To start

Bread from the wood oven comes with everything.

• Snoek pâté & griddled bread R85

  Smoked in-house, apricot glaze.

• Burrata & roast tomatoesV R110

  Basil oil, sourdough crumb.

• Charred octopusGF R135

  Chorizo oil, smoked paprika, lemon.

From the fire

Cooked over coals. Ask what came in this morning.

• Braaied lamb cutletsGF R215

  Smoked tomato, rosemary butter, charred lemon.

• Pan-roasted kingklip R225

  Brown butter, capers, crushed new potatoes.

• Cape Malay chicken curryH R168

  Fragrant, not fierce — with roti and sambals.

• Wood-fired aubergineV R145

  Chermoula, whipped feta, toasted seeds.

Sweet

• Malva puddingV R78

  Amarula cream, burnt orange.

• Dark chocolate tartV R82

  Sea salt, crème fraîche.

By the glass

Local first — small producers you won’t find in the supermarket.

• Swartland chenin blanc R68

  Old vines, no oak, plenty of nerve.

• Hemel-en-Aarde pinot noir R95

  Cool-climate, light on its feet.

• Stellenbosch cabernet franc R88

  Leafy, generous, built for the lamb.

From the bar

• House negroni R92

  Stirred slow, orange coin, one big cube.

• Rooibos & honeybush tonic R48

  Made here, properly bitter. No alcohol.