FRIDAY'S MENU20.07.2018

KITCHEN CLOSED

(We open Monday for lunch at 12pm)

coconut and lime Tuna carpaccio

Nuts
Gluten
Mild Spice

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.

R195

coconut and lime Tuna carpaccio

wood roast herb and mustard crusted lamb cutlets

Gluten-Free
Nuts

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.

R240

wood roast herb and mustard crusted lamb cutlets

gnocchi with wood roast mushrooms

Gluten
Vegetarian
Nuts

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.

R170

gnocchi with wood roast mushrooms

Cinnamon puff with dulce de leche

Cinnamon puff with dulce de leche dipping sauce and smoked vanilla ice cream.

R75

Cinnamon puff with dulce de leche

Drinks

WHITE WINE
Pinot Gris, 2016 Usana – R65/R220
Chenin Blanc, 2013 Rijk’s – R65/R220
Chardonnay, 2017 Vondeling – R68/R230

ROSE WINE
Mourvedre Rose, 2017 Quando – R50/R200

RED WINE
Red Blend, 2013 Almenkerk – R68/R230
Syrah, 2013 Seven Springs – R68/R230
Malbec/Cab Franc, De Toren – R65/R220

BEER
Devil’s Peak Lager – R50
Castle Lite – R25

Chefs Juice – R30

*Please note: No BYO permitted

Drinks

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