Tapas

  • LIGHT SNACKS

    We recommended 3-4 plates per person


     

  • Patata Bravas

    • R55

    Crispy fried potatoes topped with a spicy tomato and
    paprika puree, creamy garlic aioli and fresh basil 


     

  • Arancini

    • R70

    Mozzarella and parmesan filled fried risotto with parsley mayonnaise and parmesan crisp


     

  • Fried Halloumi

    • R65

    Tempura halloumi cheese topped with crispy kataifi,
    fig preserve and dehydrated parma ham 


     

  • Tempura Beans

    • R50

    Tempura fried green beans served with a sesame,
    ginger and soy dressing


     

  • Grilled Mielies

    • R50

    Flame grilled mielies served with Café de Paris butter
    and onion herb salad


     

  • Squid Satay

    • R80

    Squid in satay sauce with sugar snap peas, spring onion,
    toasted peanuts and spinach


     

  • Smoked Salmon Cakes

    • R75

    With homemade tartare, crispy capers and
    salmon skin crisps


     

  • Fresh Oysters

    • R70

    1 oyster filled with pickled cucumber and mint and
    1 oyster with citrus salad and ponzu sauce


     

  • Seared Tuna

    • R75

    Spice crusted seared tuna loin with avocado puree and chimichurri rojo 


     

  • Snoek Pâté & Roosterkoek

    • R80

    Smoked snoek pâté with traditional roosterkoek and
    peach chutney


     

  • Duck Breast & Beets

    • R95

    Sous vide duck breast with honeyed sweet potato puree
    and pickled baby beet salad


     

  • Pork Belly & Kimchi

    • R70

    Roasted pork belly on vegetable kimchi with pork
    crackling and 
    tat choi


  • Short Rib & Samp

    • R85

    Slow braised pork rib served with creamy samp and
    parsley gremolata


     

  • Lamb Ribs

    • R160

    Slow cooked lamb riblets with mango atchar, yoghurt
    labneh and mint


     

  • Duo Croquettes

    • R65

    Filled with oxtail and chilli cheese, with a creamy
    mustard sauce and braised onion


     

  • Chicken Skewers

    • R85

    Honey mustard marinated chicken skewers served
    with roasted lemon


     

  • Biltong and Olives

    • R85

    Garlic and lime marinated beef biltong served
    with citrus olives


     

  • Chorizo & Pickles

    • R75

    Flambéed chorizo with pickled julienne vegetables


     

  • Grapefruit Avo Salad

    • R60

    Fresh avocado and grapefruit with red onion and radish
    with house dressing


     

  • Caesar Salad

    • R75

    Baby gem lettuce with a creamy anchovy and parmesan
    dressing, crispy bacon, parmesan cheese and croutons


     

  • Chinese Salad

    • R60

    Cabbage with carrots, spring onion, peanuts and sesame
    in a hoisin salad dressing


     

  • BOARDS

    Serves 2


     

  • Charcuterie Board

    • R185

    Parma ham, salami and Black Forest ham with pickled cucumber,

    wholegrain mustard and toasted baguette


     

  • Cheese Board

    • R185

    Gruyere, brie and boerenkaas served with candied almond,
    apple slices and brown onion marmalade


     

  • SIGNATURE SUSHI

  • Sushi Bowl

    • R110

    Fresh salmon, tuna and calamari steaks with rice, cucumber
    and radish


     

  • Sushi Wola

    • R120

    Sushi roll with prawn, tuna, salmon and avo


  • Maki Cigars

    • R80

    Trio of salmon, avocado and tuna maki rolls


     

  • Sashimi Plate

    • R95

    Selection of sashimi served with a choice of ponzu dressing,
    yuzu citrus vinegar or a citrus soy dressing (choice of one from the below):    

           Salmon         

           Tuna         

           Kabeljou (subject to availability)


     

  • Nigiri Plate

    • R95

    Salmon, Tuna and Calamari Steak


     

  • California Rolls

    • R110

    With tempura prawn and avo


  • Sushi Cakes

    • R130

    Compressed rice with salmon tartare and a vegetable salad


     

  • DESSERTS

  • Vanilla Meringue

    • R55

    Vanilla meringue with creamy lemon curd, passion fruit pulp
    and yoghurt sorbet


     

  • 70% Chocolate Crémeux

    • R85

    Chocolate cremeux with roasted apple puree, chocolate soil
    and pickled apple shavings


     

  • Magwenya & Milk Tart

    • R65

    Milk tart filled with magwenya, served with burnt orange
    and cinnamon syrup


     

  • Malva Pudding

    • R75

    Malva pudding parcels with dehydrated fruit chips, amanzi cream
    and roasted walnuts