Buttermilk fried chicken with beer brine and creamy slaw. Triple cooked straw chips and charred corn. Green chilli avocado salsa and honey mustard mayonnaise.
Harissa wood-roasted linefish with a nicoise salad of fine beans, olives, red onion and confit tomato. Side salad of wild rocket, fennel, herbs and a soft egg topped with a herb vinaigrette. Sweet potato crisps, aubergine yoghurt and fire-roasted pepper salsa.
Pickled cauliflower with wood roast porcini mushrooms, asparagus and a parsley dressing. Side salad of baby leaves and greens, celeriac, apple, almonds and shaved locally aged parmesan. Lemon lavash with herb pesto and whipped truffle creme.
Vanilla Crème brûlée with peach and lime sorbet.
Sauvignon Blanc, 2014, Spioenkop – R75/R290
Riesling, 2018, Oak Valley – R60/R215
Chenin Blanc, 2016, Rijk’s – R65/R220
Mourvèdre Rose, 2017 Lothian Vineyards – R55/R210
Red Blend, 2017, Joostenberg – R65/R220
Sangiovese, 2016, Idiom – R55/R210
Malbec/Cab franc, Detoren – R65/R220
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25
Chefs Juice – R30
*Please note: No BYO permitted