Summer A La Carte MenuFrom Tuesday night, Saturday lunch

Starters

  • Six deep-water grilled Atlantic oysters
     179
    with truffle infused cream, parmesan cheese, crispy sage leaves and a splash of M.C.C.
  • Horizontally cut roasted beef marrow bones
     146
    with a rosemary, garlic, sun-dried tomato and anchovy crumble
  • Woodland salad
     172
    with honeyed sweet potato, chestnuts, truffle, forest fungi and pomegranate seeds. Dressed with a blueberry vinaigrette
  • Saldanha Bay mussels
     148
    with white wine, parsley, cream and garlic
  • Smoked hand-cut ostrich carpaccio
     179
    with a sultana, Cape gooseberry, Orange River date, pumpkin & coriander seed sambal
  • Marinated bell peppers and courgettes
     147
    dotted 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 eggs
     171
    Served with a béarnaise sauce and an apple cider vinegar spritz
  • Red and green salad bowl
     80
    with a white wine and raspberry vinaigrette

Main Courses

  • Roast loin of Kingklip
     277
    with sage leaves, olives, thyme, lemon and extra virgin olive oil. Served with sautéed spinach, roasted plum tomatoes and mashed, basil-infused green peas
  • Char-grilled ‘Bistro’ beef fillet steak
     252
    hand-cut potato chips, young green beans and chef Quentin’s green peppercorn sauce
  • Hout Bay seafood stew
     315
    with a lobster and tomato soup, mussels, baby squid and line fish. Served with aioli and rouille toasts
  • Wood-oven, crispy roast duck
     242
    with cinnamon caramelised sweet potato wedges, dirty banana, spinach and coriander sauté and a tamarind, clove and naartjie jus
  • Seared loin of free-range Karoo Springbok
     239
    Served with young roasted carrots, red onions and a sour fig and Cape buchu brandy jus
  • Slow-simmered Guineafowl on the bone
     237
    with braised shallots, stewed apple, sultanas and blackberries. Served with a Cape Hanepoot, black rice and mushroom pilaf
  • Mozambican whole prawn curry
     389
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and mango atchar
  • Grilled cauliflower and chick peas
     168
    with 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
     132
    Served with candied fennel seeds
  • Amarula pannacotta
     141
    with toasted macadamia nuts and a velvet berry coulis
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
     168
    Served with a hazelnut praline and burnt orange rind ice cream
  • Pear and almond tart
     155
    with a saffron and honeycomb ice cream
  • Frozen Rooibos-infused honey parfait
     142
    on a cardamom shortbread biscuit, served with poached Cape stone fruits in a fragrant Malagasy syrup
  • Traditional Cape Malay Quarter sweetmeats
     146
  • Honeybush and Buchu sorbet
     84
  • Homemade ice creams
     58
    (Per scoop)
  • Artisinal Cape cheese platter
     289
    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

Exciting winter menusnow available