lime and ginger gel, nasturtium pesto
sea lettuce and sesame roasted broccoli

red rice and herb salad
chili-coriander dressing

infused with sea lettuce, globe artichoke

roasted tomato, aged balsamic, pesto

vinaigrette of roasted quinoa, labneh, pea greens and yellow beets

accented by blue cheese, grilled pumpkin and seeds

with toasted seeds, nut oil vinaigrette

madumbi and root vegetables, sauce with horseradish and parsley

demi-glace with lemon pepper, seasonal vegetables and mushroom

tarragon-mustard sauce
black-eyed beans and apple puree

cut of the day, risotto with rosemary
fried cauliflower, glazed garlic

condiments, nut and fruit bread

vanilla and orange aroma, rhubarb sorbet

passion fruit and citrus
eucalyptus-honey ice cream

of Pina Colada parfait with matcha crumb
pineapple caramel, strawberry jelly and sorbet

Duo of Salmon Trout
lime and ginger gel, nasturtium
grilled tenderstem with sesame seeds

The Earth Beneath our Feet
White Field Blend 2023

Prawn & Fish Curry
tomato and tamarind chutney, broad beans
pea greens and flowers

Migliarina ‘Luminosity’
Blanc de Noir
Pinot Noir 2022

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

Olifantsberg
Carignan 2021

Springbok Loin
Jerusalem artichokes, pistachio and mushroom
red cabbage puree, white poppyseed sauce

Idun Choreography
Bordeau Style Blend 2019

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

Peter Bayly
Cape White N/V

And/Or

Chocolate and Pear Fondant
pear sorbet, mint and coconut

Joostenberg
Chenin Blanc Noble Late 2023


Coffee | Oolong Tea | Friandises

Salmon Trout ’Tiede’
with avocado and lime, salted papaya gel

‘Langbaken’ Goats milk Cheese
roasted tomato and artichoke, pesto

Seared Calamari
red rice and herb salad, chili-coriander dressing

– – – – –
Duck Consommé
paired with duck rillettes
and cured Magret on brioche

Gnocchi of Hubbard Squash
accented by blue cheese, grilled pumpkin
and seeds

– – – – –

Yellowtail
broad bean, tomato and artichoke vinaigrette
potato puffs

– – – – –

Pork Fillet & Pancetta
tarragon-mustard sauce, black-eyed beans
roasted apple puree

Free roaming Overberg Lamb
loin and ravioli with rosemary
fried cauliflower, glazed garlic

Beef Sauté
sweetbread and pepper sauce
cashew nut, baby turnips

– – – – –

Four South African Cheese
with condiments and nut-bread

– – – – –

Eclaire with Moca Crémeux
vanilla ice cream, glazed nartjies

Crème Brûlée
rhubarb sorbet

paired with mozzarella, avocado
and nasturtium pesto

green asparagus and artichoke, pesto

roasted tomato, tomato coulis, bocconcini

with avocado and lime, salted papaya gel

red rice and herb salad, chili-coriander dressing

paired with duck rillettes and cured Magret on brioche

accented by blue cheese, grilled pumpkin and seeds

fried rice cake, bright lights

broad bean, tomato and artichoke vinaigrette, saffron foam