oriental kelp dashi gel, radicchio salad
spiced papaya, avocado

tomato based, garlic and tarragon
ginger and lemongrass aroma
seafood pot pourri

marinated thighs, fried on the skin
forest mushroom, glazed bergamot orange
vinaigrette with aged raspberry vinegar

tomato chutney with peas and pea shoots
jeera papadum

with Cremonzola, beetroot, Grana tuille

tossed with olive oil, garlic and savoury herbs

with toasted seeds, nut oil vinaigrette

red quinoa vinaigrette, lime clouds
aubergine-vegetable galette

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

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

garlic puree, seasonal garden greens
sauce with olive oil and marjoram

condiments, nut and fruit bread

aroma of angelica and orange liqueur
orange and sweet melon sorbet

rhubarb two ways, yuzu Crémeux
sweet corn ice-cream

pineapple, loquat, yuzu
lime cake, coconut and lemongrass

Duo of yellow-fin and Albacore Tuna
oriental kelp dashi gel
spiced papaya and radicchio

Olifantsberg 2023
Grenache Rosé

Duck Breast
cured and fried crispy
ginger glazed Hokkaido squash
almond broccoli, tomatillo

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

Black Wildebeest
Potato noodles, ‘Nabas’ Desert Truffles
sauce with savoury herb and Kampot pepper

Botanica ‘Arboretum’ 2019
Bordeaux Style Blend

Blue Cheese Pierogi
Cremonzola and Karoo Blue
Cara cara orange, beetroot
blue cheese sorbet

Naude 2014
Mourvèdre Natural Sweet
And/Or

Tropical Gastrique
pineapple, loquat, yuzu
lime cake, coconut and lemongrass

Diemersdal 2024
Sauvignon Blanc Noble Late Harvest


Coffee | Oolong Tea | Friandises

1rst Plates

Ostrich Carpaccio
turnip and walnut salad
vinaigrette with smoked shitake mushrooms

Masala spiced Hake
Madumbi, cucumber salad, red bell pepper gel
– – – – –

2nd Starters

Rabbit Loin Bell and Leg
Baby spinach, pine-ring mushroom
vinaigrette with black-eyed beans and cashew

Arborio Risotto
with Cremonzola, beetroot, Grana tuille
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Fish

Cape Salmon
red quinoa vinaigrette, lime clouds
aubergine-vegetable galette


Meats

Lamb Shank Ravioli and Medallion
garlic puree, seasonal garden greens
sauce with olive oil and marjoram

Duck Breast
ginger glazed Hokkaido squash, curly kale, tomatillo

Pasture raised Beef Prime Rib
demi-glace with lemon pepper
confit potato, mushroom, glazed shallots
– – – – –

Cheese

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

Dessert

Tropical Gastrique
pineapple, loquat, yuzu
lime cake, coconut and lemongrass

Crème Brûlée
aroma of angelica and orange liqueur
orange and sweet melon sorbet
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