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 inform a member of our team of any food allergies or intolerances

before placing your order. Although we take care in preparing your meal, our

kitchens handle all major allergens and we cannot guarantee that any dish is

completely allergen‑free. Prices include VAT at the current standard rate.

A discretionary 12.5% service charge will be added to your bill.