A short list, changed as the season turns. Prices are in rand and include VAT.
Barrel rested gin, bitter aperitivo, sweet vermouth, burnt orange.
R145
Rested six weeks in a small oak cask, which rounds the bitterness and leaves a long finish. Served over a single clear block with the orange oil expressed at the pass.
Cape brandy, lemon, honey from the Magaliesberg, aquafaba.
R135
Built on a potstill brandy with real weight to it. The honey shifts through the year, so the drink is a little darker in winter and brighter after the first rains.
Peated whisky, chamomile, lemon, a lick of woodsmoke.
R150
Smoked to order under a glass cloche with fynbos offcuts from the kitchen. Ask for it long if you would rather sip it slowly.
Stellenbosch, bush vines planted in 1974. Quince and beeswax.
R95
One of four wines we pour by the glass and change every few weeks. The full list runs to sixty bottles, most of them from the Cape, and the team will happily walk you through it.
Japanese style whisky highball, rooibos cordial, grapefruit.
R120
Carbonated in house and poured cold enough to hurt. The rooibos cordial is steeped overnight and cut with a little grapefruit acid.
Twelve hour rooibos, orange blossom, tonic.
R65
The full drinks list runs a no alcohol section of six, built with the same care as everything else on the card rather than treated as an afterthought.
Mozambican prawns, burnt lemon, garlic butter, grilled bread.
R265
Cooked over open coals in their shells, which is messy and worth it. The bread is there to take care of what is left in the pan.
Forty day aged sirloin, bone marrow butter, watercress.
R395
Aged in house for forty days, which concentrates the flavour and takes the edge off the texture. Cooked medium rare unless you say otherwise, and rested longer than you would expect.
Whole roast head, brown butter, capers, toasted almond.
R185
Roasted whole until the outside is almost black, then finished with brown butter. Substantial enough to eat as a main, and the kitchen can build a full vegetarian menu around it with a day of notice.
Whatever came up the coast, fennel, brown butter, lemon.
R310
Bought on the day and changed without notice, so ask what it is before you order. Only ever a species the SASSI green list will vouch for.
Slow braised shortrib, red wine, aged pecorino.
R215
The pasta is rolled each morning and the shortrib braises for six hours the day before. A half portion is available as a first course.
Grilled bavette, roast marrow, salsa verde, hand cut chips.
R285
A cut with more flavour than the sirloin and a little more chew. Sliced against the grain, and best kept to medium rare or under.
Seventy percent chocolate, salted caramel, olive oil.
R125
Set soft rather than firm, with enough salt to keep it from being cloying. A good candidate for two spoons at the end of a long dinner.
Caramelised top, soft centre, poached fig.
R115
Baked hot and fast so the top scorches while the middle stays loose. The figs are poached in the same red wine used for the pasta braise.
Slow poached quince, buttermilk ice cream, honeycomb.
R105
Quince takes four hours in spiced syrup before it turns the deep rose colour we want. The buttermilk keeps the whole plate from tipping into sweetness.
Vanilla ice cream, double espresso, marula cream liqueur.
R95
Poured at the table. Order it without the liqueur and it becomes the best possible reason to stay for one more.
Tell us about allergies when you book and the kitchen will work around them. A full vegetarian menu is available with a day of notice.
Reserve a Table