A wood-grilled chicken breast over roast potatoes, asparagus and salsa verde on a speckled stoneware plate

The card

Written at six.Printed at seven.

One card, five courses, built around whatever came down the pass at dawn. This is the winter card, June through August.

Lunch 12:00 — 15:00
Dinner 18:00 — 22:00
Wednesday to Sunday

01Lunch and dinner

The Winter Card

Citrus cuts through everything, the fire burns all day and the long table stays candlelit from four. Our quietest season, and quietly our best one.

To Start

Heirloom Tomatoes

145

Stracciatella, basil, olive oil

Burnt Leeks

130

Romesco, toasted hazelnuts, chive oil

Baked Beetroot

125

Herb labneh, walnut, nasturtium

Mains

Wood-Grilled Sea Bream

320

Fennel, citrus, herbs from the garden

Wood-Fired Chicken

265

Crushed potatoes, charred asparagus, salsa verde

Slow-Braised Short Rib

340

Parsnip cream, red wine, gremolata

To Share

Roasted Root Vegetables

185

Herb labneh, pistachio, brown butter

Whole Cauliflower

165

Smoked almond, preserved lemon, olive crumb

Sides

Garden Greens

Sherry vinaigrette

Sourdough

Cultured butter from Môrester Dairy

To Finish

Lemon Olive Oil Cake

120

Yoghurt, fynbos honey, thyme

Baked Quince

110

Mascarpone, oat crumble, bay

All prices in rand

Tell us about allergies when you book: the kitchen cooks from one fire and very little of it can be held back. The card changes without notice, which is rather the point of it.

A farm table in golden light laid with roast vegetables, olives, bread and wine beneath olive branches

The table between services, before the evening card goes up

02Weekends · 08:00 to 11:30

The oven opensfirst

Sourdough and morning buns before anything else, figs and berries from the orchard, and coffee poured slowly on purpose. Saturdays and Sundays only.

A sunlit weekend breakfast of avocado toast with poached egg, granola with berries, figs, pastries and coffee on a timber table

From the Kitchen

Avocado on Sourdough

Poached egg, rocket, chilli flakes, seeds

Toasted Granola

Berries, yoghurt, fynbos honey

Orchard Plate

Figs, grapes, pear, whatever ripened this week

From the Oven

Butter Croissant

Berry preserve, salted butter

Grilled Sourdough

Cultured butter, mulberry jam

Morning Bun

Berries, almond cream, icing sugar

The Garden Bar

Cucumber & Rosemary Spritz

Dry sparkling wine, garden cucumber

Orchard Spritz

Bitter orange, rosemary, soda

Berry Smash

Crushed mulberries, mint, lime

Golden Hour

Citrus, basil, fynbos honey

Lemon & Thyme Lemonade

Pressed dailyalcohol-free

Grapefruit & Rosemary Tonic

Fresh grapefruit, bitter tonicalcohol-free

03Golden hour · 16:30 to 18:00

Ninety minuteson the terrace

Everything is built on what the herb beds give us that morning.

A row of herb-garnished drinks in mixed glassware on a stone bar, backed by pots of basil, rosemary and thyme