Chef Ru *

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Mushroom arancini with truffle aioli, microgreens and sundried tomato vinaigrette (V)

Pulled pork tartlets with asian BBQ sauce

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Pumpkin Fennel Soup with and crispy pumpkin skin and sweet potato crisp

Butter poached salmon with lemon caper beurre blanc

Seared salmon, crispy salmon skin, trout caviar, lemon risotto, green oil, charred asparagus with garlic

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Beef fillet with pesto pomme anna (Thinly sliced roasted potatoes), sautéed shimeji mushrooms and mushroom purée

Ginger braised pork belly with glazed carrots, cauliflower puree and cherry reduction

Roast Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Amarula infused Créme bruleé with mascerated berries and vanilla ice cream

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Sweet potato cheesecake

Peach and berry mini pavlovas with raspberry puree

Mushroom arancini with biltong dip

Beetroot tataki with almond brittle, wild rocket and cashew cream

Moroccan Meatballs with Pomegranate Glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Goat Cheese Crème Brûlée with Lamb's Lettuce and Apple Dressing

Oxtail croquette with chakalaka reduction

Short rib croquettes with paprika aioli

Kachumbari salad with heirloom tomato, sorghum and caramelised onion

Duck fat potatoes

Broccolini with maafe sauce

Caper basil and lemon and parmesan linguine with black pepper

Balsamic and Honey Roasted Carrots with thyme

Tortellini Salad with tomatoes, basil pesto

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Mudjadarra jewelled rice

Apple and fennel salad with pomegranate and lemon thyme dressing

Biltong salad with roast grapes

Spicy Eggplant & Miso Tahini Sauce

Beef fillet and mushroom purée

Herb crusted Kingklip with blistered rosa tomatoes

Dijon and Dill Baked Salmon Trout

BBQ Lamb chops with mint dressing

Lemon thyme chicken thighs

Caramelised cabbage steaks with spiced tahini and dried apricots

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

Layered panna cotta with raspberry coulis

Amarula infused Créme bruleé

Mauyu- Baobab fruit creme anglase and lemon cake

Apple & Blackberry Crumble with vanilla creme anglaise

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Brie phyllo cups with blackberry and thyme

Chermoula roasted cauliflower pops with bambara bean puree and sesame paprika sprinkle

Grilled Halloumi Salad with quinoa, caramelized figs, cherry tomatoes, honey balsamic vinaigrette

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Beef fillet with duckfat fondant potatoes, sautéed shimeji mushrooms and mushroom purée

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Lamb curry with pilau rice, chakalaka

Miso glazed king oyster mushroom with, pumpkin puree, garlic sesame aioli, edamame dust (V)

Ginger and star anise braised pork belly glazed carrots, cauliflower puree and cherry reduction

Mzansi Surf & Turf: Spicy Prawns with Boerewors, Chakalaka & Umngqusho

Braised Oxtail with Fondant Sweet Potatoes & Creamed Spinach Mousse

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Mini melktert

Rooibos pannacotta with miso caramel

Asian cucumber salad with sesame oil rice wine and toasted sesame seeds

Mushroom arancini with truffle aioli (V)

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Pumpkin Fennel Soup with and butter poached Prawn

Spiced Butternut & Baobab Soup – Silky roasted butternut soup with a hint of ginger and cinnamon, finished with a swirl of coconut yogurt and toasted pumpkin seeds

Grilled Halloumi Salad with quinoa, caramelized figs, cherry tomatoes, honey balsamic vinaigrette

Apple and fennel salad with pomegranate and lemon thyme dressing

Crispy pan seared duck breast with an orange sauce, pumpkin puree and sweet potato crisps

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Moroccan Roast Lamb with eggplant purée and orange and fennel salad

Roast Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Stuffed Baby Pumpkins with Amaranth & Spiced Cashew Cream – Roasted mini pumpkins filled with a fragrant amaranth, wild mushroom, and kale stuffing, finished with a creamy cashew and smoked paprika sauce

Ginger and star anise braised pork belly glazed carrots, cauliflower puree and cherry reduction

Amarula infused Créme bruleé with mascerated berries and vanilla ice cream

Chocolate malva pudding with caramel sauce and vanilla ice cream (Gluten free)

Rooibos pear tartin with vanilla ice cream

Grilled Pineapple with Sorghum Crumble & Rooibos Ice Cream – Caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Gluten free chocolate brownies with vanilla ice cream

Rooibos pannacotta with caramel

Braai corn with smoked paprika butter

Braaibroodjies with cheese

Chakalaka relish

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes

African sun sorghum salad with sundried tomatoes, olives and feta

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Balsamic and Honey Roasted Carrots with thyme

Garlic bread

Chermoula roasted cauliflower with white bean puree and sesame paprika sprinkle

Caramelised cabbage steaks with spiced tahini and dried apricots

Whole braaied linefish with dill butter, garlic and lemon

Whole snoek with apricot glaze

Peri Peri chicken wings

Frango Zambeziana: Coconut lime chicken

BBQ Karoo Lamb chops with mint dressing

Lamb sosaties with apricot glaze

Boerewors with tomato relish

Citrus Malva pudding

Braai pineapple with vanilla ice cream

Traditional Milktart with cinnamon dust

Amarula sticky pudding

Oxtail croquette with chakalaka reduction

Hake medallion with red pepper veloute

African sun sorghum salad with sundried tomatoes, olives and feta

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Snoek & Apricot Smoked Cape snoek, house apricot chutney, pickled cucumber,

Mushroom arancini with biltong aioli

Fragrant Lemongrass & Coconut Mussels – West Coast mussels steamed in a creamy coconut-lime broth with fresh lemongrass, galangal, and coriander, served with grilled sourdough

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Beef fillet with pesto pomme anna, sautéed shimeji mushrooms and Amarula mushroom purée

Braised oxtail with seasonal vegetables and buchu spiced carrots

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Seared Cape salmon, lemon samp risotto, green oil, charred asparagus with garlic

Pan seared kabeljou with sweet potato and apricot curry, crispy curry leaves and spiced coconut cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Citrus Malva pudding

Rooibos pannacotta with miso caramel

Miso Baobab Apple Crumble

Yum Woon Sen -Thai glass noodle salad with shrimp or (tofu), peanut chilli sprinkle, lime and mint dressing

Chicken satay tacos with cucumber pineapple relish and peanut sauce (vegetarian option with sweet potato)

Chilli lime prawn skewers with coriander mango salsa

Cape Malay-Style Tuna Tataki with Rooibos Ponzu – Lightly seared, sustainably caught tuna with a tangy rooibos-infused ponzu sauce, pickled daikon, and sesame seeds

Spicy Prawn & Miso Corn Soup – A silky miso-corn broth infused with African bird’s eye chili, topped with grilled prawns and crispy shallots

Teriyaki seared salmon, crispy salmon skin, trout caviar, leek risotto, green oil, charred asparagus with garlic

Five spice duck breast with butternut puree, pickled blackberry quinoa and bok choy

Ginger and star anise braised pork belly with glazed carrots, cauliflower puree and cherry reduction

Miso-Glazed Linefish with Millet & Charred Greens – Sustainably sourced fish, marinated in miso and citrus, served with a fragrant millet pilaf, bok choy, and pickled radish

Szechuan Eggplant & Cashew Stir-Fry – Wok-seared aubergine in a fiery Szechuan sauce, served with black rice and crispy cashews

Crunchy chocolate wontons with vanilla ice cream

Biko-Filipino sticky rice cake with coconut toffee and mango

Marula & Coconut Panna Cotta – A silky panna cotta infused with wild-harvested marula and coconut, topped with a mango-ginger compote

Matcha & Rooibos Cheesecake – A no-bake cashew-based cheesecake with a matcha-rooibos swirl, served on a macadamia crust

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Moroccan Meatballs with Pomegranate Glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Brie phyllo cups with blackberry and thyme

Green goddess pasta with peas and asparagus

Tomato, basil and lemon linguine with black pepper

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes

Spicy Eggplant & Miso Tahini Sauce

African sun sorghum salad with sundried tomatoes, olives and feta

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Spiced carrots with balsamic and pomegranate

Kale salad with creamy tahini dressing

BBQ Lamb chops with mint dressing

Herb crusted Kingklip with blistered rosa tomatoes

Peppered Beef Fillet/Picana with Chimichurri

Dijon and Dill Baked Salmon Trout

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

Morroccan chicken with chickpea and pimento pepper ragu

Lemon thyme chicken thighs

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Mini granadilla cheesecake tartlets

Mini melktert