Benoni, Gauteng

The menu.

Autumn menu

Written around what is best at the market this season. Dishes come out as they are ready, and are made for sharing.

A whole grilled sea bass with lemon on an antique silver platter

VVegetarian VGVegan GFGluten-free NContains nuts Please tell us about any allergies. All prices in rand.

i.

Starters

Small plates to begin, or to keep coming all evening.

  • Sourdough & Cultured ButterV

    R45

    Baked in-house each morning, with whipped butter and sea salt.

  • Charred OctopusGF

    R195

    Smoked paprika oil, chickpea purée, charred lemon.

  • Burrata & Roast TomatoesV

    R135

    Basil oil, grilled sourdough, aged balsamic.

  • Whipped FetaV

    R95

    Thyme honey, chilli, warm flatbread.

  • Beef CarpaccioGF

    R145

    Capers, rocket, parmesan, first-press olive oil.

  • Grilled HalloumiVGF

    R110

    Pomegranate, mint, chilli honey.

  • Duck Croquettes

    R120

    Confit duck, crisp crumb, plum and orange jam.

  • Roasted Butternut SoupVGN

    R85

    Almond cream, harissa oil, toasted seeds.

ii.

Mains

Slow-cooked, hand-made and built for the season.

  • Wild Mushroom RisottoVGF

    R175

    Carnaroli rice, foraged mushrooms, aged parmesan, thyme, a little truffle.

  • Slow-Roasted LambGF

    R285

    Eight-hour shoulder, white beans, salsa verde, rosemary jus.

  • Handmade Pappardelle

    R185

    Slow-cooked beef ragù, pecorino, gremolata.

  • Pan-Roasted Chicken SupremeGF

    R195

    Saffron potatoes, charred leeks, tarragon cream.

  • Ricotta & Spinach GnudiVN

    R170

    Brown butter, sage, toasted hazelnuts.

  • Roasted Cauliflower SteakVGN

    R165

    Tahini, dukkah, pickled raisins, herbs.

Flames rising through the wood-fire grill
Lit before lunch, every day
iii.

From the Grill

Cooked over oak and vine wood. Served with your choice of one side.

  • Ember-Grilled Sea BassGF

    R310

    Whole fish, charred fennel, lemon and caper butter.

  • 300g SirloinGF

    R295

    Aged 28 days, bone-marrow butter.

  • 400g Rib-Eye on the BoneGF

    R365

    Rosemary salt, roasted garlic, chimichurri.

  • Lamb ChopsGF

    R330

    Garlic, rosemary, mint yoghurt.

  • Half Free-Range ChickenGF

    R210

    Piri-piri and lemon, brined overnight.

  • Grilled PrawnsGF

    R345

    Six prawns, garlic and chilli butter.

Sides · R45 each

  • Rosemary potatoes

    R45

  • Hand-cut chips

    R45

  • Charred broccolini

    R55

  • Green salad, lemon dressing

    R45
iv.

Desserts

Something sweet to finish, or to share across the table.

  • Olive Oil CakeVN

    R110

    Orange, mascarpone, pistachio.

  • Dark Chocolate TartV

    R120

    Sea salt, crème fraîche.

  • Dark Chocolate & Blood OrangeV

    R120

    Silky 70% chocolate, dried orange, shortbread.

  • Basque CheesecakeV

    R110

    Roasted plums, thyme.

  • Lemon PossetV

    R95

    Buttery shortbread, candied zest.

  • Local CheesesV

    R145

    Three cheeses, fig preserve, seed crackers.

  • AffogatoV

    R70

    Vanilla gelato, hot espresso. Add amaretto +R35.

Red wine being poured into a glass
Poured by the glass, or by the bottle
v.

Wine & Aperitivo

Small South African estates, mostly from the Cape’s cooler corners.

Sparkling & white Glass  ·  Bottle

  • Cap Classique Brut · Franschhoek

    R75R320

  • Sauvignon Blanc · Elgin

    R65R260

  • Chenin Blanc · Swartland

    R60R240

  • Chardonnay · Walker Bay

    R75R300

Rosé & red

  • Grenache Rosé · Paarl

    R60R240

  • Cinsault, old vine · Darling

    R65R260

  • Pinot Noir · Hemel-en-Aarde

    R85R340

  • Syrah · Swartland

    R75R300

  • Cabernet Sauvignon · Stellenbosch

    R80R320

Aperitivo & zero-proof

  • Negroni

    R95

    Gin, Campari, sweet vermouth, orange.

  • Olive Grove Spritz

    R85

    Green olive brine, sparkling wine, tonic, lemon.

  • Ember Old Fashioned

    R110

    Whisky, smoked demerara, orange oil.

  • Rosemary Lemonade

    R45

    Fresh lemon, rosemary syrup, soda. Zero-proof.

Reservations

Hungry yet?

Reserve a table online, or call us for groups of nine or more and for private dining.

Reserve a Table Call 011 555 0166
Reserve a Table