Our dinner menu is designed to give you a 𝐟𝐮𝐥𝐥 𝐝𝐢𝐧𝐢𝐧𝐠 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞 and the portion sizes are crafted so you are able to comfortably experience all three courses.

Updated:  21 February 2024

Appetizers

Sourdough bread with miso & seaweed butter. 25 pp

Heirloom tomato salad with basil, anchovy, kalamata olive and herbed garilc ricotta. 75

Tempura line fish with a mango, cucumber, chilli and spring onion salsa, ponzu emulsion. 85

Chicken liver parfait, toasted corn bread crutons, clemgold, orange and jasmine with house pickled vegetables. 85

Smoked salmon trout, green apple, beetroot, avocado and radish dressed with a dill and vanilla vinaigrette 95

Soup of the day with sourdough bread. 60

Entrèes

Zata’ar spiced lamb rump, on a sumac spiced bulgar wheat salad with radish, red onion, parsley and mint, whipped feta labne, pomegranate arals and roast aubergine. 230

Pan fried line fish, on a fig, melon, rocket and pecan nut salad, served with a chilled cucmber and minted yoghurt soup. 190

Fillet of beef on roast sweet potato, yellow peppers & cherry tomato. Served with cheesy polenta crutons, chimmichurri sauce, pickled red onions and red pepper essence. 225

Spanish style, fresh West Coast mussels, steamed in white wine and finished in a tomoto sofrito sauce with saffron, paprika, rosemary and garlic. served with sourdough bread. 190

Galantine of chicken, stuffed with blue cheese & sage, served with a raw slaw of broccoli,carrot &cranberry, sherry reduction, pancetta and crispy chicken skin. 190

Ricotta Gnudi with beurre noisette, wild garlic, sage & parsley, served with dressed rocket, shaved parmesan and toasted pistachios. 170

Caponata pasta: Zucchini, aubergine, capers and olives, braised in a garlic and tomato sauce and served with pangritata. 140

Desserts

Cheeseboard: Selection of local cheeses, nigella seed lavash, House-made pickles & preserves. 80

Chocolate & banana beignets in cinnamon sugar with rose & pistachio ice cream. 80

Chocolate & Raspberry Gateau: French chocolate cake, raspberry sorbet & lemon verbena opaline. 80

Blueberry Cheesecake: Cheesecake mousse, white chocolate cremeaux, preparations of blueberry & almond brittle. 80

Saffron and white wine poached pear with “Baklava” and pistachio ice cream. 85

Menu items and prices are subject to change without prior notice and is based on the availability of stock