Summer A La Carte MenuNot available on Sundays
The pictures of the plates of food and not necessarily those stipulated on the menus
Starters
Six Atlantic deep-water grilled oysters
222with foraged seagrass, parmesan cheese cream gratinée, crispy sage leaves and a splash of M.C.C.Horizontally cut roasted beef marrow bones
176Horizontally cut, roasted beef marrow bones with a rosemary, garlic, caper and anchovy crust. Served with warm camembert toastsBrushwood salad
188with warm honeyed baby root vegetables, chestnuts, berries, scrub leaves and truffle. Dressed with a raspberry vinaigretteSaldanha Bay mussels
173with white wine, parsley, cream and garlicSmoked hand-cut ostrich carpaccio
236with Constantia Hanepoot grapes, Orange River dates and a toasted pumpkin and coriander seed crumbleMarinated bell peppers and courgettes
159dotted with Tulbagh Valley olives, shredded rocket, sun-dried tomatoes, extra virgin olive oil and milled pepperGreen asparagus, caramelised pear, walnuts, Karoo – ash goats’ cheese and poached quail eggs
196Served with a béarnaise sauce and an apple cider vinegar spritzPrawns “piri–piri”
214with charred pineapple and a coconut sorbet on the sideMozambican charred sweet potato, avocado, peppadew, mango, corn and tomato stack
179with a ginger, coriander, macadamia and lime salsaOakhurst smoked snoek pate
173with a sultana, roasted apple and sunflower seed compote with toasts
Main Courses
Roast loin of Kingklip
333with olives, thyme, lemon and extra virgin olive oil. Served with sautéed spinach, baby potatoes, plum tomatoes and green pea pureeChar-grilled ‘Bistro’ beef fillet steak
325hand - cut potato frites, young green beans and green peppercorn sauceSimmered Hout Bay seafood
441in a shellfish bisque with mussels, lobster meat, clams, baby squids and line fish. Served with aioli and rouille toastsCrispy wood-oven roast duck
319with cinnamon-caramelised sweet potato wedges, dirty mango, spinach and coriander sauté, with a tamarind, clove and mandarin jusSeared loin of free-range “Camdeboo” springbok
347Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu jusRoast rack of free-range “Calvinia” lamb
343with a scrub-herb crust. Served with minted young green beans, baby green butternuts, caramelised pearl onions, sautéed spinach and rosemary from our front door. Served with a sour-fig and red muscadel jusMozambican whole prawn curry
449with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atcharGrilled cauliflower
176with oriental greens in a star anise, pink peppercorn, soya, miso, mint and lemongrass broth. Topped with crispy ginger and chiliSir Sol’s “Umhlanga” lamb shin curry
329Authentically hot with an intense, rich tapestry of spice notes. Just how the legendary sun king loved it! Served with basmati rice, sambals, Mrs. Balls chutney, mango atchar and poppadum’s
DESSERTS
Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
162Served with candied fennel seedsHoneybush and Buchu sorbet
84Cape Victorian lawn tea orange and almond torte
169steeped in a “fynbos” syrup. Served with a pink gin and Pimms ice creamSeventy percent cocoa content, dark Lindt chocolate mousse ganache cake
189Served with a hazelnut praline and burnt orange rind ice creamPear and almond tart
161with a saffron and honeycomb ice creamCape summer stone fruits
152poached in an aromatic Malagasy syrup. Served with vanilla bean ice creamHomemade (organic diary full cream) ice creams
72(Per scoop)Artisanal Cape cheeses
285with 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