Wood roast mussels with white wine creamy velouté. Parsley and confit garlic wood-fired flatbreads. Saffron rouille and chilli salsa.
Buttermilk and herb wood roast lamb leg with triple cooked chips. Side salad of baby greens, almonds, rocket, chevre and roast red onion with mini pita breads. Spiced pesto, tzatziki and hummus.
Marinated Asian vegetables, pickled mushrooms, nori and wood smoked tofu served with steamed jasmine coconut rice. Side salad of avocado, coriander, and pickled ginger. Sesame lime mayonnaise and soy scallion dipping sauce.
Double cream vanilla ice cream topped with macerated organic figs marinated in cognac and honeycomb crumble. Raw almond tuile.
Chenin, 2016 Stellenbosch – R55/R210
Riesling, 2013 Elgin – R68/R230
Semillon/Sauvignon, 2013 Breedekloof – R50/R200
Rose, 2016 Tulbagh- R50/R200
Red blend, 2013 Elgin – R65/R220
Malbec/Cab Franc, Stellenbosch – R65/R220
Bordeaux Blend, 2015 Stellenbosch – R65/R220
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Juice – R30
*Please note: No BYO permitted