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)