Our menu is about 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, is part of our dishes.

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.

We do offer a non alcoholic pairing with food, we do require a 24hour notice period for fresh preparations.

Our lunch menu is A La Carte and Dinner is a Tasting Menu. They both change often; according to availability and seasonality of ingredients.



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

Pak Choi, Sunchoke, Sesame Spice, Pecan Nut, Black Koji
Smoked Bream, Cabbage, Herbs, Aioli, Seaweed
Nettle, Nasturtium Flowers, Avocado, Cheddar
Mussel, Asparagus, Mussel Cracker
Chokka, Peas, Passionfruit, Mustard Leaf
Artichokes, Smoked Potato, Kale
Grey Mullet, Custard Apple, Curry, Blood Sorrel
Waterblommetjies, Rye, Broadbeans, Manganji
Wildebeest, Horseradish, Fennel, Onion, Creme Fraiche
Chicken, Cured Yolk, Celery, Samphire
Suckling Pig, Beans, Brussel Sprouts, Potato
Lamb, Dune Spinach, Soutslaai, Kale, Jus



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


Tanagra Blanc de Noir.  R250


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



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


Klein Constantia Vin de Constance 2015.   R 1200 / 220
Mullineux Straw Wine 2017. R580 / 110
Groot Constantia Grand Constance 2015.   R760 / 140


Lowerland Colombard MCC 2016.   R390
Tokara MCC 2011.  R1250
Silverthorn Jewel Box MCC 2014.   R600 / 160
Paul Rene Brut Rose 2016. R 480/140.
Simonsig Cuvee Royale MCC 2014. R580.
Charles Fox Cipher MCC 2013. R750.


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
Bruichladdich classic laddie Islay whisky single malt
Tanagra Marc de Chardonnay Barrique


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


Darling Pilsner Draught on tap
Little Wolf Hoppy Wheat Ale
Jack Cluver Apple Cider
Eversons Pear Cider


Fromage Blanc 

Fresh herbs, Nasturtium oil. 125

Oysters 30 each

served with our house made sriracha sauce &
Passionfruit Granita

Apple and lime Granita

House made Charcuterie Platter

Selection of our charcuterie, duck liver parfait, duck rillette, pickles. 195

Raw Beef

Citrus Aioli, Blood Sorrel, Pangrattato. 150

Fish Ceviche 

Leche de tigre, Mustard Leaf, Crispy skin. 145

Quail with Lowerland Grains  

Moskonfyt and Fynbos Glaze. 195

Roasted Baby Cabbage

Shiitake Mushrooms, Black Koji, Herbs. 170


Lemon, Onion, Seaweed. 170

Fish – subject to availability

Whole or fillets, grilled over the fire, olives, kumquat preserve. 180


Afrikoa Chocolate Terrine. 120

Ice Cream Lollipop Selection. 110 for 2