TO BEGIN

WEST COAST SHELLFISH (D, S, G)

Shellfish farce, pickled kelp, apricot chutney purée, crispy plaasbrood & roasted shellfish aioli

BREAD COURSE

CAPE MALAY MOSBOLLETJIE LOAF (V, D, G, E)

Roasted apricot whipped butter

FIRST COURSE

EASTERN CAPE SPRINGBOK (D, G, E)

Springbok tartare, Boerenkaas mayonnaise, waatlemoenkonfyt, verjuice gel & fynbos sourdough crumbs

SECOND COURSE

HOEKKRAALTJIE QUAIL (D, G, A, E)

Pampoentert, roast pumpkin purée, honey oat crumble, miso & vanilla jus

SIGNATURE MAINS

CAPE POINT KINGKLIP (D, S, G, A)

Confit kingklip, gnocchetti, baby marrow purée, samphire, chive oil & smoked mussel chowder OR

KAROO LAMB (D, G, A)

Roasted saddle of lamb, curried lamb shank vetkoek, heirloom carrots, preserved lemon labneh, crispy curry leaves & lamb jus

TO FINISH

BLACK FOREST SLICE (V, D, E)

Dark chocolate tart, forest berry gel, milk chocolate aero, poached black cherry compote, cassis & vanilla bean crème

MIGNARDISE

CHEF’S FAVOURITE CHRISTMAS SWEET TREATS (V, D, N, E)

A festive medley of handcrafted confections, infused with local flavours and holiday cheer

(V) Vegetaria n | (VG) Vegan | (D) Dairy | (S) Shellfish | (N) Nuts | (P) Pork | (G) Gluten | (A) Alcohol | (E) Egg Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A service charge of 12.5% will be added to your final bill.