TUNA SANDWICH Seared darn of yellow fin tuna - cucumber pickles - black radishes

wasabi mayonnaise - fine beetroot leaves

R 125

SCALLOPS Pan fried scallops presented on grilled artichokes - exotic mushroom mousse

sliced truffle - butter sweetcorn

R 130

TRIO OF BEEF Angus beef tartare - Natal midlands beef carpaccio - Wagyu beef Tataki served with a

toasted sour dough crisp

R 110

DUCK TERRINE Presented on marinated asparagus - cauliflower mousse - Cumberland sauce

caramelised orange zest

R 105

ORANGE CRAB Heritage apple texture - roasted fennel slices

perfected with a pineapple salsa

R 95

JAPANESE MUSHROOM MELANGE Roasted selection of Asian mushrooms rested on crushed herb croutons

chilled mushroom cream - sliced truffle - Rio Lago Olive oil

R 185

BRAISED SHORT RIB

Prepared out and presented on oven roasted mash potato - heirloom carrots panko crumbed bone marrow nuggets

R 145

SIRLOIN OF WAGYU BEEF Rested on oxtail and barley Risotto - chard banana onion

Abington Estate Merlot reduction

R 335

KAROO LAMB LOIN Rolled in a pistachio nut crust complimented with braised lamb belly - celebration of

zucchini organic lemon puree - garlic mousse - melange of green peas

R 220

DUCK BREAST Pan seared crispy free-range duck breast presented with sour cherry reduction and almond

reduction candied almonds - garden vegetable cannelloni - roasted ceps

R 220

PRESSED PORK BELLY Presented with roasted eggplant - braised garden leeks

butter poached farm potatoes and natural jus

R 185

BABY CHICKEN BREAST Roasted on the crown plated with crumbed “walkies” on roasted cauliflower

sautéed spinach - sweet potato croquettes

R 140

FILLET OF LINEFISH Pan seared, garnished with grilled octopus - fresh mussels - stuffed squid

fresh marinated fennel - Parisian vegetables - olive oil poached baby potato complimented with a creamy white wine sauce

R 185

CUSTARD TART Exquisitely baked custard tart dusted with fresh nutmeg

cinnamon ice cream - citrus brittle

R 95

THE BLACK FOREST Chocolate cocoa sponge - Morello cherry gel - vanilla cream

kirschwasser pearls cherry macaroon

R 105

HAZELNUT MILLEFEUILLE Hazelnut semi-freddo intertwined with Lindt chocolate disks

hazelnut cream - amaretto cigar in a chocolate ganache

R 110

AVOCADO & FRANGELICO DELIGHT Avocado cream infused Frangelico drenched in a nutty caramel

and perfected with homemade nougat

R 95

CHEESE TROLLEY A selection of International cheeses from Italy - England - Germany - Holland - Switzerland

Spain and South Africa served with Lavash - Pumpernickel - water biscuits a selection of handmade preserves and fresh fruit

R 170