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A selection of house breads, butters and salts from our trolley

Dressed

Dressed

Dry aged for 4 week, OG Grana Padano, cured egg yolk, olive oil and mustard.

Spiced wagyu, soy cured egg yolk, wasabi ponzu and truffle sauce, horseradish, anchovy and crispy onion

Smoked bone marrow, cognac, mustard, capers, red onion, chives and anchovies

Yellowfin tuna, terriaki sauce, miso tapioca crisp, burnt citrus, chilli and honey cured egg yolk

Mango-Ají Amarillo sauce, jalapeño, avocado, red onion, tara moto salsa and mango

Roasted beetroot, grilled red pepper, confit tomato, cognac, mustard, capers, red onion, chives, anchovies and beetroot tapioca

Ribboned beetroot, slow-cooked and glazed with honey, aged balsamic vinegar, goat’s cheese and rocket

Prepared the Chef’s way

Baked camembert cheese, farm-style preserved figs, rosemary, garlic and walnuts

Thinly sliced smoked game of the day, red radicchio, candied hazelnut, blue cheese, caramelised onions, grilled fig, sesame oil and maple syrup dressing

Slowly braised pulled oxtail, bone marrow, cauliflower purée, pearl barley, carrots, and topped with fried onions

Deep fried crispy rice, topped with crème fraiche, wagyu tartar, caviar, and finished with truffle

Slow-braised beef tongue served with curried cream, pickles, mustard seeds, saffron aioli and herbs

Pan-fried chicken livers in peri-peri sauce, topped with pickled red onion, served on ciabatta

Snails cooked in garlic butter, parsley and served with brown bread

House-cured salmon in herbs, served with crème fraiche, pickled fennel and melba toast

Mango-Ají Amarillo sauce, jalapeño, avocado, red onion, sesame oil, coconut tiger’s milk and citrus

Crispy rice, Yellowfin tuna served with ponzu truffle dressing, burnt leek aioli, crispy onions, spring onion and ponzu pearls

Seared sesame crusted tuna, red onion, lime, avocado, salmon caviar and Mary-rose sauce

Three charcoal-grilled tiger prawns served with roasted red pepper, prawn bisque and chilli flakes

Deep-fried calamari served with Romesco sauce, preserved lemon, chilli and olive powder

Fresh Knysna mussels cooked in white wine, garlic, fennel, onion, leek, kombu and dashi cream with nori aioli and burnt leek

Charcoal-grilled scallops with herb garlic butter, and served with melba toast

Thinly sliced Yellowfin tuna, seasonal fruit, chilli, onion, wasabi and ginger ponzu, sesame oil, sesame seeds and squid ink tapioca crisp

Slow-braised oxtail, dry-aged, grilled carrots, leek, spring onion, parsnip purée, burnt leek aioli and beef jus

Pulled duck leg, roasted butternut, with apple, pear, goats’ cheese, fried sage, crispy Parma ham, gremolata and OG Grana Padano

Served the chef’s way

Half-grilled deboned chicken marinated in tandoori spices and korma sauce, red pepper purée, yoghurt, and served with red onion, parsley salad and saffron Risotto rice

Served the chef’s way

Grilled tiger prawns served with prawn bisque, red pepper, Blockman house salad and posh chips

Served the chef’s way

Grilled crayfish, wasabi, coleslaw, Blockman house salad and posh chips

Served the chef’s way

Fresh Knysna mussels cooked in white wine, garlic, fennel, onion, leek, kombu and dashi cream with nori aioli and burnt leek served with chips

Done the chef’s way

Mushroom cream, wild mushrooms, bone marrow and potato dauphinoise

Madagascan pepper sauce, roasted onion, spring onions, orange zest and parmesan mashed potatoes

Bordelaise sauce, carrot purée, grilled onion, bone marrow, biltong crumble and deep-fried potato dauphinoise

Local Wagyu Studex beef is sourced from lush South African pastures, ensuring exceptional quality and flavor. Known for its intense marbling, tender texture, and rich, buttery flavor. Raised under ethical farming practices and expertly prepared, this Wagyu offers a premium steak experience that reflects the quality of its origin.

Sirloin on the bone 300g, T-Bone 600g, Ribeye on the bone 650g, Tomahawk on the bone 1kg, Picanha Espatada 500g

Argentinian cattle are a breed down from Angus and Hereford cattle, originatingfrom Argentina. These Argentinian cattle are grass-fed cattle produced on the famous grasslands of Argentina called the Pampas. They are reared until about two and a half years, resulting in a more mature flavour profile, increased tenderness and a pronounced moistness to the beef.

Ribeye 400g

Jersey cattle are a breed of dairy cattle, originating from Jersey, in the British Channel Islands. Jersey beef is unique because it is reared for a much longer period and eats a purely grass-based diet. This pure grass-based diet results in naturally higher levels of carotene and vitamin D and a yellow tint to the fat. The longer rearing time leads to an increase in the amount of marbling and the quality of the marbling.

Prime rib 300g

Sanchoku cattle are a blend of the finest Japanese Wagyu genetics with thesupreme quality and purity of Australian beef to create Sanchoku Wagyu beef, showcasing their commitment to excellence and care for the animals. Their progressive grading practices result in fully flavoured, marbled beef that honours the Japanese philosophy of Sanchoku, which emphasises transparency and high-quality, direct-from-the-source production.

Rump 500g / 600g

Triple-cooked chips, blockman spice mix

Triple-cooked chips, lemon and garlic aioli, truffle

Thinly sliced onion, salted and dusted with flour, and fried until crispy

Grilled carrots, honey, herb gremolata and whipped feta

Roasted pumpkin with gremolata

Cream spinach, white sauce, nutmeg

Pap and chakalaka

Potato layered with cream, onions and bordelaise sauce

Red onion, cheddar cheese, tomato and chutney

Roasted sweet potato, salt and rosemary

Crispy baby cos lettuce, boiled eggs, anchovies, bacon, parmesan, croutons and Caesar dressing

Cured bresaola, tuna, boiled eggs, capers, anchovies, sweet potato, parmesan, rocket, radicchio, tonnato sauce and croutons

Gorgonzola cheese, mixed lettuce, rocket, biltong, red onion, cherry tomatoes, avocado, pears, croutons, parmesan and creamy gorgonzola dressing

Muscat, tea, aromatic spices, Madagascan vanilla soft serve, toasted almonds and chocolate sauce

Coffee custard topped with caramlised sugar

Meringue, Grilled pineapple, coconut cream, mango sorbet, pineapple and coconut rum sauce

Rich and decadent cake with a gooey center, served with beetroot and white chocolate soil, passion fruit ganache and vanilla soft serve

Chocolate, carrot, cake of the day

Rum and raisin, chocolate, strawberry, mint and chocolate

From our trolley a selection of cheeses, preserves and crackers. With recommended dessert wines and aperitifs