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

Potato, Kale, Creme Fraiche, Bottarga
Silvers, Sumac, Pomelo, Black Radish
Sunchoke, Cocoa, Sunflower, Basil
Celeriac, Cured Egg Yolk, Onion, Thyme
Manganji Peppers, Wagyu Lardo, Pangrattato
Wild Mushrooms, Leek, Gorgonzola, Nasturtium
Smoked Geelbek, Cabbage, Herbs, Aioli, Seaweed
Blue Taos Corn, Chipotle, Pancetta
Linefish, Niseko Turnip, Furikake
Chicken, Pine Ring Mushroom, Celery
Duck Croquettes, Peas, Aioli, Herbs
Lamb, Cauliflower, Mint, Horseradish

WINE

WHITE

Kloof Street Chenin Blanc 2018. R270 / 80
Strandveld Sauvignon Blanc 2018. R320 / 100
Blank Bottle Jimmy 2017. R390
Blank Bottle Don’t Look Back 2017. R440
The Foundry Rousanne 2017. R410
Sijnn Viognier 2014. R410
Bizoe Henrietta 2017. R390
Blank Bottle Offspring 2016. R430
Miles Mossop Saskia 2015. R380.
Franco Lourens Lindi Carien 2017. R430
Hazendal Chardonnay 2017. R R450 / 140
Rall Grenache Blanc 2017. R510
Beaumont New Baby 2017. R640
Leeu Passant Chardonnay 2016.  R750

 

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
Vriesenhof Grenache Syrah Mourvedre 2016.   R320 / 95
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
Vriesenhof Grenache 2017. R670
Thorne & Daughters Wanderers Heart 2017. R420
Simonsig Redhill Pinotage 2016. R680
Thelema Rabelais 2014. R850 / 270
Crystallum Cuvee Cinema Pinot Noir 2017. R790
B.I.G Magnum Cabernet Sauvignon 2015. R1200

DESSERTS

Apple, Pear, Fermented Honey, Cashew Nuts
70 % Chocolate, Beetroot, Cara Cara Orange
Persimmon, Vanilla, Beurre Noisette

SWEET WINE

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

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

SALSIFY
An edible root, also called oyster plant.

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

DUCK BRESAOLA
Cured, air dried duck breast aged for up to a month.

PERSIMMON
Japanese fruit that is sweet and floral in flavour.

MANGANJI PEPPERS
Kyoto sweet heritage peppers.

SUNCHOKE
Jerusalem artichoke is a root vegetable part of the sunflower family, earthy in flavour.

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