Summer A La Carte MenuCommencing 31st October

The pictures of the plates of food and not necessarily those stipulated on the menus


  • Six deep-water grilled Atlantic oysters
    with truffle infused cream, parmesan cheese, crispy parsley leaves and a splash of M.C.C.
  • Horizontally cut roasted beef marrow bones
    with a rosemary, garlic, sun-dried tomato and anchovy crumble
  • Woodland salad
    with warm honeyed baby root vegetables, chestnuts, berries, forest leaves and truffle. Dressed with a raspberry vinaigrette
  • Saldanha Bay mussels
    with white wine, parsley, cream and garlic
  • Smoked hand-cut ostrich carpaccio
    with a sultana grape, Cape gooseberry, Orange river date and a pumpkin & coriander seed sambal
  • Marinated bell peppers and courgettes
    dotted with Tulbagh valley olives, shredded rocket, sun-dried tomatoes, extra virgin olive oil and milled pepper
  • Green asparagus, caramelised pear, walnuts, Karoo – ash goats’ cheese and poached quail eggs
    Served with a béarnaise sauce and an apple cider vinegar spritz
  • Baby squids “piri – piri”
    with lime juice, charred pineapple and baby corn
  • Red and green salad bowl
    with a soft leaf-herb and white wine vinaigrette

Main Courses

  • Roast loin of Kingklip
    with sage leaves, olives, thyme lemon and extra virgin olive oil. Served with sautéed spinach, baby potatoes, plum tomatoes and green pea puree
  • Char-grilled ‘Bistro’ beef fillet steak
    hand - cut potato frites, young green beans and green peppercorn sauce
  • Hout Bay seafood stew
    with a lobster and tomato soup, mussels, prawns, clams, baby squids and line fish. Served with aioli and rouille toasts
  • Wood-oven, crispy roast duck
    with cinnamon caramelised sweet potato wedges, dirty mango, spinach and coriander sauté and a tamarind, clove and Cape gooseberry jus
  • Seared loin of free-range Karoo Springbok
    Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu brandy jus
  • Roast rack of free-range “Calvinia” lamb
    with a scrub herb crust. Served with mint - ed 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 jus
  • Mozambican whole prawn curry
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chick peas
    with oriental greens in a star anise, pink peppercorn, soya, miso, mint and lemongrass broth. Topped with crispy ginger and chili
  • Sir Sol’s “Umhlanga” lamb shin curry
    Authentically hot with an intense, rich tapestry of spices notes. Just how the legendary sun king loved it! Served with basmati rice, sambals, Mrs. Balls chutney, mango atchar and poppadum’s


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



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


  • Buchu
  • Hennessey V.S.
  • Sir George pot still - Napier
  • Van Rhyns 12 year reserve
  • KWV 10 year vintage