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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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Summer Menu

TOP

Starters

ROASTED BONE MARROW

De-hydrated oyster mushroom | Lavash | Spring onion oil

 

SMOKED BABY BEETS

Black salt melba | Nasturtium crumb |  Pickled Quail egg | Kombu

 

CURED SALMON

Rhubarb slaw | Pickled waterblommetjies | Lemon drops |

Dill crème | Black caviar

BAKED CAMEMBERT

Warm turkish date | Poached fig | Pumpkin seed |

Pumpkin tuile

The MainEvent

CHERRY CURED DUCK

Celeriac puree | Flavors of hazelnuts | Pressed potato |

Popped pearl barley

SEARED SEABASS

Lemon pea purée | Pickled cucumber ribbons | Classic velouté | Herbed oil

 

SADDLE OF VENISON

Baked sprouts | Caramelized shallots | Tepache chutney |

Romanesco

 

JERUSALEM ARTICHOKES

Burnt leek roulade | Pine needle oil | Yoghurt | Black truffles |

Pak choi  

AGED BEEF FILLET

Red mole | Grilled corn purée | Marrow butter |

Plum and port jus | Turnips

CRISPY CALAMARI

Nduja sausage | Smoke tomato broth | Semi dried chorizo |

Sweet piquante

Dessert

DECONSTRUCTED HERTZOGGIE

Apricot granola | Rooibos candy | Toasted coconut marshmallow | Apricot mousse | Apricot preserve

 

HIBISCUS AND RASPBERRY

Hibiscus pressed watermelon | Raspberry gel |

Aerated strawberry chocolate | Macerated raspberries | White chocolate biscotti

TONKA BANOFFEE

Banana malva pudding | Dark chocolate wafer |

Tonka bean cremieux | Caramel mousse | Burnt meringue

MFULA MFULA

Coconut parfait | Pineapple beer curd | Grilled pineapple |

Coconut crumb | Dried pineapple | Passion fruit mousse |

Pineapple chili salsa | Coconut snow

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: R490 | Three courses: R590

Two courses with wine: R620 | Three courses with wine R750

Our Wine List

CHAMPAGNE & PROSECCO

Da Luca Prosecco - R420

Moët & Chandon Imperial - R1750

Veuve Clicquot yellow label - R2450

Dom Pérignon 2012 - R6800

 

METHOD CAP CLASSIQUE

Boschendal brut - R450

L'Omarins Brut Rose' - R420

Paul Rene Brut / Rose' - R580

ROSE' 

De Grendel Rose' - R210

Rainbows end Blanc de noir - R320

Babylonstoren Rose' - R325

SAUVIGNON BLANC 

Paul Cluver - R280

Klein Constantia - R420

CHENIN BLANC

Zevenwacht old vine - R330

Mooiplaas Roos Family - R260

CHARDONNAY

Weltevrede Place of Rocks - R490

Capensis Silene - R720

WHITE BLENDS

Rickety bridge - R285

WHITE BY THE GLASS

La Motte Sauvignon blanc - R75

Franschhoek Cellars Chenin blanc - R70

CHEFS SELECTION RED BLENDS

Holden Manz Proprietors blend - R570

Taaibosch Crescendo - R810

Boschendal The Nicolas - R470

Nederburg Ingenuity 2010 - R900

Fleur Du Cap Laszlo 2019 - R1100

MERLOT

Overgaauw - R540

Anura - R450

Plaisir - R560

CABERNET SAUVIGNON

Tokara - R350

Eikehof - R470

Plaisir - R680

SHIRAZ/SYRAH

Eagles nest Shiraz - R850

Delaire Graff Shiraz - R390

Iona Solace Syrah - R830

PINOT NOIR

Haute Cabriere unwooded - R270

De Grendel Op die berg - R670

RED BY THE GLASS

Haute Cabriere unwooded - R80

Franschhoek Cellars Cabernet Sauvignon - R75

The Painted Wolf Pinotage - R75

SOMETHING DIFFERENT

Sanniesrust Cinsaut - R320

Creation Viognier - R345

Boekenhoutskloof Semillon - R690

DESSERT WINE

Pierre Jourdan Ratafia - R65

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