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Pea and salted lime posset, bocconcini, charred lime flesh, lavash and fresh peas
East Coast hake, tahini, lentil caviar with sweet shallots, avocado and baby gem cos lettuce
Tiramisu of duck liver parfait, mascarpone, garlic boudoir, mulberries and fresh summer truffle
Braised lamb neck with red Russian kale, creamed fennel and compressed apple
Smoked Stanford tomato risotto with heirloom tomato textures and spicy foam
Seafood en papillote with a smoked white miso dashi, bok choy and charred confit potatoes
Chalmar beef sirloin, tomato fondant, béchamel and parmigiana
Seared Springbok loin with potato and pistachio pavé, confit carrot and orange emulsion
Dauphinoise potato with parmesan and chives
Banana brioche French toast with roasted pumpkin and maple ice-cream
Summer fruit jelly with white chocolate marquise and choux pastry custard puffs
Affogato of coffee, date and buchu espuma, with cardamom and evaporated milk ice-cream
Imported Rothschild fromage board
Rupert & Rothschild Baroness Nadine
Chalmar beef sirloin, tomato fondant, bechamel and parmigiana
Rupert & Rothschild Baron Edmond
Dark chocolate parfait, blood orange, candied hazelnut with tin roof ice-cream
Rupert & Rothschild Classique
Certain menu items may contain traces of nut, egg, soya, wheat, gluten and other allergens.
We are unable to guarantee the absence of these ingredients in the menu unless prior arrangements are made.
A service charge of 10% will be added to tables of 8 patrons or more.
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