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Summer A La Carte Menu

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
     222
    with foraged seagrass, parmesan cheese cream gratinée, crispy sage leaves and a splash of M.C.C.
  • Horizontally cut roasted beef marrow bones
     176
    Horizontally cut, roasted beef marrow bones with a rosemary, garlic, caper and anchovy crust. Served with warm camembert toasts
  • Brushwood salad
     188
    with warm honeyed baby root vegetables, chestnuts, berries, scrub leaves and truffle. Dressed with a raspberry vinaigrette
  • Saldanha Bay mussels
     173
    with white wine, parsley, cream and garlic
  • Smoked hand-cut ostrich carpaccio
     236
    with Constantia Hanepoot grapes, Orange River dates and a toasted pumpkin and coriander seed crumble
  • Marinated bell peppers and courgettes
     159
    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
     196
    Served with a béarnaise sauce and an apple cider vinegar spritz
  • Prawns “piri–piri”
     214
    with charred pineapple and a coconut sorbet on the side
  • Mozambican charred sweet potato, avocado, peppadew, mango, corn and tomato stack
     179
    with a ginger, coriander, macadamia and lime salsa
  • Oakhurst smoked snoek pate
     173
    with a sultana, roasted apple and sunflower seed compote with toasts

Main Courses

  • Roast loin of Kingklip
     333
    with 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
     325
    hand - cut potato frites, young green beans and green peppercorn sauce
  • Simmered Hout Bay seafood
     441
    in a shellfish bisque with mussels, lobster meat, clams, baby squids and line fish. Served with aioli and rouille toasts
  • Crispy wood-oven roast duck
     319
    with cinnamon-caramelised sweet potato wedges, dirty mango, spinach and coriander sauté, with a tamarind, clove and mandarin jus
  • Seared loin of free-range “Camdeboo” springbok
     347
    Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu jus
  • Roast rack of free-range “Calvinia” lamb
     343
    with 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 jus
  • Mozambican whole prawn curry
     449
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower
     176
    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
     329
    Authentically 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
     162
    Served with candied fennel seeds
  • Honeybush and Buchu sorbet
     84
  • Cape Victorian lawn tea orange and almond torte
     169
    steeped in a “fynbos” syrup. Served with a pink gin and Pimms ice cream
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
     189
    Served with a hazelnut praline and burnt orange rind ice cream
  • Pear and almond tart
     161
    with a saffron and honeycomb ice cream
  • Cape summer stone fruits
     152
    poached in an aromatic Malagasy syrup. Served with vanilla bean ice cream
  • Homemade (organic diary full cream) ice creams
     72
    (Per scoop)
  • Artisanal Cape cheeses
     285
    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