Chef’s Menu

AVAILABLE 12:00 - 15:00

Seasonal Salad

Selection of fresh Garden Vegetables

SQ

Puglia Ricotta and Confit Shallot Ravioli

Puglia Ricotta, Parsnip and Confit Leek Ravioli, with Toasted Pecan
and Sage Butter, grated Cured Usana Egg Yolk

R78

Plat Du Jour

Seasonal Dishes of the Day

SQ

Salad of Grilled Squid and Provençal Vegetables

Marinated, Grilled Squid with Grilled Provençal Vegetables (Fennel bulbs,
Confit tomatoes, Courgette), Organic Baby Herb leaves, Oregano Vinaigrette

R110

Confit Free Range Duck

Confit Free Range Duck, glazed with Honey and Thyme, on a Cannelini,
Red Onion and Parsley Ragout, with a Red Pepper and Tomato Piperade

R165

Karoo Lamb Rump

Roasted Karoo Lamb Rump, served with a Parsley Bulgar Wheat Salad, Tahini
and Harissa Buffalo Ridge Yoghurt

R165

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AVAILABLE ALL DAY  

Imported Rothschild Fromage Selection

Brie de Meaux, Merle Rouge, Délice de Favières Truffé
Homemade pickle, Rupert & Rothschild Olive Oil, Olives, Freshly baked Bread

R190

Hand-crafted Dessert

(Refer to your waitron for the daily selection)

R65

 
 

   

RESTAURANT RESERVATION

CHEF'S MENU

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Comments

TUESDAY TO SUNDAY : 12h00 - 15h00
*Closed Monday.
*A maximum of 38 patrons can be accommodated for large group reservations.
*10% Service fee will be charged for tables of 10 patrons or more.

Thank you

CHEF'S MENU

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