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’s selection of tapas to share between two
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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.
Ecuadorian prawn, sweet potato laksa, spiced coconut, fried tofu
-180-
Linefish ceviche, Tiger’s milk, jalapeno, ginger, radish, wasabi
-170-
Crispy fried Patagonian squid, bonito mayo, spicy lime dressing, Togarashi, young radish
-170-
Vegetarian Plates
Potato galette | roasted young beets | Stracciatella | Blood orange | Dukkah | Olive oil
-170-
Burrata, Jerusalem artichoke, gruyere, Lapithos olive oil, focaccia
-225-
Salt baked celeriac, charred leek espuma, fried kale, pecorino, tortellini
-170-
BISTRO MAINS
1.2kg T-bone
Served with a charred Rooikrans & bonemarrow butter, chips, salad, crispy onions, & one sauce of your choice
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250g Sirloin / 300g Ribeye
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Grilled Line Fish
-275-
served with crispy onions and a choice of
Triple-cooked chips or Parmesan green salad
&
Béarnaise or Chimichurri
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Smoked tomato risotto, crème fraiche, parmesan, pine nuts, pesto, crispy garden chard
-230-
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Sides
Baby gem salad with parmesan, pumpkin seeds and smoked garlic dressing
Crispy fried onions
Roasted cauliflower and gruyere
Crispy triple-cooked chips with garlic aioli
-50-
Sauces
Béarnaise / Chimichurri
-50-
Chiu Chow (Chili and garlic oil)
-20-
DESSERTS
Pear Tarte Tatin, Bergamot Chantilly, Frangipane, Raspberry, Rhubarb, puff pastry
-150-
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Churros, roasted white chocolate and burnt cinnamon mousse
-100-
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Dark chocolate tart, walnut, Créme fraiche ice cream, molasses, Namelaka
-150-
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Roasted plum parfait, white chocolate, Genoise, Port, fresh plum
-140-
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Artisan cheese board served with homemade pickles, preserves & melba toast
-190-
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SUNDAY LUNCH
20 September 2026
1st Course
Focaccia
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Confit Duck Leg
Chickpea purée | Sherry vinegar | Za’atar | Macadamia | Sunflower seeds
2nd Course
Cured Trout
Smoked butter beurre blanc | Bergamot | Sea lettuce | Spring flowers
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Sweetcorn Curry
Spinach | Garam masala | Fried tofu | Coriander chutney | Butter naan
3rd Course
Red Peppers
Mustard dressing | Young beets | Fried goat’s cheese | Rocket oil
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Pork Belly
Fried artichoke | Capers | Parsley | Gnocchi | Chilli oil
4th Course
Diemersdal Guava
Honey and rosemary ice cream | Almond streusel | Soft nougat
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R575pp
Dietary requirements & children under the age of 12 years old 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
A Dineplan booking deposit is required to secure the reservation
A discretionary 12% service fee to be added to the bill
Our Sunday is focused on a more Family-friendly sharing feel. We serve a four-course tapas menu plated to share on the table.
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 cauliflower
-130-
Dessert
Spiced churros
-75-