toasted hazelnut “chilli crunch”, pea pureé, labneh, kohlrabi crudites, herbs and flowers

crispy leek, pickled jalapeño, crispy onion, hot smoked pork cheek and baby salad

textures of organic beetroots, pickled blueberries, Avondale pecan nut beurre noisette and watercress

fricassee of spicy chorizo, Kalamata olives, fresh apple and purple basil, pea pureé, buttered potato angel hair and crispy basil

homemade ponzu, blood orange segments, tempura aubergine, aubergine pureé, fennel tips, salt and pepper calamari

caramelized butternut, parsnip pureé, confit turnips, charred broccoli, onion and soy dressing

warm dressing of sweetcorn white beans, broad beans and salsa verde

fricassee of broccoli, baby marrow, green beans, wilted broad bean leaves, lemon butter sauce

semi dried baby tomatoes, toasted garlic, charred red pepper, potato gnocchi, sage beurre noisette, crispy capers, charred tomato and fennel velouté

button mushroom and green peppercorn jus, roasted veal sweetbreads, charred baby onions, dried Swiss chard and caramelized onion pureé

button mushroom and green peppercorn jus, roasted veal sweetbreads, charred baby onions, dried Swiss chard and caramelized onion pureé

pecan paste, whipped pecan custard, rhubarb from our garden and spiced chantilly

textures of orange; orange skin pureé, semi dried orange segments, crispy orange, vanilla and orange reduction, vanilla crumb, lemon verbena and honeycomb

quince chutney, Avondale fig jam, toasted sourdough, parmesan and seed cracker

set white chocolate mousse, strawberry jelly, macerated strawberry and blueberries

textures of pineapple; dried pineapple, macerated pineapple and pineapple gel, ginger, baked tuile and yogurt sorbet

Salad of streamed green asparagus,
toasted hazelnut “chilli crunch”,
pea pureé, labneh, kohlrabi crudites, herbs and flowers


Salt and sugar cured Lourensford trout,
homemade ponzu, blood orange segments,
tempura aubergine, aubergine pureé, fennel tips, salt and pepper calamari


Rare roasted Buffelshoek springbok loin,
textures of organic beetroots, pickled blueberries,
Avondale pecan nut beurre noisette and watercress


Butter roasted kingklip,
fricassee of broccoli, baby marrow, green beans,
wilted broad bean leaves, lemon butter sauce


Aged grassfed Overberg beef fillet,
button mushroom and green peppercorn jus, roasted veal sweetbreads, charred baby onions,
dried Swiss chard and caramelized onion pureé


White chocolate and strawberry, set white chocolate mousse, strawberry jelly,
macerated strawberry and blueberries