments and nut-bread

Watermelon Sorbet
sweet homemade ricotta, mango and litchi

Apple Strudel
toasted rice ice-cream

compressed cucumber, oriental gel and pickled ginger

Croquettes with white anchovy

Fennel, tomato, leek, chili

sage butter, pumpkin seeds, grana cheese

Tandoori spiced, crispy rice, fried gem lettuce

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

pear sorbet

Gooseberry, white chocolate, fig with Triple Sec and tuille