White pepper truffle cured beef carpaccio with pickled pear and green herb mayonnaise. Side salad of rocket, pecan nuts and local parmesan. Root vegetable crisps and lavash. Herb pesto.
Lemon atchar wood roast chicken with crispy cumin and sweet potato bajji. Side salad of baby bean, tomato, mint, almonds and crushed feta. Cucumber raitha, chilli salsa, eggplant relish.
Marinated Asian vegetables, pickled mushrooms, nori and wood smoked tofu served with steamed jasmine coconut rice. Side salad of avocado, coriander and pickled ginger. Sesame lime mayonnaise and soy scallion dipping sauce.
Valrhona duo of chocolate mousse with warm choc nut cookie.
Pinot Gris, 2016 Usana – R65/R220
Chenin Blanc, 2013 Rijk’s – R65/R220
Chardonnay, 2017 Vondeling – R68/R230
Mourvedre Rose, 2017 Quando – R50/R200
Red Blend, 2013 Almenkerk – R68/R230
Syrah, 2013 Seven Springs – R68/R230
Malbec/Cab Franc, De Toren – R65/R220
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Juice – R30
*Please note: No BYO permitted