A Taste of Beauty

Cape fynbos, wild rocket, shaved Kalahari salt, citrus emulsion.

Desert-cured white fish, preserved lemon, fynbos oil.

Roasted beetroot, whipped goat's curd, candied walnuts, sherry vinegar.

Yellowfin tuna, avocado, soy-lime dressing, sesame tuile.

Roasted butternut, toasted pumpkin seeds, brown butter, sage.

Karoo beef, rooibos jus, roasted root vegetables.

Charcoal-grilled catch of the day, fynbos butter, sea vegetables.

Herb-crusted Karoo lamb rack, rosemary jus, roasted baby vegetables.

Pan-seared duck breast, cherry gastrique, roasted parsnip purée.

Karoo venison loin, juniper jus, wild mushroom ragout.

Wild honey, pancake crumble, whipped rooibos cream.

Baked meringue, rooibos-poached stone fruit, blackberry drizzle.

70% dark chocolate torte, amarula ganache, cocoa nib crumble.

Madagascan vanilla custard, caramelised sugar crust.

Baked vanilla cheesecake, seasonal berry compote.

Franschhoek estate coffee, slow-poured tableside.

Rooibos-infused brandy, bitters, orange peel, served over ice.

Cape Sauvignon Blanc, elderflower, soda, fresh mint.

A bold estate Pinotage, dark fruit and smoky oak.

A smooth Cape blend, glass or bottle.