FRIDAY'S MENU15.12.2017

KITCHEN CLOSED

(We open Monday at 12pm)

Yellowtail tartare

Nut_FreeNut-Free
GlutenGluten

Yellowtail tartare with a lime, coriander, mint and soy dressing. Salad of avocado and sour creme. Side salad of cabbage, radish, apple, fennel and mint. Jalapeno and coconut salsa. Sesame mayonnaise and melba.

R175

Yellowtail tartare

Greek style roast leg of lamb

GlutenGluten
Nut_FreeNut-Free

Greek style roast leg of lamb with triple cooked chips. Summer chopped salad with green beans, aubergine, tomato, rocket, crushed feta and an oregano dressing. Tzatziki, hummus with wood-fired pita bread.

R195

Greek style roast leg of lamb

Asparagus, chevre and sweet potato salad

VegetarianVegetarian
GlutenGluten-Free
NutNuts

Asparagus, chevre and sweet potato salad with pumpkin seeds, almonds, red onion and pickled pear. Side salad of lentils, black olives and baby greens. Herb pesto and mustard creme.

R155

Asparagus, chevre and sweet potato salad

Yoghurt panna cotta
with wood roast
pineapple

Yoghurt panna cotta with wood roast pineapple, toasted crumb, citrus jelly and lemon curd.

R70

Yoghurt panna cotta
with wood roast
pineapple

Drinks

WHITE WINE
Chenin Blanc/Viognier, 2015 Robertson – R45/R180
Roussane, 2016 Paarl – R65/R220
Sauvignon Blanc, 2011 Hemel en Aarde – R65/R220

ROSE WINE
Rose, 2017 Elgin- R50/R200

RED WINE
Sangiovese, 2016, Somerset West – R45/R180
Pinot Noir, 2013 Hemel-en-Aarde – R65/R220
Red Blend, Stellenbosch – R65/R220

BEER
Devil’s Peak Lager – R45
Castle Lite – R25

Chefs Special Juice – R25

Drinks

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