Vodka cured salmon gravlax, bourbon, citrus salmon trout served with pickled heirloom beetroot. Side salad of avocado, fennel, celeriac and asparagus with a crispy quail scotch egg. Side serving of mustard dill mayonnaise. rye, sweet potato sourdough bread with lime butter.
Wood-roasted Asian BBQ beef ribs with chilli charred corn. Side salad of lime pickled vegetable slaw with fresh coriander. Triple cooked chips. smoky jalapeno salsa and sesame spiced mayonnaise.
Ember-roasted aubergine marinated in Malay spices served with charred broccolini and cumin dahl topped with roasted peanuts. Side salad of baby spinach and chunky tomato salsa. Pickled carrot chutney, mint raitha, and mango achar served with spiced lavash.
Smoky cinnamon puff with dulce de leche dipping sauce and peanut butter swirl ice cream.
Chenin Blanc, 2015 Tulbagh – R45/R180
Viognier, 2016 Somerset West – R70/R260
Sauvignon Blanc, 2016 Elgin – R65/R220
Rose, 2016 Tulbagh – R50/R200
Sangiovese, 2016, Somerset West – R45/R180
Pinot Noir, 2013 Hemel-en-Aarde – R65/R220
Red Blend, Stellenbosch – R65/R220
Devil’s Peak Lager – R45
Castle Lite – R25
Chefs Special Juice – R25