Hand diced cubes of pasture-raised beef fillet with capers, gherkins, fresh parsley, chilli oil and a splash of bourbon. Side salad with spring leafy greens, rocket, celeriac, soft egg and shaved parmesan with a creamy dressing. Chef’s onion chutney. Crispy battered onion rings. Wood-fired melba toast.
Sticky orange bbq-basted chicken with spiced root vegetable crisps. Side salad of carrot, fennel and feta with a cumin buttermilk dressing. Seed mustard mayonnaise and green chilli salsa.
Pickled Heirloom beetroot carpaccio with pear, asparagus and spiced ginger dressing. Side salad of toasted nuts, seeds and toasted green quinoa. Smoky labneh and herb pesto. Crushed orange preserve lavash.
Choc chip whipped creme with salted caramel topped with dark choc crumble and almond meringue shard.
Chenin Blanc, 2016 Tulbagh – R50/R200
Sauvignon Blanc, 2011 Hemel en Aarde – R65/R220
Riesling, 2015 Elgin – R65/R220
Rose, 2016 Tulbagh – R50/R200
Sangiovese, 2016 Somerset West – R50/R200
Malbec/Cab Franc, Stellenbosch – R65/R220
Syrah, 2013 Hemel en Aarde – R65/R220
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Special Juice – R30