à la Carte menu

some items on our menu may change spontaneously, following the ‘moods of the market’


~ starters ~

gratin de broccolis

tender stem broccoli, home smoked trout, artichoke and white truffle gratin sauce ~ 135

beaumont “new baby” white blend 2017 ~ 152

raviole

wild mushrooms & ricotta, seared shiitakes and truffled fontina cream ~ 88

vondeling babiana 2017 ~ 89

seared wild prawns

de-shelled & grilled, chili roasted pineapple, lime, palm sugar, curry oil ~ 135

chris alheit “vote for pedro” 2017  

(Galego Dourado from franschoek) ~ 98        

flash fried baby squid

avo pulp, aioli, ponzu and lime cheek  ~ 118

ken forrester chenin blanc 2017 ~ 97                

fish tartare

iced cauliflower mousseline, seared shrimps, togarashi & lime aioli  ~ 99

trizanne TSW  Reserve sauv blanc / semillon  2017~ 113

ostrich steak tartare

hand chopped, foodbarn tartare sauce, nasturtium paste, croutons ~ 95

ataraxia chardonnay 2017~ 125

“bouillabaisse”

bouillabaisse fish soup with grilled fish, saffron mash

mussels & prawns, cheese croutons & rouille ~ 110

the foodbarn “the hoek” white 2018 ~ 64

goats cheese

in panko crust, spiced wine syrup, wild leaves, aubergine tapenade, “st maure cream” ~ 92

lomond cape agulhas pinot noir 2015 ~ 92

~ mains ~

grilled fish “classique’’

ethically caught fish with leeks fondue, japanese mushrooms, shallot & mussel velouté~ 262

eikendal chardonnay 2017~ 86

risotto (vegetarian)

fresh and sundried tomatoes, basil, parmesan & asiago, mustard seed mascarpone ~ 137  

add grilled shelled prawns ~ 215

lomond “bella donna”  SMV 2016 ~ 84

tofu & polenta  (vegan)

polenta “frittes” and tofu beignets, mild harissa sauce, tender leaves, cinnamon oil ~ 88 / 172

saurwein “chi” riesling 2018 ~ 84

karoo lamb rack

roasted with crumbs and sliced:  medjool date &

rooibos purée, sweet butternut samosa, yoghurt &

rich cumin jus~ 288

migliarina syrah 2015~ 66

offal

ox tripe & sheep trotters stew with tomato & mild chili ~ 195

savage follow the line cinsault 2017 ~ 132

filet aux champignons

beef fillet, potato beignet, sautéed wild mushrooms, peppery wild leaves, rich brandy & mushroom scented jus~ 298

eikendal classique 2015~ 135

~ desserts ~

strawberries & rhubarb

fresh strawberries, rhubarb fondue, rosemary cream, vanilla s’mores, verbena meringue shard & strawberry milk sorbet ~ 90

vondeling “sweet carolyn” 2016 (glass) ~ 72

homemade sorbets

with honey roasted oats & nuts, and fresh fruit  

choose 3 flavours:

pineapple, peach, apricot, farm yoghurt, blackcurrant, coconut, bergamot tea ~ 70

colmant brut rosé (glass) ~ 60

chocolate “pavé” and banana brulée

hazelnut & cacao dots, white chocolate & cereal rock,

honeycomb and coconut ice cream~ 95

muratie cape ruby (glass) ~ 42

fig & berry gratin

fresh figs & berries, gratinated in almond sabayon, tuille, hibiscus & condensed milk sorbet ~ 95

beaumont “goutte d’or” 2015 (glass) ~ 70

raspberries

raspberry  honeyed brioche, vanilla chiboust, brik,

jasmine sorbet ~ 95

opstal hanepoot 2016 ~ 50

cheese

artisanal cheeses with home-made preserves, crackers and bread ~ 125

miles mossop “kika” 2017 (glass) ~ 80

~


All Franck’s wine recommendations are by the carafe unless specified

10% Service charge will be added to tables of 6 and more.