Join us on Wednesday, the 26th of November, at 18:30
Bread Box
Olive Oil Sourdough | “Blik Brood”
Spring artichoke | Fried alliums | Pine nuts | Gruyere
Charred tomato | Feta | Rosemary | Whey
1st Course
Scallop Ceviché
Watermelon | Nam jim jaew | Wasabi | Garden herbs | Radish
Diemersdal Sauvignon Blanc Rosé
2nd Course
Seared Tuna
Smoked fishbone espuma | Broccoli | Anchovy | Chilli oil
Diemersdal Grenache Rosé
3rd Course
Grilled Seabass
Ginger | Fennel | Melon
Flight of three international Rosés
4th Course
Amasi Parfait
Stawberries | Pear | Lime leaf
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R900pp
A booking deposit payable through Dineplan is required | Discretionary 12% service fee to be added to the bill
Dietary requirements need to be informed in advance for us to assist
Regrettably, we do not accommodate Allium allergies as we use garlic and onion in the majority of our dishes
Menu items are subject to change without prior notice | Please note that our a la carte will not be available