The Menu

Lunch Menu

Please​​ note​​ that​​ the​​ menu​​ is​​ structured​​ as​​ a​​ three​​ course​​ dining​​ experience. ​​Should​​ you​​ however​​ wish​​ to ​​only have​​ two ​​courses, ​​please​​ feel​​ free​​ to​​ select​​ from​​ our​​ sides​​ to​​ accompany​​ your​​ main​​ course.

Starters

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Porcini cured springbok tartar, carpaccio of beetroot, horseradish aioli, raisin emulsion, toasted coriander, pickled mustard, wild flowers

R120

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King​ ​oyster​ ​mushroom, ​wild​ ​garlic​ ​and​ ​Comt​é ​velouté,​ ​vineyard​ ​foraged​ ​mustard​ ​pickle,​ ​sweet​ ​potato  fondant,​ ​pine​ ​ring​ ​dust,​ ​forest​ ​greens​ ​(V)​ ​

R90

~

Butter​ ​poached​ ​and​ ​BBQ​ ​north​ ​coast​ ​langoustine, ​aerated​ ​Boerenkaas​ ​and​ ​west​ ​coast​ ​snoek​ ​brandad​ ​velouté, wild​ ​vineyard​ ​pea​ ​shoots, ​​garden​ ​pea​ ​and​ ​guanciale​​ ​risotto​

​R145

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“Rorschach for the Sole” poached West Coast Sole, elements of citrus, squid ink “Rorschach” spray

R115

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Poached​ ​and​ ​fried​ ​buttermilk​ ​cured​ ​lamb​ ​sweetbreads, ​textures​ ​of​ ​vanilla​ ​and​ ​parsnip, spiced​ ​sultana​ ​gel, burnt​ ​onion, ​bone​ ​marrow​ ​jus​ ​gras​

​R110

Mains

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​Charred​ ​beef​ ​fillet, ​turmeric​ ​pickled​ ​mustard, umami​ ​and​ ​indo​ ​soy​ ​glaze,​ ​wild​ ​mushroom​ ​ragout, lamb​ ​fat​ ​confit​ ​Hassel back​ ​potato,​ ​elements​ ​of​ ​BBQ,​ ​caramelized​ ​onion​ ​soubise,​ ​horseradish​ ​Gribiche​ ​

R275

~

18​ ​hour​ ​confit​ ​Karoo​ ​lamb​ ​neck,​ ​mountain​ ​nettle​ ​and​ ​river​ ​cres​ ​puree,​ ​edamame,​ ​Brussel sprout​ ​and​ ​baby​ ​onion​ ​cups, brûlée​ ​butternut​ ​spheres,​ ​lamb​ ​and​ ​wagyu​ ​jus​ ​

R285

~

Charred​ ​baby​ ​leeks,​ ​grilled​ ​asparagus,​ creamed  ​wild spinach risotto,​ ​walnut​ ​and​ ​sesame​ ​oil​ ​emulsion,​ ​textures​ ​of​ ​baby root​ ​vegetables​ ​(V)​

​R195

~

2 hour cured, 1 hour cold smoked, 1 minute seared salt water trout, an emulsion of buttermilk, buchu flower, dehydrated yoghurt and wild herbs with limoncello cured kohlrabi

​R265

~

Slippery​ ​jack​ ​and​ ​leek​ ​ash​ ​aged​ ​dusted​ ​venison​ ​loin, ​portobellini​ ​and​ ​candy​ ​stripe​ ​beet​ ​carpaccio, ​carrot​ ​and cardamom, ​dehydrated​ ​leeks, ​miso​ ​marmalade​ ​​

R260

Sides

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Baked​ ​cauliflower​ ​gratin, slivered​ ​almond​ ​crunch, Fourme​ ​d’Ambert​ ​moray,​ ​grana​ ​shavings​ – ​R65

Pomme​ ​purée​ ​with​ ​shaved​ ​seasonal​ ​truffle -​ ​R65

Garden​ ​green​ ​salad, fynbos vinaigrette  -​ ​R55

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Desserts

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“Een viering van Speculaas” baked pumpkin galette, vanilla whipped mascarpone, poached and brûlée butternut spheres, orange blossom gel, candied naartjie 

R110

~

“Tribute​ ​to​ ​local​ ​honey” ​- ​bavarois, ​​molten​ ​glaze, bee​ ​pollen, ​ ​raw comb, brûlée meringue, ​rose​ ​caviar​

​R100

~

Elements, percentages and textures of chocolate

R115

Dinner Menu

6 course tasting menu – R685 / R1095 with wine pairing

8 course chefs journey menu  – R915 / R1325 with wine pairing

Amuse-bouche

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“Quail, quail and quail” BBQ breast, KFQ leg, pancetta wrapped thigh.

Lynx Viognier

Or

Porcini cured Springbok tartar, carpaccio of beetroot, horseradish aioli, raisin emulsion, toasted coriander, pickled mustard, wild flowers​

Terra del Capo Sangiovese

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Chefs taster

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Butter​ ​poached​ ​and​ ​BBQ​ ​north​ ​coast​ ​langoustine, ​aerated​ ​Boerenkaas​ ​and​ ​west​ ​coast​ ​snoek​ ​brandad​ ​velouté, wild​ ​vineyard​ ​pea​ ​shoots,​ ​garden​ ​pea​ ​and​ ​guanciale​​ ​risotto​

Elevation Vineyards Trig Beacon Pinot Noir

Or

“Rorschach for the Sole” poached West Coast Sole, elements of citrus, squid ink “Rorschach” spray​

Glenwood Unwooded Chardonnay

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Palate cleanser

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18 hour confit Karoo lamb neck, mountain nettle and river cres puree, edamame, Brussels sprout and baby onion cups, brûlée butternut spheres, lamb and wagyu jus

La Motte Pierneef Syrah/Viognier

Or

2 hour cured, 1 hour cold smoked, 1 minute seared salt water trout, an emulsion of buttermilk, buchu flower, dehydrated yoghurt and wild herbs with limoncello cured kohlrabi

La Couronne Rosé

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Pre-dessert

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“Een viering van Speculaas” baked pumpkin galette, vanilla whipped mascarpone, poached and brûlée butternut spheres, orange blossom gel, candied naartjie 

Haut Espoir Sweet Semillon Noble Late Harvest

Or

Elements, percentages and textures of chocolate

Stony Brook Von a Noble Late Harvest

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