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, Mustard, Buchu
Octopus, Sharron Fruit, Coriander, Lime, Curry Leaf
Linefish, Daikon, Curry, Brocolli
Sunchoke, Turnip, Black Garlic
Suckling Pig, Mustard Leaf, Carrot
Beetroot, Pomelo, Kelp
Mussels, Harissa, Potato, Radish
Brussels, Pangrattato, Shallot
Banana Pepper, Pepperoni, Fennel
Chokka, Klipkombers, Squid Ink, Nasturtium
Chicken, Potato, Beans, Sorrel
Shiitake, Pancetta, Hollandaise
Lamb, Nettle, Fig
Gouda, Rye, Habanada Pepper

 

WINE

WHITE

Kloof street Chenin Blanc 2017   R230
Maia Pinot Gris 2017.  R330
Fram Unwooded Chardonnay 2017.  R240
Strandveld Sauvignon Blanc 2017.  R240
Fledge Vagabond Blend 2015.  R280
Momento Chenin/Verdelho 2015.  R310
Lowerland Witgat Viognier 2014. R345
City on a Hill Chenin / Viognier 2016.  R390
Capensis Chardonnay 2014.  R980
Almenkerk Chardonnay 2015.  R390

 

PINK

Tanagra Blanc de Noir.  R210
Des Dieux Petit Rose.  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 Mouvedre 2016.   R300
Des Dieux Syrah Mourvedre 2013. R320
Doolhof Cabernet Sauvignon 2014. R320
Longridge Ekliptika 2014. R860
Leeu Passant Dry Red 2015. R1350

DESSERTS

Pear, Caramel, Cider
Milk Chocolate, Passionfruit, Honeycomb
Dark Chocolate, Quinoa, Raspberry

SWEET

Klein Constantia Vin de Constance 2014.   R 960 / 130p/g
Almenkerk Noble Late Harvest 2014.  R480
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
Hope on Hopkins Vodka
Joseph Barry 10 VSOP
Backsberg Sydney Back 15 year pot still
Ladysmith pot still 8-year-old
Bain’s whisky
Wilderer pinotage grappa
Wilderer Fynbos liqueur
Jorgenson absinthe
Mhoba Agricole Rum
La Leona Karoo Agave spirit
Carpano Punt emes red vermouth
Campari
Bruichladdich classic laddie Islay whisky single malt
Highland Park Orkney single malt 12 year

NON ALCOHOLIC DRINKS

Plum Kombucha
Lemon Ginger Kvass
Symmetry Tonic Selection

BEER & CIDER

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

GLOSSARY

CHOKKA
Local name given to calamari that is caught on SA coastline

BUCHU
Indigenous fynbos to the Westen Cape. Pungent flavours, medicinal use.

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

KLIPKOMBERS
Seaweed that grows and covers the rocks in cool waters. Harvested at Kommetjie.

NASTURTIUM
Herbaceous flowering edible plant, contains vitamins and is used in herbal medicine.

PANGRATTATO
“Poor man’s parmesan”. Pan fried bread crumbs with herbs and garlic. This was used instead of parmesan by poor Italians.

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

SHARRON FRUIT
Japanese Fruit, also known as Persimmon.

SUNCHOKE
Also known as Jerusalem artichoke. Species of Sunflower Plant. Root vegetable, earthy in flavour.

ROOIBOS
Meaning “red bush”; a shrub grown in the Cederberg area. Herbal and earthy flavour. Rich in antioxidants.