One of The Roundhouse dining experiences is the four-course à la carte menu, offering guests a concise group of dishes to choose from for each course, as well as the option of a wine pairing.


First Course

ORGANIC VEGETABLE PATCH, RAW AND PICKLED WITH MUSHROOM SOIL AND HERB EMULSION


WHITE BEAN VELOUTÉ WITH SOURDOUGH, CHICKEN AND CARAMELISED PEAR


RABBIT SAUCISSON WITH PURPLE FIGS, PICKLED CARROT AND BLACK OLIVE OIL


SLOW-COOKED BEEF TONGUE WITH CELERIAC PURÉE AND WHOLE-GRAIN MUSTARD


Second Course

BUCHU AND BUTTER ROASTED PARSNIP WITH PICKLED YOUNG CORIANDER SEEDS, EUGENIA BERRIES, CARROT FLOWERS AND GRANNY SMITH APPLE JUICE


FARMED COB WITH SEA LETTUCE, PICKLED MUSSELS AND BEURRE NOISETTE EMULSION


OLIVE OIL-POACHED SALMON TROUT WITH CHARRED PEACHES, CUCUMBER, RADISH AND PONZU


KOKSTAD PORCINI MUSHROOM WITH POACHED HENS EGG, SMOKED POTATO PURÉE AND SEED LOAF CRISP


Third Course

CELERIAC ROASTED IN GOAT’S BUTTER, JUNIPER PURÉE, CIDER-FERMENTED APPLE AND HAZELNUT MILK


CHALMAR RIB EYE WITH SHALLOTS, LEEKS, LEEK FLOWERS, BABY ONIONS AND LEMON THYME OIL


FALLOW DEER WITH HAY ASH BAKED BEETS, PICKLED BLUEBERRIES AND CHERRIES


LAMB RUMP & BRAISED BRISKET WITH PEA PURÉE, MINT, GARLIC AND PICKLED ELDER FLOWERS





Fourth Course

RASPBERRY SOUFFLÉ WITH PISTACHIO ICE-CREAM


DARK CHOCOLATE MOUSSE WITH PRALINE FOAM, COFFEE-POACHED PEARS, ESPRESSO JELLY, COFFEE MERINGUES AND CHOCOLATE SOIL


POACHED PEACHES WITH BURNT MARSHMALLOW, BUTTERMILK AND LEMON VERBENA


SELECTION OF THREE SOUTH AFRICAN CHEESES AND PRESERVES


4 Chosen Courses R450 

4 Chosen Courses with Pairing R690