Menu

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-