“Our team ethos is to give credit to the individual chefs who have created these dishes for your enjoyment.” Peri-peri prawns, cucumber variations, avocado puree and radish David Tsotetsi 150 Saldanha Bay mussels, linguine, scallop emulsion; slow cooked leek and snoek Renee Tissong 115 furikake Lobster bisque, créme fraîche and seafood melange Charmaine Mtsodo 150 Butternut soup, tahini cracker, feta and hummus gnocchi Lebo Mokoena 85 Lemon and herb grilled free range chicken, chicken lollipop, Jandri Niemand 105 chakalaka, organic greens and maas Calamari variations, ceviche, grilled and fried; corn salad and kimchi Charmaine Mtsodo 115 Level Four salad with home-made ricotta; heirloom vegetables, puffed grains Phil de Villiers 85 and chamomile infused dressing Lamb bobotie; lamb loin; butternut textures and apricot Phil de Villiers 225 chutney Sustainable Sea bass, coconut, cauliflower; green beans, curry and pickled Precious Malebye 195 carrot salad Norwegian salmon; salt baked golden beetroot, sprouting broccoli, beetroot Lebo Mokoena 225 Amasi dressing Free range chicken breast, sweet corn, variations of seeds and lemon thyme jus Jandri Niemand 185 Seared duck breast, Korean barbequed duck leg, ginger plum and miso carrots David Graham Parker 235 Parisian gnocchi, Level Four rooop garden vegetables with broccoli and Lefa Mosana 125 lemon puree Beef fillet, smoked brisket, monkey gland sauce, alliums and turnips Andrew Mamogopodi 210 Pork belly, pork hock bonbon, sweet potato cooked over open flames, pear and Lutendo Funyufunyu 195 and Jerepigo sauce Beef Rib eye 28 days matured, mash or hand cut chips and heritage tomatoes David Tapala 220.