First course
Malay Spiced Tomato Soup with Tête de Moine, Wellington Buffalo Mozzarella
and Fromage Blanc
~
Pressed Foie Gras and Smoked Pork, Fresh Pineapple, Honeycomb and a Yuzu Gel
~
Grilled Tuna, Bone Marrow Sauce, Pomegranate Gastrique, Braised Brussels Sprouts
Second Course
“Bouillabaisse”, Pan Fried Linefish , Braised Fennel and Dried Orange
~
Quail “Oeuf en Meurette”
~
Roasted Jerusalem Artichokes and Waterblommetjies with Gnocchi, Burnt Pimento and Lemon Dressing and Crisp Onions
Third Course
Poached and Pan Roasted Kingklip, Herbed Scallop Mousseline, Pea and White Beans
with Oyster Mushrooms
~
Loin of Lamb, Lamb Shoulder Navarin, Lemon and Olive Salad with the Leg, Fennel Purée
and Carrot Madeleine
~
Ash Rubbed Springbok Loin, Pickled Beetroot Purée, Glazed Turnips
and Truffled Croquette Potatoes
Supplementary Course (2 persons) R150
Selection of South African and International Cheese with Dried and a Preserved Fruit Salad
Fourth Course
Gorgonzola Flan, Candied Celery, Bagna Cauda Custard and Fresh Truffle
~
Strawberry Mousse, Sorbet, Salad and Cinnamon Cream with Szechuan Pepper Shortbread
~
Bitter Chocolate Fondant, Parsnip Ice Cream and an Orange Peel Purée
FOUR HUNDRED AND FORTY RAND
10% Gratuity will be added to parties of 6 or more