Menu
Chef Kyle Norris is known for his inimitable flair and contemporary take on favourites. His cuisine is inspired by the garden, with many of the ingredients grown on the property – expect the plentiful citrus and herbs to find their way to your plate.
He ensures interesting flavour combinations, using ingredients that are carefully prepared from scratch. Infinite care is taken to source the best produce locally. Colourful and playful, Kyle’s cuisine is always innovative and excellent.
Summer Menu
Starters
MELON & SPEKBOOM GAZPACHO (VEGAN)
Chilled Melon, Cucumber, Spekboom Vinegar, Compressed Grapes
R195
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CHARRED BABY MARROW “BITES”
Imphepho Ricotta, & Cape Malay Tomato Oil
R195
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FRESH “YZERFONTEIN” MUSSELS
Rooibos Cream, Samphire, & Grilled Sourdough
R200
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AUBERGINE & WILD MUSHROOM (VEGAN)
Umami Broth, Black Garlic, & Samp Crisp
R205
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DRY-AGED BEEF CARPACCIO
Cape Brandy Syrup, Sour Fig, & Wild Garlic Aioli
R215
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COAL-GRILLED HERITAGE PARCEL
Amarula Honey Lacquer, Green Mango, & Baobab
R180
The MainEvent
CAPE LINEFISH
Cape Citrus & Waterblommetjie Broth, & Pickled Fish Phyllo
R395
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SORGHUM & WILD MUSHROOM RISOTTO (VEGETARIAN )
Fermented Chili Oil, Buchu Crème, & Charred Leek Ash
R375
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CHARRED CAULIFLOWER STEAK (VEGAN)
Coconut Crème, Cassava Crisps, & Green Mango Achar
R350
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KAROO LAMB BELLY
Wild Mint, Baby Turnip, & Leek “Skilpadjie”
R380
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SPRINGBOK LOIN
Rooibos-Smoked Marrow Butter, Cured Fig Jus, & Sweet
Potato–Miso Terrine
R420
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RIBEYE & BAOBAB BÉARNAISE
Charred Ribeye, Roasted Gem Squash, & Pumpkin Seed Dukkah
R395
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SMOKED “JACOBS LADDER” BOURGUIGNON
Smoked Short-Rib Braised in Red Wine, Baby Carrots, Pearl Onions,
Pomme Purée Quenelle, & Crisp Kale
R385
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PAN-SEARED CONFIT DUCK
Morogo–Mielie Fritter, Burnt Orange, & Tamarind Jus
R400
Dessert
HONEYCOMB BASQUE CHEESECAKE
Basque Cheesecake, Mead Gastrique, & Candied Rosemary
R145
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SPRING ETON MESS
Lemon Verbena Mousse, Lime Meringue, Sweet Potato Sorbet,Forelle Pear Salsa, Winter Melon, & Pine Nuts
R155
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CHOCOLATE MOUSSE
Dark Chocolate Mousse, Miso Dulce de Leche, Matcha,
& Olive Oil Tuille
R135
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LAVENDER & HONEY WHITE CHOCOLATE MARQUISE Jasmine mousse, Fresh Seasonal Berries, & Spun Sugar
R145
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TRIO OF ICE CREAM BARS
White Chocolate, Cherry, Hibiscus, & Raspberry Powder
Milk Chocolate, Fig Leaf, & Roasted Pistachio
Dark Chocolate, Orange, & Hazelnut
R135
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Friandise
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“When the pastry chef is left unsupervised - magic happens! A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
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