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Every dish is crafted with locally sourced ingredients and our signature oak-fired touch.
300g wagyu, 72-hour dry brine, charred bone marrow butter, roasted root vegetables
Herb-crusted lamb, pomegranate glaze, whipped feta, charred broccolini
Free-range chicken, garlic & thyme baste, hand-cut chips, house slaw
Sustainable line-caught kingklip, lemon caper butter, seasonal greens
12-hour oak-smoked, apple cider reduction, roasted sweet potato, pickled slaw
Yellowtail, avocado, tempura prawn, seared salmon, wasabi aioli
Diced tuna, sriracha mayo, tempura flakes, spring onion
Chef's selection of the freshest seasonal catches — 18 pieces
Tiger prawn tempura, avocado, cream cheese, teriyaki drizzle
Avocado, asparagus, cucumber, pickled daikon, sesame
200g grass-fed patty, aged cheddar, caramelised onion, truffle aioli, brioche bun
Pulled brisket, smoked gouda, bourbon BBQ sauce, crispy onion rings
Lamb patty, crumbled feta, mint yoghurt, pickled red onion, rocket
Portobello mushroom, grilled halloumi, roasted peppers, pesto aioli
Oak-roasted bone marrow, garlic herb butter, sourdough toast
Creamy burrata, heirloom tomatoes, aged balsamic, basil oil
Hand-cut fries, truffle oil, parmesan, fresh herbs
Grilled octopus tentacles, chimichurri, smoked paprika, lemon
Lightly dusted calamari, sweet chilli sauce, lime wedge
House-made marshmallow, dark chocolate, graham cracker, berry coulis
Classic vanilla bean crème brûlée, caramelised sugar, shortbread biscuit
Warm dark chocolate fondant, vanilla bean ice cream, cocoa dust
Pastry cream, seasonal fruits, apricot glaze, whipped cream
Bourbon, oak-smoked bitters, demerara, orange peel
Charcoal-infused gin, sweet vermouth, Campari, flamed orange
South African brandy, lemon, egg white, smoked rosemary
Glass of curated South African red — ask your server
Glass of curated South African white — ask your server
V — Vegetarian | VG — Vegan | GF — Gluten Free
Please inform your server of any allergies or dietary requirements.