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Each of our menus have been carefully and passionately designed, tried and tested, to bring a wonderfully pleasing combination of flavours, colours and textures to the plate. Every dish has been created to be abundantly pleasing to both the palate and the eye, served by our chefs with as much finesse as was put into their preparation.
OUR MENUS
THE CLASSIC
STARTER
Wild mushroom pasta served with a variety of fresh wild mushrooms, a parmesan crisp and truffle oil.
MAIN COURSE
Beef fillet served with robuchon mash, root vegetables and red wine jus.
DESSERT
Traditional vanilla pod crème brûlée served with walnuts, fresh berries and lemon.
R770 per person
THE DELIGHT
STARTER
Marinated beetroot, Julian apple, sumac, walnuts and micro greens.
MAIN COURSE
Sous vide chicken breast served with spiced pumpkin mash, roasted pumpkin, crispy maple bacon, beurre noisette and sugar snaps.
DESSERT
Deconstructed lemon meringue. Meringue shards, toasted Swiss meringue, lemon curd, homemade shortbread and lemon verbena.
R850 per person
THE GOURMAND
STARTER
Pea, black pepper and goats cheese fresh tortellini served with a pea fricassee, herb dressing and micro greens.
MAIN COURSE
Line fish, carrot purée, heirloom carrots, dukkah spice and pickled carrots served with a chive and fish roe beurre blanc.
DESSERT
White chocolate and berry study, panna cotta and berry domes, baked chocolate crumble, berry gel and mint oil.
R880 per person
THE SAGE
STARTER
Steak tartare served with confit cherry tomatoes, gherkins, pickled onion, fried capers and chives.
MAIN COURSE
Seared duck breast, leek and broccoli purée, hazelnut crumbed broccoli and grilled leeks served with duck and hazelnut jus.
DESSERT
Lemon and apple panna cotta served with toasted brioche, lemon curd, apple purée and toasted walnuts.
R950 per person
THE INDULGE
STARTER
Pea risotto served with crayfish tail, king oyster mushrooms and pea shoots.
ENTRÉE
Pork fillet, parsnip purée and grilled parsnip served with a mustard and cider jus.
MAIN COURSE
Beef sirloin served with carrot purée, mushroom duxelles, heirloom carrots and grilled onion.
CHEESE COURSE
Burrata, heirloom tomatoes, baby cucumber and walnuts with a balsamic and pomegranate reduction.
DESSERT
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Chocolate and orange delice served with orange purée, orange segments, chocolate soil and confit zest.
R1550 per person
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