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.
3 COURSE 385
4 COURSE 485
5 COURSE 585
6 COURSE 685
7 COURSE 785
House made Charcuterie, Mustard, Buchu
Tomato, Basil, Consomme
Kohlrabi, Fennel, Lemon, Olive Oil
Potato, Apricot Spice, Creme Fraiche, Bottarga
Linefish, Broccoli, Daikon
Watermelon, Beetroot Kvass, Cocoa Nibs, Duckweed
Beef, Oyster & Button Mushroom
Trout, Plum, Grape, Verjuice
Octopus, Strawberry, Umeboshi, Mint
Chicken Bresaola, Fennel, Rhubarb
Leek, Beurre Noisette, Smoked Almond, Crème FraÎche
Raw Beef, Onion, Black Garlic
Carrot, Duck Egg Hollandaise, Pangrattato
Chokka, Chorizo, Red Pepper, Rocket
Cauliflower, Prince Albert Regal, Smoked Oyster
Lamb, Aubergine, Kei Apple, Wild Spinach
Ash Goat Cheese, Apple, Shiso, Blueberry
Usana Pinot Gris 2016
Strandveld Sauvignon Blanc 2017
Fram Unwooded Chardonnay 2017
Franco Lourens ‘Lindi Carien’ Blend
Fledge Vagabond Blend 2015
Momento Chenin/Verdelho 2015
Kershaw Wooded Chardonnay 2016
Kloofstreet Chenin Blanc 2017
Tanagra Blanc de Noir
Waterkloof Circumstance Cape Coral Mourvedre
The Blacksmith ‘Prince of Bones’ Cinsault 2017
Cape Rock Amnesty Blend 2015
Sijnn Trincadeira 2013
Waterkloof Wild Ferment Merlot 2015
Winery of Good Hope Pinotage 2017
Radford Dale Freedom Pinot Noir 2015
Gabrielskloof ‘Landscape’ Cabernet Franc 2015
Anura Malbec 2016
Strandveld Syrah 2013
De Kleine Wijn Heimwee Cabernet Sauvignon 2015
Leeu Passant Dry Red 2015
Doolhof Cabernet Sauvignon 2014
Longridge Ekliptika 2014
CHEESES & DESSERTS
Dark Chocolate, Milk Chocolate, Lemon
Pecan Nut, Gooseberry, Caramel
Mango, Passionfruit, Honeycomb
Sweet Wines, bubbly & Spirits
Klein Constantia Vin de Constance 2013
Waterford “Heatherleigh” NV 375ml
Peter Bayly Cape Vintage Port 375ml
Saltare MCC Brut Nature NV
Le Lude Brut NV.
Ambeloui Rosanna Rose MCC VN
Drappier Carte d’Or Brut Champagne NV
Hope on Hopkins Vodka
Joseph Barry 10 VSOP
Backsberg Sydney Back 15 year pot still
Ladysmith pot still 8-year-old
Wilderer pinotage grappa
Wilderer Fynbos liqueur
Mhoba Agricole Rum
La Leona Karoo Agave spirit
Carpano Punt emes red vermouth
Bruichladdich classic laddie Islay whisky single malt
Highland Park Orkney single malt 12 year
NON ALCOHOLIC DRINKS
Vanilla Peach Kombucha
Lemon Ginger Kvass
Symmetry Tonic Selection
BEER & CIDER
Darling Pilsner Draught on tap
Eversons Cloudy Apple Cider
Jack Cluver Apple Cider
Local name given to calamari that is caught on SA coastline
Indigenous fynbos to the Westen Cape. Pungent flavours, medicinal use.
A healthy fermented probiotic beverage made in-house with beetroot and salt, originated in Russia.
NIBS Fermented and roasted bean of cocoa tree, before sugar or milk is added to make traditional chocolate.
Aquatic plant, small leaves that are high in protein.
Juice made from unripe green grapes.
Traditional Japanese style salt fermented plums in a plum vinegar with shiso.
Slow caramelisation process, 60° Celsius for up to 60 days.
“Poor man’s parmesan”. Pan fried bread crumbs with herbs and garlic. This was used instead of parmesan by poor I Italians.
Cured, air dried fish roe. SHISO Japanese herb with a basil, mint, citrus and cinnamon flavour profile. BRESAOLA Free range chicken breast; salted, brined, air dried.