Raw Tuna carpaccio with coconut, lime, basil and ginger topped with a cashew crumble and candy chilli. Side salad of shaved Asian cabbage, fennel, mangetout and mint. Avocado and coriander salsa with wood-fired Melba shards.
Herb and mustard crusted lamb cutlets with triple cooked chips. Side salad of baby greens, rocket, toasted seeds, roast red onion and crushed feta with a creamy dressing. Tzatziki and salsa verde.
Smoky potato gnocchi with wood roast mushrooms and warm truffle vinaigrette topped with fior di latte. Side salad of rocket, baby greens, celeriac and almonds. Herb pesto and spiced chilli oil.
Cinnamon puff with dulce de leche dipping sauce and smoked vanilla ice cream.
Pinot Gris, 2016 Usana – R65/R220
Chenin Blanc, 2013 Rijk’s – R65/R220
Chardonnay, 2017 Vondeling – R68/R230
Mourvedre Rose, 2017 Quando – R50/R200
Red Blend, 2013 Almenkerk – R68/R230
Syrah, 2013 Seven Springs – R68/R230
Malbec/Cab Franc, De Toren – R65/R220
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Juice – R30
*Please note: No BYO permitted