Menu
Menu
Menu
starters
starters
starters
smoked Tuna carpaccio
R250
Delicate slices of oak-smoked tuna, kissed with citrus oil, micro herbs, and black lava salt.
stuffed peppers
R160
Fire-roasted bell pepper filled with herbed ricotta, pearl couscous, and a whisper of truffle essence.
bone marrow
R200
Roasted marrow served with caramelized shallots, toasted brioche, and a drizzle of aged balsamic reduction.
curly corn
R120
Charred baby corn curls with smoked paprika butter, lime zest, and parmesan dust for elegant crunch.
mains
mains
mains
fillet mignon
R650
Tender beef fillet grilled to perfection, served with truffle mash, port jus, and baby carrots.
tomahawk
R800
Aged tomahawk steak flame-seared and rested, paired with bone marrow butter and smoked garlic confit.
baby kingklip
R500
Pan-seared kingklip fillet on saffron beurre blanc, accompanied by charred leeks and caviar pearls.
norwegian salmon
R900
Crisp-skinned salmon glazed in miso-honey reduction, resting on pea purée and fennel ribbons.
lamb shank
R450
Slow-braised lamb shank in rosemary jus, resting on parsnip purée with roasted pearl onions.
butternut gnocchi
R300
Handcrafted butternut gnocchi in brown butter sage sauce, topped with toasted pecans and parmesan curls.
spinach ravioli
R320
Homemade spinach ravioli with lemon ricotta, finished in basil cream and white truffle oil.
Desserts
Desserts
Desserts
smoked crème brûlée
R160
Classic custard infused with bourbon oak smoke, topped with a golden caramelized sugar crust.
baked cheesecake
R120
Velvety cheesecake baked to silk, layered with vanilla bean cream and honeyed shortbread crumble.
chocolate indulgence
R195
Decadent layers of dark chocolate mousse, praline crunch, and cocoa dust, finished with gold leaf.
tiramisu
R140
Espresso-soaked sponge layered with mascarpone and cocoa dust — a timeless Italian embrace of flavor.
