• Avocado Toast V VE DF

  R 95

  Smashed avo on toasted sourdough with cherry tomatoes, microgreens and a drizzle of olive oil.

• Eggs Benedict Chef's Pick

  R 120

  Poached free-range eggs on a toasted English muffin with shaved ham and classic hollandaise.

• Big Breakfast

  R 155

  Two eggs any style, two rashers of bacon, pork sausage, grilled mushrooms, roasted tomato and buttered toast.

• Smoked Salmon Bagel Chef's Pick

  R 135

  Cream cheese, cucumber ribbons, capers and dill on a toasted sesame bagel.

• Granola Bowl V VE GF DF N

  R 85

  House-made granola with seasonal stone fruit, Medjool dates, coconut flakes and oat milk.

• Shakshuka V

  R 110

  Two eggs poached in a spiced tomato and pepper sauce with feta, za'atar and warm pita.

• French Toast V

  R 105

  Thick-cut brioche dipped in vanilla custard, pan-fried golden and served with streaky bacon and maple syrup.

• Breakfast Burrito

  R 115

  Scrambled egg, chorizo, roasted peppers, cheddar and salsa verde wrapped in a warm flour tortilla.

• Açaí Bowl V VE GF DF N

  R 90

  Blended açaí with banana, topped with granola, fresh berries, chia seeds and honey.

• Veggie Omelette V GF

  R 100

  Three-egg omelette filled with baby spinach, roasted red pepper, feta and sun-dried tomato.

• Buttermilk Pancakes Chef's Pick V

  R 110

  Stack of three fluffy buttermilk pancakes with whipped butter, crispy bacon and warm maple syrup.

• Rye Toast & Preserves V VE N

  R 55

  Thick slices of toasted dark rye with seasonal house-made jam, honey and cultured butter.

Starters

• Soup of the Day

  R 70

  Ask your server for today's selection. Served with a warm bread roll and cultured butter.

• Burrata Chef's Pick V GF N

  R 105

  Creamy burrata with heirloom tomatoes, basil oil, toasted pine nuts and flaky sea salt.

• Calamari DF

  R 95

  Lightly crumbed calamari tubes and tentacles with lemon aioli and fresh chilli.

• Chicken Liver Pâté

  R 85

  Smooth pâté with brandy and thyme, served with Melba toast, cornichons and wholegrain mustard.

Mains

• Linefish of the Day Chef's Pick GF

  R 195

  Market-fresh linefish pan-fried in brown butter with capers, lemon, crushed potatoes and seasonal greens.

• Chicken Caesar Salad

  R 150

  Grilled free-range chicken breast on cos lettuce with house Caesar dressing, parmesan shards, soft egg and croutons.

• Beef Burger

  R 165

  150g grass-fed beef patty with aged cheddar, caramelised onion, lettuce, tomato and house sauce on a toasted brioche bun. Served with shoestring fries.

• Mushroom Risotto V GF

  R 140

  Arborio rice with wild mushrooms, truffle oil, parmesan and fresh thyme.

• Club Sandwich

  R 145

  Triple-decker with roasted chicken, bacon, fried egg, avocado, tomato and mayo on toasted white. Served with a side salad.

• Grilled Halloumi Wrap V

  R 130

  Grilled halloumi, roasted butternut, rocket, hummus and harissa in a warm flour wrap. Served with tzatziki.

• Steak Salad Chef's Pick GF

  R 175

  Sliced medium-rare sirloin over mixed leaves with pickled red onion, cherry tomatoes, blue cheese crumble and balsamic glaze.

• Prawn Linguine DF

  R 185

  Sautéed prawns in a white wine, cherry tomato and chilli sauce tossed with linguine and fresh parsley.

Starters

• Tuna Tartare Chef's Pick DF

  R 130

  Hand-cut yellowfin tuna with avocado cream, sesame, pickled cucumber and wonton crisps.

• French Onion Soup V

  R 90

  Slow-cooked caramelised onion broth topped with a gruyère croûton.

• Beef Carpaccio GF

  R 135

  Thinly sliced fillet with rocket, shaved parmesan, capers and truffle mayo.

• Charred Broccolini V VE GF DF N

  R 85

  With tahini, toasted almonds, preserved lemon and pomegranate.

Mains

• Lamb Rack Chef's Pick GF

  R 265

  Herb-crusted Karoo lamb rack with root vegetable gratin, wilted spinach and red wine jus. Served two cutlets.

• Beef Fillet Chef's Pick GF

  R 295

  250g grass-fed fillet with truffle butter, crispy shallots, green beans and hand-cut chips. Choice of sauce.

• Grilled Linefish GF

  R 225

  Catch of the day with roasted baby potatoes, seasonal vegetables and a lemon and caper beurre blanc.

• Duck Confit GF

  R 255

  Slow-cooked duck leg with cherry and red wine reduction, creamy polenta and crispy kale.

• Mushroom Wellington V

  R 195

  Wild mushroom and lentil duxelles en croûte with roasted root vegetables and a red wine reduction.

• Prawn Risotto Chef's Pick GF

  R 235

  Tiger prawns with saffron risotto, pea shoots, lemon zest and chilli butter.

Desserts

• Malva Pudding Chef's Pick V

  R 85

  Classic South African malva with amarula custard and vanilla bean ice cream.

• Crème Brûlée V GF

  R 80

  Classic vanilla crème brûlée with a caramelised sugar crust and shortbread.

• Warm Chocolate Fondant Chef's Pick V N

  R 90

  Dark chocolate fondant with a molten centre, served with salted caramel ice cream.

• Cheese Board V N

  R 190

  Selection of three local and imported cheeses with quince paste, honeycomb, grapes and artisan crackers.