Tambourine
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Shared Resonance Menu
Last verified or updated by the venue on 11th Dec 2025.
A seasonal shared tasting menu of local meats, Cape fish & foraged ingredients.
R850pp // minimum two guests
MENU
Last verified or updated by the venue on 12th Dec 2025.
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.
À la carte
Our small plates offerings are interchangeable with our two seasonal set menus
Wild Herb Lamington Milk Bread
Fynbos honey-burnt butter glaze | wild herb crumb | cultured butter | burnt leek ash | honey vinegar
R 95.00
Oysters (4)
Fermented pear & cucumber mignonette | dill-seaweed oil | kelp salt
R 180.00
Mushroom Parfait
Chicken-mushroom parfait | caramelised onion glaze | toasted pistachio | pickled shimeji | pickled onion
R 125.00
Rooibos Ponzu Tuna Tartare
Hand-cut tuna | rooibos ponzu | preserved lemon | avocado mousse | tomatillo pico de gallo | coral tuile | naartjie zest
R 125.00
The Living Pot
Wild greens | confit leeks | radish | spekboom | kefir cream | pickled wild garlic flowers | fynbos dressing | nasturtium
R 125.00
Compressed Tomato & Rooibos Daishi
Heirloom tomatoes | tomato tartare | semi-dried petals | rooibos-kombu daishi | macadamia cream | dill oil
R 120.00
Lamb Loin
Fire-seared | macadamia-herb crust | smoked baba ganoush | chakalaka chimichurri | mint & wild garlic salsa verde
R 295.00
Kingklip Mosaic
Kingklip & compressed pineapple roll | nori | coconut-lemongrass velouté | tempura dune spinach | crispy fish skin | pineapple shoyu
R 210.00
Potato Mille-Feuille
Smoked butter | kelp powder | bone marrow hollandaise | chives | wild herb crust
R 110.00
Charred Summer Corn
Sweetcorn custard | roasted kernels | burnt lemon-leaf oil | corn silk crisp | lemongrass ash salt | pickled green chillies
R 115.00
Fire Charred Cabbage Wedge
Fermented chilli | cashew buttermilk | crispy shallots | wild garlic emulsion | pumpkin seed dust | date & chestnut gastrique
R 135.00
Marrow & Pumpkin Flower Risotto
Roasted marrow broth | herb emulsion | stuffed pumpkin-flower tempura | fennel pollen
R 135.00
Ash-Baked Beetroot
Ember-baked | fynbos vinegar molasses | smoked coconut yoghurt | buckwheat crunch | dill oil
R 115.00
Madeleines
Traditional French small sponge cakes served with a chocolate sauce
R 100.00
Coconut & Lemon Verbena Tart
Almond biscuit base | coconut cream | lemon verbena | naartjie zest | coconut chantilly | toasted coconut | coconut tuile
R 100.00
Peppermint Crisp Reimagined
Caramel crémeux | peppermint honeycomb | 70
R 100.00
Three Textures of Phantom
Phantom ash Goat's cheese: mousse | tuille | aged
R 125.00
Order Details
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