STARTERS
Warm sweet potato, avocado, papaya and peppadew salad
139with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigretteRoasted marrow bones
146with parsley and garlic. Served with phantom forest “Belnori” ash goats’ cheese on toast“90 seconds” Saldanha Bay mussels
148tempested in white wine, parsley, cream and garlicPan seared baby piri –piri squids
162Woodland salad
172with warm honey – ed sweet baby root vegetables, chestnuts, forest leaves and wild fungi. Dressed with a raspberry vinaigretteQuentin’s luxury lobster bisque
217Cream of wild mushroom soup with truffle
155Bistro snails
141with parsley, garlic and hazelnut butter
