Set Dinner menu 

3 course menu R450pp  (with wines R775pp)

Ostrich ‘Bunny Chow’ Dumpling– shallot crumb / buffalo fromage blanc 
Tuna Tartare – sago crisp/fermented shiitake
Frankie Fenner Karoo Lamb “kebaab”– quail egg / hay smoked tomato ‘smoor
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 (Sondagskloof)

Tandoori carrots – whipped goat’s milk yoghurt / candied black rice
Mauritian seabass – Malaysian fish curry / pickled cucumber / roti crisp
Local asparagus – spiced egg yolk / seaweed butter / dukkah spice / bonito flakes
Domaine Des Dieux Chardonnay 2014 (carafe)

“Meat Cuts” an ode to my father the butcher

Fillet of Beef – onion purée / biltong crumb / mustard frill
Braised Short Ribs – pickled tongue / bone marrow / mushrooms
Buffalo Curds and Whey – spring onions / mustard seeds / nasturtium oil

Morgenster ‘Lourens River Valley’ Bordeaux Blend 2009 (Stellenbosch)

Optional desserts:

Malay Spiced Carrot Cake – granola / carrot caramel / cream cheese mousse R55
“I like to be by the sea” R60
Buttermilk semi-freddo ginger bread sandwich / white chocolate sand
Poached Apple – vanilla cream / koe-sister crumb / mint oil / miso caramel R55

Thelema Semillon Late Harvest 2014 R75 p/g (Stellenbosch)

We do our best to accommodate all food allergies, but please note our kitchen uses, nuts, coriander and garlic which often forms the base of our Cape-style cuisine.

A discretionary 12% service charge will be added to all bills