the conservatory

JORDAN wine dinner

Executive Chef: Christo Pretorius

SNACK COURSE white MISO-CURED FALSE BAY YELLOWTAIL (g) Nori tempura crisps, burnt citrus gel, mirin-pickled radish & trout roe DRY ROSÉ 2025 BREAD COURSE thyme BRIOCHE (v, d, g, e) Lemon & sea salt whipped butter CAP CLASSIQUE BLANC DE BLANC FIRST COURSE CHICKEN THIGH TERRINE (G, E) Curry aioli, lemon & curry leaf oil, pickled tomatoes, wild rice & chicken skin granola BARREL FERMENTED CHARDONNAY 2024 SECOND COURSE PROSPECTOR’S BARBACOA (D, G) Braised lamb scrag, charred onion, smoked beetroot, whipped cheese, avocado purée & corn tortilla THE PROSPECTOR SYRAH MAIN COURSE COFFEE RUBBED ANGUS RIBEYE (D, G, E) Coal grilled ribeye, beef tallow potatoes with fynbos salt, cured egg yolk, green peppercorn & mountain herb béarnaise COBBLERS HILL 2024 DESSERT COURSE PAVLOVA (V, D, G, E) Granny Smith apple compote, lemon curd, Riesling & orange gel, white chocolate & jasmine mousse, vanilla bean crumble TIMEPIECE RIESLING 2023

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | 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 discretionary 12.5% service charge will be added to your bill.