We try to keep it fresh, keep it local and keep it simple. Nothing comes out of
a tin, so if something on our menu isn’t available, it’s because we couldn’t get an
ingredient that day. As much as we can, we try to support our local suppliers: our
fruit, vegetables and flowers almost always come from nearby and herbs might
even come from our very own garden. We don’t over-elaborate or unnecessarily
complicate recipes, because we like to respect the purity of our ingredients. We
think food tastes better that way.

We make sure you’re served the best there is. We get handpicked meat almost daily from a local butcher in Paarl. We use Chalmar Beef that is matured for at least 32 days and free range Karoo Lamb. Our venison usually comes from our farm in the Kalahari and occasionally from the Karoo.

We put something “special” into our specials. That’s why they change daily.
Sometimes we’re simply inspired to try something new. Sometimes a supplier
will offer us an ingredient so interesting or rare that, even if it’s a herb or a
garnish, we’ll conjure up an entire meal around it.