Six deep-water grilled Atlantic oysters179with truffle infused cream, parmesan cheese, crispy sage leaves and a splash of M.C.C.
Horizontally cut roasted beef marrow bones146with a rosemary, garlic, sun-dried tomato and anchovy crumble
Woodland salad172with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigrette
Saldanha Bay mussels148with white wine, parsley, cream and garlic
Smoked hand-cut ostrich carpaccio179with a sultana, Cape gooseberry, Orange River date, pumpkin & coriander seed sambal
Marinated bell peppers and courgettes147dotted with Oakhurst valley olives, shredded rocket and lemon pesto, thyme leaves, extra virgin olive oil and milled pepper
Grilled green asparagus, pear, walnuts, Karoo-ash goats cheese and poached quail eggs171Served with a béarnaise sauce and an apple cider vinegar spritz
Red and green salad bowl80with a white wine and raspberry vinaigrette