Thinly sliced seared beef fillet cured in a truffle vinaigrette topped with fire roasted gable mushrooms. Rocket, celeriac and almond salad finished with local shaved parmesan cheese. Root vegetable crisps and side of parsley mayonnaise.
Lemon and Lime crusted wood-roasted linefish with a spring basil slaw and baby greens. Triple cooked chips. Green chilli salsa and tartare sauce.
Terrine of charred aubergines, tomatoes, and baby spinach with a salad of leafy spring greens, asparagus, fennel, with toasted seeds, drunken pecorino and a mustard vinaigrette. Herb lavash. Herb pesto and chilli oil.
Chocolate and pecan pudding topped with vanilla frozen yoghurt.
Riesling, 2016 Darling – R65/R220
Sauvignon Blanc, 2016 Elgin – R65/R220
Chenin Blanc, 2016 Tulbagh – R45/R180
Rose, 2016 Tulbagh – R50/R200
Pinot Noir, 2013 Hemel-en-Aarde – R65/R220
Red Blend, Stellenbosch – R65/R220
Sangiovese, 2015 Somerset West – R45/R180
BEER & CIDER
Devil’s Peak Lager – R45
Castle Lite – R25
Alpha Craft Cider – R45
Chefs Special Juice – R25