Heirloom at Cape Grace

served with blinis, egg, crème fraiche, chives

preserved lemon, chili crunch, blood orange & tamarind foam

lobster jus, dill amazi, yuzu pearls, seafood croquette, smoked cracker

riata, poppadums, green oil, curry leaf

candied chili, avocado emulsion, lemon zests, grapefruit, tigers milk

citrus fruits, dill aioli, Kalahari saffron cream, parsley oil

biltong dust, textures of mushroom, vetkoek, wholegrain mustard ice-cream

textures of apple, stonefruit, mustard, micro herbs Mu

house made burrata, balsamic caviar, fynbos crunch, tomato consommé

citrus labneh, toasted granola, smoked baby carrots, cinnamon meringue, carrot foam

1kg lobster, biryani rice, hand cut fries, seasonal salad, lemon butter, miso beurre blanc

crayfish tails, 3 grilled tiger prawns, Asian fried squid, Cape Malay mussels, Mauritian seabass, cumin basmati, hand cut fries, salad

5 tiger prawns, squid ink pasta, pickled radish, mussel emulsion, chimichurri

charred leek mosaic, mango achar salsa, pickled cauliflower, curry leaf velouté

bone marrow pomme, exotic mushroom, asparagus, baby onion, morogo, bordelaise

bobotie spiced springbok, maize meal, sautéed mealies, baby gems, corn purée, natural jus

lamb rack, boerewors, mfino, chakalaka purée, rainbow carrots, tomato smoor

chili oil, paratha, biryani rice, coconut labneh, ribbon carrot salad

textures of pumpkin, coconut romesco, mojo sauce

biryani rice, coconut labneh, coriander pesto, paratha

mushroom purée, pickled mushrooms, Kalahari truffle reduction, parmesan foam

mille feuille, naartjie crème anglaise, citrus sorbet

pineapple coconut mousse, passion fruit curd, basil ice-cream, meringue sticks

strawberry baba, mint namalaka, strawberry sorbet

coconut sponge, honeycomb, oabika ice-cream

milk chocolate crème

Karoo sunset, Dalewood Boland, Foxenburg chèvre goat’s cheese, Klein River boerenkaas sourdough melba, green fig konfyt, fruit chutney