3 course Menu
Dinner
3 COURSE SUMMER CHEF’S MENU
– R945/person
R200 corkage/750ml bottle
Bread & Snacks
charred ciabatta, heirloom tomato salad, lemon labneh, Mediterranean herbs, Rio Largo EVOO
Cape seedloaf, whipped cultured butter, sour fig drizzle
Braaibroodjie Chip ‘n Dip
Oysters + R195(4) supplement charge
tomato water jelly, pickled ginger & daikon, concasse, basil, lime
3 DISHES OF YOUR CHOICE:
– crispy & sticky pork lollipops, doenjang glaze, charred spring onion dip
– cape malay prawn, curry aioli, pickled onion, gem lettuce, baby cucumber, butter roti
– tuna ceviche, mango & lime atchar, green chilli, coconut, curry leaf
– fried potato gnocchi, truffled pea veloutè, broad bean vierge, lemon marmalade, sugarsnap peas
– panko crumbed kingklip, warm limoncello tartare sauce, steamed mussels, pak choi, dill
– pork & kimchi dumplings, kimchi emulsion, lime leaf apples, sunflower seed chilli crisp, curry leaf, pork crackling
THE SWEET STUFF
strawberry shortcake, vanilla crème, macerated strawberries, rose geranium litchi, macadamia ‘ideal milk’, sweet herbs
chocolate cremeux, malt catalan, banana jam, brûleed banana, cocoa nib cookies, malt and banana ice cream, chocolate shavings
sweet treats to finish: milktart coconut cookies