Food Philosophy

The black board style menu changes constantly depending on the availability of fresh produce sourced from the area. Our meals are always freshly prepared, chemical free, and organic where possible. We prepare small amounts of specific dishes to guarantee ultimate freshness as well as to keep up to date with the seasonal product.

A typical sample of our menu:

Twice baked mature cheddar soufflé with a cheese and Tanagra grappa sauce
Free range chicken liver parfait with toasted ciabatta and blueberry vinaigrette
Ham hock terrine with bitterballen and local sweet mustard
Pork and Prawn Dim Sum with a miso and shitake broth
Caesar salad with poached hens egg, croutons, crispy pork belly and anchovy dressing
Pork belly with sautéed bacon and brussel sprouts, pomme purée, young carrots and pork crackling
Slow braised Karoux lamb shank with mash, green beans and gremolata
Fresh Struisbaai linefish with warm crushed new potato salad and a lemon beurre blanc
Aged sirloin au poivre with Ryan's famous triple cooked chips and a garden salad
Porcini mushroom risotto with truffle oil and torn mozzarella
Chickpea, coconut and cashew curry with basmati rice and coriander riatta
Springbok and Guiness pie with salad
Dark chocolate mousse
Vannila pod Crème brûlée
Local cheese board with preserves and crackers