toasted pumpkin seeds, parsley, pea pureé, mint, parsley and basil pesto, fior di latte, avocado, herbs and flowers from our garden

roasted baby beetroot, crispy sage, pickled blueberries and fried onion

smoked bone marrow dressing, mustard emulsion, fried onions, pickled jalapeño, parmesan, chives and crispy Mondial potato

hot smoked cheek, honey and mustard glaze, fresh spanspek, apple pureé and toasted hazelnut

roasted chorizo, fresh Granny Smith apples, chives, potato angel hair and butter emulsion

tosazu, chilli and ginger dressing, radish, puffed jasmine rice, salt and pepper squid

hot smoked duck breast, honey roasted parsnip, butternut pureé, baby turnips, wilted greens, cucumber, chilli and sesame slaw

tempura and sesame glazed aubergine, charred aubergine velouté and poached turnips

charred Avondale tomato and purple basil velouté, fricassee of roasted zucchini, prawn and crispy basil

broccoli, baby marrow and patty pan, deep fried capers, Dalewood feta, wilted kale, braised quinoa and grain mustard velouté

fricassee of roasted mushrooms, leek, charred baby onion, braised beef cheek, black pepper, sesame and onion dressing

fricassee of roasted mushrooms, leek, charred baby onion, braised beef cheek, black pepper, sesame and onion dressing

roasted and crispy Brussel sprouts, pickled gooseberries, carrot pureé, steamed baby carrots and carrot crudites

grilled and dried fig from our garden, passion fruit sorbet, edible flowers, rosemary and honey streusel

macerated strawberries, dried strawberries, strawberry sorbet, whipped custard, lavender honeycomb and edible flower

apple, rhubarb and ginger chutney, preserved figs, toasted sourdough, parmesan and seed cracker

baked oat and Glen Avon maizemeal, nectarine and almond dressing, Milkwood yogurt sorbet and ginger tuile

Salad of mixed heirloom tomatoes, toasted pumpkin seeds, parsley, pea pureé, mint, parsley and basil pesto, fior di latte, avocado, herbs and flowers from our garden

Minute cured line caught yellowtail, tosazu, chilli and ginger dressing, radish, puffed jasmine rice, salt and pepper squid

Seared Buffelshoek springbok loin, roasted baby beetroot, crispy sage, pickled blueberries and fried onion

Butter roasted Struisbaai Kabeljou, charred Avondale tomato and purple basil velouté, fricassee of roasted zucchini, prawn and crispy basil

Dry aged grassfed Napier beef fillet, fricassee of roasted mushrooms, leek, charred baby onion, braised beef cheek, black pepper, sesame and onion dressing

Grilled and fresh nectarine, baked oat and Glen Avon maizemeal streusel, nectarine and almond dressing, Milkwood yogurt sorbet and ginger tuile