the conservatory

mexican style dinner

Executive Chef: Christo Pretorius

SNACK COURSE hidalgo chicken pastes (d,g, e) Baby corn elotes & chives BREAD COURSE pan de aceite (d, g) Charred jalapeño, fresh corn, fire-roasted red salsa & guacamole starter COURSE FRESH CATCH AND PRAWN CEVICHE (D, S, G) Avocado mousse, local citrus, charred tomato, pickled red onion & homemade tortillas main course DOS CARNES (D, N, G) Mole-braised pressed short rib of beef, grilled beef fillet, sweet corn purée, pickled jalapeño, pozole fricassée & calabacitas DESSERT COURSE TARTA DE CHOCOLATE (D, G, E) Spiced hot chocolate ganache, marshmallow & cajeta pastelitos Tres leches cake & churros

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.