Raw Tuna carpaccio topped with avocado and a Vietnamese style lime, soy, coriander and spring onion dressing. Sesame vegetable slaw with pickled ginger and mint. Green chilli salsa and sesame mayonnaise. Wood-fired melba.
Herb Crusted Sirloin with baby beans and triple cooked chips. Side salad of crisp winter leaves, celeriac, apple, butter croutons, local shaved parmesan and a soft egg with a chefs caesar dressing. Chiili salsa and onion jam.
Sweet potato with new season asparagus, rocket, chevre, honey toasted seeds, red onion petals and roasted pear. Side salad of quinoa with olives and baby greens. Herb pesto and mustard creme.
White Chocolate pot de creme with passion fruit, mint consume and pistachio dacquoise.
Chardonnay, 2018, Vondeling – R78/R300
Viognier, 2016, Idiom – R78/R300
Chenin Blanc, 2016, Rijks – R65/R230
Rose, 2017, Lothian Vineyards – R55/R210
Malbec/Cab Franc, Detoren, R65/R230
Red Blend, 2014, Almenkerk – R65/R230
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25
Chefs Juice – R30
*Please note: No BYO permitted