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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.

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Winter Menu

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Starters

SOUP DU JOUR

Fresh seasonal ingredients turned into a delectable soup

served the homemade artisanal bread

 

IMPERIAL HERITAGE CAVIAR

Sweet shallot | Hazelnut | Cauliflower foam | Black caviar

 

FOIE GRAS PARFAIT

Apple candy | Cinnamon textures | Candied crab apple

| Apple gel

CURED TUNA

Orange gin | Prawn chip | Fennel oil | Dried olive

| Lemon thyme froth

WAGYU

Yuzu pearls | Cucumber marmalade | Lime artchar | Winter melon | Marrow biscotti

CELERIAC KEBAB

BBQ sugar  |  Aged honey celeriac kebab  |  Cashew garlic crème |

Pumpkin seed textures

The MainEvent

FRESH LINE FISH

Seaweed steamed line fish  |  Squid ink risotto  |  Smoked soubise sauce |

Spring onion oil  |  Chillies tuile  |  Micro coriander

LAMB LOIN

Herb crusted lamb loin  |  White bean purée  |  Pinotage cabbage  | 

Blackened shallots  |  Date compote  |  Polenta cracker | Crispy Mint

 

BEEF CHEEK SKILPADTJIE

Walnut pudding  |  Preserved micro carrot  |  Ox tail bitterballen  |  Puffed barley 

|  Blackberry  |  Bone broth

 

THREE BIRDS

Cured ostrich loin  |  Vogelnestjie  |  Truffle sphere  |  Duck fat fondant |

Crispy pheasant skin  |  Sauce diane

SAFFRON CONFIT FENNEL

Roasted garlic hummus  |  Crispy harissa chickpea  |  Chili fennel sauce  | 

Fermented fennel  |  Burnt miso leeks

Dessert

APPLE & FENNEL CRUMBLE

Fennel and apple compote  |  Almond granola  |  Basil parfait |

Apples salsa  |  Cinnamon dried apples

 

PEAR STICK TOFFEE PUDDING

Sticky toffee pudding  |  Date and pecan crumb  |  Lacto-fermented pear confit  | 

Pear cremieux  |  Brown butter milk chocolate ganache

WINTER ETON MESS

Black sesame cheesecake mousse  |  Black sesame praline  |  Blackberry sorbet  | 

Charcoal soil  |  Lime gel  |  Blackberry meringue popcorn

DARK CHOCOLATE & ORANGE TORTE

Dalce de leche  |  Coffee cremieux  |  cocoa nib  |  Candied orange peel  | 

Orange liquor gel

Friandise

“When the pastry chef is left unsupervised - magic happens! A sweet selection of bite-sized morsels to end your meal.”

 

~ Chef Kyle Norris ~

Two courses: R590 with wine: R750

Three courses: R690 with wine R880

Our Wine List

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