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

Dry-aged for 4 weeks, OG Grana Padano, cured egg yolk, olive oil and mustard

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

Game fillet, maple dressing, truffle, cured egg yolk, crispy onion and onion jam

Yellowfin tuna, teriyaki 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

Served the chef’s way

Baked Camembert cheese, roasted fruits, honey, rosemary, garlic and walnuts

Thinly sliced salmon, mango-Ají Amarillo sauce, jalapeño, avocado, red onion, sesame oil, tiger’s coconut milk and citrus

House-cured salmon in herbs, crème fraîche, pickled fennel and Melba toast

Crispy deep-fried rice topped with Yellowfin tuna, served with ponzu truffle dressing, burnt leek aioli, crispy onions and spring onion

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

Prawns, red onion, lime, avocado, salmon caviar and Marie Rose sauce

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

Deep-fried calamari, 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

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

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

Charcoal-grilled lamb tails, served the chef’s way

Slow-braised beef tongue served with honey mustard dressing, pickled onion, turmeric aioli, brussel sprouts, pickled mustard seeds and turmeric sauce

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

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

Crispy deep-fried rice topped with crème fraîche, Wagyu tartare, caviar and finished with truffle

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

Served the chef’s way

Three French-trimmed lamb chops served with brussel sprouts, edamame beans, pea purée, pak choi, pearl barley and lamb jus rolled in herbs and pistachio

Served the chef’s way

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

Full deboned baby chicken marinated in tandoori spices and korma sauce, red pepper purée, yoghurt, red onion, parsley salad and saffron rice or risotto

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

Served the chef’s way

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

Grilled cauliflower, braised fennel, grilled shitake mushrooms, parsnip purée, deep-fried sage, roasted garlic and gremolata

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

Silent Valley Wagyu cattle are bred down from four families of wagyu cattle, originating from Japan. Wagyu beef is unique because its high marbling or thin lines of fat are distributed uniformly throughout the beef. The unique marbling in Wagyu gives it its unique umami, or “savouriness” flavour characteristic and its remarkable tenderness.

Sirloin 300g/ T-Bone 500g/ Sirloin on the Bone 500g

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

Ribeye 500g

Argentinian cattle are bred from Angus and Hereford lineage, originating from Argentina. These cattle are grass-fed and raised on the renowned grasslands of Argentina, known as the Pampas. They are reared for approximately two and a half years, resulting in a more mature flavour profile, enhanced tenderness, and a pronounced succulence 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 in that the cattle are reared for a significantly longer period and fed a purely grass-based diet. This natural diet results in higher levels of carotene and vitamin D, as well as a distinctive yellow tint to the fat. The extended rearing time also enhances the amount and quality of marbling, delivering exceptional flavour and tenderness.

Prime Rib 300g

Sanchoku cattle are a blend of the finest Japanese Wagyu genetics and the supreme quality and purity of Australian beef, resulting in Sanchoku Wagyu — a product that reflects an unwavering commitment to excellence and animal welfare. Their progressive grading practices produce richly flavoured, highly marbled beef that honours the Japanese philosophy of Sanchoku, which emphasises transparency and high-quality, direct-from-the-source production.

Rump 500g / 600g

Dry-aged meat develops a bolder, nuttier and earthier flavour. It is kept in a humidity and temperature-controlled, open-air environment throughout the ageing process. During this time, the meat naturally loses up to 30% of its moisture, intensifying its flavour and tenderness. This is the perfect cut for guests who appreciate a more matured, robust steak.

Wet-aged meat offers an enhanced natural beef flavour and aroma. Unlike dry-aged cuts, it is not exposed to air but is vacuum-bagged and sealed. Wet aged meat is matured in its own natural juices, which helps to retain moisture throughout the ageing cycle. As a result, wet-aged meat does not lose as much of its natural juices, delivering a tender, juicy steak. This is the perfect cut for meat lovers who enjoy a more succulent, flavourful steak.

Triple-cooked chips, Blockman spice mix

Triple-cooked chips, lemon and garlic aioli, truffle

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

Grilled carrots, honey, herb gremolata, whipped feta

Roasted pumpkin, herb gremolata

Creamed spinach, white sauce, nutmeg

Traditional pap, chakalaka

Thinly layered potato, cream, onions, Bordelaise sauce

Red onion, cheddar cheese, tomato and chutney

Roasted sweet potato, salt, rosemary

Cauliflower, béchamel sauce, Dijon mustard, cheddar cheese, Parmesan

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

Red, yellow and green peppers, cucumber, tomato, red onion, olives, capers, Greek feta cheese and red wine vinaigrette (no leaf salad)

 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

Coffee custard topped with caramelised sugar

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

Decadent chocolate chip brownie, whipped cream cheese ganache, honeycomb and honeycomb Ice cream

Modern citrus Madeleine Malva pudding, apricot Gel, apricot ice cream and crème anglaise

Moist date filled sponge cake drenched in a luscious toffee sauce, served with vanilla ice cream

Rum and raisin, chocolate, strawberry or mint chocolate

A selection of cheeses, preserves and crackers from our trolley, served with recommended dessert wines and aperitifs