toasted sunflower seeds, parsley pesto, avocado, pea pureé, fried onion, fior di latte, herbs and flowers from the garden

orange dressing, fresh green chilli, red onion, orange segments, plum, shiso, fennel crudites, salt and pepper squid

mustard glazed belly, compressed spanspek, labneh, toasted cashew nuts, raw radish and radish shoots

caramelized onion, thyme and sago, aromatic bone broth and peppered gemsbok fillet

confit potato, dried tomato and chives, pea pureé, pea shoots and Mondial potato nest

pickled Ceres cherries, roasted and fried celeriac, apple pureé, baked black pepper and thyme streusel

carrot pureé, glazed baby carrots, braised cabbage, cucumber, lime, chilli, sesame and coriander

chickpea and sesame pureé, tempura aubergine, green olive and charred red pepper dressing

fricassee of roasted zucchini, chorizo, parsley, charred Marmande tomato and purple basil velouté, wilted Swiss chard and crispy basil

porcini and parmesan velouté, sage beurre noisette, truffled cauliflower slaw, potato gnocchi and salsa

veal sweetbread, warm dressing of Brussel sprouts, broccoli, onion, sesame and cracked black pepper

veal sweetbread, warm dressing of Brussel sprouts, broccoli, onion, sesame and cracked black pepper

beetroot pureé, fried beetroot, poached turnips, organic rainbow beetroots, pickled blueberries and blackberries

mango salsa, lemon gel, cocoa nibs streusel and mango sorbet

raspberry gel, Klondyke cherries, brown butter and almond streusel, semi-dried orange and honeycomb

mango chutney, apricot and lavender jam, toasted sourdough, parmesan and seed cracker

macerated strawberries, shortbread streusel, dried strawberries and lavender ice cream

fresh Sapphire plum, coconut streusel, coconut milk gel, toasted coconut and mixed berry sorbet

Salad of summer heirloom tomatoes, toasted sunflower seeds, parsley pesto, avocado, pea pureé fried onion, fior di latte, herbs and flowers from the garden

Line caught Cape Point Yellowfin tuna, orange dressing, fresh green chilli, red onion, orange segments, plum, shiso, fennel crudites, salt and pepper squid

Rare roasted Buffelshoek springbok loin, pickled Ceres cherries, roasted and fried celeriac, apple pureé, baked black pepper and thyme streusel

Roasted Struisbaai Cape Salmon, fricassee of chorizo, zucchini, sugar snap pea, mange tout, wilted Swiss chard, fried purple basil, charred heirloom tomato and basil velouté

Aged grassfed Overberg beef fillet, caramelized onion pureé, warm dressing of Brussel sprouts, broccoli, onion, sesame and cracked black pepper

Milk chocolate and rooibos mousse, labneh, chocolate soil, poached pineapple, chocolate tuile and flowers