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.
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