ONE

salmon tartare | puffed grains | smoked eel | caviar
stone pot rice | smoked miso eggplant | wakame | sesame | egg yolk
tomato terrine | herb bavarois | onion dashi cream | basil oil
quail | blood orange | medjool dates | radicchio
R115

TWO

barramundi | broccoli | almond pesto | seaweed butter sauce
melanzane – aubergine | tomato | aged grana padano
karoo lamb | cauliflower | olive | caper | macadamia nuts (V)
duck breast | parsnip | chicharones | potato chips
beef & “mirepoix” – onion | carrot | celery | leeks
R210

Sides ~ R33
Dressed Roast Potatoes
Seasonal Salad

THREE

stone fruit | crème fraiche | salted crumble
goat’s cheese custard | beetroot | raspberries
white chocolate & almond entremet
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

~ Hors D’oeuvres ~ Fairview Brut

ONE

salmon tartare | puffed grains | smoked eel | caviar
Strandveld Adamaster Sauvignon Blanc/Semillon
stone pot rice | smoked miso eggplant | wakame | sesame | egg yolk
Trizanne Barbera
braised pork cheek | shiitake cream | potato noodles | spring onion chutney
Vriesenhof Unwooded Chardonnay
tomato terrine | herb bavarois | onion dashi cream | basil oil
Casal Garcia Vinho Verde
quail | blood orange | medjool dates | radicchio
Meinert The German Job Reisling

TWO

barramundi | broccoli | almond pesto | seaweed butter sauce
Saronsberg Seismic Rooi
rabbit “cacciatore” – agnolotti | braised loin | tomato | mushroom
Julian Schaal Chardonnay
melanzane – aubergine | tomato | aged grana padano
Tamboerskloof Syrah
karoo lamb | cauliflower | olive | caper | macadamia nuts (V)
Beaumont Pinotage
duck breast | parsnip | chicharones | potato chips
Badenhorst Family Wines White
beef & “mirepoix” – onion | carrot | celery | leeks
La Brune Pinot Noir

THREE

stone fruit | crème fraiche | salted crumble
Paul Cluver Gewürztraminer
goat’s cheese custard | beetroot | raspberries
Thelema Chardonnay
white chocolate & almond entremet
Valdo Prosecco
berries | yoghurt | meringue | black pepper
Vondeling Sweet Carolyn

selection of local & international cheese (R40 supplement)
Peter Bayly Cape Late Bottled Vintage

4 Course ~ R480 / Wine pairing ~ R200
9 Course Degustation ~ R750 (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