The Seasonal Menu
Our menu is a living document, guided by the harvest and the hearth. Items change daily based on what our local Gauteng farmers bring to our door.
(V) Vegetarian • (VG) Vegan • (GF) Gluten-Free • (N) Contains Nuts
To Begin
Burnt leeks, romesco sauce made with wood-fired peppers, toasted almonds, and a hint of lemon zest.
Slow-roasted in embers, whipped goats' cheese, dukkah spice, and a balsamic reduction.
Traditional West Coast snoek, flaked and smoked over oak, served with charred mosbolletjie toast.
Roasted over open flame, served with parsley salad and toasted sourdough bread.
From the Hearth
350g Grass-fed beef, aged for 28 days, seared over high-heat charcoal. Served with smoked chimichurri.
Fire-kissed Karoo lamb, wild rosemary oil, served with a warm salad of charred gems and mint.
Locally sourced trout, stuffed with wild herbs and lemon, roasted in our wood-fired oven.
Thick-cut cauliflower, rubbed with fire-spices, coal-roasted and served with cashew nut cream.
Accompaniments
Triple-cooked in beef dripping over the coals, crispy and seasoned with sea salt.
Seasonal greens from our Parkhurst garden, flashed over the fire with garlic and chilli.
Sweet Endings
Flame-torched citrus custard, buttery shortcrust pastry, and a dollop of crème fraîche.
Infused with star anise and cinnamon, roasted in its skin, served with coconut sorbet.