Thinly sliced Yellowtail ceviche with charred corn, spicy tomato. Side salad of baby greens, cucumber, fennel with a mint dressing. Wood-fired corn crisps, sour cream and chimichurri.
Herb crusted Sirloin with green beans and triple cooked chips. Side salad with leafy summer greens, celery, parmesan, croutons, a soft egg and a creamy dressing. Mustard mayonnaise and onion chutney.
Cauliflower florets with toasted quinoa, baby greens tossed with cumin spiced almond butter dressing and raw almonds. Side salad of spiced sweet potatoes, rocket and raw apple. Tomato salsa, mint raita and carrot chutney.
Chocolate almond swirl ice cream topped with warm chocolate crumble and salted butterscotch sauce.
Chenin Blanc, 2017 Paardeberg – R50/R200
Sauvignon Blanc, 2011 Hemel en Aarde – R65/R220
Riesling, 2017 Elgin – R65/R220
Rose, 2015 Breedekloof – R50/R200
Sangiovese, 2016 Somerset West – R50/R200
Pinot Noir, 2014 Hemel en Aarde – R65/R220
Red Blend, 2013 Elgin – R65/R220
Devil’s Peak Lager – R50
Castle Lite – R25
Chefs Special Juice – R30