Menu

Building good relationships with our suppliers, supporting local farming practices, small producers, and artisans, creating a network of professionals that share the same vision, to progress and inspire. Incorporating a healthy and medicinal element in our cuisine for wellbeing.

Having a fundamental understanding of classical cuisine, local ingredients and exploring new techniques, we can create a unique experience. Sourcing our ingredients and knowing where everything comes from, is just as important as utilising them to their full potential. Being resourceful in our cooking approach creates a dialogue between our team and other artisans, this is an important step in the creative process.

Our menu changes often; according to availability and seasonality of ingredients.

 

LUNCH MENU

2 COURSE 245
3 COURSE 345
4 COURSE 445
5 COURSE 545

DINNER MENU

COURSES

3 COURSE 385
4 COURSE 485
5 COURSE 585
6 COURSE 685
7 COURSE 785

House made Charcuterie Selection, Mustard
Kale, Ricotta, Pancetta, Herbs
Mullet, Samphire, Gem Lettuce
Shallot, Healy’s Cheddar, Pangrattato
Suckling Pig, Coconut, Cucumber, Lime
Linefish, Peas, Wood Sorrel, Turnip
Asparagus, Chicken Bresaola, Sesame Spice
Mussel, Radish, Sea Lettuce, Kelp
Shiitake Mushroom, Agretti, Tarragon, Roasted Garlic
Beetroot, Orange, Miso, Peanut
Lamb, Spinach, Green Olive
Red Cabbage, Smoked Hollandaise, Cured Yolk, Dill
Ash Goat’s Cheese, Strawberry, Basil
WINE

WHITE

Kloof Street Chenin Blanc 2018. R270 / 75
Ashbourne Sauvignon / Chardonnay 2017. R270 / 75
Maia Pinot Gris 2017.  R330
Fram Unwooded Chardonnay 2017.  R285
Southern Right Sauvignon Blanc 2017. R290 / 85
The Dark Side of the Vine Semillon 2015. R315 / 85
Fledge Vagabond Blend 2015.  R315 / 85
Scions of Sinai Grenache / Chenin Blanc 2018. R350
Miles Mossop Saskia 2015. R380.
Lowerland Witgat Viognier 2014. R355
Alheit Magnetic North Chenin Blanc 2017. R610
Alheit Huilkrans Chenin Blanc 2017. R610
Moreson Chardonnay 2015. R R395 / 100
Capensis Chardonnay 2014.  R980

 

PINK

Tanagra Blanc de Noir.  R210
Lozarn Carmenere Rose 2017.  R 225 / 80

RED

The Blacksmith ‘Prince of Bones’ Cinsault 2017.  R415
Almenkerk Merlot 2013.  R390
Sijnn Trincadeira 2013.   R340
Bizoe Idioglossia Malbec 2016.   R425
Sutherland Petit Verdot 2015. R400
Flagstone Pinotage 2016.  R400
Vriesenhof Grenache Syrah Mourvedre 2016.   R320 / 95
Sadie Soldaat Grenache 2017. R500
Doolhof Cabernet Sauvignon 2014. R340 / 95
Muratie Cabernet Sauvignon Reserve 2013. R520
Spider Pig Pinot Noir 2015. R390 / 105
Lozarn Kays Legacy 2016. R450
The Back Roads Petite Syrah 2015. R420
Longridge Ekliptika 2014. R860
Muratie Ronnie Melck Syrah 2015. R680 / 160
Hamilton Russel Vineyards Pinot Noir 2011. R980

DESSERTS

Cheesecake, Pineapple, Macaroon
55 % Milk Chocolate, Hazelnut
Lemon, Olive, Vanilla

SWEET WINE

Klein Constantia Vin de Constance 2014.   R 960 / 130p/g
Mullineux Straw Wine 2017. R580 / 90p/g
Groot Constantia Grand Constance 2015.   R760 / 130p/g

BUBBLY

Claudia MCC Brut 2011.   R360
Tokara MCC 2011.  R950
Silverthorn Jewel Box MCC 2014.   R410

SPIRITS

Geometric Gin
A Mari Atlantic Ocean Gin
Hope on Hopkins Vodka
Joseph Barry 10 VSOP
Ladysmith pot still 8-year-old
Remy Martin VSOP
Bain’s whisky
Jorgenson absinthe
Mhoba Agricole Rum
La Leona Karoo Agave Reposada
Antica Formula red vermouth
Campari
Cointreau
Bruichladdich classic laddie Islay whisky single malt
Tanagra Marc de Chardonnay Barrique

NON ALCOHOLIC DRINKS

Blueberry and Rooibos Kombucha
Ginger and Lime Beetroot Kvass
Symmetry Tonic Selection

BEER & CIDER

Darling Pilsner Draught on tap
Jack Cluver Apple Cider
Eversons Pear Cider

GLOSSARY

TRUFFLE
South African grown from the Karoo, fresh black truffles

PANGRATTATO
Pan fried breadcrumbs with herbs and garlic. This was used instead of parmesan by poor Italians, hence the name “poor man’s parmesan”.

BEETROOT KVASS
A healthy fermented probiotic beverage made in-house with beetroot and salt, originated in Russia.

HARISSA
North African Spice paste made with mild chillies and peppers

VELDKOOL
Indigenous flowering plant to the Western Cape, flowers from July – September

SANTER
Reef fish, silver pink body, large white flaky flesh.

SOUTSLAAI
Type of vygie plant, also known as ice plant with succulent leaves.

IMAM BAYILDI
Turkish descent. Aubergine cooked with tomatoes, garlic, parsley and olive oil.

BLACK GARLIC
Slow caramelisation process of garlic, 60 degrees for 60 days.

BLACK BREAM
Small fish with fine white flesh caught inshore.

CUSTARD APPLE
Subtropical fruit, name derives from it’s taste; sweet custard and baked apple.

MATCHA
High quality Japanese Green Tea in powder form. Rich in antioxidants.