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

~

Baked sustainably sourced Sea Bass, confit pommes Parisian, charred corn, Patagonica,  Malay curried corn velouté, buchu air​ ​

​R220

~

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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Vanilla​ ​and​ ​caramelized​ ​banana​ ​parfait, genoise sponge, Tonka​ ​and​ ​peanut​ ​caramel, ​almond​ ​white​ ​choc feuilletine​ ​

R105

~

“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 R595/R995 with wine pairing

8 course chefs journey menu R795/R1195 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

Baked sustainably sourced Sea Bass, confit pommes Parisian, charred corn, Patagonica, Malay curried corn velouté, buchu air

Haut Espoir Chardonnay

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Pre-dessert

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Vanilla and caramelized banana parfait, genoise sponge, Tonka and peanut caramel, almond white chocolate feuilletine

Boekenhoutskloof Semillon Noble Late Harvest

Or

Elements, percentages and textures of chocolate

Stony Brook Von a Noble Late Harvest

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