Winter a La Carte MenuFriday & Saturday lunch and dinner, plus public holiday lunches

STARTERS

  • Warm sweet potato, avocado, papaya and peppadew salad
    139
    with charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigrette
  • Roasted marrow bones
    146
    with parsley and garlic. Served with phantom forest “Belnori” ash goats’ cheese on toast
  • “90 seconds” Saldanha Bay mussels
    148
    tempested in white wine, parsley, cream and garlic
  • Pan seared baby piri –piri squids
    162
  • Woodland salad
    172
    with warm honey – ed sweet baby root vegetables, chestnuts, forest leaves and wild fungi. Dressed with a raspberry vinaigrette
  • Quentin’s luxury lobster bisque
    217
  • Cream of wild mushroom soup with truffle
    155
  • Bistro snails
    141
    with parsley, garlic and hazelnut butter

MAIN COURSES

  • “Sir Sol’s Lamb Curry”
    249
    pukka Durban style. Lamb shin, always on the bone. Served with basmati rice, sambals, atchar and Mrs Balls chutney
  • Char-grilled fillet steak (300g)
    252
    Served with long stemmed broccoli, homemade potato chips and a green peppercorn sauce
  • Lazy oxtail
    189
    in red wine with butterbeans and thyme served with basil infused potato mash
  • Hout bay seafood stew
    315
    with a lobster and tomato soup, mussels, baby squids and line fish. Served with aioli and rouille toasts
  • Wood - oven crispy roast duck
    258
    with cinnamon caramelised sweet potato and banana wedges, a spinach and coriander sauté and a tamarind, clove and naartjie jus
  • Mozambican prawn curry
    389
    with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
  • Grilled cauliflower and chickpeas
    168
    with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato, and date sauté
  • Pan – seared, king oyster mushroom
    186
    with young oriental greens, and a star anise, pink peppercorn, soya and mint broth. Topped with crispy ginger, coriander and chilli

DESSERTS

  • Warm, soft centred dark chocolate pudding
    129
    with raspberries
  • Lemon and cardamon pudding
    132
    with pistachio and cinnamon ice cream
  • Traditional malva pudding
    88
    with van der hum custard
  • Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
    152
    Served with a hazelnut praline and burnt orange rind ice cream
  • Artisanal Cape cheese platter
    249
    with walnuts, berries, and toasts (serves two)
  • Cape pear and almond tartlet
    141
    Served with a honeycomb and saffron ice cream

Exciting winter menusnow available