Provencal fish soup with poached white fish and prawns. Wood-fired demi baguette. Mustard garlic aioli and olive oil butter.
Crispy wood-fired duck breast and shredded confit duck with sesame vegetable slaw stir-fry, pickled mushroom and a palm sugar and spring onion dressing. Tempura baby greens. Sweet and Sour plum sauce and asian spiced mayonnaise.
Minted pea falafel with wood-fired pita bread. Warm baby greens chopped salad with peppered chevre, toasted seeds and creamy pesto dressing. Olive tapenade, tahini creme and chilli salsa.
Smoky vanilla creme brulee with basil macerated strawberries. Crushed salted pecan nut tuile.
Sauvignon Blanc, Elgin – R65/R220
Chenin/Viognier, Robertson – R40/R160
Roussanne/Chardonnay, Swartland – R65/R220
Mourvèdre, Robertson – R40/R160
Sangiovese, Somerset West – R40/R160
Malbec/Cab Franc, Stellenbosch – R65/220
Blend, Stellenbosch – R65/R220
Devils Peak – R40
Castle Lite – R25
Amstel Lager – R25
*per glass or bottle