Yellowtail, bokkom XO, pomelo salad, beurre monte & Three Streams trout roe
Outside courtyard
Friandise
Cape Pop Cocktail
PRIVATE DINING ROOM
UPPER UNION TEAM, Patience
Jalebi, pistachio gelato, Turkish delight, cardamon crumble
Lamb kibbeh nayyeh, red onion, guindilla chilli, paratha & EVOO
PUGLIA BURRATA
Zataar kishek, medjool date & burnt chilli dressing
fire-grilled red cabbage, “Dalewood Boland” fondue, walnut tahini
Colmant, passion fruit, pavlova, curd, white chocolate
House Bread – kubaneh with three butters – mebos & “Klein River” Gruberg, “Ubuntu” EVOO & “Cream of the Crop” makhani butter
Lamb kibbeh nayyeh, red onion, guindilla chilli, paratha & EVOO
pineapple frozen yoghurt, mango muri, pineapple salsa, lime leaf whipped yoghurt, petite sucre
Upstairs space
SABLE HIGHBALL COCKTAIL
UPSTAIRS DINING
Mixologists Castro
Conservatory
COCKTAIL BAR
Sommelier, Tongai Charie
red pepper moutabal, Spioenkop Riesling red onions, golden needle mushrooms, pomegranate, everything-top pretzel
Chef Amori
Beef cheek tagin, meebos, green harissa & prune
Brown butter quinoa crunch, salted caramel & milk chocolate
Downstairs space
The More Sadie Blend
“Saldanha” oyster, citrus mignonette, lacto fermented passion fruit & chilli sauce