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We reopen on Monday 19th Feb

Tartare of beef

GlutenGluten
Nut_FreeNut-Free
SpiceySpicy

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.

R190

Tartare of beef

BBQ Orange Wood-Roasted Chicken

GlutenGluten-Free
NutNuts

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.

R185

BBQ Orange Wood-Roasted Chicken

Pickled beetroot carpaccio

VegetarianVegetarian
GlutenGluten
NutNuts

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.

R155

Pickled beetroot carpaccio

Choc chip whipped creme

Choc chip whipped creme with salted caramel topped with dark choc crumble and almond meringue shard.

R75

Choc chip whipped creme

Drinks

WHITE WINE
Chenin Blanc, 2016 Tulbagh – R50/R200
Sauvignon Blanc, 2011 Hemel en Aarde – R65/R220
Riesling, 2015 Elgin – R65/R220

ROSE WINE
Rose, 2016 Tulbagh – R50/R200

RED WINE
Sangiovese, 2016 Somerset West – R50/R200
Malbec/Cab Franc, Stellenbosch – R65/R220
Syrah, 2013 Hemel en Aarde – R65/R220

BEER
Devil’s Peak Lager – R50
Castle Lite – R25

Chefs Special Juice – R30

Drinks

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