AUTUMN LUNCH MENU
Please note that the menu is designed for a three-course dining experience. Should you wish to only have two courses, we do recommend choosing from our sides to accompany the main course

ONE
chicken balantine | matcha | caramelized onion
ceviche | thai red curry | tom yum pearls
dashi custard | soy & wasabi jelly | pork popcorn | bonito (V)
greek tomato soup | feta | olive | rosemary
R95

TWO
beef brisket | chimichurri | pico de gallo
karoo lamb | goats cheese mousse | brinjal miso puree | gremolata
roasted duck breast | textures of corn (V)
barramundi | radish | swiss chard | fine herb veloute
beef sirloin | onion | pommes dauphinoise | truffle butter (V)
R210

Sides ~ R40 (serves 2)
Dressed Roast Potatoes
Seasonal Salad

THREE
granadilla pudding | crème fraiche ice-cream (please allow 20 minutes to prepare)
boland cheese | madeira jelly | pine nut granola
autumn style eton mess
selection of local & international cheese (R40 supplement)
R95

2 Course (1 Starter, 1 Main or 1 Main, 1 Dessert) ~ R295
3 Course (1 Starter, 1 Main, 1 Dessert) ~ R390
(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef

ONE ~ R110

chicken balantine | matcha | caramelized onion Oak Valley Beneath The Clouds Chardonnay
ceviche | thai red curry | tom yum pearls Jordan The Real McCoy Riesling
dashi custard | soy & wasabi jelly | pork popcorn | bonito (V) Craven Clairette Blanche
pig trotter croquette | smoked eel | apple | onion dashi cream Sanniesrust Grenache
greek tomato soup | feta | olive | rosemary Domaine Grier Rosé

TWO ~ R230

quail | cauliflower cream | pak choi | dumplings B Vintners de Alexandria
beef brisket | chimichurri | pico de gallo Trapiche Malbec
karoo lamb | goats cheese mousse | brinjal miso puree | gremolata Sijnn Low Profile
roasted duck breast | textures of corn (V) Stellenrust 51 Barrel Fermented Chenin Blanc
barramundi | radish | swiss chard | fine herb veloute Julien Schaal Mountain Vineyards Chardonnay
beef sirloin| onion | pommes dauphinoise | truffle butter (V) Matthew van Heerden Pinot Noir

Sides ~ R40 (serves 2)
dressed roast potatoes
seasonal salad

THREE ~ R95

”millionaire’s shortbread” – biscuit | dulce de leche mousse | chocolate jelly Adoro Natural Sweet Mourvèdre
boland cheese | madeira jelly | pine nut granola Peter Bayly White Port
granadilla pudding | crème fraîche ice cream Tokara Reserve Noble Late Harvest     (please allow 20 minutes to prepare)
autumn style eton mess Valdo Prosecco DOC
selection of local & international cheese (R40 supplement)
Meinert Semillon Straw Wine

5 Course Tasting Menu ~R450 (Chef’s Choice – Only available to the entire table) / Wine pairing ~R200
9 Course Degustation ~R650 (Chef’s Choice – Only available to the entire table) / Wine pairing ~R350

(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef