First Course:

- Neoteric nigiri, aged shoyu

- Mozambican sustainable blue crab & seaweed salad, chives

- Lambert’s Bay farmed abalone, kaeshi



Second Course:

- Burnt mushroom custard, Hokkaido milk bun



Third Course:

- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger

- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori



Fourth Course:

- Free-range Kalahari beef fillet, wild mushroom ragout, garlic, spinach



Fifth Course:

- Fried chocolate, pear & sakura

- Matcha ice-cream, lime

- Jasmine tea ‘boeber’

First Course:

- Neoteric nigiri, aged shoyu

- Mozambican sustainable blue crab & seaweed salad, chives

- Lambert’s Bay farmed abalone, kaeshi



Second Course:

- Burnt mushroom custard, Hokkaido milk bun



Third Course:

- Onion & wild Namibian nylon shrimp kakiage, tentsuyu, ginger

- Sustainable Cape Town octopus rice, wild garlic & ink aioli, nori



Fourth Course:

- Roast Augulhas Ridge line caught kingklip, new potato, chokka, dill



Fifth Course:

- Fried chocolate, pear & sakura

- Matcha ice-cream, lime

- Jasmine tea ‘boeber’

First Course:

- Tamagoyaki nigiri, aged shoyu

- Edamame, seaweed salad, chives

- Madumbi, kaeshi



Second Course:

- Burnt mushroom custard, Hokkaido milk bun



Third Course:

- Onion kakiage, tentsuyu, ginger

- Edamame rice, wild garlic aioli, nori



Fourth Course:

- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce



Fifth Course:

- Fried chocolate, pear & sakura

- Matcha ice-cream, lime

- Jasmine tea ‘boeber’

First Course:

- Neoteric nigiri, aged shoyu

- Mozambican sustainable blue crab & seaweed salad, chives

- Lambert’s Bay farmed abalone, kaeshi

- Sweet tamagoyaki, Kasnodar caviar



Second Course:

- Burnt mushroom custard, Hokkaido milkbun



Third Course:

- Binchotan seared gamefish, tempura dune spinach, ruby grapefruit chirizu



Fourth Course:

- Free-range all natural Cape wagyu loin, shiso, namasu, fried koji rice



Fifth Course:

- Poached Augulhas Ridge line caught kingklip, Cape shellfish espuma, local kelp dashi



Sixth Course:

- Globe artichoke, pearl couscous, broad beans, vegetable jibuni sauce



Seventh Course:

- Hazelnut-crusted Outeniqua springbok, celeriac, Elgin apples, Cape mountain sage



Eighth Course:

- Fried chocolate, pear & sakura

- Matcha ice-cream, lime

- Jasmine tea ‘boeber’

First Course
-Yellowfin Tuna, Aged Local Cheese, Cape Rouge Skin Lemon, Cape Malay Pickled Yellowtail, Pomegranate, Coconut.

Second Course
-Burnt Mushroom Custard, Mosbolletjie, Seasonal Mushrooms, Pickled Hon Shimeji, Pine Nuts, Amasi, Pine Needle Oil, Mushroom Kaeshi.

Third Course
-Atlantic Ridge Kingklip, Nori Powder, Black Cardamon Emulsion, Waterblommetjies, Sansho Pepper

Fourth Course
-Bapsfontein Quail Stuffed with Table Mountain Chestnuts, Celeriac and White Chocolate, Red Rice Vinegar, Onion Smoor, Khakibos, Aged Pear, Buttered Prenia Leaf.

Fifth Course
-Nuy Valley Granadillas, Rooibos Caramel, Ice Cream Mochi

Wagashi