Room 32
CANAPÉS
Oyster Umami
West Coast Oysters | Fermented Wild Garlic | Green Apple Gel | Smoked Chili
Mini Bobotie Tartlet
Lamb Cape Malay | Chutney Glaze | Saffron Pickled Raisin | Coriander Cress
Springbok Tartare Cone
Venison Tartare | Rooibos Tuille | Truffle Aioli | Cured Egg Yolk Dust
Smoked Trout Mille-Feuille
Cured Franschhoek Trout | Avocado Cream | Citrus Pearls | Caviar
Terrine
Mushroom | Truffle | Chocolate | Gold Leaf
Caviar
Blinis | Sour Cream
STARTERS
Snoek and Fire
Smoked Snoek P�t� | Ash-baked Beetroot | Gooseberry Gel | Crispy Vetkoek
Beef Carpaccio
Smoked Mushroom Emulsion | Pickled Shallots | Rocket | Parmesan Snow | Black Truffle Oil
Heirloom Tomato and Burrata
Stellenbosch Tomatoes | Creamy Burrata | Basil Oil | Toasted Almond Dust
MAIN COURSES
Dry-Aged Prime Rib
45-day Dry Aged | Bone Marrow Jus | Pomme Purée | Baby Vegetables
Karoo Lamb Loin
Quince Purace | Smoked Aubergine | Rosemary Jus
Line Fish
Butter-poached Crayfish Bisque | Fennel Confit | Saffron Cream
Confit Duck Leg
Naartjie Reduction | Rooibos Honey Glaze | Sweet Potato
Harvest Garden
Seasonal Vegetables | Truffle Gnocchi | Parmesan Foam | Wild Mushroom Jus
DESSERT
Pavlova
Swiss Meringue and Summer Berry Semifreddo | Mascarpone | Lemon Verbena | Passionfruit Gel
Hazelnut
Salted Caramel Ice Cream | Hazelnut Feuillentine | Dark Chocolate | Maple Extract | Jaconde Crumble
Black Forrest
Sour Cherry and Dark Chocolate Opera | Mixed Berry Compote | Vanilla and Pistachio Ice Cream
Let us help.
If you have allergens or dietary restrictions, please let our staff know.