PLEASE NOTE THAT THIS MENU IS ONLY AVAILABLE FOR OUR GUESTS THAT BOOKED THROUGH RESTAURANT WEEK

3-COURSE MENU - 350

3-Course with Wine Pairing - R625

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O s t r i c h  C a n a p é s   (R55) 

C e v i c h e                      (R50)

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S t a r t e r s

 

C a p r e s e  goat cheese  balsamic vinegar  tomato  beetroot  buttermilk basil

Paired with Iona Sauvignon Blanc or Lanzerac Pinotage

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P a n c a k e   jackfruit  char sui  aubergine  salsa verde    (Vegan)

Paired with Nitida Riesling

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S q u i d  P a n c a k e  cape malay purée  salsa verde  sultanas

Paired with Nitida Riesling

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M o l e c u l a r  D e l i g h t     (R40)

 

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M a i n s

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C r i s p y  G a m m o n   parmesan  orange  honey  mushrooms  baby marrow         

Paired with Idiom Pinot Grigio or Darling Cellars Pinotage

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L i n e  F i s h   squid  dukha  yuzu  togarashi  avocado  cucumber dashi  leeks      

Paired with Spier Creative Block 2 Sauvignon Blanc/Semillon  

 

M a t t  S p e c i a l  beef fillet  wasabi  ponzu  capers  walnut  tomatoes                     

Paired with Springfield Life from Stone or Thokozani SMV

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T h e  C a u l i  cauliflower  ponzu  zatar  chakalaka  capers        (Vegan)        

Paired with Lanzerrac Pinotage

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E l e c t r i c  D a i s y               (R55)

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D e s s e r t s  

   

 

C r è m e  B r û l é e  fruit sorbet  sweet potato  cardamom  white chocolate  coffee         

Paired with African Ruby Rooibos Vermouth

 

C h o c o l a t e   M o u s s e cherry walnuts chocolate 

Paired with Glen Carlou The Welder Chenin Blanc

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* A discretionary service charge of 10% will be added for impeccable service.