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

Seasonal salad

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

Tiramisu of duck liver parfait, mascarpone, garlic boudoir, mulberries and fresh summer truffle

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.