Minestrone soup with herb ravioli. Crushed aubergine, oregano and chilli-brushed flatbread. Herb and seed pesto and spiced tomato salsa.
Creamy white pepper braised beef with smoky mash. Warm baby greens tossed with herb butter. Crispy onion rings. charred wood fired ciabatta with chefs relish.
Wood-oven roasted chicken supreme stuffed with fresh herb butter. Triple cooked chips. Side salad of cos lettuce, celeriac, soft egg, apple and celery tossed in a creamy caesar dressing with croutons, boquerone and aged local parmesan. Whipped mustard mayonnaise and chilli oil.
Dark chocolate and cinnamon pudding with peanut butter ice cream.
Sauvignon Blanc, 2011 Des Dieux – R65/R220
Chenin Blanc, 2017 Vondeling – R68/R230
Viognier, 2017 Kleinood – R68/R230
Mourvedre Rose, 2017 Quando – R50/R200
Bordeaux Blend, 2015 Thunderchild – R65/R220
Syrah, 2013 Seven Springs – R65/R220
Cinsault, 2016 Waterkloof – R50/R200
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Juice – R30
*Please note: No BYO permitted