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1. Main Menu
   1. All Day Breakfast
      1. Toasted ‘Mosbolletjie’
         With cultured cream and homemade apricot jam or our Jonkmanshof marmalade
      2. Boiled Eggs and White Anchovies on Sourdough Toast
         With mustard mayonnaise and salsa verde
      3. Soft ‘Mieliepap’
         With karoo honey and salted butter
      4. Poached Free Range Farm Eggs On ‘Mosbolletjie’ Toast
         With lemon roasted artichoke and hollandaise
      5. Mushroom and Spinach Crêpe Roulades
         With parmesan cream and fresh tomato
      6. Grilled Bockwurst
         With small garden potato, soft boiled egg and fresh horseradish mayonnaise
      7. Free Range Egg Omelette
         Served with soft white cheese, spinach, farmed mushrooms,roasted tomato and “mosbolletjie” toast
      8. Homemade Potato Rösti
         With herbed crème fraîche and soft poached eggs
      9. Grilled Farm Style Sausage
         In old fashioned tomato ‘smoor’ with soft poached egg
      10. Crêpes Suzette
          Made with our Jonkmanshof marmalade, fresh orange and clotted cream
      11. Add
          Crushed avocado
          Lightly smoked trout
          Roasted bacon
          Roasted artichokes
          Mushrooms
          Beef sausage
   2. The Perfect Start
      1. Fresh Pear Tonic
         Freshly pressed pear juice with gin,pear brandy, lime and tonic
      2. Apple Negroni Spritz
         Apple brandy, vermouth and Campari with dried apple tea and sparkling wine
      3. Clementine Mimosa
         Freshly pressed clementine juice topped with sparkling wine
      4. Pamplemousse
         Freshly pressed grapefruit juice shaken with ginger beer, citrus gin and Jonkmanshof Vin d’orange
      5. Freshly Crafted Juices
         Carrot, orange and winter melon
         Cucumber, orange and mint
         Green apple, celery and ginger
         Pineapple, green apple, coconut and lime
         Orange
      6. Warming Bowls
         Vietnamese inspired double strength coffee, steamed and condensed milk
         Orange spiced chai latté with steamed milk
         Dark chocolate ganache with steamed milk
         White chocolate ganache with steamed milk
         Almond/oat milk substitute
   3. Jewels of Winter
      1. Small Plates of Flavour
      2. Garden
         Rice paper rolls with raw garden vegetables, avocado and roasted apple soy with steamed prawn
         White asparagus velouté soup with thyme braised leeks and crispy onion with slightly smoked salmon and gremoulata
         Wild & cultivated mushroom dumplings in agedashi broth with truffle
      3. Sea
         Sliced scallop crudo with Jonkmanshof ponzu, mandarin, chilli and burnt honey
         Salmon fish cakes with herbed remoulade and confit tomato
      4. Pasture
         Orange-caramel beef tongue with creamed fresh horseradish and fried capers
         Panko crusted cheese and smoked salami croquettes with lemon gibriche
   4. The Art of Salad
      1. Mesclun
         Crisp lettuce with crushed croutons, parmesan, soft poached egg and truffle dressing
      2. Beet, Blood Orange and Date
         Garden beets with blood orange, fresh Karos dates and creamed labneh with rocket and salt roasted almonds
      3. Pear & Burrata
         Roasted and shaved fresh pear with wild rocket, creamed burrata and walnut praline with sourdough wafer bread
      4. Green Bean and Artichoke
         Warm green beans and roasted black potatoes with artichokes on lemon whipped hummus, tomato vinaigrette and soft-boiled eggs
      5. Chicken Salad
         Crisp leaves with wafer croutons, shaved parmesan, lemon grilled chicken and soft-boiled egg with white anchovy dressing
      6. Add
         Crushed avocado
         Lightly smoked trout
         Lemon grilled chicken
         Roasted artichokes
   5. From The Sea and Land
      1. Baby Squid
         Wild pepper dusted and gently fried baby squid with shaved bread lemon, apple, daikon, coriander and cape rough lemon mayonnaise
      2. Kingklip
         Café de Paris roasted kingklip topped with capers, shaved Etrog citron, roasted tomato and ripped parsley
      3. Veal with Artichoke
         Delicate pan-fried veal with artichokes, lemon and parsley
      4. Free Range Chicken
         Blackened chicken with roasted spring onion, mushrooms and clementine ponzu
      5. Beef Brisket
         Slow roasted beef brisket with miso whipped smoked aubergine and slow roasted roasted tomatoes
      6. Hemelhuijs Beef ‘Burger’
         Home seasoned free range beef with caramelized onions, mushrooms, soft white cheese and homemade aioli
      7. Old Fashioned “Frikadelle”
         Slow cooked beef and cabbage rolls with whipped vegetable mash and sweet pickled tomato and shallot
      8. Naked Ravioli
         Spinach and ricotta dumplings with truffled brown butter, fresh tomato and shaved parmesan
      9. On The Side
         Crisp potato wedges with remoulade mayonnaise
         Sweet potato baked with honey and fig leaf dukkah
         Garden salad
   6. To Drink
      1. Blended Coffee from the African Continent
         Espresso
         Double espresso
         Americano
         Cappuccino/flat white
         Latté
         Add extra shot
      2. Hand Selected Fine Teas
         Dragon pearl
         Flower gate
         Blue flower
         Earl grey
         Sri lanka black tea
         Hibiscus
         Fresh mint
         Organic rooibos
         Chamomile
         Fresh ginger and lemon
         With lime leaves
      3. Soft Drinks
         Sodas
         Appletizer   
         Red grapetizer
         Tomato juice
         Small still/sparkling
         Large still/sparkling
   Menu last updated: 24 Jun 2025

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.