FRIDAY'S MENU18.01.2019

KITCHEN CLOSED

(We open Monday for lunch at 12pm)

Vodka cured salmon gravlax

Vodka cured salmon gravlax with pickled heirloom beetroot and a soft egg. Side salad of fennel, rocket, raw beets and avo. Mustard dill mayonnaise and caper salsa. Sweet potato sourdough bread with olive oil butter.

R210

Vodka cured salmon gravlax

Buttermilk and herb wood roast lamb leg

Gluten
Nuts

Buttermilk and herb wood roast lamb leg with triple cooked chips. Side salad of rocket, apple, baby beans and almonds with a herb dressing. Mini pita bread. Yoghurt mayonnaise and spiced pesto.

R235

Buttermilk and herb wood roast lamb leg

cumin, cauliflower and toasted quinoa bowl

Vegetarian
Mild Spice
Nuts
Gluten

Cauliflower florets with toasted quinoa, baby greens tossed with cumin spiced almond butter dressing and raw almonds. Side salad of spiced sweet potatoes, rocket and fennel. Tomato salsa, mint raitha and spiced chutney.

R165

cumin, cauliflower and toasted quinoa bowl

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
Sauvignon Blanc, 2014, Spioenkop – R75/R290
Viognier, 2015, Idiom – R78/R300
Chenin Blanc, 2016, Rijks – R65/R220

ROSE WINE
Mourvèdre Rose, 2017 Lothian Vineyards – R55/R210

RED WINE
Red Blend, 2014, Almenkerk – R65/R220
Pinot Noir, 2017, Thorne & Daughters – R78/R300
Malbec/Cab franc, Detoren – R65/R220

BEER
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25

Chefs Juice – R30

*Please note: No BYO permitted

Drinks

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