To begin the dining experience, guests can enjoy a selection of refined starters. The Pulled Brisket Dumplings offer a tender and flavourful introduction, served with kombu dashi, forest mushrooms, and a fresh micro salad. Another enticing option is the **Fried Bobotie Balls**, made with spiced venison bobotie, complemented by jasmine rice, toasted coconut shavings, and a refreshing cilantro mint yoghurt sauce. For those seeking a vegetarian option, the Fig & Ricotta Cigar combines the sweetness of fig and the creaminess of ricotta with a baby leaf salad, walnut thyme crumb, and a delicate apricot gel. Seafood lovers will relish the luxurious Langoustine, served with smoked snoek and pancetta espuma, lemon pearls, and a tomato, onion, and bell pepper smoortjie, creating a delicate balance of flavours.

Our main courses showcase the season’s best, starting with the Kapokbos Rolled Lamb, a celebration of succulent pulled lamb accompanied by pomme purée, red wine jus, Lebanese labneh, and chimichurri, offering a modern twist on a classic dish. The Seafood Chowder, a rich and creamy blend of mussels, prawns, and line fish, enhanced with curry leaf and lobster bisque oil, is a must for seafood aficionados. Meat lovers will be drawn to the Confit Duck, slow-cooked to perfection and served with sweet potato fondant brushed with plum and honey, orange and fennel gel, and a rich bordelaise sauce. For a lighter, yet equally indulgent option, the Venison Mignon shines with a romesco purée, exotic mushrooms, polenta steak, and mulberries paired with plum sake jus. Meanwhile, our vegan offering, the Cape Malay Dhal Curry, combines spiced dhal with tempura-battered summer squash and eggplant, finished with harissa oil for a flavourful, plant-based delight.