R370pp
5 course tasting menu April 2022
Mussel and Prawns
Seafood veloute’ | Salt coral | rosemary chilli dust |
citrus rouille | lemon air | white wine pearls
Vindaloo meets Aloo
Steamed potato dumplings | chai coconut broth |
fragrant curry leaf salad | tomato jam | tahini
The wild cure
Cured venison SA style | Avocado | pickled mushrooms | chilli mayonnaise | seaweed & coriander | papad | tamarind
Lamb belly
Black pepper and pecorino custard | pineapple | potato rosti | rose’ reduction | pickled cucumber | almonds, gremolata emulsion
Apple parcels
Citrus notes | almond sponge| vanilla custard |citrus clafoutis
(menu items are subject to change without notice)