ox heart, black krim and red Marmande, parsley, mint and basil pesto, mozzarella, avocado, pea pureé and fine herb salad

peppered springbok loin, charred Packham pear,truffled white bean espuma, crispy sage and onion

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

hot smoked cheek, sticky BBQ glaze, grilled apple, stewed apple pureé, pickled blueberries, charred baby turnips and “coleslaw”

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

lime, chilli and sago dressing, tempura aubergine, charred aubergine pureé, puffed jasmine rice, radish crudites, salt and pepper calamari

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

parmesan gratinated cauliflower, fermented cauliflower “nuggets”, salsa verde, cauliflower and parmesan velouté

macerated baby tomato, Mission olive, roasted patty pan, baby marrow from the garden, fried purple basil, charred tomato and basil velouté

fricassee of charred broccoli, baby marrow, deep fried capers, wilted curly kale, Boerenkaas, grain mustard and fennel velouté

charred baby onion, confit garlic, roasted button mushroom, cracked black pepper, sesame and onion dressing

charred baby onion, confit garlic, roasted button mushroom, cracked black pepper, sesame and onion dressing

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

macerated strawberries, dried strawberries, strawberry compote and strawberry sorbet

espresso ganache, dark chocolate soil, chocolate tuile, fresh blueberry and raspberry, berry sorbet and elderflowers

preserved suurvygie and compressed apple, strawberry and lemon jam, toasted seed cracker and sourdough toast

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

First of the season’s fresh heirloom tomatoes; ox heart, black krim and red Marmande, parsley, mint and basil pesto, mozzarella, avocado, pea pureé and fine herb salad

Salt and sugar cured Lourensford trout, lime, chilli and sago dressing, tempura aubergine, charred aubergine pureé, puffed jasmine rice, radish crudites, salt and pepper calamari

Red wine braised springbok shank tortellini, peppered springbok loin, charred Packham pear, truffled white bean espuma, crispy sage and onion

Butter roasted linefish, macerated baby tomato, Mission olive, roasted patty pan, baby marrow from the garden, fried purple basil, charred tomato and basil velouté

Dry aged Overberg grassfed beef fillet, charred baby onion, confit garlic, roasted button mushroom, cracked black pepper,
sesame and onion dressing

Cacao Barry milk chocolate, espresso ganache, dark chocolate soil, chocolate tuile, macerated berries, berry sorbet and fresh elderflower