Our highly skilled team with Head of Front of House Lincoln Majeke and Executive Chef Brandon Bisset, produces natural taste creations from scratch. We use home-grown ingredients from our own farm and harvest them freshly every day. Combined with different earthly techniques like wood grilling or hot & cold smoking we create a taste experience you most likely haven’t tried before.. Our dishes are prepared simple and authentic with, a fusion of only a few ingredients and lots of love.

We call it “artisanal tastes of simplicity” - Enjoy.

To Begin Discover our Starters

BEEF CARPACCIO
beef fillet | swiss cheese shavings | rocket | caper berries | sauce vierge | melba toast89
SPICY PRAWNS
shelled prawns served with homemade focaccia with your choice of either:
olive oil sauce | garlic | cajun spice | chilli OR creamy vodka | tarragon pecorino gratin86
CAMEMBERT SAMOOSA  
camembert cheese | orange marmalade | rocket | 031 durban craft gin67
BONE MARROW GRATIN
bone marrow | demi-glace | grana padano | bread crumbed parsley | homemade bread78
CHICK PEA & SWEET POTATO CROQUETTES
chick pea & sweet potato croquettes | cashew nut dukkah | grilled courgettes | pineapple and mint chutney | chermoula cream | coriander | mint64
DUCK LIVER PARFAIT
duck liver | clarified butter | pistachio nuts | apricots | cream | beetroot | melba toast95
SALMON MOUSSE ROULADE
smoked & fresh norwegian salmon | crème fraiche | capers | dill | wasabi mayonnaise | caviar93
WEST COAST MUSSELS
fresh west coast mussels | peas | home cured pancetta | cider & cream broth | thyme | homemade bread87
BRAISED OXTAIL PIE
pulled oxtail | puff pastry | red wine jus | wild mushrooms79

To Continue Our Main Dishes

PORK BELLY
slow roasted pork belly | apricot, prune & orange jus | crackling | baby corn | mange tout | red cabbage croquettes167
PORCINI POTATO DUMPLINGS
potato dumplings | sautéed porcini mushrooms | burned butter | pea puree | cherry tomatoes | thyme154
TRADITIONAL BOUILLABAISSE – SEAFOOD BROTH
line fish | prawns | west coast mussels | white wine | roasted garlic and red pepper rouille | herbs | homemade bread184
VENISON “MATTERHORN”
venison pfeffer | braising jus | crêpe | root vegetable | sautéed cabbage | servietten knödel 176
HALF ROAST DUCK
roast duck | campari & fig reduction | pommes anna | balsamic onions | baby corn195

To Continue Our Signature Dishes

BEEF DUO
beef fillet | pulled oxtail | wild mushroom & red wine jus | beetroot carpaccio | marinated courgettes | schupfnudeln192
WOOD BOARD SALMON
norwegian salmon cooked on the open fire | horseradish, fennel & lemon velouté | seasonal vegetables | fondant potatoes189
ROYAL LAMB SHANK KORMA
lamb shanks braised in a korma sauce with almond & yoghurt | crispy polenta chips | vegetables | mint chutney | onion bhaji183

To End Our Dessert Creations

SWISS CHOCOLATE TRIOLOGY
chocolate fondant | toblerone mousse | chocolate ice cream | mint | cream78
MOJITO CHEESECAKE
cream cheese |mascarpone | lime | peppermint | rum | cream69
AARGAUER CARROT CR ÈME BRÛLÉE
carrots | carrot cake | orange & cardamom crème fraiche | cinnamon67
PEAR STRUDEL PARCEL
poached pears | white wine | honey | saffron | camembert ice cream74
HOMEMADE ICE CREAM
ask our friendly waiters about today’s flavors35 per scoop

 

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