Summer A La Carte MenuCommencing 31st October
Starters
Six deep-water grilled Atlantic oysters
189with truffle infused cream, parmesan cheese, crispy parsley leaves and a splash of M.C.C.Horizontally cut roasted beef marrow bones
156with a rosemary, garlic, sun-dried tomato and anchovy crumbleWoodland salad
178with warm honeyed baby root vegetables, chestnuts, berries, forest leaves and truffle. Dressed with a raspberry vinaigretteSaldanha Bay mussels
163with white wine, parsley, cream and garlicSmoked hand-cut ostrich carpaccio
187with a sultana grape, Cape gooseberry, Orange river date and a pumpkin & coriander seed sambalMarinated bell peppers and courgettes
147dotted 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
169Served with a béarnaise sauce and an apple cider vinegar spritzBaby squids “piri – piri”
188with lime juice, charred pineapple and baby cornRed and green salad bowl
80with a soft leaf-herb and white wine vinaigrette
Main Courses
Roast loin of Kingklip
333with sage leaves, 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 sauceHout Bay seafood stew
382with a lobster and tomato soup, mussels, prawns, clams, baby squids and line fish. Served with aioli and rouille toastsWood-oven, crispy roast duck
293with cinnamon caramelised sweet potato wedges, dirty mango, spinach and coriander sauté and a tamarind, clove and Cape gooseberry jusSeared loin of free-range Karoo Springbok
327Served young roasted carrots, sautéed wild mushrooms and watercress. Served with a Cape buchu brandy jusRoast rack of free-range “Calvinia” lamb
319with 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 jusMozambican whole prawn curry
389with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atcharGrilled cauliflower and chick peas
181with 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
295Authentically 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
DESSERTS
Pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat
142Served with candied fennel seedsHoneybush and Buchu sorbet
84Amarula pannacotta
155with toasted macadamia nuts and a velvet berry coulisSeventy percent cocoa content, dark Lindt chocolate mousse ganache cake
172Served with a hazelnut praline and burnt orange rind ice creamPear and almond tart
149with a saffron and honeycomb ice creamCape summer stone fruits
122poached in an aromatic Malagasy syrup. Served with vanilla bean ice creamHoneybush and Buchu sorbet
84Homemade (organic diary full cream) ice creams
78(Per scoop)Artisanal Cape cheeses
255with 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