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 ~

STARTERS

MARROW & FIRELIGHT
ember-roasted bone marrow, cape brandy-marula jus, wild garlic butter, sorghum flatbread, fynbos salt

WHISPERS OF THE KALAHARI
springbok tartare, smoked chili-cure, black garlic & baobab aioli, caperberries, egg yolk jam

MOSS & MEMORY
porcini & wild mushroom mousse, fermented tamarind glaze, pickled cowpea shoots, sorghum & baobab seed crisp

TIDE & EMBER
grilled west coast oysters, buchu-sorrel sabayon, black lime dust, fermented lemon pearls

DRIFT OF THE DEEP
smoked snoek croquette, rooibos-miso emulsion, pickled cape fennel, moringa dust

MAINS

STONE & FLAME
slow-braised dorper lamb, cape malay spice, pinotage jus, smoked chestnut pap, rosemary, aged parmesan

SAVANNA EMBER
vine-grilled karoo wagyu ribeye, umfino mash, crispy shallots, biltong bordelaise

SADDLE OF SMOKE & THORN
fine-roasted venison saddle, sumac & rosemary marinade, burnt eggplant fynbos dukkah, preserved lemon gel

SONG OF THE TIDE
pan-seared cape linefish, west coast umami velouté, confit fennel, saffron-rooibos potatoes, wild garlic foam

EMBERED QUAIL
slow-roasted quail parcels, hazelnut cream, grilled maitake, marula-tamarind glaze

EARTHBOUND EMBER
grilled artichoke hearts, amarula sweet potato pureé, smoked paprika oil, sorghum-pumpkin gremolata

DESSERTS

DARKNESS & DAWN
Amarula-dark chocolate tart, naartjie gel, naartjie sorbet

GOLDEN QUIET
infused rooibos créme brûlée, Madagascan vanilla, wild honeycomb tuile

ASHES OF THE ORCHARD
charcoal pineapple, macademia ice cream, fermented rum caramel, vanilla mascarpone

MOS BABA
granité & volcanic textures, chocolate bark, pickled grapes, vine leaves

PETIT FOURS
When the pastry chef is left unsupervised - magic happens! A sweet selection of bite-sized morsels to end your meal