With the focal point on a shared dining experience. We have a small bistro-style menu and a Tapas menu.
The menu is dependent on seasonal ingredients. We are constantly experimenting with and evolving upon the available options, hence the menu is subject to regular changes.
Chef selection of tapas to share between two
-1100-
Snack on arrival. Followed by a selection of tapas designed to be shared between two guests. Tapas will be served to the table over three courses.
Mussels en Papilotte, Saldanha bay mussels, lightly smoked velouté, leeks, lemon, garlic
Crispy fried Patagonian squid, bonito mayo, spicy lime dressing, Togarashi, young radish
Selection of vegetarian Tapas
– 140 per Tapas-
Cannelloni, roasted aubergine, braised quinoa, chickpea, labneh, harissa, mint
Kimchi fritter, black rice, Grueyre, pickled ginger, Gochujang, herb salad
Arancini, Porcini mushroom, roasted garlic and truffle espuma, parmesan
Please note that Tapas dishes are served to the table as they are ready
BISTRO MAINS
250g Chalmar Rump / 200g Bonsmara Fillet
-260 / 290-
850g Bonsmara T-bone
-600-
Grilled Line Fish
-250-
served with crispy onions and a choice of
Triple-cooked chips or parmesan green salad
&
Béarnaise or Chimmichurri
__________
Green pea risotto, Forest Phantom goat’s cheese, fried bocconcini, asparagus, parmesan, truffle
-200-
__________
Sides
Baby gem salad with parmesan, pumpkin seeds and smoked garlic dressing
Crispy fried onions
Lightly charred broccoli, peanut satay
Crispy triple-cooked chips with garlic aioli
-50-
Sauces
Sauce Béarnaise / Chimichurri
-50-
Chiu Chow (Chili and garlic oil)
-20-
DESSERTS
Dark chocolate tart, sour cherry compote, vanilla and cherry ice cream, Frangelico tuile,
-150-
__________
Cinnamon churros, dark chocolate & clove dipping sauce
-100-
__________
Mango parfait, lime, white chocolate, almond, freeze-dried mango, jalapeno ice cream
-120-
__________
Passionfruit posset, burnt sugar, honeycomb, white chocolate crémeux, fresh passionfruit
-120-
__________
Artisan cheese board served with homemade pickles, preserves & melba toast
-175-
__________
SUNDAY LUNCH
20 April 2025 ~ Easter Sunday
Bread Course
Hot Cross Buns and 24-hour Sourdough Vetkoek
Parmesan rind espuma | Spiced pumpkin butter
Snacks
Pickled Fish “Taco”
Fried onion | Wonton | Cream cheese
___________________
Surf & Turf Pops
Coal-fired pork belly | Szechuan glaze | Mussel espuma | Spring onion
___________________
Smoked Stanford
Tomato | Star anise | Mustard
2nd Course
Lamb Shoulder
24-hour sous vide | Lamb fat potatoes | Celeriac jus
___________________
Parmesan Risotto
Caramelised veal sweetbreads | Smoked macadamia | Pickled onion | Fried capers
3rd Course
Diemersdal Quince
Thyme | Almond crémeux | Cream | Baked milk
___________________
R650pp
A discretionary 12% service fee to be added to the bill
Dietary requirements & children under the age of 12 years old need to be informed in advance, in order for us to assist
Regrettably, we do not accommodate Allium allergies as we use garlic and onion in the majority of our dishes
Our Sunday is focused on a more Family-friendly sharing feel. We serve a four-course tapas menu plated to share on the table. Coupled with some homey Sunday lunch sides!
The Sunday tapas menu changes every week. A la carte is not available on Sundays. The posted menu is also subject to change without notice. We use fresh produce and if we can’t get fresh we don’t use it.
Kiddies Menu
for children under the age of 12 years
Choose between the following for their main meal:
Steak, deep-fried hake, or crispy squid
served with
Triple-cooked chips, crispy onions, and cheesy broccoli
-130-
Dessert
Spiced churros
-75-