8 Course

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PRE STARTER

Caramelised pumpkin and sage with cumin boerenkaas.

Mature cheddar cookie with smoked hake and prawn brandade.

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“AMAGWINYA”

Karoo Lamb “ ribbetjie” “Amagwinya”  With smoked tarragon buttercream, salsa verde, butter pips and truffle aioli.

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FOREST FIRE

Avocado and Pea mousse with charred lime jelly, peas, edamame, feta, fava beans,"suur fye konfyt", burnt leaks and flowers.

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BEETS

Beetroot fettuccine with roasted beetroot, crispy basil, brown butter, pesto, toasted pistachio and fried bocconcini.

 

I DONT EAT CABBAGE FOOD

Pan seared and charred cabbage profile, aromatic cabbage puree, crispy butter ponzu lamb knuckle with potato  pomme anna and chickweed.

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THE HEN

Ballotine of brown mushroom, sage and chicken with spiced sorghum popcorn, spring onion and charred corn.

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THE BASS

Pan roasted Mauritian sea bass with a coconut and baby spinach veloute, spicy tempura’d dune spinach, aioli, nasturtium and balsamic rasberry.

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PALATE CLEANSER

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BEEF AND ONION

Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli, coriander and cardomom jus and watercress.

 

BURNT PUDDING

Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile, malt ice cream, aniseed crumble and candied walnut.

 

 

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