Plain Oysters

with mignonette sauce 30 each

Salmon-Wrapped

Wrapped in smoked salmon, onion tomato and basil salsa, cream cheese, red lump fish caviar 40 each

Thinly sliced raw beef with deep-fried capers, spring onions, wild rocket, parmesan shavings with a lemon and mustard dressing

Raw tuna cubes mixed with red onion, chilli, coriander, parsley, lime, ponzu and olive oil served with avocado lime purée, preserved lemon and melba toast

Chopped raw beef fillet mixed with capers, red onions, dill cucumber, raw egg yolk, dijon mustard and chillies OR you can mix it to your taste served with pickles, melba toast and a rocket parmesan salad

Seared, sliced salmon fillet (served rare) coated with wasabi and sesame seeds, tigers milk, coriander oil and a sunflower peanut salad

Thinly sliced smoked springbok carpaccio, green masala aioli, toasted almonds, wild rocket, pickled onions and beetroot

Crocodile tail strips, crumbed and deep fried, smoked crocodile carpaccio, pickled celery, tamarind dressing

6 snails served in a garlic and chive velouté, parsley coulis, crispy onions, smoked springbok, garlic parsley croute

Pan-fried chicken liver, in a peri-peri and peppadew sauce and fresh ciabatta

Sautéed beef cubes nished in a mild peri-peri sauce, served with fresh ciabatta

Wild mushrooms, garlic and parsley mixed in a risotto and parmesan ball, roasted onion and garlic velouté, parsley basil coulis

Partially deboned, pan-fried quail, sliced port-poached pear, finished in herb butter

Pan-fried scallops served on vanilla infused pea purée, with fresh green apple, pea tendrill and an apple syrup

Cabbage, carrot and snoek parcels on vanilla apricot gel with lime and coriander yoghurt

Roasted beef marrow bone topped with toasted garlic, parsley and thyme crumb, with a parsley salad, fresh lemon, oxtail and red onion chutney

chilli coulis, rose jam, charred lemon jellies