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V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | 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.
wine wednesdays
FRYER’S COVE WINE DINNER
In 1999, the first vines of Fryer’s Cove were planted amongst beach
vegetation with uninterrupted sea views. This area, which is 820m
from shore and about 20m above sea level, is sought after for its
ideal climate which translates into the distinctive flavour and
character of Fryer’s Cove wine.
ON ARRIVAL
CHEF’S SELECTION OF CANAPÉS
LÜDERITZ OYSTER (S, A)
Margarita granita, lime, jalapeño
SPRINGBOK TARTARE (D, E)
Smoked bone marrow emulsion, cured egg yolk, pickled mustard seeds
LANGOUSTINE ROLL (S, D, G, E)
Toasted brioche, yuzu mayonnaise, pickled cucumber, chives
PEKING DUCK PANCAKE (G)
Confit duck, cucumber, spring onion, hoisin, sesame
ONION TARTE TATIN (V, D, G)
Caramelised onion, goat’s cheese, thyme
FRYER’S COVE CHENIN BLANC, 2024
TO BEGIN
HIBACHI TUNA TATAKI (S, G)
Yellowfin tuna, heirloom tomato, avocado, basil,
citrus, tomato consommé
FRYER’S COVE BAMBOES BAY SAUVIGNON BLANC, 2023
Palate Cleanser
signature main
PROTEA WAGYU PICANHA (D, G, E)
Textures of broccoli, bone marrow potato croquette, caramelised onion,
black truffle, Pinot Noir jus
FRYER’S COVE PINOT NOIR, 2025
to finish
SUMMER BERRY PAVLOVA (V, D, G, E)
Ginger meringue, Madagascan vanilla, textures of berries, viola
FRYER’S COVE GRENACHE CINSAULT, 2024
“CAFÉ GOURMAND”
Your favourite coffee served with a selection of mignardises
