Wood roast porcini and asparagus salad topped with fresh burrata. Side salad of rocket, spinach, almonds, fennel with a mustard vinaigrette. Wood-fired lemon thyme brushed flatbread. Rosemary soubise and herb pesto.
Herb Crusted Sirloin with baby beans and triple cooked chips. Side salad of crisp summer leaves, celeriac, apple, butter croutons, local shaved parmesan and a soft egg with a chefs caesar dressing. Mustard mayonnaise and onion jam.
Poached prawns with lemongrass, chilli and coconut broth. Coriander, corn and lime fritters. Sesame crème and pickled ginger, jalapeno salsa.
Pear and vanilla crumble with caramel almond ice cream.
Chenin, Stellenbosch – R50/R200
Sauvignon Blanc, 2016 Elgin – R65/R220
Semillon, 2011 Tulbagh – R65/R220
Rose, 2016 False Bay – R50/R200
Red blend, 2013 Elgin – R65/R220
Malbec/Cab Franc, Stellenbosch – R65/R220
Cinsault, 2016 Somerset West – R50/R200
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Special Juice – R30