ONE

braised quail | lentil | tapioca | trotter | button mushroom
sole | pea risotto | parsley | horseradish | grana Padano (V)
congee | scallion | roast pork | light soy | pork popcorn
polenta | oyster mushrooms | caramelized onion | dashi broth
chicken veloute | truffle | crème fraiche | sweetbreads (V)

R115

TWO
beef short rib | celery root | morels | quinoa | black truffle
gnocchi parisienne | artichoke | parsley sabayon | ricotta
pork belly | confit carrot | black & white garlic | bone broth
barramundi | parsnip | vegetable cereal | fino sherry
torn springbok shank | pommes mousseline | sultanas | baby vegetables
roast duck | clay pot rice | turnips

R195

Sides ~ R15
dressed roast potatoes
seasonal salad

THREE

tarte tatin – apple | caramel | roasted apple ice-cream
gorgonzola | caramelized macadamia nuts | pear granita
berry cobbler | crème fraiche ice-cream
“bubbles” – tonka bean | strawberry | coconut | cream cheese

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) ~ R380
(V) = Dishes can be adapted as vegetarian option

Johannes de Bruijn – Executive chef