port reduction, toasted pistachio dressing,textures of beetroot, baked and fresh blue cheese, fine herb salad and Milkwood yogurt

parsley pesto, roasted chestnut and ponzu butter, Kokstad porcini espuma and pickled blueberry

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

hot smoked cheek, honey and mustard glaze, roasted parsnips and spicy cucumber salad

coconut and green chilli velouté, Granny Smith apples, chives, puffed rice, potato angel hair and butter emulsion

grapefruit and lime dressing, radish, avocado, amasi, paprika oil and fried squid

caramelized butternut, roasted baby cabbage, pomegranate, roasted fennel and wilted curly kale

braised lamb neck, garlic and parmesan pureé, miso and black garlic glazed aubergine, salsa verde, charred pepper, white bean and pepper dressing

fricassee of daikon radish, red radish, parsley baby marrow, braised baby choy and lemon butter

butter roasted potato gnocchi, crispy sage, macerated baby tomatoes, Mission olives, stuffed zucchini flower and Dalewood feta

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

charred broccoli, aromatic carrot pureé, rainbow baby carrots, crispy Brussels sprout, pickled gooseberries and carrot crudites

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

white wine poached plum, whipped custard, lavender honeycomb and naartjie sorbet

spiced plum preserve, Avondale tomato jam, toasted sourdough, parmesan and seed cracker

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

Salad of Avondale Adam fig, R185
port reduction, toasted pistachio dressing, textures of beetroot, baked and fresh blue cheese, fine herb salad and Milkwood yogurt

Line caught Cape Point yellowfin tuna, grapefruit and lime dressing, radish, avocado, amasi, paprika oil and fried squid

Braised grassfed beef shin tortellini, parsley pesto, roasted chestnut and ponzu butter, Kokstad porcini espuma and pickled blueberry

Butter roasted Linefish, fricassee of daikon radish, red radish, parsley baby marrow, braised baby choy and lemon butter

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