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.

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
Courgette, Duck Egg, Basil, Pangrattato
Black Bream, Custard Apple, Coriander, Lime
Suckling Pig, Kumquat, Crackling, Shallot
Linefish, Herb Crust, Carrot, Peas
Beef Tostada, Radiccio, Lemon
Mussel, Oyster, Asparagus, Sea Lettuce
Beetroot, Orange, Miso, Peanut
Aubergine, Imam Bayildi, Garlic, Turnip
Lamb, Spinach, Green Olive
Carrot, Creme Fraiche, Artichoke, Fynbos

WINE

WHITE

Ashbourne Sauvignon / Chardonnay 2017. R270 / 70
Maia Pinot Gris 2017.  R330
Fram Unwooded Chardonnay 2017.  R240
Southern Right Sauvignon Blanc 2017. R280 / 70
Raised by Wolves Semillon 2016. R380
Fledge Vagabond Blend 2015.  R280
Momento Chenin/Verdelho 2015.  R310
Lowerland Witgat Viognier 2014. R345
City on a Hill Chenin / Viognier 2016.  R390
Miles Mossop Saskia 2015. R320
Moreson Chardonnay 2015. R R390 / 95
Capensis Chardonnay 2014.  R980

 

PINK

Tanagra Blanc de Noir.  R210
Lozarn Carmenere Rose 2017.  R 220

RED

The Blacksmith ‘Prince of Bones’ Cinsault 2017.  R370
Almenkerk Merlot 2013.  R360
Sijnn Trincadeira 2013.   R340
Bizoe Idioglossia Malbec 2016.   R400
Flagstone Pinotage 2016.  R380
Radford Dale Freedom Pinot Noir 2014.  R390
Vriesenhof Grenache Syrah Mourvedre 2016.   R300
Doolhof Cabernet Sauvignon 2014. R320
Muratie Cabernet Sauvignon Reserve 2013. R480
Spider Pig Pinot Noir 2015. R360 / 90
Lozarn Kays Legacy 2016. R450
The Back Roads Petite Syrah 2015. R380
Longridge Ekliptika 2014. R860
Muratie Ronnie Melck Syrah 2015. R680
Hamilton Russel Vineyards Pinot Noir 2010. R970

DESSERTS

Cheesecake, Passionfruit, Pineapple Sage
55 % Milk Chocolate, Banana, Coffee, Caramel
Lemon, Olive, Vanilla

SWEET WINE

Klein Constantia Vin de Constance 2014.   R 960 / 130p/g
Almenkerk Noble Late Harvest 2014.  R480
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
Eversons Cloudy Apple Cider
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.