grain mustard crème fraiche, blini and salmon roe

tomato, basil vinaigrette, calamari bhajia

kohlrabi and walnut salad
vinaigrette with smoked shitake mushrooms

roasted tomato, basil, aged balsamic, pesto

and vegetable Biryani, with raita and mango achar

tossed rocket and spinach, tomato sugo

with toasted seeds, nut oil vinaigrette

fennel mousseline, asparagus, yellow beets sauce with horseradish and nasturtium

demi-glace with lemon pepper, seasonal vegetables and mushroom

tarragon-mustard sauce
black-eyed beans and apple puree

saddle and cutlet, risotto with rosemary
fried cauliflower, glazed garlic

condiments, nut and fruit bread

Macha tea aroma, pistachio, apple sorbet

strawberry mirror, strawberries
mango sphere, litchi sorbet

nectarine and white chocolate ice-parfait
with glazed nectarines and oregano aroma

Duo of Yellow-fin Tuna
Tataki fried and phyllo coated
lime and ginger gel

Inevitable
Colombard 2023

Textures of Crayfish
medallion of tail, mousseline, tempura
peas, saffron bisque

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

Ham of Duck Breast
with ravioli of the braised leg, kohlrabi
and duck crispies

Gedeelte ‘Authentic 23’
Barbarossa 2021

Springbok Loin
potato noodles, pistachio
red wine braised turnips, berry gel, white poppyseed sauce

Idun ‘Choreography’
Merlot, Malbec, Cabernet Sauvignon 2020

Trio of Cheese
Paardekraal Tomme de Chevre, fondue tartlet
Stone House Camembert Ash
and 24-month Pecorino with condiments

Peter Bayly
Cape White N/V

And/Or

Inspiration of Mango
yellow melon and four ways of citrus

Thelema ‘Noble Late Harvest 2022’
Muscat de Frontignan

Coffee | Oolong Tea | Friandises

1rst Plates

Ostrich Carpaccio
artichoke and walnut, smoked shi-take mushroom vinaigrette

Duo of Salmon Tartar and cured Salmon
mustard Crème fraiche, cos lettuce, lavache

Silano Provolone slices and fondue
with roasted tomato and basil salad
– – – – –

2nd Starters

Watermelon Soup
Canary melon Parisienne, bocconcini

Indian style Paneer
tomato chutney and peas

Lamb Kidney Cassoulet
with shitake, glazed carrot and red onion confit, risotto
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Fish

Line-fish of the day
Potato and beetroot fondue, horseradish and tarragon sauce

Mains

Paillard of Wagyu (Gr3-4) Beef Rump
confit-potato, summer vegetables, pepper sauce

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

Rabbit Ravioli and Medallion
kohlrabi, leek and pickled tomatillo

Springbok Loin
spätzle, mushroom, berry gel, poppyseed sauce
– – – – –

Cheese

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

Dessert

Gâteaux Caramelia
Crunchy Sable Breton, gooseberry jam, flexible caramel, vanilla ice cream

Crème Brûlée
marinated nectarines, prickly pear sorbet
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