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.
Crispy fried Patagonian squid, bonito mayo, spicy lime dressing, Togarashi, young radish
-160-
Vegetarian Plates
Agnolotti, braised celery heart, parmesan, hazelnut, beurre noisette
-160-
Cauliflower bahji, tahini dressing, Diemersdal lime, herb salad, curry leaf
-150-
Jerusalem artichoke tart, puff pastry, caramelised pear, gruyere, rocket
-150-
All individual Tapas dishes are served to the table as they are ready
BISTRO MAINS
850g Bonsmara T-bone
Served with chips, salad, crispy onions, and one sauce of your choice
-650-
__________
250g Chalmar Rump / 200g Bonsmara Fillet
-275 / 300-
Grilled Line Fish
-265-
served with crispy onions and a choice of
Triple-cooked chips or parmesan green salad
&
Béarnaise or Chimichurri
__________
Green pea risotto, Forest Phantom goat’s cheese, pine nuts, charred broccoli, 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
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
13 July 2025
1st Course
Focaccia | Vetkoek
___________________
Hungarian Mushroom Soup
Paprika oil | Sour cream
2nd Course
Cauliflower Steak
Chickpea | Garden herb dressing | Tahini
___________________
Double-baked Soufflé
Spinach | Gruyere | Roasted red onion
3rd Course
Pork Rib Bao
Szechuan glaze | Wasabi dressing | Cabbage | Crispy onion
___________________
Impala
Herenboon puree | Diemersdal beetroot | Gorgonzola
4th Course
Diemersdal Lime Semifreddo
Lemon verbena meringue
___________________
R550pp
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-