Starters

Beetroot cured salmon, horseradish apple slaw and bread crisps - R65 Freshly shucked oysters with Virgin Mary granita and a dash of Stolichnaya - R115 Confit of crayfish on a cucumber sockle with paw paw and coriander salad - R145

Wild mushroom ragoût on puff pastry, fine green beans, béarnaise and truffle crisp - R65 Cape Malay butternut veloûte with roasted pumpkin tian and aniseed grissini - R55

Pickled pear, stilton and roasted hazelnut salad with sorrel dressing - R55 Caesar salad with anchovy toast and quail eggs - R65

Seared foie gras, toasted apple, shallot marmalade and onion cream cappuccino - R140

Sorbets

Rose, Lime & Lemon, Apple & Cinnamon, Orange Citrus, Vodka Tomato Granite - R25

Main Course

Roasted linefish on a warm bean sprout, mange tout salad, salmon croquette and sweet pea purée -R135 Grilled fillet of beef with herb mash, spinach purée, vegetable melange with port jus - R140 Hazelnut crusted scallops on braised baby fennel and cauliflower purée with curry oil - R125 Lobster tortellini on wilted greens, crayfish tail and bisque with wild mushroom foam - R195

Pan fried loin of venison, parsley mash and carrot purée - R135 Plum tomato and beetroot tart with gruyere and crispy basil - R95

Lamb noisette with parsnip purée and broccoli shoots with roasting jus- R145 Duck confit risotto with citrus and herb “potpourri” - R125

Dessert

Hot chocolate fondant with orange ice cream and bitter sugar brittle - R70 Coconut panna cotta with lime sorbet and passion fruit - R60

Liquorice macarons with tangerine jelly - R55 Pimms jelly, mint bavarois and strawberry sauce - R50

Cape cheese board including Queen Victoria cheddar with preserves and salted breads - R115