(V) The Hen’s Egg

62° hen’s egg with sweet potato, shitake, chili, ginger, baby kale and deep fried spinach

Scallops and cauliflower

Seared scallops with cauliflower gremolata, green apple, raisins, black currant gel and a caper noisette

Trout Mi- Cuit

Salmon trout served with furikaki, fish crackling, liquorice teriyaki, kohlrabi, dill and a yuzu espuma

(V) Indicates vegetarian option

Quail and Coffee

Quail two ways with almond milk latte gel, legumes, mushroom sponge, sautéed shitake, toasted almonds and truffle

Ostrich Tartare

Ostrich hand chopped served with quail egg, wakami, burnt cucumber, compressed cucumber and cinnamon smoke


Springbok Loin

Springbok served with Parisian gnocchi, parsnips, roasted peanuts, poached fig, pak choy and a chocolate jus

(V) King Oyster Mushrooms

Sous vide mushrooms served with braaied asparagus, roasted chestnuts, onion puree and a thyme foam

Wagyu Beef

Sirloin steak served with sweetbreads, chili daikon, burnt leeks, parsley, onion powder and a red wine jus

(V) Indicates vegetarian option

Sous Vide Duck Breast

Duck breast served with apricot, roasted turnips, red cabbage, honey, fynbos and cashew


Pan fried seabass served with calamari, preserved lemon, red quinoa, sea spaghetti and burnt fennel

Cheeses and desserts


Local and international cheese selection served with homemade preserves, olive chutney and walnut raisin bread

Pineapple and saffron

Saffron poached pineapple with pink peppercorn sorbet, black sesame sponge, coconut gel and almond-mint pesto

Lemon marquise

Lemon mousse with fresh seasonal berries, liquorice ice cream, blackberry gel, figs and fennel green

Chocolate cigar “Grand Cru”

Crispy dark chocolate cigar with white coffee ice cream, dulcey valrhona cremeux and ginger nuts

Apple and raspberry

Raspberry spume with green apple sorbet and meringue chards, white chocolate rocks and raspberry textures

‘’Café gourmand’’

Your favourite coffee served with a selection of small pastries and mignardises

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