à la Carte menu

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


starters

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

vondeling babiana 2017 ~ 89

seared wild prawns

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

carl everson chenin blanc  2017 ~ 92          

flash fried baby squid

avo pulp, aioli, ponzu and lime cheek  ~ 118

creation cool climate chenin blanc 2018 ~ 97                

fish tartare

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

trizanne TSW elim sauvignon blanc  2018~ 59

ostrich steak tartare

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

Iona chardonnay 2017 ~ 135

“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, plum & vanilla jam, wild leaves, aubergine tapenade, “st maure cream” ~ 92

lomond cape agulhas pinot noir 2015 ~ 92

mains

ethically caught or farmed fish “pan bagnat”

with garlic toast, mesclun leaves, tomato pulp, olives &

anchovies, soft boiled egg and “pistou” salsa ~ 242

foodbarn rosé 2018 ~ 50

grilled fish “classique’’

ethically caught fish with leeks fondue, japanese mushrooms, thyme beurre blanc~ 262

bouchard finlayson “blanc de mer” 2017~ 77

risotto (vegetarian)

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

add grilled shelled prawns ~ 215

savage “follow the line” cinsault 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:  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

AA badenhorst ramnasgras cinsault 2017 ~ 165

filet aux champignons

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

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

desserts

figs & walnuts mont blanc

fresh ripe figs,  chestnut mousse, vanilla sauce

walnut ice cream ~ 90

opstal hanepoot 2016 ~ 50

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

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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.