Cyra
Select from the menu.
OLD MENU
Last verified or updated by the venue on 24th Apr 2026.
Our menu features a meticulously crafted 4-course and 7-course tasting experience, each dish designed to surprise and delight. Diners can also opt for expertly paired wines, enhancing the flavours of each course.
Kindly note, the menu is subject to change with season availability of produce and without notice.
A discretionary 12.5% service charge will be added to the bill.
Cyra Set Menus
THE FOUR - 4-course menu
COUNTRY BREAD
with spring pea butter
FIRST COURSE - Select one:
TOMATO
smoked tomato jelly | curry leaf custard | semi dried tomatoes | crispy lentils | babaganoush | basil
SEABASS
marinated seabass | tigers milk | cucumber apple | coriander
SECOND COURSE - Select one:
SALMON
panfried salmon | pea pesto | toasted almonds | dashi crème | herb oil
PORK BELLY
braised porkbelly | fennel chutney and licorice puree
BBQ BRINJAL
peanut and tamarind salsa, bokchoi
THIRD COURSE - Select one:
CHICKEN
crumbed chicken roulade | braised exotic mushrooms | mushroom raviolo | sherry cream sauce
BEEF
sous vide beef sirloin | million layer potatoes pea puree | toasted walnuts | truffle jus
SEABASS
panfried seabass | baby fondant potatoes | leek and sesame crème | spirulina crisps | lemon gel
RISOTTO
charred corn risotto | marinated zucchini ribbons | chimichurri
FOURTH COURSE - Select one:
STRAWBERRY
fennel frangipane |strawberry ice cream strawberry elderflower salad | fennel crème
TONKA
tonka bean cheesecake | apricot | hazelnut financier
GRUYERE
caramelised white chocolate | sweetcorn and sesame
with spring pea butter
FIRST COURSE - Select one:
TOMATO
smoked tomato jelly | curry leaf custard | semi dried tomatoes | crispy lentils | babaganoush | basil
SEABASS
marinated seabass | tigers milk | cucumber apple | coriander
SECOND COURSE - Select one:
SALMON
panfried salmon | pea pesto | toasted almonds | dashi crème | herb oil
PORK BELLY
braised porkbelly | fennel chutney and licorice puree
BBQ BRINJAL
peanut and tamarind salsa, bokchoi
THIRD COURSE - Select one:
CHICKEN
crumbed chicken roulade | braised exotic mushrooms | mushroom raviolo | sherry cream sauce
BEEF
sous vide beef sirloin | million layer potatoes pea puree | toasted walnuts | truffle jus
SEABASS
panfried seabass | baby fondant potatoes | leek and sesame crème | spirulina crisps | lemon gel
RISOTTO
charred corn risotto | marinated zucchini ribbons | chimichurri
FOURTH COURSE - Select one:
STRAWBERRY
fennel frangipane |strawberry ice cream strawberry elderflower salad | fennel crème
TONKA
tonka bean cheesecake | apricot | hazelnut financier
GRUYERE
caramelised white chocolate | sweetcorn and sesame
From R 895.00
SIGNATURE MENU - 6-course Menu
COUNTRY BREAD
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
CURED SEABASS
Tigers milk | coriander | apple | cucumber
III
BBQ PORKBELLY
peanut | carrot | tamarind | tatsoi
IV
CONFIT LAMB SHOULDER
basil | mint | pickled anchovy
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
CURED SEABASS
Tigers milk | coriander | apple | cucumber
III
BBQ PORKBELLY
peanut | carrot | tamarind | tatsoi
IV
CONFIT LAMB SHOULDER
basil | mint | pickled anchovy
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
From R 1,250.00
PESCATARIAN - 6-couse Menu
COUNTRY BREAD
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
CURED SEABASS
Tigers milk | coriander | apple | cucumber
III
BBQ SALMON
peanut | carrot | tamarind | tatsoi
IV
LINE FISH
basil | mint | pickled anchovy
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
CURED SEABASS
Tigers milk | coriander | apple | cucumber
III
BBQ SALMON
peanut | carrot | tamarind | tatsoi
IV
LINE FISH
basil | mint | pickled anchovy
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
From R 1,250.00
VEGETARIAN - 6-course Menu
COUNTRY BREAD
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
DAIKON
Tigers milk | coriander | apple | cucumber
III
BBQ BRINJAL
peanut | carrot | tamarind | tatsoi
IV
SWEET POTATO
basil | mint | mille feuille
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
with spring pea butter
&
GOATS CHEESE
braised red cabbage & caviar
I
NORI & FURIKAKE CRISPS
II
DAIKON
Tigers milk | coriander | apple | cucumber
III
BBQ BRINJAL
peanut | carrot | tamarind | tatsoi
IV
SWEET POTATO
basil | mint | mille feuille
V
GRUYERE
caramelised white chocolate | sweetcorn | sesame
VI
STRAWBERRY
fennel frangipane | elderflower
VII
PETIT FOURS
chocolate mocha, iced tea pectin Jelly
From R 1,250.00
MENU
Last verified or updated by the venue on 24th Apr 2026.
This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions.
Kindly note, the menu is subject to change with season availability of produce and without notice.
A discretionary 12.5% service charge will be added to the bill.
SET MENU OPTIONS
Kindly note, the menu is subject to change with season availability of produce and without notice.
A discretionary 12.5% service charge will be added to the bill.
A discretionary 12.5% service charge will be added to the bill.
THE FOUR | FOOD ONLY (Per person)
SEMOLINA BRIOCHE - with seaweed & lime butter
_________________________________________________________________________
FIRST COURSE
MARINATED BEEF TARTARE - truffled mushrooms | garlic creme | curry leaf barley crisps.
or
PUMPKIN FLAN - miso tofu crème | pickled pumpkin pumpkin seed granola.
_________________________________________________________________________
SECOND COURSE
PORK BELLY - horseradish | furikake| king oyster | pickled daikon.
or
POACHED PRAWN - smoked almond cream | paprika oil | grapes | caviar.
or
STUFFED CABBAGE - leek and brinjal | walnut dukkah | lemon yoghurt.
_________________________________________________________________________
THIRD COURSE
BEEF FILLET - smoked gammon | mustard aioli crispy potatoes | brocolini.
or
SEABASS - turnip | cashew | pearl cous cous smoked fishbone dressing.
or
‘COQ AU VIN’ - braised chicken thigh | shitake mushrooms fondant potatoes | charred baby onions.
or
LENTIL CHICKPEA CURRY - black olives | cauliflower | almonds rocket coriander pesto.
_________________________________________________________________________
FOURTH COURSE
PANNA COTTA - bay leaf | blackberry | orange
or
APPLE “CRUMBLE” - cider poached apple sponge| toasted almonds smoked caramel | rooibos and apple whiskey ice cream.
_________________________________________________________________________
Food and wine pairing I R 1605 (per person)
_________________________________________________________________________
FIRST COURSE
MARINATED BEEF TARTARE - truffled mushrooms | garlic creme | curry leaf barley crisps.
or
PUMPKIN FLAN - miso tofu crème | pickled pumpkin pumpkin seed granola.
_________________________________________________________________________
SECOND COURSE
PORK BELLY - horseradish | furikake| king oyster | pickled daikon.
or
POACHED PRAWN - smoked almond cream | paprika oil | grapes | caviar.
or
STUFFED CABBAGE - leek and brinjal | walnut dukkah | lemon yoghurt.
_________________________________________________________________________
THIRD COURSE
BEEF FILLET - smoked gammon | mustard aioli crispy potatoes | brocolini.
or
SEABASS - turnip | cashew | pearl cous cous smoked fishbone dressing.
or
‘COQ AU VIN’ - braised chicken thigh | shitake mushrooms fondant potatoes | charred baby onions.
or
LENTIL CHICKPEA CURRY - black olives | cauliflower | almonds rocket coriander pesto.
_________________________________________________________________________
FOURTH COURSE
PANNA COTTA - bay leaf | blackberry | orange
or
APPLE “CRUMBLE” - cider poached apple sponge| toasted almonds smoked caramel | rooibos and apple whiskey ice cream.
_________________________________________________________________________
Food and wine pairing I R 1605 (per person)
R 980.00
STANDARD MENU | FOOD ONLY (per person)
COUNTRY BREAD - with spring pea butter.
&
GOATS CHEESE - braised red cabbage & caviar.
------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
CURED SEABASS - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
BBQ PORKBELLY - peanut | carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
CONFIT LAMB SHOULDER - basil | mint | pickled anchovy.
Ridgeback Cabernet Franc
------------------------------------------------------------------
GRUYERE - caramelised white chocolate | sweetcorn | sesame.
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower Painted.
Wolf The Den Pinotage Rose.
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
------------------------------------------------------------------
Food & wine pairingI R1995 (per person)
&
GOATS CHEESE - braised red cabbage & caviar.
------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
CURED SEABASS - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
BBQ PORKBELLY - peanut | carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
CONFIT LAMB SHOULDER - basil | mint | pickled anchovy.
Ridgeback Cabernet Franc
------------------------------------------------------------------
GRUYERE - caramelised white chocolate | sweetcorn | sesame.
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower Painted.
Wolf The Den Pinotage Rose.
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
------------------------------------------------------------------
Food & wine pairingI R1995 (per person)
R 1,250.00
PESCATARIAN MENU | FOOD ONLY (per person)
COUNTRY BREAD - with spring pea butter.
&
GOATS CHEESE - braised red cabbage & caviar.
------------------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
CURED SEABASS - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
------------------------------------------------------------------------------
BBQ SALMON - peanut |carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
LINE FISH - basil | mint | pickled anchovy.
Painted Wolf Teardrop Viognier
------------------------------------------------------------------------------
GRUYERE - caramelised white chocolate | sweetcorn | sesame.
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower.
Painted Wolf The Den Pinotage Rose
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
------------------------------------------------------------------------------
Food & wine pairing I R1995 (per person)
&
GOATS CHEESE - braised red cabbage & caviar.
------------------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
CURED SEABASS - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
------------------------------------------------------------------------------
BBQ SALMON - peanut |carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
LINE FISH - basil | mint | pickled anchovy.
Painted Wolf Teardrop Viognier
------------------------------------------------------------------------------
GRUYERE - caramelised white chocolate | sweetcorn | sesame.
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower.
Painted Wolf The Den Pinotage Rose
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
------------------------------------------------------------------------------
Food & wine pairing I R1995 (per person)
R 1,250.00
VEGETARIAN MENU | FOOD ONLY (per person)
COUNTRY BREAD -with spring pea butter.
&
GOATS CHEESE - braised red cabbage & chives.
--------------------------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
--------------------------------------------------------------------------------------
DAIKON - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
BBQ BRINJAL -peanut |carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
SWEET POTATO - basil | mint | mille feuille.
Ridgeback Cabernet Franc
--------------------------------------------------------------------------------------
GRUYERE - caramelised white chocolate |sweetcorn |sesame
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower.
Painted Wolf The Den Pinotage Rose
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
--------------------------------------------------------------------------------------
Food & wine pairing I R1995 (per person)
&
GOATS CHEESE - braised red cabbage & chives.
--------------------------------------------------------------------------------------
NORI & FURIKAKE CRISPS
Klein Constantia Blanc de Blanc
--------------------------------------------------------------------------------------
DAIKON - Tigers milk |coriander | apple | cucumber.
Backsberg Smuggled Vines Chardonnay
BBQ BRINJAL -peanut |carrot | tamarind | tatsoi.
Dalkeith Kalmoesfontein Chenin Blanc
SWEET POTATO - basil | mint | mille feuille.
Ridgeback Cabernet Franc
--------------------------------------------------------------------------------------
GRUYERE - caramelised white chocolate |sweetcorn |sesame
Cederberg Bukettraube
STRAWBERRY - fennel frangipane | elderflower.
Painted Wolf The Den Pinotage Rose
PETIT FOURS - chocolate mocha, iced tea pectin Jelly.
--------------------------------------------------------------------------------------
Food & wine pairing I R1995 (per person)
R 1,250.00
Order Details
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