3-Course Menu 49 & Wine Pairings 34
A three-course menu with wine recommendations.
5-Course Menu 79 & Wine Pairings 53
A five-course menu with wine recommendations.
Menu selections may vary, as we work with the finest seasonal ingredients.
Starters
Bread & Spread 5
House breads and spreads
CAULIFLOWER BITES 13
Crispy cauliflower with sesame seeds, spring onion, lemon & scallion emulsion
TIGER PRAWN 15
Herbal couscous salad and garlic herb mayo
TARTAR 16
Petit tender with fried chanterelles, capers, horseradish and black garlic
Pork belly 14
Caramilised pork belly, pickle salad, coconut flakes
Mains
Brisket 33
Slowed cooked brisket, potato terrine cauliflower puree, portwine sauce
WHITE FISH 35
Pan-seared white fish, burnt leek, orange & citrus sauce, caramelized fennel purée, tender leeks and smoked hake roe
CRAYFISH Ravioli 33
Crayfish filled handmade ravioli with lobster bisque
Ratatouille 29
Oven-baked ratatouille wrapped in crisp filo with cherry tomato sauce and clear potato salad
Steak Frites 37
Grilled petit tender with thin-cut fries, creamy brandy–bone marrow–peppercorn sauce.
SALMON 31
Smoked grilled salmon, capers beurre blanc, garlic roasted potatoes
Desserts
Apple Crumble 9
Classic apple crumble with vanilla ice cream.
Chocolate Brownie 9
Rich brownie with raspberry, balsamic, and beetroot.
Baked alaska 11
Espresso ice-cream, brownie crumble, chocolate ganache.
Please tell the staff if you have any allergies.
