à la Carte menu

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


starters

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gratin d’asperges

green asparagus, home smoked trout, artichoke and white truffle gratin sauce ~ 135

beaumont “new baby” white blend 2017 ~ 152

raviole

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

grey matters pinot gris 2017 ~ 66

seared wild prawns

chili roasted pineapple, lime, palm sugar, curry oil ~ 135

vondeling babiana  2017 ~ 89

flash fried baby squid

avo pulp, aioli, ponzu and lime cheek  ~ 118

migliarina chenin blanc 2015 ~ 66

tuna tartare

iced cauliflower mousseline,  petit beignets de brandade, togarashi & lime aioli  ~ 99

TSW reserve sauvignon blanc /semillon 2017 ~ 113

steak tartare

hand chopped, foodbarn tartare sauce, cranberry ketchup, croutons ~ 95

Iona chardonnay 2017 ~ 135

goats cheese

in panko crust, spiced pear, aubergine caviar, wild leaves, roasted hazelnuts & noordhoek vinegar syrup ~ 92

savage “follow the line” cinsault 2017 ~ 137

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mains

~

ethically caught or farmed fish “pan bagnat”

with garlic toast, mesclun leaves, tomato pulp, olives & anchovies, soft boiled egg and “pistou” salsa ~ 242

cape point vineyards “Isliedh” (sauv blanc/sem) 2016 ~ 145

grilled fish  “ à la Cannoise”

ethically caught fish, grilled with fennel, saffron mash, mussels & prawns, bouillabaisse broth & rouille  ~ 262

bouchard finlayson “blanc de mer” 2017~ 77

risotto (vegetarian)

fresh porcini, parmesan & asiago, mustard seed mascarpone ~ 137  add grilled shelled

prawns ~ 215

savage white blend 2017 ~ 137

ratatouille brik roll (vegan)

sweet potato mousseline, tender leaves, gomasio, soy syrup & sriracha drops ~ 172

saurwein “chi” riesling 2018 ~ 84

beer battered tofu (vegan)

baby spinach, wild rocket, mint & edamame beans, homemade hummus, truffle and yuzu splash ~ 135

mullineux old vines white blend 2017 ~ 130

karoo lamb rack

roasted with crumbs and sliced: piperade tart feuilletée, preserved lemon and aioli drops, rich moroccan jus~ 288

migliarina syrah 2015~ 66

duck breast

grilled, wilted bitter leaves, duck confit & potato beignet,

glazed turnips, rich garlic jus ~ 290

TSW darling barbera 2017 ~ 113

offal

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

duncan savage red (syrah, grenache, cinsault) 2017 ~ 132

beef fillet

potato beignet, shallot fondue, peppery wild leaves, rich brandy, truffle & pepper scented jus~ 298

savage “thief in the night” 2017        (grenache/cinsault/syrah)~ 137
~

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, mango, 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

fresh berry gratin

strawberries & raspberries, gratinated in almond sabayon, verbena meringue shards, 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

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

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