Starters
Six deep-water grilled Atlantic oysters
179with truffle infused cream, parmesan cheese, crispy sage leaves and a splash of M.C.C.Horizontally cut roasted beef marrow bones
146with a rosemary, garlic, sun-dried tomato and anchovy crumbleWoodland salad
172with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigretteSaldanha Bay mussels
148with white wine, parsley, cream and garlicSmoked hand-cut ostrich carpaccio
179with a sultana, Cape gooseberry, Orange River date, pumpkin & coriander seed sambalMarinated bell peppers and courgettes
147dotted with Oakhurst valley olives, shredded rocket and lemon pesto, thyme leaves, extra virgin olive oil and milled pepperGrilled green asparagus, pear, walnuts, Karoo-ash goats cheese and poached quail eggs
171Served with a béarnaise sauce and an apple cider vinegar spritzRed and green salad bowl
80with a white wine and raspberry vinaigrette
