Set Dinner menu 

3 courses / 9 plates R450pp 

With wines R775pp

Ostrich ‘Bunny Chow’ Dumpling– shallot crumb / buffalo fromage blanc 
Tuna Tartare – sago crisp / fermented shiitake
Jerusalem Artichoke – hazelnuts / mushrooms / curry oil

Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2015 (Sondagskloof)

Chokka ‘Pens-Kerrie’ – tandoori goat’s yoghurt / Bhaji crumb / curry emulsion
Pan-Fried Local Hake – bone broth / Malay-spiced shallot puree / wild garlic / charred onions
Smoked Saldanha Bay Mussel Tin – panna-cotta / citrus / parsley

Domaine Des Dieux Chardonnay 2014 (Hemel-en-Aarde Valley)

“Meat Cuts” an ode to my father the butcher

House Cured Beef – horseradish / brioche crumb / curried apple and raisin
Braised Short Ribs – mushrooms / glaze
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
Koe-sisters – milk tart cream / rhubarb sorbet / ginger snap R60
“Memories of rice pudding” R60
Toasted rice ice cream / mango jelly / passion fruit curd / coconut / mint oil

Thelema Rhine Riesling Late Harvest 2009 (Stellenbosch)

We do our best to accommodate your food allergies, but our menu is small, seasonal and fresh. 

We regret, coriander, garlic and seasoning forms the base of our preparations.

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