Dinner Menu
These menus are examples of our cuisine. While the structure of our menu remains the same, the dishes change regularly. Please feel free to contact us to find out what we are serving this evening….

A la Carte

Innovations & Inspirations


Pea Soup with pickled Pork & Red Mizuna Involtini
R56

Seared Game Fish
set on a Kalahari Truffle & !Nara oil vinaigrette
with pumpkin and pear
R105

Disc of Ostrich and Scallop Tartare, seared in Nutty oil
and accented with a fennel mousseline,
quince & sunflower seed vinaigrette
R89

Vegetarian Options
(starters or main courses)


Risotto of Kalahari Truffles
with a rondell of Golden Beetroot
R55

Aubergine Involtini fried in a Potato coat
and dressed with a chickpea vinaigrette
R62

Crunchy Vegetables gratinated with Pumpkin & Ginger Flavours
and accompanied by a mushroom baklava
R72

South African Meats in Winter


Braised Springbok Shank
with sweet potato gnocchi, quince & red cabbage
R139


Crispy Pork Belly with Caraway seed flavours
and accompanied by marinated slices of Bohemian bread dumpling
R145


Osso Bucco braised with Root vegetables
gremolata and lemon risotto
R152


Medallion of Venison Loin,
topped with an orange & bittersweet chocolate crust,
rosemary jus
R175


The best of Rabbit fried in a Savoy Cabbage Leaf
with yellow Mung beans and sweet-sour butternut
R165


Rib Eye of Botswana Grass-fed Beef
with mozzarella & aubergine tian
and papardelle with lemon thyme
R175

We serve a main course fish dish each evening - wait and see what the fishermen bring us!

All main courses are served with a balance of vegetables and accompaniments.

For additional vegetables, please ask your waiter.