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Sweet melon panna cotta, Parma ham, sweet melon & cucumber salsa, rocket, goat’s cheese croquettes, mange tout and a Sauvignon Blanc vinaigrette.

Smoked Kudu Carpaccio topped with truffle mousse, balsamic pearls, black pepper and pickled strawberries and parmesan crisp.

Chicken liver parfait topped with a fig jelly, red wine poached pear, ciabatta melba toast shards and bacon dust.

Soup (Flavour TBC) served in a hot black “potjie” with grilled bread and smoked butter (V)

Sumac & lemon chicken roulade filled with spinach and feta on homemade butterbean hummus with dauphinoise potato crisp, sugar snap peas, baby carrots and a red pepper & walnut pesto.

Thyme and garlic marinated beef fillet grilled to perfection with a carrot purée served with a baby vegetable salad & a herb compound butter.

Slow roasted, pulled leg of lamb with a dukkha crust, pea & mint pesto served with mange tout and long stem broccoli and creamy mash potato.

Wild mushroom risotto topped with butter sautéed wild mushrooms, truffle oil and pecorino shavings (V)