Beer brined buttermilk fried chicken with root vegetable crisps. Chefs Waldorf salad with caramelized pecan nuts and poppy seeds. Whipped mustard mayonnaise and chilli ginger salsa.
Wood-roasted Mexican fish and seafood spiced stew topped with charred corn. Spiced tortilla crisps. Guacamole, whipped sour crème and pepper salsa.
Sliced seasonal tomatoes topped with fresh burrata, basil with a ginger dressing. Side salad of aubergine, asparagus and toasted seeds. Charred ciabatta with whipped olive oil butter. Herb pesto and chilli oil.
Mango and coconut sorbet with passion and litchi and a pistachio dacquoise.
Sauvignon Blanc, 2014, Spioenkop – R75/R290
Viognier, 2015, Idiom – R78/R300
Chenin Blanc, 2016, Rijks – R65/R220
Mourvèdre Rose, 2017 Lothian Vineyards – R55/R210
Red Blend, 2014, Almenkerk – R65/R220
Pinot Noir, 2017, Thorne & Daughters – R78/R300
Malbec/Cab franc, Detoren – R65/R220
Drifter Cape Town Blonde – R40
Castle Lite/Windhoek Lager – R25
Chefs Juice – R30
*Please note: No BYO permitted