a taste of summer menu

Executive Chef: Christo Pretorius

to begin

farmed salmon trout (D, s, A, E) Cured trout tartare, smoked trout parfait, Elgin apple, oyster emulsion, pickled kelp, trout roe & dill oil KRONE ROSÉ CUVÉE BRUT 2024 | ROSE LEMON FIZZ WEST COAST SNOEK (D, G, A, E) Smoked snoek croquette, soetpatat, curried apricot chutney, pickled onion rings & crispy onions RAATS CHENIN BLANC 2023 | CLASSIC VIRGIN MOJITO saldanha bay mussels (D, S, G, A) Steamed mussels, dombolo, Malay-spiced velouté, amasi dressing, pickled sultanas & crispy curry leaves CAPE POINT NOORDHOEK 2024 | GINGER LEMON SPARK

signature mains

ATLANTIC kingklip (d, s, g, a) Cauliflower purée, samphire, braaied corn & shrimp chowder, confit potato, chive oil & smoked mussel velouté CREATION VIOGNIER 2025 | CITRUS MINT COOLER winelands pork (d, p, g, a, e) Sous-vide pork neck, Ceres pear, mini pork pie, crispy slaw & fynbos honey jus SUTHERLAND PINOT NOIR 2023 | MANGO MULE Stellenbosch chicken (d, g, a) Stuffed chicken wing, crispy chicken-fat dauphinoise, forest mushrooms, confit baby onion & chicken gravy VERGELEGEN RESERVE CHARDONNAY 2023 | CLASSIC VIRGIN MOJITO

to finish

hillcrest berry and caramel blondie (v, D, E) Milk chocolate mousse, candied cocoa nibs, fresh summer berries, salted caramel, cherry & vanilla jam KRONE ROSÉ CUVÉE BRUT 2024 | PAPILLON SPARKLING BLUSH TROPICAL TART (v, D, g, E) Vanilla bean whipped ganache, granadilla curd, citrus jelly, fynbos honey & roasted pineapple compote VONDELING SWEET CAROLYN 2022 | ROSE LEMON FIZZ RCH AFFOGATO (v, D, E) Peppermint Crisp ice cream, Tribe Coffee espresso & aero chocolate BOPLAAS CAPE TAWNY | VIRGIN HAZELNUT ESPRESSO MARTINI

TWO-COURSE LUNCH 295 | THREE-COURSE DINNER 395

WINE PAIRING TWO-COURSE 155 | THREE-COURSE 225

NON ALCOHOLIC PAIRING TWO-COURSE 155 | THREE-COURSE 225