TO BEGIN

STONE HOUSE PECORINO (D)

Artisan cheese cracker, West Coast hake roe pâté & Cape quince

(V) Vegetaria n | (VG) Vegan | (D) Dairy | (S) Shellfish | (N) Nuts | (P) Pork | (G) Gluten | (A) Alcohol | (E) Egg

A

favourite of our Founder, Beatrice Tollman, whose treasured recipes and stories are celebrated in

‘A Life in Food’. Ask us about ‘A Life in Food’.

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.

BREAD COURSE

CITRUS & HONEY BRIOCHE (D, G)

Potted smoked mackerel & pickled onion butter

FIRST COURSE

WEST COAST CRAYFISH AND HEIRLOOM TOMATO (D, S)

Shellfish butter-poached crayfish, beefsteak tomato tartare, tomato consommé, blushed heirloom tomato, sea kelp tapioca crisp & shellfish aioli

SECOND COURSE

WINELANDS DUCK AND WESTERN CAPE CITRUS (D, G)

Confit leg & thigh terrine, duck fat madeleine, spiced orange marmalade, Cape citrus salad with sherry vinegar & crispy skin crumble

SIGNATURE MAINS

BLACK ANGUS BEEF (D, A, G)

Beef Rossini, goose liver pâté, braised beef & potato pavé, turnip fondant & bone marrow Albufera sauce

OR

WEST COAST KINGKLIP (D, S, G, E)

Pan-roasted fillet, rock shrimp & smoked oyster normande sauce, charred leek, preserved lemon, pickled sea kelp, fresh Elgin apple & cider foam & wild herb oil

CHEESE COURSE

DALEWOOD FROMAGE (V, D, G)

Charred peaches, toasted aniseed-spiced & apricot loaf, citron-poached peach compote & lemon oil

PRE-DESSERT

elgin granny smith apple (VG)

Spiced apple compote, apple cider gel, Granny Smith sorbet

MIGNARDISE

Roast coffee chocolate truffle (VG) Lemon & white chocolate fudge (V, D) Berry crisp meringue (VG)

TO FINISH

CRÈME CARAMEL (V, D, G)

Citron curd, vanilla bean crème, poached summer berries & salted caramel