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To commence

Duck bon-bon with parsley root puree

and hot pickled vegetables 65

Oak smoked salmon with tar-tar, citrus mayonnaise

and brown bread 75

Forest mushroom soup with semi dry tomato

and mushroom soil 65

Pan seared scallop with celeriac, golden cauliflower

and ras el hanout 75

Roasted beetroot with whipped goats cheese,

pollen and cured figs 60 60

Compressed pork with apples and croissant crisp

To follow
Chicken Bourguignon with boudin blanc,
mash and sauce prigourdine 125 130

Line fish du jour served with elegant simplicity Dry aged beef fillet with stout braised barley
and onions

155 100

A taste and textures from the garden Roast rump of Karoo lamb with minted mash
and young carrots


Pissaladire of red onion, spinach with artichokes

and goats cheese 105

Thyme roasted venison, milk poached turnips

with potatoes boulangre and bread sauce 160

To finish
Apple and sultana crumble
with white chocolate ice cream 60

Goats milk pannacotta

with mulled pears and walnuts 65

Barrel smoked chocolate fondant

with cognac ice cream and home made nutella 65

Brioche treacle tart pain

d pice anglaise with winter jelly 60

Carrot cake
textures with golden sultana puree and walnut candy 60