Sample Menus
These menus show how an evening is built. Yours will be composed from scratch after your consultation, following the season and your palate.
The essential evening
R1 450 pp
A refined, unhurried three-course dinner for intimate gatherings.
Starter
Cured yellowtail, buttermilk, cucumber, dill oil
Main
Karoo lamb loin, smoked aubergine, black garlic jus
Dessert
Dark chocolate cremeux, olive oil, Maldon salt
A longer conversation
R1 950 pp
Five considered courses with a natural crescendo.
Amuse
Oyster, green apple, horseradish snow
First
Hand-rolled agnolotti, cep, aged pecorino
Fish
Line-caught kabeljou, mussel velouté, samphire
Main
Dry-aged beef, bone marrow, charred leek
Dessert
Rooibos parfait, honeycomb, buchu
Carte blanche
R2 750 pp
Nine courses, decided the morning of service by what the market offers.
Snacks
A sequence of three
Bread
Cultured butter, fermented honey
Garden
Whatever is at its peak
Ocean
Day boat catch
Land
Fire-led main
Cheese
Small-batch South African
Dessert
Two courses
Petit fours
With coffee
Estate by estate
R2 400 pp
Five courses matched to five boutique Cape wines.
Chenin Blanc
Scallop crudo, citrus, fennel
Chardonnay
Butter-poached crayfish
Pinot Noir
Duck breast, cherry, beet
Cabernet
Aged sirloin, marrow
Straw Wine
Apricot tart, crème fraîche
Timed to the agenda
R1 850 pp
Efficient, elegant service for executive and client dining.
Canapés
Four on arrival
Starter
Heirloom tomato, stracciatella, basil
Main
Beef fillet or roast cauliflower
Dessert
Chocolate tart, espresso
Of the moment
R1 650 pp
Rewritten each season around the Cape harvest.
Spring
Garden vegetables, whey, herbs
Summer
Coastal, raw and grilled
Autumn
Game, mushroom, fire
Winter
Slow braises, root vegetables
Bespoke
Tell us who is at the table and what they love. Chef James will propose a menu written only for that evening.