Carousel Menu

Homemade gnocchi tossed in sage & gorgonzola cream, finished with crisp butternut shards.

Soft ricotta gnocchi with parmesan cream, salsa verde, and crispy spinach.

Tomatoes, olives, cucumber, pickled red onion, roasted red pepper, feta & zucchini.

Creamy amadumbe croquettes with smoked chilli aioli.

Toasted seeds, citrus dressing, and earthy roasted pumpkin.

Garlic butter, chilli, and toasted maize crumb.

Served with mushroom, biltong & feta, parmesan fries & roasted seasonal veg.

Crispy pork belly with eisbein spring roll, butternut purée, crackling, creamy mash & bacon-cider jus.

Sage & lemon butter, creamed potatoes & seasonal vegetables.

Mussels, clams & prawns in a white wine cream sauce with parsley.

Small-cut Mogodu slow-braised in spicy mutton jus with smoked paprika & bird’s eye chilli, enriched with butter beans and served over creamy sorghum. “The heat is cooked into the fibers of the tripe rather than just being a sauce on top.”

48-hour slow-braised bone-in short rib glazed in sorghum & dark ale reduction, served with Amasi-whisked mash, morogo wa theepe & roasted root vegetables. “The glaze creates a deep, malty, sticky mahogany crust that is uniquely African.”

Sugar-and-spice dusted Magwinya stuffed with red wine & caramelised onion pulled mutton, served with black pepper Amasi dip. “The dough and the mutton are prepared separately, meeting only at the moment of service.”

Bacon, caramelised onion, mushrooms, mozzarella & thyme.

Slow-roasted lamb, rosemary, roasted garlic, feta & chilli oil.

Roasted butternut, morogo, feta, caramelised onion & chilli oil.

Slow-braised ox tongue, pickled red onions, wholegrain mustard aioli & a touch of chakalaka. “The vinegar in the pickles and mustard cuts through the rich ox tongue beautifully.”

Creamy samp & beans, morogo wa theepe, roasted root vegetables & red wine jus.

Warm sponge pudding with vanilla custard.

Rich chocolate layers with caramel notes.

Toasted grain crumble & caramel drizzle.

Roasted sorghum crumble & wild honey.

Three-egg omelet with your choice of fillings.

Eggs, bacon, sausage, tomato relish & toast.

Grilled sandwich with cheese, tomato & optional bacon.

Magwinya stuffed with warm pulled mutton & served with Amasi dip.

Soft-scrambled eggs with spicy Mogodu & wilted morogo on toasted ciabatta. “The gelatinous Mogodu melts into the creamy eggs, creating a silkiness that is world-class.”

Pan-seared livers in gorgonzola, chilli-onion cream, served with toasted ciabatta.