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 with wine 760
4 COURSE 485 with wine 960
5 COURSE 585 with wine 1160
6 COURSE 685 with wine 1360
7 COURSE 785 with wine 1560

House made Charcuterie Selection, Mustard

Potato, Kale, Creme Fraiche, Bottarga
Pak Choi, Sunchoke, Sesame Spice, Pecan Nut, Black Koji
Smoked Geelbek, Cabbage, Herbs, Aioli, Seaweed
Chokka, Peas, Passionfruit, Mustard Leaf
Wild Mushrooms, Leek, Gorgonzola, Nasturtium
Waterblommetjies, Rye, Broadbeans, Manganji
Wildebeest, Horseradish, Fennel, Onion, Creme Fraiche
Chicken, Cured Yolk, Celery, Samphire
Suckling Pig, Endive, Potato, Sorghum
Lamb, Dune Spinach, Soutslaai, Kale, Jus

WINE

WHITE

Kloof Street Chenin Blanc 2018. R270 / 80
Strandveld Sauvignon Blanc 2018. R320 / 80
Blank Bottle Jimmy 2017. R390
Blank Bottle Don’t Look Back 2017. R440
The Foundry Rousanne 2017. R410
Painted Wolf Penny Viognier 2014. R380 / 110
Bizoe Henrietta 2017. R390
Blank Bottle Offspring 2016. R430
Miles Mossop Saskia 2015. R380 / 140
Franco Lourens Skuinskap Steen 2017. R580 / 170
Hazendal Chardonnay 2017. R R450
Rall Grenache Blanc 2017. R510
Beaumont New Baby 2017. R640
Crystallum Clay Shales Chardonnay 2017.  R790 / 250

 

PINK

Tanagra Blanc de Noir.  R210

RED

Oldenburg Merlot 2015. R380
Bizoe Idioglossia Malbec 2016. R520
Blank Bottle My Koffer 2017. R450 / 120
Botanica Pinot Noir 2017. R470
Blackwater Grenache 2017. R410
Muratie Cabernet Sauvignon Reserve 2014. R520
Sadie Treinspoor Tinta Barocca 2017. R530
Vriesenhof Pinotage 2009. R300 / 80
Doolhof Theseus 2014. R550
Kershaw Syrah 2015. R780 / 230
Vriesenhof Grenache 2017. R670
The Garajeest Cabernet Franc 2015. R450
Thorne & Daughters Wanderers Heart 2017. R420
Simonsig Redhill Pinotage 2016. R680
Thelema Rabelais 2014. R850 / 270
Kershaw Clonal Pinot Noir 2016. R750
Crystallum Cuvee Cinema Pinot Noir 2017. R790
B.I.G Magnum Cabernet Sauvignon 2015. R1200 /140
Lozarn Carmenere 2017. R720 / 190

DESSERTS

Apple, Pear, Fermented Honey, Cashew Nuts
Renosterbos Goats Cheese, Pumpkin, Sesame
55 % Milk Chocolate, Koji Sherbet, Meringue, Puffed Rice
Pineapple, White Chocolate, Frozen Yoghurt

SWEET WINE

Klein Constantia Vin de Constance 2015.   R 990 / 170
Mullineux Straw Wine 2017. R580 / 110
Groot Constantia Grand Constance 2015.   R760 / 140

BUBBLY

Lowerland Colombard MCC 2016.   R390
Tokara MCC 2011.  R950
Silverthorn Jewel Box MCC 2014.   R435 / 120

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

NUM NUM
A native shrub to South Africa, commonly known as “Natal plum”. Tart, Acidic, red fruit.

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.

BOTTARGA
Salted, Cured, and air dried Hake roe. Made in House.

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

KOJI
Rice inoculated with Koji spores, goes through a fermentation process where starches are fermented into sugar. Floral and fragrant flavours.

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

DUNE SPINACH
A coastal shrub native to South Africa. A green succulent plant that has small crystals on their leaves.

SLIPPERY JACKS
Part of the Boletus Mushroom family. Wild mushrooms with a brown cap and yellow sponge – like pores.

MANGANJI PEPPERS
Kyoto sweet heritage peppers.

UMEBOSHI
Japanese salted and fermented plums.

MISO
Miso is a traditional Japanese seasoning produced by fermenting soy beans with salt & koji. This is made in house.

WATERBLOMMETJIES
An aquatic flowering plant. Indigenous to South Africa.