Langos with lemony creamy peas, pancetta, rocket and burrata drizzled with lemon oil.
R195

Baked camembert on a bed of pear and green salad, served with toasted brioche slice and honey thyme dressing.
R175

Zucchini fritters or beef frikadells with herby creme fraiche, mixed fresh salad, crispy kale and buttermilk dressing.
R165 - R185

Oven baked rissoni with steamed mussels in spicy tomato, jalapeno, corn sauce.
R 220

Yuzu-soy glazed salmon with steamed zucchini ribbon, edemame beans and fondant potato.
R 290

Wild tiger prawns filled with prawn mix wrapped in prosciutto, served on a bed of bok choy and risotto.
R 315
 
 

Bulgur with lemon tahini sauce, roasted cauliflower, roasted tomato, and juicy chicken breast.
R 210
 

Beef rump/or chicken skewers with harissa spiced glazed carrots, vegetable atcha, with flaky nann flatbread, and whipped feta.
R 280
 

Chalmar lamb rack with tarragon mustard crust, buttery mashed potato and creamy jus.
R 320
 

Filet tagliata with garlic spinach, sun dried tomato, caper fruit, drizzled with balsamico, and served with crispy potato slices.
R 295
 

Chalmar sirloin or filet steak* served with a signature jus, chimichurri and potato eclairs.
R 310
 
 

Creamy caramelised onion, lemon and thyme tagliatelle, topped with grana padano.
R 195
 

Shredded lamb shank and calabrian chili tomato ragout served with rigatoni and parmesan pangrattato,
R 245

 

Molten chocolate cake with fresh cream and berries.
R 155
 

Meringue cups with citrus/passionfruit curd, berries and raspberry sorbet.
R 145
 

Buttery grilled pineapple with spicy cookie crumbs, honeycomb, lemon sorbet and a drizzle of limoncello.
R 165
 

Parsnip rosti. Cured eggyolk.

 

Red pepper panna cotta. Herb sauce. Confit tomato. Savoury sponge.

 

Calamari. Octopus. Wild Prawn. Creamy Mussel Bisque.

 

Wagyu Sirloin. Black Garlic Crumpet. Rich Jus. Crispy Herbs.

 

Hibiscus Cremeux. Dark Chocolate Mousse. Lemon Thyme Crisp.