FRIDAY'S MENU24.11.2017

KITCHEN CLOSED

(We open Monday at 12pm)

Duo of gravlax

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.

R180

Duo of gravlax

wood-roasted Asian BBQ beef ribs

NutNuts
GlutenGluten-Free

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.

R190

wood-roasted Asian BBQ beef ribs

Ember-roasted malay aubergine and broccolini curry

VegetarianVegetarian
NutNuts
GlutenGluten

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.

R155

Ember-roasted malay aubergine and broccolini curry

Smoky cinnamon puff with dulce de leche

Smoky cinnamon puff with dulce de leche dipping sauce and peanut butter swirl ice cream.

R70

Smoky cinnamon puff with dulce de leche

Drinks

WHITE WINE
Chenin Blanc, 2015 Tulbagh – R45/R180
Viognier, 2016 Somerset West – R70/R260
Sauvignon Blanc, 2016 Elgin – R65/R220

ROSE WINE
Rose, 2016 Tulbagh – R50/R200

RED WINE
Sangiovese, 2016, Somerset West – R45/R180
Pinot Noir, 2013 Hemel-en-Aarde – R65/R220
Red Blend, Stellenbosch – R65/R220

BEER
Devil’s Peak Lager – R45
Castle Lite – R25

Chefs Special Juice – R25

Drinks

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