Starter

Duck Liver Parfait
Jeripego gel, pickled grapes, & rye crackers

"Anchovy Toast"
White bouquornes, hand-cut roast chipotle salsa Verde, & barley toast

Citrus Poached Trout,
New potato 'Baltic Salad’, pickled fennel chimichurri, & aioli

Veal "skilpadjie",
Black truffle duxelles, brandy crema, & braised leek

Saffron Halva
Pistachio, grilled artichoke, pickled marrow ribbons, & pomegranate molasses


Mains

Receding Shore
Fresh oyster, pickled mussel, lightly smoked mackerel, seared catch of day, squid ink tagliatelle, bouillabaisse, & sea lettuce

Black forest Duck
Homemade gnocchi, duck confit, black cherry kirsch jus, & poached radish

Hunters Bounty
Venison loin, rooibos demi-glace, split marrow, crispy blood pudding, sweet potato puree, & poached shallots

Butchers Cut
60 days aged, Pinotage demi, tarragon compound butter, confit root fondants (black garlic oil confit), potato turnip celeriac, & carrot

Karoo Lamb belly
Miso dauphinoise, edamame gastrique, & date caviar

Black rice Risotto
Cauliflower & fermented garlic texture, cauliflower bahji , & roasted kimchi cauliflower


Dessert

Simply Balinese
Balinese meringue, coconut, ginger and turmeric, & lime

Whiskey & Dark Chocolate Mille Feuille
Whiskey caramel, dark chocolate burnt orange mousse, honey macadamia crumb, & peanut butter ice cream

Heritage Jan Ellis Pudding
Jan Ellis pudding, brandy, apricot textures, vanilla Cremieux, & walnut praline

Green Goddess
Lemon verbena panna cotta, lemon curd, crispy mint, mint & cucumber sorbet, white chocolate gianduja, & candied almonds

Savoury "cheesecake"
Indezi cheesecake, pistachios, wild honey, & malted lavash


--- Friandise ---
“When the pastry chef is left unsupervised - magic happens!
A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~