Valentine’s Day 2024

Valentine's Menu 2024

  • AMUSE BOUCHE
    Buckwheat blinis topped with crushed brinjal and shaved truffle.
  • STARTERS
    Woodland salad with honeyed - glazed young root vegetable, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette.

    OR

    Steamed green asparagus spears with walnuts, cChilled oysters with salmon caviar topped with a Champagne sorbet.

    OR

    Green asparagus spears with walnuts, charred pear and pink grapefruit butter sauce.harred pear and a white wine and pink grape fruit butter sauce.
  • ENTREЀS
    Charred king prawn tail stack with avocado, grilled mango and cashew nut cracker topped with a spicy tomato, red onion, lime and coriander salsa.

    OR

    Quentin’s homemade Gravadlax with a creamed dill and horseradish sauce.
  • MAIN COURSES
    Loin of Kingklip, seared lobster and grilled scallop flamed in a burnt Bourbon whiskey butter. Served with a green pea purée, wilted pak choi, squid ink and seaweed noodles topped with crispy ginger and sesame.

    OR

    Pan seared loin of springbok with roasted young carrots, charred sweet potato creamed porcini mushrooms, grilled figs, crispy leak leaves, and a blackberry and port wine jus.
  • DESSERT
    Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake. Served with a hazelnut praline and burnt orange rind ice cream.

    OR

    Heart shaped pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat. Served with candied fennel seeds and a raspberry coulis.

Vegan Valentine's Menu 2024

  • AMUSE BOUCHE
    A pair of buckwheat blinis topped with sun dried tomato and chick pea pate.
  • STARTERS
    Steamed green asparagus spears with walnuts, charred pear and a white wine and pink grape fruit butter sauce.

    OR

    Woodland salad with honeyed - glazed young root vegetable, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette.
  • ENTREЀS
    Chilled cucumber and mint soup.

    OR

    A ‘Carpaccio’ of brinjals and roasted bell peppers with mozzarella ‘cheese’ and burnt Kalamata olives, milled pepper and extra virgin olive oil.
  • MAIN COURSES
    King oyster and grilled tofu stack with spinach, pak choi, baby beetroot and a green pea pureé.

    OR

    Grilled butternut and slow roasted tomato with a zucchini, sun dried tomato and basil pesto. Topped with toasted pine nuts.
  • DESSERT
    Layered chocolate and coconut cream ganache cake with caramelised mango and raspberries.

PricingR1289 p/p
50 % deposit is required
REGRET NO CHILDREN U/12

ReservationBook A Table

Bring four of your friends along to celebrate your birthday and you dine for free!

Father's Day 2024Fully Booked