Slow-smoked, fire-grilled, plated with intent. A seasonal menu drawn from the coals.
Showing 1–12 of 22 dishes
Grilled aubergine and babymarrow layered in herbed béchamel with a crisp panko top.
View dishWarm baked apple sponge with a buttery caramel sauce.
View dishTender beef strips in a creamy mushroom and onion sauce.
View dishAromatic, mild Cape Malay beef curry with carrots and butterbeans.
View dishTender chicken in a creamy mushroom and pea sauce.
View dishRich, smoky beef mince chilli with beans, peppers and a touch of chocolate.
View dishChicken thighs braised slowly in red wine with bacon and mushrooms.
View dishPork fillet in creamy sauce with sun-dried tomato and spinach.
View dishSingle-serve pie — sweet-spiced beef bobotie under golden pastry.
View dishSingle-serve pie — mild Cape Malay chicken curry in crisp pastry.
View dishOff-the-bone lamb in a gentle Cape Malay curry sauce.
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