FYNBOS&FLAME

Coarsely spiced farmhouse beef sausage, grilled whole and sliced tableside.

Thick-cut Karoo lamb chops, grilled over the coals and finished with garlic, rosemary and a squeeze of lemon.

Whole snoek smoked over the coals and basted with a sweet apricot butter — a true Cape classic.

Fire-grilled baguette, generously buttered with garlic and parsley, toasted until golden.

Soft, buttery pap served with a spoonful of chakalaka — a spiced African salsa — alongside.

Rocket with braaied butternut, blue cheese and pumpkin seeds.

Crisp, plaited dough fried and soaked in a cold syrup — the traditional Afrikaner classic, best served chilled.

Spiced dough, deep-fried and rolled in desiccated coconut — the Cape Malay classic, fragrant with cinnamon and cardamom.

Prime dry-aged Angus ribeye, grilled over the open coals to your preference — rich marbling, deep smoky char.

Hand-cut springbok tartare, lightly seared and finished with mango, avocado and a kick of chilli.

Ostrich fillet, grilled over the coals to order — lean, tender and full of flavour.

Traditional braai bread rolls, warmed at the fire’s edge and served fresh.

Sweet potato braaied over the coals and finished with a farm-style cinnamon butter.

Whole corn grilled over the coals, finished with butter, parsley and a scatter of chilli flakes.

Tossed with coriander and a bright citrus dressing.

Crisp apple, watercress and boerenkaas cheese, finished with a wholegrain mustard dressing.

Fire-toasted marshmallow and melted chocolate pressed between two Tennis Biscuits.

Whole Angus tomahawk, grilled over the coals and finished with a bright chimichurri.

Whole crayfish, basted in garlic-lemon butter and finished with fresh parsley.

Minced lamb liver wrapped in caul fat, spiced with garlic, coriander and apricot jam, and grilled over the coals.

Sweet cherries wrapped in bacon and crisped over the coals — a smoky-sweet bite to share.

Mussels slow-cooked in a cast-iron potjie pot over the coals, in a rich, creamy sauce.

Toasted farmhouse-style bread with melted boerenkaas, grilled until golden.

Turmeric-yellow rice with raisins and a hint of cinnamon.

Whole corn grilled over the coals, simply finished with butter and salt.

Braaied eggplant, skin removed, finished with bone marrow aioli, chives and grilled lemon.

Halved lemons, grilled until caramelised — a bright, smoky squeeze for the table.

Biltong shavings and blue cheese with fresh pear, over seasonal lettuce.

Grilled peach and baby spinach with toasted almonds, finished with lavender.

Traditional melktert, baked in-house with a delicate cinnamon dusting.