Summer A La Carte MenuFrom Tuesday night, Saturday lunch

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


Main Courses
Roast loin of Kingklip
277with sage leaves, olives, thyme, lemon and extra virgin olive oil. Served with sautéed spinach, roasted plum tomatoes and mashed, basil-infused green peasChar-grilled ‘Bistro’ beef fillet steak
252hand-cut potato chips, young green beans and chef Quentin’s green peppercorn sauceHout Bay seafood stew
315with a lobster and tomato soup, mussels, baby squid and line fish. Served with aioli and rouille toastsWood-oven, crispy roast duck
242with cinnamon caramelised sweet potato wedges, dirty banana, spinach and coriander sauté and a tamarind, clove and naartjie jusSeared loin of free-range Karoo Springbok
239Served with young roasted carrots, red onions and a sour fig and Cape buchu brandy jusSlow-simmered Guineafowl on the bone
237with braised shallots, stewed apple, sultanas and blackberries. Served with a Cape Hanepoot, black rice and mushroom pilafMozambican whole prawn curry
389with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and mango atcharGrilled cauliflower and chick peas
168with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato and date sauté
DESSERTS
Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
132Served with candied fennel seedsAmarula pannacotta
141with toasted macadamia nuts and a velvet berry coulisSeventy percent cocoa content, dark Lindt chocolate mousse ganache cake
168Served with a hazelnut praline and burnt orange rind ice creamPear and almond tart
155with a saffron and honeycomb ice creamFrozen Rooibos-infused honey parfait
142on a cardamom shortbread biscuit, served with poached Cape stone fruits in a fragrant Malagasy syrupTraditional Cape Malay Quarter sweetmeats
146Honeybush and Buchu sorbet
84Homemade ice creams
58(Per scoop)Artisinal Cape cheese platter
289with toasts, nuts and fruits (Serves two)


DIGESTIFS
Whiskeys
Bains Cape mountain single grain
48Clan Denny - Speyside blend
57Caol Ila - 12 year old single malt
48Bushmills black - sherry cask maturation
44
Brandies
Buchu
44Hennessey V.S.
55Sir George pot still - Napier
47Van Rhyns 12 year reserve
50KWV 10 year vintage
42