Madumbi, cucumber salad, red bell pepper gel

turnip and walnut salad
vinaigrette with smoked shitake mushrooms

chicken of the woods mushroom
vinaigrette with black-eyed beans and cashew

tomato chutney with peas and pea greens
jeera papadum

with Cremonzola, beetroot, Grana tuille

combining green vegetables, pesto-mash
green oil and lavache

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

Saddle and Cutlet, glazed garlic
white bean puree, seasonal garden vegetables

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

served de-constructed
with toasted white chocolate ice-cream

Salted Hake and Octopus
seared Shu Shu, lettuce coulis, mizuna

Klein Constantia 2023
Sauvignon Blanc

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

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

Black Wildebeest
Potato-mushroom galette
berry gel, sauce accented with savoury herb and Kampot pepper

Botanica ‘Arboretum’ 2019
Bordeaux Style Blend

Duo of Dalewood Cheese
Camembert and shaved Boland Truckle
with quince and chili gel, compressed melon

Peter Bayly
Cape White N/V
And/Or

Tiramisu
De-constructed, with classic aromas
toasted white chocolate ice cream

Noble Iona 2017
Noble Late Harvest


Coffee | Oolong Tea | Friandises

1rst Plates

Burrata Mozzarella
roasted tomato, aged balsamic, pesto

West Coast Mussels
gratinated with tomato and garlic
– – – – –

2nd Starters

Masala spiced & seared Skipjack
Madumbi, cucumber salad, red bell pepper gel

Arborio Risotto
with Cremonzola, beetroot, Grana tuille
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Fish

Kingklip
red quinoa vinaigrette, lime clouds
aubergine-vegetable galette


Mains

Ragout of Pork Fillet
Sauce with crème fraiche and shimeji
Spätzle, beets and peas

Duck Breast
ginger glazed Hokkaido squash, curly kale, tomatillo

Springbok Loin and Fillet
Potato-mushroom galette, berry gel
sauce accented with savoury herb and Kampot pepper
– – – – –

Cheese

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

Dessert

Tiramisu
served de-constructed
with toasted white chocolate ice-cream

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