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Wild boar with cherry compote. Priced per slider.
Dukka spiced chicken with onion marmalade. Priced per slider.
Portabellini with sweet and spicy tomato chutney. Priced per slider.
Deviled eggs with peri peri and topped with biltong (South African beef jerky) fuzz.
Baked lemons with artichokes, cherry tomato, green olives, caper berries, and Hidden Springs Driftless sheep's cheese.
Crusted fish cake with curried aioli. Priced per slider.
Mushroom flatbread with portobello and cheesy cream sauce.
Dandelion and mesclun greens, shaved fennel and baby parsnips, duck breast, garlic alpine cheese, fresh cherries, marcona almonds, and a lemon-almond dressing.
Mac and cheese with South African cured beef ‘jerky’.
Lamb burger with kaia pickled cucumbers, sour cherry compote, and local roquefort on brioche with peri peri chips. Served medium rare, no substitutions or changes.
Cape malay spiced beef puff pies with mixed green salad and chutney on the side.
Fossil Farm raised elk loin carpaccio with coriander and black mustard seed crust, peppery arugula, hazelnut oil, and Mom Elize's sweet mustard.
Roasted octopus with squid ink risotto and cape gooseberry compote.
Rooibos tea and cranberry BBQ pork ribs with coleslaw.
Roasted cage free Hudson Valley moulard duck breast with melted leeks, lentil cassoulet, cherry, and Laborie 1998 Pineau De Port sauce.
Line caught Alaskan coho salmon with braised kale, dashi broth, passion fruit, and pistachio crumble.