The Valentine’s Day Menu offers six delicious courses created with love, as well as the option of a wine pairing with wines hand-picked by the sommelier, to combine both dish and beverage into a new synthesis of flavours.


First Course

PORTERVILLE ORGANIC VEGETABLES, RAW AND PICKLED, WITH MUSHROOM SOIL AND HERB EMULSION


Second Course

SMOKED IMPALA LOIN CARPACCIO WITH ROASTED EVE FIGS, TOASTED WALNUTS, LAVENDER AND ALP


Third Course

WEST COAST ROCK LOBSTER WITH ORGANIC YELLOW AND PURPLE CARROTS, YOUNG PICKLED CORIANDER SEEDS AND FLOWERS, CARROT JUICE AND MALT


Fourth Course

STANFORD SALMON TROUT WITH CHARRED PEACHES, CUCUMBER, KOLRABI AND PONZU


Fifth Course

FELLOW DEER LOIN WITH ASH-BAKED BEETS, PICKLED BLACKBERRIES AND CHERRIES


Sixth Course

POACHED RHUBARB WITH WATERMELON AND ROSE SABAYON


6 Course Menu R850

 6 Course Menu with Pairing R1200