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
EMBERS IN THE BRASSICA
A wedge of local cabbage roasted over the coals until sweet and
smoky, served with blue cheese "snow" and a creamy chestnut paste.
R145
FOREST-QUIET TARTLET
A buttery tartlet filled with foraged pine-ring mushrooms and topped
with a light bone marrow mousse and biltong powder.
R175
KAROO ASH & DARK ROAST
Tender ostrich carpaccio rubbed with coffee and ash, served with
salt-baked beetroot and a peppery watercress sauce.
R195
TIDAL POOL, KEI APPLE & LEMONGRASS AIR
Fresh crayfish and steamed clams, zesty Kei apple gel, light
lemongrass foam, crispy sea lettuce for a bit of crunch.
R200
CARROT, CHAR & SOURDOUGH SOIL
Thick-cut heritage carrots roasted to look like bone marrow, served on
"sourdough soil”, deep burnt onion broth and spiced hummus.
R155
WHERE THE TWO OCEANS MEET
Scallops seared in brown butter, crowned with coconut foam, smoked
almond shards and sea-urchin coral.
R195
The MainEvent
WINTER POT, SLOW FIRE
Slow-braised beef cheek roulade with crisp baby potatoes, buttered
brussels sprouts, citrus gremolata, and umami bubbles.
R345
KAROO TIME & AMASI
Dry-aged Bonsmara fillet confied in herbed butter, served on creamy sorghum-infused "risotto" with a splash of fermented amasi sauce and parmesan shavings.
R325
COALS, WATERBLOMMETJIE & VERBENA MIST
Coal-grilled Line-fish with a fresh waterblommetjie pesto and "chewy," dashi rice cakes to soak up the lemon verbena froth.
R335
VENISON IN A PINOTAGE SHADOW
Hearty venison loin crusted in local herbs, paired with a smoky potato pavé and a rich Pinotage-berry jus.
R365
SMOKE OF OLD VINES
Local Wagyu brisket smoked over old vine trimmings, served with a
refined "samp and beans" mash and wild sage.
R395
EMBER CROWNED CAULIFLOWER
Whole roasted Cauliflower with porcini "dirt," a touch of truffle honey, julienne crunch and a velvety macadamia nut cream.
R295
A DUCK’S LULLABY
Confit duck leg with a tart Cape gooseberry sauce and a warm wild
sweet potato and Forelle pear gratin.
R385
NAARTJIE GOLD & TRUFFLE FEATHER
Flaky, buttery pastry filled with tender quail and winter truffle, finishedwith a naartjie citrus glaze, charred leeks and
pickled quail egg.
R405
Dessert
VELD CONSTELLATIONS
Raspberry meringue spikes and homemade blackberry and
cardamon ice-cream, with an array of hazelnut textures,
macerated strawberries, & gooseberry gel.
R145
BOEBER & ROSEWATER REVERIE
Spiced cream based on the traditional Cape Malay winter drink, topped with rose-water jelly and toasted almonds.
R135
SMOKE IN THE VINEYARD, FIG IN THE GLASS
Chocolate delice with a hint of vineyard smoke, with brandied figs and walnut praline.
R145
BOLAND HONEY THREADS
Koeksister-style doughnut strips served with a bowl of warm
Rooibos-infused salted caramel for dipping.
R135
SAFFRON SUN, NAARTJIE WARMTH
Pears served with a ginger-snap crunch and a side of warm, spiced naartjie custard.
R135
FROMAGE FOR THE WANDERER
A selection of our favorite Bo-Kaap “Winelands cheeses with wild sorrel jam, chestnut crackers, and sticky green figs.
R175
Friandise
“When the pastry chef is left unsupervised - magic happens! A sweet selection of bite-sized morsels to end your meal.”
~ Chef Kyle Norris ~
