Vodka cured salmon with a soft egg, avocado and a seed-mustard dressing. Side salad of rocket, beetroot and celeriac. Caper tomato salsa and whipped dill cream. Freshly baked sweet potato sourdough bread with lime butter.
Greek style Karoo roast leg of lamb with triple cooked chips. Spring chopped salad with green beans, aubergine, olives, tomato, rocket, crushed feta and an oregano dressing. Tzatziki, tahini creme and tomato salsa with wood-fired pita bread.
Quinoa tabbouleh with charred broccolini, baby greens, baby greens and local aged brie topped with toasted seeds and a herb dressing. Rosemary flatbread. Green pesto and cumin crushed peas.
Vanilla Crème brûlée with mint sorbet.
Sauvignon Blanc, 2017, Almenkerk – R65/R230
Chardonnay, 2017, Vondeling – R68/R240
Chenin Blanc, 2016, Rijks – R65/R230
Rose, 2017, Lothian Vineyards – R55/R210
Syrah, 2014, Kleinood – R78/R300
Red Blend, 2017, Joostenberg – R65/R230
Pinot Noir, 2017, Thorne & Daughters – R78/R300
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25
Chefs Juice – R30
*Please note: No BYO permitted