Gallery Bonsmara Tomahawk Steak Bread course – kubaneh, mebos & cream of the crop makhani butter Friandise of milk & cookies Cape Pop Cocktail PRIVATE DINING ROOM UPPER UNION TEAM PUGLIA BURRATA Southern Fried Chicken YELLOWTAIL CEVICHE Corn flan, brown butter, tamarind, podi puri & charred corn Pani Puri Dhal fire-grilled red cabbage, “Dalewood Boland” fondue & walnut tahini PORK CUTLET & SWEET POTATO FINGERLINGS Allium confit, saffron, lemon, labneh & sourdough bread CHEF JASON JONKER DUCK LIVER MOUSSE yellowtail tiradito tartare, gooseberry gremolata & naartjie tigers’ milk UPSTAIRS DINING Private Dining Room Knysna oyster, kumquat mignonette & lacto fermented passion fruit chili SABLE HIGHBALL COCKTAIL CHEF JODI GILLESPIE COCKTAIL BAR PRIVATE DINING AREA shuwa lamb shoulder, parsnip, pimento zhug, brussel sprouts & kapokbos chermoula birria mieliemeel yankees, sweet wholegrain mustard, consommé, shallot URFA BIBER KINGCLIP
