Lume Fine Dining Rhebokskloof
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MENU
Last verified or updated by the venue on 12th Mar 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.
Set Menu
Set Menu: Two Course
Starters
The Quiet Garden
Panko confit duck croquette |Smoked pea & bacon velouté | apple gel |
pickled radish |micro salad
Spice Route Springbok
Spiced Springbok bobotie cigars| sambal tomato | micro coriander | pickled
sprouts| raita| herb oil| banana crisps | apricot
Garden at First Light (V)
Peppery wild rocket | smoked tomato risotto stuffed in Italian peppers|
aubergine cream | toasted nut soil | mint & basil consume | Mozzarella di
Buffalo
The Last Harvest
Duck liver parfait |leek mosaic | parsley aioli | pear compote | chili oil |
caramelised onion puree| toasted brioche
Langoustine at First Tide
Butter poached langoustine | smoked fennel puree |compressed apple
ribbons | coriander blossom oil | sea lettuce crisp | lemon air
Season’s Pour (SQ)
Chef’s daily creation inspired by the garden and the day’s harvest — The
flavour of now, captured in a single pour
Mains
Whispers of the Karoo
Lamb french trimmed |garden peas | burnt red pepper & garlic puree | herb
sour cream | pomme puree | toasted walnut ash| rooibos smoked jus| baby
glazed carrots
Embers of the Valley
Karoo beef fillet| potato pave |umngqusho (samp espuma) | foraged
mushroom| chimichurri | charred onion| bacon, onion chorizo
crumb| smoked carrot puree| sour fig and bone marrow jus
Tide of Fire
Braaied butter Lobster | curry leaf oil| smoked mackerel pot sticker | leek &
mussel salad | squid ink aioli | red Thai curry | habanero & pineapple gel
Golden Drift
Pan fried duck | plum–ginger chutney | crispy chicken skin| miso pumpkin
puree| yuzu pickled daikon | | spiced port reduction| sweet potato fondant
Wild Harmony
Venison loin | gem squash puree | grilled peaches |burnt onion ash |
blackberry gel |tender stem broccoli | truffle cauliflower puree |rooibos Jus
Crimson Solstice (V)
Roasted eggplant with harissa| black lentil & herb salad | garlic labneh |
pomegranate seeds | coriander oil
Desserts
Midnight Pistachio
Black tartlet case | chiffon| vanilla chocolate crème | pistachio ganache |
seasonal berries
Sunburnt Summer
Lemon mousse | ginger crumble | pickled ginger| tuile | dark chocolate
Namalaka | poached rhubarb | hazelnut ash | Cape Malay ice cream
Golden Monsoon
Mango lassi | cardamom white chocolate ganache | Hanepoot compote |
litchi ice cream
Karoo Cellar Selection
Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb |
sourdough crisps | pickled pear | rooibos poached apple
The Quiet Garden
Panko confit duck croquette |Smoked pea & bacon velouté | apple gel |
pickled radish |micro salad
Spice Route Springbok
Spiced Springbok bobotie cigars| sambal tomato | micro coriander | pickled
sprouts| raita| herb oil| banana crisps | apricot
Garden at First Light (V)
Peppery wild rocket | smoked tomato risotto stuffed in Italian peppers|
aubergine cream | toasted nut soil | mint & basil consume | Mozzarella di
Buffalo
The Last Harvest
Duck liver parfait |leek mosaic | parsley aioli | pear compote | chili oil |
caramelised onion puree| toasted brioche
Langoustine at First Tide
Butter poached langoustine | smoked fennel puree |compressed apple
ribbons | coriander blossom oil | sea lettuce crisp | lemon air
Season’s Pour (SQ)
Chef’s daily creation inspired by the garden and the day’s harvest — The
flavour of now, captured in a single pour
Mains
Whispers of the Karoo
Lamb french trimmed |garden peas | burnt red pepper & garlic puree | herb
sour cream | pomme puree | toasted walnut ash| rooibos smoked jus| baby
glazed carrots
Embers of the Valley
Karoo beef fillet| potato pave |umngqusho (samp espuma) | foraged
mushroom| chimichurri | charred onion| bacon, onion chorizo
crumb| smoked carrot puree| sour fig and bone marrow jus
Tide of Fire
Braaied butter Lobster | curry leaf oil| smoked mackerel pot sticker | leek &
mussel salad | squid ink aioli | red Thai curry | habanero & pineapple gel
Golden Drift
Pan fried duck | plum–ginger chutney | crispy chicken skin| miso pumpkin
puree| yuzu pickled daikon | | spiced port reduction| sweet potato fondant
Wild Harmony
Venison loin | gem squash puree | grilled peaches |burnt onion ash |
blackberry gel |tender stem broccoli | truffle cauliflower puree |rooibos Jus
Crimson Solstice (V)
Roasted eggplant with harissa| black lentil & herb salad | garlic labneh |
pomegranate seeds | coriander oil
Desserts
Midnight Pistachio
Black tartlet case | chiffon| vanilla chocolate crème | pistachio ganache |
seasonal berries
Sunburnt Summer
Lemon mousse | ginger crumble | pickled ginger| tuile | dark chocolate
Namalaka | poached rhubarb | hazelnut ash | Cape Malay ice cream
Golden Monsoon
Mango lassi | cardamom white chocolate ganache | Hanepoot compote |
litchi ice cream
Karoo Cellar Selection
Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb |
sourdough crisps | pickled pear | rooibos poached apple
R 1,050.00
Set Menu: Three Courses
Starters
The Quiet Garden
Panko confit duck croquette |Smoked pea & bacon velouté | apple gel |
pickled radish |micro salad
Spice Route Springbok
Spiced Springbok bobotie cigars| sambal tomato | micro coriander | pickled
sprouts| raita| herb oil| banana crisps | apricot
Garden at First Light (V)
Peppery wild rocket | smoked tomato risotto stuffed in Italian peppers|
aubergine cream | toasted nut soil | mint & basil consume | Mozzarella di
Buffalo
The Last Harvest
Duck liver parfait |leek mosaic | parsley aioli | pear compote | chili oil |
caramelised onion puree| toasted brioche
Langoustine at First Tide
Butter poached langoustine | smoked fennel puree |compressed apple
ribbons | coriander blossom oil | sea lettuce crisp | lemon air
Season’s Pour (SQ)
Chef’s daily creation inspired by the garden and the day’s harvest — The
flavour of now, captured in a single pour
Mains
Whispers of the Karoo
Lamb french trimmed |garden peas | burnt red pepper & garlic puree | herb
sour cream | pomme puree | toasted walnut ash| rooibos smoked jus| baby
glazed carrots
Embers of the Valley
Karoo beef fillet| potato pave |umngqusho (samp espuma) | foraged
mushroom| chimichurri | charred onion| bacon, onion chorizo
crumb| smoked carrot puree| sour fig and bone marrow jus
Tide of Fire
Braaied butter Lobster | curry leaf oil| smoked mackerel pot sticker | leek &
mussel salad | squid ink aioli | red Thai curry | habanero & pineapple gel
Golden Drift
Pan fried duck | plum–ginger chutney | crispy chicken skin| miso pumpkin
puree| yuzu pickled daikon | | spiced port reduction| sweet potato fondant
Wild Harmony
Venison loin | gem squash puree | grilled peaches |burnt onion ash |
blackberry gel |tender stem broccoli | truffle cauliflower puree |rooibos Jus
Crimson Solstice (V)
Roasted eggplant with harissa| black lentil & herb salad | garlic labneh |
pomegranate seeds | coriander oil
Desserts
Midnight Pistachio
Black tartlet case | chiffon| vanilla chocolate crème | pistachio ganache |
seasonal berries
Sunburnt Summer
Lemon mousse | ginger crumble | pickled ginger| tuile | dark chocolate
Namalaka | poached rhubarb | hazelnut ash | Cape Malay ice cream
Golden Monsoon
Mango lassi | cardamom white chocolate ganache | Hanepoot compote |
litchi ice cream
Karoo Cellar Selection
Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb |
sourdough crisps | pickled pear | rooibos poached apple
The Quiet Garden
Panko confit duck croquette |Smoked pea & bacon velouté | apple gel |
pickled radish |micro salad
Spice Route Springbok
Spiced Springbok bobotie cigars| sambal tomato | micro coriander | pickled
sprouts| raita| herb oil| banana crisps | apricot
Garden at First Light (V)
Peppery wild rocket | smoked tomato risotto stuffed in Italian peppers|
aubergine cream | toasted nut soil | mint & basil consume | Mozzarella di
Buffalo
The Last Harvest
Duck liver parfait |leek mosaic | parsley aioli | pear compote | chili oil |
caramelised onion puree| toasted brioche
Langoustine at First Tide
Butter poached langoustine | smoked fennel puree |compressed apple
ribbons | coriander blossom oil | sea lettuce crisp | lemon air
Season’s Pour (SQ)
Chef’s daily creation inspired by the garden and the day’s harvest — The
flavour of now, captured in a single pour
Mains
Whispers of the Karoo
Lamb french trimmed |garden peas | burnt red pepper & garlic puree | herb
sour cream | pomme puree | toasted walnut ash| rooibos smoked jus| baby
glazed carrots
Embers of the Valley
Karoo beef fillet| potato pave |umngqusho (samp espuma) | foraged
mushroom| chimichurri | charred onion| bacon, onion chorizo
crumb| smoked carrot puree| sour fig and bone marrow jus
Tide of Fire
Braaied butter Lobster | curry leaf oil| smoked mackerel pot sticker | leek &
mussel salad | squid ink aioli | red Thai curry | habanero & pineapple gel
Golden Drift
Pan fried duck | plum–ginger chutney | crispy chicken skin| miso pumpkin
puree| yuzu pickled daikon | | spiced port reduction| sweet potato fondant
Wild Harmony
Venison loin | gem squash puree | grilled peaches |burnt onion ash |
blackberry gel |tender stem broccoli | truffle cauliflower puree |rooibos Jus
Crimson Solstice (V)
Roasted eggplant with harissa| black lentil & herb salad | garlic labneh |
pomegranate seeds | coriander oil
Desserts
Midnight Pistachio
Black tartlet case | chiffon| vanilla chocolate crème | pistachio ganache |
seasonal berries
Sunburnt Summer
Lemon mousse | ginger crumble | pickled ginger| tuile | dark chocolate
Namalaka | poached rhubarb | hazelnut ash | Cape Malay ice cream
Golden Monsoon
Mango lassi | cardamom white chocolate ganache | Hanepoot compote |
litchi ice cream
Karoo Cellar Selection
Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb |
sourdough crisps | pickled pear | rooibos poached apple
R 1,250.00
Order Details
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