COLD STARTERS

COLD STARTERS

Wild Mosselbay Oysters (when available)

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

Salmon Gravlax
R99

Home-Cured and Chamomile-Smoked Salmon, Dill Apple Cubes, Herb Croutons, Apple & Star Anise Gel and Toasted Sesame seeds

Beef Carpaccio
R109

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

Tuna Tartare
R110

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

Beef Steak Tartare
R110

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

Salmon Tataki
99

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

Springbok Carpaccio
99

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

HOT STARTERS

HOT STARTERS

Crocodile
R120

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

Snails
R85

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

Chicken Livers
R75

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

Beef Trinchado
R99

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

Wild Mushroom Aranchini
R99

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

Quail
R119

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

Scallops
R119

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

Smoked snoek spring rolls
R85

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

Bone Marrow
R89

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

Grilled Haloumi
R99

chilli coulis, rose jam, charred lemon jellies