à la Carte menu

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


starters

la bouillabaisse du cap

a rich fish soup with grilled fish, prawn & mussels, saffron & garlic potato mousseline, rouille and croutons ~ 96

bouchard finlayson blanc de mer 2017 ~ 75

raviole

with wild mushrooms & ricotta, fontina and white truffle cream ~ 84

grey matters pinot gris 2017 ~ 66

chlorophyll

baby spinach, wild rocket, mint & edamame beans, homemade humus, truffle and yuzu splash

with grilled shelled prawns & parmesan shavings~ 122

or try it with panko tofu (vegan) ~ 87

mullineux old vines white blend 2017 ~ 130            

flash fried baby squid

sticky rice ball, chili roasted pineapple, lime & palm sugar, curry oil ~ 112

migliarina chenin blanc 2015 ~ 66

fior de latte

with tomato concassé, aubergine tapenade, nasturtium pesto, heirloom tomato & basil salad ~ 82

eikendal rosé 2018 ~ 58                    

tuna tartare

noordhoek seaweed salad with ponzu, mussel fritters, togorashi & lime aioli ~ 95

trizanne tsw elim sauvignon blanc 2017 ~ 59

steak tartare

hand chopped, foodbarn tartare sauce, croutons ~ 95

migliarina chenin blanc 2015 ~ 66

goats cheese

melting in panko crust, beetroot relish, aubergine caviar, wild leaves, roasted

hazelnuts & noordhoek vinegar syrup ~ 92

cederberg bukettraube 2017 ~ 72  

mains

peri-peri swordfish

cauliflower brandade, almond aioli, parsley oil ~ 222

craven pinot gris stellenbosch 2016 ~ 98

risotto (vegetarian)

porcini, parmesan & asiago, mustard seed mascarpone ~ 137

add grilled shelled prawns ~ 215

klein sering semillon 2017 ~ 80

mild kimchi brik roll (vegan)

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

paul cluver riesling 2017 ~ 70

karoo lamb rack

roasted with crumbs and sliced: ratatouille tian, tender mesclun leaves,

rich basil jus~ 268

migliarina syrah 2015 ~ 66

offal

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

duncan savage red (syrah, grenache, cinsault) 2016 ~ 132

sirloin grilled fat on

spicy piperade, potato beignet, cumin jus & aioli drops~ 288

eikendal charisma (shiraz, petit verdot, sangiovese) 2017 ~ 80

add …

side salad ~ 37 / garden salad ~ 47  / table salad ~ 92

french fries (serves 1) ~ 27

fine beans sautéed with butter and garlic (serves 1) ~ 37

mashed potato fritter (serves 1) ~ 25 / gratin potato (serves 1) ~ 40

fresh market veggies (serves 2) ~ 40

palate cleanser: boozie drinking sorbet ~ 26

desserts

strawberries & rhubarb

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

buitenverwachting “1769” 2015 (glass) ~ 70

homemade sorbets

with honey roasted oats & nuts, and fresh fruit  

choose 3 flavours:

orange, pineapple, farm yoghurt, crushed berries, coconut ~ 70

colmant brut rosé (glass) ~ 60

dark chocolate “pavé”

served warm, cacao dots, fresh seasonal berries, vanilla sauce & hazelnut ice cream ~ 95

muratie cape ruby (glass) ~ 42

fresh berry gratin

strawberries & raspberries, gratinated in almond sabayon, strawberry milk sorbet ~ 95

beaumont goutte d’ or 2015 (glass) ~ 70

cheese

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

fairview la beryl rouge 2015 (glass) ~ 70

~


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

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