Each season brings a new conversation between the land and the kitchen. This month, Chef Sipho draws on the cool-climate bounty of the Highveld autumn — earthy truffles, slow-braised Nguni beef from the Eswatini highlands, and the first of the season's Kalahari springbok — paired with wines selected by our sommelier from the finest cellars in the Cape.
This menu changes monthly. Please enquire with your server about current availability and any dietary accommodations.
Seared Scallop & Cauliflower
Hand-dived scallop, cauliflower velouté, crispy capers, brown butter, and micro herbs
Pairs with: Chardonnay, Crystallum, Hemel-en-Aarde
Venison Tartare
Free-range Limpopo venison, quail egg yolk, pickled shallots, smoked bone marrow dressing, rye crisp
Pairs with: Pinot Noir, Hamilton Russell, Walker Bay
Truffle Arancini
Arborio rice, black truffle, aged Parmesan, saffron aioli, microgreens
Pairs with: Méthode Cap Classique, Graham Beck Blanc de Blancs
Autumn Truffle Risotto
Carnaroli rice, shaved Périgord black truffle, 24-month Parmigiano-Reggiano, gold leaf, truffle oil
Pairs with: Chardonnay, Ataraxia, Hemel-en-Aarde
Slow-Braised Eswatini Short Rib
48-hour braised Nguni short rib, roasted bone marrow, caramelised onion purée, red wine jus, crispy shallots
Pairs with: Cabernet Sauvignon, Kanonkop, Stellenbosch
Pan-Seared Kalahari Springbok
Springbok loin, beetroot and juniper purée, wild mushroom ragout, pommes dauphine, game jus
Pairs with: Shiraz, Boekenhoutskloof, Franschhoek
Whole Roasted Linefish
Seasonal West Coast linefish, saffron beurre blanc, fennel confit, charred lemon, samphire
Pairs with: Sauvignon Blanc, Mulderbosch, Stellenbosch
Wine Pairings
Our sommelier has curated a selection of South African wines to complement each course this season. From the mineral-driven whites of Hemel-en-Aarde to the structured reds of Stellenbosch, every pairing is chosen to elevate the dish it accompanies.
Ask your server about our seasonal wine flight — a curated journey through four wines matched to your meal, guided by our sommelier.
Dark Chocolate & Salted Caramel Tart
Valrhona 70% chocolate ganache, fleur de sel caramel, hazelnut praline, vanilla bean ice cream
Pairs with: Vin de Constance, Klein Constantia
Poached Pear & Almond Frangipane
Vanilla-poached Bosc pear, almond frangipane tart, crème anglaise, toasted flaked almonds
Pairs with: Noble Late Harvest, De Wetshof
Cheese Selection
A curated board of three South African artisanal cheeses, seasonal preserves, honeycomb, and seeded crackers
Pairs with: Port, Boplaas Cape Vintage
Seasonal Wine Selection
A curated selection of South African wines chosen to complement this season's menu. Our full cellar list is available on request.
Sparkling
Graham Beck Blanc de Blancs MCC
Robertson
Simonsig Kaapse Vonkel Brut
Stellenbosch
White
Ataraxia Chardonnay
Hemel-en-Aarde
Mulderbosch Sauvignon Blanc
Stellenbosch
Crystallum Peter Max Chardonnay
Hemel-en-Aarde
Red
Kanonkop Paul Sauer
Stellenbosch
Boekenhoutskloof Syrah
Franschhoek
Hamilton Russell Pinot Noir
Walker Bay
Meerlust Rubicon
Stellenbosch
Dessert & Port
Vin de Constance
Klein Constantia
Boplaas Cape Vintage Reserve
Calitzdorp
Book a Table
Experience this month's seasonal menu in the heart of Sandton. We recommend booking at least 48 hours in advance.
Reserve a TableRecognition
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