SEASONAL MENU

TO START

Pea and salted lime posset, bocconcini, charred lime flesh, lavash and fresh peas

R110

East Coast hake, tahini, lentil caviar with sweet shallots, avocado and baby gem cos lettuce

R105

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

R120

Braised lamb neck with red Russian kale, creamed fennel and compressed apple

R115

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MAINS

Smoked Stanford tomato risotto with heirloom tomato textures and spicy foam

R195

Seafood en papillote with a smoked white miso dashi, bok choy and charred confit potatoes

R270

Chalmar beef sirloin, tomato fondant, béchamel and parmigiana

R210

Seared Springbok loin with potato and pistachio pavé, confit carrot and orange emulsion

R220

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SIDES

Seasonal salad

R50

Dauphinoise potato with parmesan and chives

R55

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DESSERT

Banana brioche French toast with roasted pumpkin and maple ice-cream

R95

Summer fruit jelly with white chocolate marquise and choux pastry custard puffs

R105

Affogato of coffee, date and buchu espuma, with cardamom and evaporated milk ice-cream

R95

Imported Rothschild fromage board

R125

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RUPERT & ROTHSCHILD FOOD AND WINE PAIRING R495

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

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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.

 
 

   

RESTAURANT

RESERVATION

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