Vegetarian and Vegan Menus are available on request.
THE SPRING LUNCH EXPERIENCE
1 September to 30 November 2019
Monday - Sunday. Public Holidays Included.
Sourdough, chicken butter, smoked duck ham, chorizo, confit garlic
Edamame beans, sriracha and sesame
Asian style fresh Saldanha bay oysters
(R75 supplement per person)
3 courses for R325 per person
Add an extra course for R75
Add bottomless Môreson Solitaire bubbly or Geranium G&T for R265
Roti, BBQ pork belly, tempura prawn, Mexican sauce, Hoisin, pickled cucumber
Seared Tuna, Togarashi squid, fermented lime & Miso mayo, endive, avocado
Herb Gnocchi, salsa verde, parmesan, Spring veg
Kerala fried fish, labneh, pickles, curried sultana
Cauliflower risotto, chermoula, dukkah
Korean fried chicken, coriander, buttermilk
Beef fillet, burnt thyme, bone marrow, onion fondant, black pepper
Line fish, curry fried squid, mussels, Cape Malay style chowder
Wild mushroom lasagne, porcini béchamel, smoked garlic veloute
Cheese done 4 ways, olive tapenade, candied pecans & preserves
Chocolate and peanut butter terrine, rhubarb
Strawberry, Vanilla panna cotta, meringue, macadamia nut
Please note that a discretionary 12% service charge will be added to all tables.