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

-600-

Selection of tapas designed to be enjoyed as a three-course meal, tapas will be served to the table as they are ready. Perfect for a take out meal

                                                                                    

Steamed argentine prawn, mung bean noodles, spicy ponzu, peanut, radish

-120-

                       

Crispy fried Patagonian squid, bonito mayo, spicy lime dressing, radish salad

-110-

                       

Fried octopus Takoyaki, kewpie mayo, teriyaki, katsuobushi, radish salad

-110-

                       

Soba noodle, macadamia, braised shitake, charred broccoli, edamame

-100-

                       

Confit Jerusalem artichoke and gruyere risotto, roasted nut dukkah, pumpkinseed pesto shallot, truffle

-100-

                       

Ricotta gnudi, parmesan, spinach velouté, garam marsala, onion bahjia

-100-

                            

MAINS

250g Chalmar Beef Sirloin/ Ribeye

-230/250-

500g Chalmar T-bone

-400-

Grilled Abalobi Line Fish

-200-

served with

Triple cooked chips, fried onion, parmesan green salad, Béarnaise or Chimmichurri

__________

Confit Jerusalem artichoke and gruyere risotto, roasted nut dukkah, pumpkinseed pesto, shallot, truffle

-175-

__________

Sides

Green salad with parmesan and pumpkin seeds

Fried onion blossom

Lightly charred broccolini, peanut satay

Crispy triple cooked chips with garlic aioli

Sauce béarnaise/Chimmichurri

-50-

DESSERTS

Pistachio and white chocolate eclaire, raspberries, lemon and salted caramel, elderflower

-100-

__________

Dark chocolate dome, raspberry and rhubarb mousse, honeycomb, shortbread, chocolate catalan, marshmallow

-130-

__________

Nitro poached white chocolate mousse, white chocolate tuile, raspberry

-100-

__________

Artisan cheese board served with homemade pickles & preserves

-130-

__________

SUNDAY LUNCH

Bread Course

Vetkoek & our famous ‘stok brood’

whipped pork fat with fried thyme, chimichurri

                            

1st Course

Cauliflower and boerenkaas risotto, cumin, roasted nut dukkah

Ricotta gnudi, fenugreek, baby spinach, garam masala

                            

2nd Course

Slow roasted lamb shoulder barbacoa, homemade tortilla, salsa verde, lime, kimchi

                            

3rd Course

Confit duck leg and heerenboon cassoulet

                     

Slow roasted free-range grass-fed beef sirloin, soft polenta, black garlic jus

                            

4th Course

Homegrown lemon posset, lemon sorbet, caramelised white chocolate crumb, noisette butterscotch

                     

R350 per person

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 three-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 menu 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:

Chalmar Steak, Bitterballen, Deep Fried Hake or Crispy Squid

served with

Triple cooked chips, crispy onions, and cheesy broccoli

-85-

                                       

Dessert

Spiced churros

-50-