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.
Winter Menu
Starters
MARROW & FIRELIGHT
Ember-roasted bone marrow, Cape brandy-marula jus, wild garlic butter, sorghum flatbread, fynbos salt
​
WHISPERS OF THE KALAHARI
Springbok tartare, smoked chili-cure, black garlic & baobab aioli,
caperberries, egg yolk jam​
MOSS & MEMORY​
Porcini & wild mushroom mousse, fermented tamarind glaze, pickled cowpea shoots, sorghum & baobab seed crisp
​
TIDE & EMBER
Grilled West Coast oysters, buchu-sorrel sabayon, black lime dust, fermented lemon pearls
​
​DRIFT OF THE DEEP
Smoked snoek croquette, rooibos-miso emulsion, pickled Cape fennel, moringa dust
The MainEvent
STONE & FLAME
Slow-braised Dorper lamb, Cape Malay spice, Pinotage jus, smoked chestnut pap, rosemary, aged Parmesan​
SAVANNA EMBER​
Vine-grilled Karoo Wagyu ribeye, umfino mash, crispy shallots, biltong Bordelaise
SADDLE OF SMOKE & THORN
Fire-roasted venison saddle, sumac & rosemary marinade, burnt eggplant, fynbos dukkah, preserved lemon gel​
SONG OF THE TIDE
Pan-seared Cape linefish, West Coast umami velouté, confit fennel, saffron-rooibos potatoes, wild garlic foam​
EMBERED QUAIL​
Slow-roasted quail, hazelnut cream, grilled maitake, marula-tamarind glaze
EARTHBOUND EMBER
Grilled artichoke hearts, Amarula sweet potato purée, smoked paprika oil, sorghum-pumpkin gremolata
Dessert
DARKNESS & DAWN​
Amarula-dark chocolate tart, naartjie gel, naartjie sorbet
GOLDEN QUIET
Infused rooibos crème brûlée, Madagascan vanilla, wild honeycomb tuile​
ASHES OF THE ORCHARD
Charcoal pineapple, macadamia ice cream, fermented rum caramel, vanilla mascarpone
​
​MOS BABA
Granité & volcanic textures, chocolate bark, pickled grapes, vine leaves​
​
Friandise
​
“When the pastry chef is left unsupervised - magic happens! A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
​
​
​
