Grub & Vine

Locally sourced kingklip, pan-seared and served with a lemon-butter sauce, asparagus, and roasted baby potatoes.

Succulent Karoo lamb rack, herb-crusted and served with a red wine jus, dauphinoise potatoes, and seasonal greens.

Aromatic and flavorful Cape Malay style chicken curry, slow-cooked with traditional spices and served with basmati rice and sambals.

Creamy arborio risotto with an assortment of exotic foraged mushrooms, truffle oil, and parmesan shavings.

A refreshing salad featuring thinly sliced biltong, fresh figs, mixed greens, crumbled feta, and a balsamic glaze.

Pan-seared duck breast smoked with rooibos tea, served with sweet potato puree and a cherry reduction.