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4 Course

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PRE STARTER

Caramelised pumpkin and sage with cumin boerenkaas.

Argentinian Prawn with Cape gooseberry.

 

BREAD

Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.

 

CRAYFISH

Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.

 

PALATE CLEANSER

 

“OU MENSE ONDER DIE KOMBERSE”

Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.

 

DESSERT

55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.

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6 Course

PRE STARTER

Caramelised pumpkin and sage with cumin boerenkaas.

Argentinian Prawn with Cape gooseberry.

 

BREAD

Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.

 

AUBERGINE

 Braaied on the coals miso basted aubergine with beluga lentille, bocconcini, confit tomato and basil.

 

SEASONED FORAGE

Chestnut and mushroom veloute with  quince, pomme dauphines, chicken of the woods and Suur fye "konfyt" dressing.

 

CRAYFISH

Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.

 

PALATE CLEANSER

 

“OU MENSE ONDER DIE KOMBERSE”

Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.

 

DESSERT

55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.

​

8 Course

​

PRE STARTER

Caramelised pumpkin and sage with cumin boerenkaas.

Argentinian Prawn with Cape gooseberry.

 

BREAD

Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.

 

AUBERGINE

 Braaied on the coals miso basted aubergine with beluga lentille, bocconcini, confit tomato and basil.

 

SEASONED FORAGE

Chestnut and mushroom veloute with  quince, pomme dauphines, chicken of the woods and Suur fye "konfyt" dressing.

 

CRAYFISH

Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.

 

MALAY CURRY

Spiced and charred tomato risotto with tapioca, fresh peas and spicy hake or spicy free range chicken.

 

KAROO BRAISED 

Lamb rib "kayangs" on a roasted garlic chawanmushi, mange tout, edamame with  ponzu and chives.

    

PALATE CLEANSER

 

“OU MENSE ONDER DIE KOMBERSE”

Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.

 

DESSERT

55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.

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