Pickled Beetroot Carpaccio with its own Jelly & a Spring Roll with Horseradish Cream
Steamed Crayfish with Yuzu Foam & Shooter Salad with Sprouts, Coriander & Daikon in Ponzu Sauce
Puff Pastry baked Salmon Trout with Sauce Hollandaise, braised Fennel & Potato Puree
Brad Paton's Rough diamond
Grilled Chalmar Beef Fillet in a Bone Marrow Crust with Red Wine Shallot Jus, crispy Porcini-Potato Puree & Argan Oil Foam
Springbok Loin glazed with Sour Figs, Rose Hip Jus & Potato-Chestnut-Chocolate Buchtel
Laksa soup with Vegetable Nigiri Tempura & Soya Caviar
Chocolate variation
Crème Catalan with Saffron-Honey Ice Cream & Rhubarb
Raspberry soufflé with Milk Chocolate, Naartjies & Almonds
