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
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: R590 with wine: R700
Three courses: R690 with wine R850
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
