Summer A La Carte Dinner MenuTuesday – Saturday 18H30 – 21H30

Starters

  • Chilled garlic and saffron soup
     139
    with pistachio nuts
  • Roast beef marrow bones
     128
    with rosemary, garlic, parmesan and anchovy croutons
  • Woodland salad
     157
    with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigrette
  • West coast rock lobster and leek and terrine
     189
  • Steamed green asparagus spears
     140
    with walnuts, roasted pear and tarragon. Served with a grapefruit and white wine butter sauce
  • Smoked ostrich carpaccio
     162
    with a sultana and sunflower seed sambal
  • Grilled and marinated bell peppers and courgettes
     132
    dotted with Kalamata olives, crispy sage leaves and milled pepper
  • Seared scallops, baby potato and poached quail eggs
     192
    with a green pea purée. Served with sticky strands of ginger
  • Red and green salad bowl
     77
    with a white wine and raspberry vinaigrette

Main Courses

  • Roast loin of Kingklip
     245
    with a lemon thyme and hazelnut crust. Served with citrus-infused pan juices, sautéed spinach, brocollini and roasted, fennel-seeded plum tomatoes
  • Char-grilled beef fillet steak
     242
    with a brandy-flamed goose liver parfait, potato frites, young green beans and a wild mushroom cream sauce
  • Hout Bay seafood stew
     335
    with lobster and tomato essence, prawns, mussels, baby squid and line fish. Served with aioli and rouille toasts
  • Roast duck
     242
    with a Jerusalem artichoke and pink peppercorn mash, nutmeg-creamed spinach, an apple compote and a fragrant white wine and gooseberry jus
  • Seared loin of Springbok
     225
    with goat cheese and butternut stuffed cabbage leaves and grilled young carrots. Served with a hanepoort grape and Cape buchu brandy jus
  • Roast quail
     237
    with baby beetroots and young corns. Topped with prosciutto crackling and a star anise, honey, soya and mint sauce
  • Mozambican whole prawn curry
     348
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
     168
    with a mildly curried red lentil dhal. With mustard seeds, fenugreek, spinach, tomato and dates

DESSERTS

  • Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
     132
    Served with candied fennel seeds
  • Honeybush and Buchu sorbet
     84
  • Amarula pannacotta
     112
    with toasted macadamia nuts and a velvet berry coulis
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
     152
    Served with a hazelnut praline and burnt orange rind ice cream
  • Pear and almond tart
     139
    with a saffron and honeycomb ice cream
  • Cape summer stone fruits
     122
    poached in an aromatic Malagasy syrup. Served with vanilla bean ice cream
  • Homemade ice creams
     58
    (Per scoop)
  • Artisinal Cape cheese platter
     255
    with toasts, nuts and fruits (Serves two)

DIGESTIFS

Whiskeys

  • Bains Cape mountain single grain
     48
  • Clan Denny - Speyside blend
     57
  • Caol Ila - 12 year old single malt
     48
  • Bushmills black - sherry cask maturation
     44

Brandies

  • Buchu
     44
  • Hennessey V.S.
     55
  • Sir George pot still - Napier
     47
  • Van Rhyns 12 year reserve
     50
  • KWV 10 year vintage
     42
  • Klein Constantia spirit of Constance
     46