Lume Fine Dining Rhebokskloof
Select from the menu.
OLD MENU
Last verified or updated by the venue on 1st Sep 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
MENU
Last verified or updated by the venue on 1st Sep 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
Five course ( per person)
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 - Lebanese Karoo rolled Lamb | pickled tongue skilpaaitjie | garden peas | burnt red pepper & garlic puree | herb sour cream | pomme puree | toasted walnut ash | rooibos smoked jus| baby glazed carrots | chickpea hummus.
Embers of the Valley - Karoo beef fillet | potato pave |umngqusho espuma (samp espuma} | forage mushroom | chimichurri | charred onion | bacon, onion chorizo crumb | smoked carrot puree | sour fig and bone marrow jus.
Tide of Fire - Braaied seabass | curry leaf oil | petite potato | ocean mussels | peas | Rheboks Kloof chardonnay & seaweed beurre blanc.
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
Textures of Citrus - Short bread tartlet| citrus compote| orange Namelaka | grapefruit |stewed fruit gel | fynbos honey chiffon sponge | meringue | koeksister.
Pear Mille – Feuille - Walnut pastry | muscovado cream | caramelized pears| candied walnuts | vanilla pod & pear ice cream.
Ginger Sticky Toffee Pudding (Vegan) - Meringue | passion fruit caviar | gooseberries | caramel custard | pink peppercorn tuile.
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 - Lebanese Karoo rolled Lamb | pickled tongue skilpaaitjie | garden peas | burnt red pepper & garlic puree | herb sour cream | pomme puree | toasted walnut ash | rooibos smoked jus| baby glazed carrots | chickpea hummus.
Embers of the Valley - Karoo beef fillet | potato pave |umngqusho espuma (samp espuma} | forage mushroom | chimichurri | charred onion | bacon, onion chorizo crumb | smoked carrot puree | sour fig and bone marrow jus.
Tide of Fire - Braaied seabass | curry leaf oil | petite potato | ocean mussels | peas | Rheboks Kloof chardonnay & seaweed beurre blanc.
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
Textures of Citrus - Short bread tartlet| citrus compote| orange Namelaka | grapefruit |stewed fruit gel | fynbos honey chiffon sponge | meringue | koeksister.
Pear Mille – Feuille - Walnut pastry | muscovado cream | caramelized pears| candied walnuts | vanilla pod & pear ice cream.
Ginger Sticky Toffee Pudding (Vegan) - Meringue | passion fruit caviar | gooseberries | caramel custard | pink peppercorn tuile.
Karoo Cellar Selection - Aged local cheeses | biltong crumb | honey & lemon preserve | honeycomb | sourdough crisps | pickled pear | rooibos poached apple.
R 1,050.00
Six course (per person)
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 - Lebanese Karoo rolled Lamb | pickled tongue skilpaaitjie | garden peas | burnt red pepper & garlic puree | herb sour cream | pomme puree | toasted walnut ash | rooibos smoked jus| baby glazed carrots | chickpea hummus.
Embers of the Valley - Karoo beef fillet | potato pave |umngqusho espuma (samp espuma} | forage mushroom | chimichurri | charred onion | bacon, onion chorizo crumb | smoked carrot puree | sour fig and bone marrow jus.
Tide of Fire - Braaied seabass | curry leaf oil | petite potato | ocean mussels | peas | Rheboks Kloof chardonnay & seaweed beurre blanc.
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
Textures of Citrus - Short bread tartlet| citrus compote| orange Namelaka | grapefruit |stewed fruit gel | fynbos honey chiffon sponge | meringue | koeksister.
Pear Mille – Feuille - Walnut pastry | muscovado cream | caramelized pears| candied walnuts | vanilla pod & pear ice cream.
Ginger Sticky Toffee Pudding (Vegan) - Meringue | passion fruit caviar | gooseberries | caramel custard | pink peppercorn tuile.
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 - Lebanese Karoo rolled Lamb | pickled tongue skilpaaitjie | garden peas | burnt red pepper & garlic puree | herb sour cream | pomme puree | toasted walnut ash | rooibos smoked jus| baby glazed carrots | chickpea hummus.
Embers of the Valley - Karoo beef fillet | potato pave |umngqusho espuma (samp espuma} | forage mushroom | chimichurri | charred onion | bacon, onion chorizo crumb | smoked carrot puree | sour fig and bone marrow jus.
Tide of Fire - Braaied seabass | curry leaf oil | petite potato | ocean mussels | peas | Rheboks Kloof chardonnay & seaweed beurre blanc.
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
Textures of Citrus - Short bread tartlet| citrus compote| orange Namelaka | grapefruit |stewed fruit gel | fynbos honey chiffon sponge | meringue | koeksister.
Pear Mille – Feuille - Walnut pastry | muscovado cream | caramelized pears| candied walnuts | vanilla pod & pear ice cream.
Ginger Sticky Toffee Pudding (Vegan) - Meringue | passion fruit caviar | gooseberries | caramel custard | pink peppercorn tuile.
R 1,250.00
À LA CARTE MENU - STARTERS
Smoked Duck Breast
Beetroot textures | Blackberry Jus | Candied Walnuts.
R 295.00
Skaapstertjies on Toast
Slow cooked lamb tail | Burnt onion jam | Whipped feta | Grilled sourdough.
R 275.00
Mushroom Consommé
Wild mushrooms | truffle dumplings | chive oil | Mung bean | Vermicelli.
R 278.00
Pressed Pork
Apple purée | Celeriac remoulade | Mustard jus.
R 280.00
Cured Kingklip
Citrus gel | Pickled fennel | Dill oil | Rye crisps.
R 285.00
À LA CARTE MENU - MAINS
Tomahawk 1.2kg
(Please advise 40min waiting time)
Buttered seasonal greens | Miso glazed kudu squash | Honey glazed root vegetables.
Buttered seasonal greens | Miso glazed kudu squash | Honey glazed root vegetables.
R 950.00
Wild Mushroom Risotto
Aged Parmesan | Fresh truffles | Forage mushrooms.
R 355.00
Slow Braised Tomato Oxtail
Parsnip purée | Baby glazed carrots.
R 389.00
Fire Roasted Pork Tenderloin
Pork tenderloin over coals | smoked white bean ragout | Grilled fennel |Nduja butter | Herb ash | Pork kiangs | Smoked bacon chilli jam.
R 390.00
Chicken Ballotine
Ballotine stuffed with spinach and peppadew | Red cabbage | Pomme Purée | Orange gastrique.
R 390.00
Seabass
Seaweed beurre blanc | Mangetout | Mussels | Herb oil | Coal roasted baby potatoes.
R 400.00
Beef Fillet (250g)
Potato fondant | Roasted shallots | Tender stem broccoli | Demi glaze.
R 410.00
Slow Cooked Wood Fire Lamb Shanks
Wood fired lamb shanks | Roasted garlic pomme purée | Blistered vine tomatoes | Mint chimichurri | Crispy kale.
R 445.00
À LA CARTE MENU - SIDES
Duck Fat Roasted Potatoes
R 95.00
Buttered Seasonal Greens
R 89.00
Miso Glazed Kudu Squash
R 89.00
Honey Glazed Root Vegetables
R 89.00
À LA CARTE MENU - DESSERT
Brandy Snap Cannelloni
Caramel and Hazelnut mousse | Pistachio sponge | Meringue shards | Cape Malay ice cream.
R 230.00
Cape Brandy Pudding
Salted Caramel | Vanilla bean ice cream.
R 210.00
Spiced Apple Tart Tatin
Calvados cream | Toasted Almonds.
R 220.00
Cheese Board
Local cheeses | Selection of preserves | Lavash | Seasonal fruits.
R 350.00
Order Details
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