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Kindly Note That The Menu Provided Below Is A Sample Menu And May Be Subject To Modifications Without Notice.
Pickled Beetroot & Mushrooms, Crispy Onions & Mustard
Gorgonzola Cream & Wilted Spinach
Peppered Yellowtail Pâté Served with Cucumber, Dill & Fire Grilled Sourdough
Apple, Celery & Toasted Walnuts
Ceres Cherries, Ripe Peach, Toasted Almonds & Chive Crème Fraîche
Sourdough Croutons, Cucumber & Olive Oil
Wilted Greens , Chilli Crisp & Fermented Nasturtium Capers
Multigrain Pilaf, Saffron Pickled Carrots & Orange Purée
Slow Cooked & Grilled Karoo Lamb Rump, Aubergine Mint & Poached Turnips
Slow Cooked Pork Belly, Butter Roasted Cabbage, Caramelized Pear & Gooseberries
Fire Roasted Tomatoes & Salsa Verde
Prawn & Octopus Cooked In Garlic Butter, Risotto Nero, Parsley & Chives
500g
300g
200g
All Beef Dishes Are Served With Brûléed Onion, Mushroom Duxelles & Jus
Fire Poached Peaches, Elderberry & Olive Oil
Raspberry Crémeux & First Cherries of The Season
Toasted Coconut, Mango & Passionfruit Gel, Coconut Sago & Caramelized Pineapple
Kindly Enquire With Your Waitron Regarding Our Daily Selection
Vegetarian and Vegan Options Available. Please Inform Your Server of Any Allergens or Dietary Restrictions
Select Dishes Are Subject To Availability For Large Parties
A Discretionary 12% Service Fee Will Be Applicable For Tables Of 8 Guests Or More
View the Ernie Els Wines Calendar to confirm availability and reserve your spot.
Contact our Hospitality Team here to make an enquiry.
Alternatively, make your booking on the Dineplan website.
Lunch
Wednesday to Sunday
12:00 – 15:30
Dinner (November - April)
Thursday to Saturday
18:00 – 21:30
Bookings Essential
Closed: 5 April 2024