Chef's Experience

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Chef’s Experience (To be enjoyed by the whole table)

African Onion Tapioca Carpet Stuffed Nut

cucumber / amasi / oyster / black garlic 2014 Benguela Cove, Méthode Cap Classique

atlantic salmon trout / miso / matcha tea / preserved yolk 2013 Spioenkop Wines "1900", Chenin Blanc

guinea fowl / asparagus / rhubarb / granola 2015 The Garajeest, Jim Semillon

potato / wild mushroom / duxelles / horseradish 2015 Leeuwenkuil Family Vineyards, Grenache Noir

local braai / impala / beetroot / sour raspberry 2014 Benguela Cove, Shiraz

tête de moine / apple / pain d’épices 2015 Longridge, Ou Steen

spring violet / honey / almond / blueberries

brown sugar / valrhona textures / espresso / tonka bean 2011 Landskroon Wines, Cape Vintage

R760 pp R1160 pp Food and Wine Pairing Our menus change based on fresh seasonal produce and the best ingredients we can get. We regret, onion, garlic and salt forms the base of our food preparations. We can accommodate most dietary requirements. Please inform us of any serious allergies. A discretionary service charge of 12% will be added to tables of 6 or more.