A refined composition of tender green and white Swakopmund asparagus, gently marinated and delicately pickled to preserve seasonal purity. Elegantly layered in mille-feuille style and complemented by a velvety saffron–Parmesan sabayon, a silky egg yolk and Dijon cream, and a basil–wasabi emulsion that lends a graceful whisper of aromatic spice. A celebration of texture, finesse and garden freshness.

Served with fried Pigeon breast - marinated in Honey and Old Brown Sherry

Pumpkin Panna Cotta, Silky pumpkin panna cotta paired with a delicate mozzarella crème, elevated by a vibrant salted lemon gel and crisp pumpkin chips. Finished with chilli-infused oil, a translucent Granny Smith apple veil, and a velvety pumpkin-miso purée for a perfectly balanced symphony of sweetness and umami. 

Served with fried Tiger Prawn

Fine, thinly sliced Carpaccio of Springbuck, complimented by a Tartar of Avocado and Orange, with homemade Orange-Rosemary oil and Parmesan shavings

Delicately marinated Atlantic Steenbras paired with lightly smoked octopus, crafted in a vibrant ceviche style. Accompanied by tender garden peas, pickled German turnip, cucumber pearls and sun-ripened papaya. Finished with a tropical coconut–passion fruit leche de Tigre and refined yuzu gel for an elegant balance of freshness and exotic citrus.

Fresh oysters from our coast from Walvis Bay – served on crushed ice with a classic Shallot Vinaigrette

Creamy soup prepared of Sweet Corn, enriched with fried Corn, topped up with Popcorn. Cautiously enhanced with a touch of Chilli Oil.

Hearty homemade Consommé of Oryx, Supplemented with stripes of herb Pancake (Flädle) Perfumed with Old Sherry

A chilled and vibrant fusion of strawberry, tomato and watermelon, delicately blended into a refined gazpacho that celebrates the spirit of the Namibian summer. Finished with marinated black pepper–balsamic strawberries and a touch of fresh parsley for a refreshing harmony of sweetness, acidity and aroma.

Prime Namibian beef fillet, grilled to perfection and set on a silky parsnip purée. Accompanied by pickled flame-grilled onion, sautéed baby patty pans, and a smooth carrot crème. Finished with an aromatic rosemary glaze and green pepper corn sauce for depth, balance and sophistication.

Tender, rosy-seared loin of impala served on delicate herb spätzle, accompanied by a velvety mushroom cream and glazed beetroot. Finished with a rich wild berry and red wine jus, and a whisper of herb oil — a refined harmony of forest earthiness, subtle sweetness, and elegant depth.

Pan-seared guinea fowl breast set on a bed of classic Provençal ratatouille, accompanied by a delicate praline of slow-braised guinea fowl leg. Finished with a rich port wine reduction and a touch of white truffle foam for a touch of depth and refinement.

Premium Namibian Beef Fillet, classically served at your table With sautéed Green Beans and Cherry Tomatoes, Accompanied by fried Potatoes (Bratkartoffeln)

Separately we present a Peppercorn Cognac Glace and Sauce Hollandaise 

A celebration of Namibian culinary heritage. Showcasing a free-range Namibian beef fillet from the fertile Highlands, naturally raised and revered for its depth of flavour and tenderness. Paired with a whole West Coast crayfish, harvested from the cold, nutrient-rich Atlantic waters off Namibia. Served with black truffle fries and a fresh garden side salad. Elevated by a saffron-scented sauce rouille and a velvety red wine glaze, this dish embodies refined indulgence with authentic regional character.

A tender fillet of Kingklip, gently poached to perfection, accompanied by seared deep-sea Scallops. Resting on a velvety squid ink risotto, with notes of roasted red and yellow peppers. Finished with crisp capers, a whisper of anchovy cream, and a bright salty lemon gel. Crowned with delicate bisque foam — a symphony of oceanic elegance.

Or

Fried Trout Filet from South Africa instead of poached Kingklip

A delicately pan-fried deep sea Monk Fish, sustainably sourced from the cold Atlantic waters, prepared to a melt-in-the-mouth tenderness. Set on a refined fennel salad with herbal lift, accompanied by a crustacean broth. Finished with a crisp Walvis Bay octopus-potato beignet, celebrating the flavours of Namibia’s coast with elegant finesse.

Or

Pan-Fried whole deep see Atlantic Sole instead of Monkish

A fragrant and elegantly balanced blue cheese risotto, finished to a creamy perfection. Paired with delicately cured peaches for a gentle sweetness, and enhanced with roasted almonds, green olives, and a vibrant rocket pesto. A refined vegetarian delight full of natural depth and character.

Composed of a light Lemon Parfait

In Symphony with a decadent Honey cream and Lemon curd Enhanced with a Citrus-Rosemary Crumble, Honey Caviar and Citrus gel

A rich, airy chocolate soufflé served warm, paired with a zesty citrus salad kissed with golden, velvety Zabaione. Finished with a scoop of luscious homemade Amarula & White Chocolate ice cream.

The Italian delight, enriched by a Berry Compote 

Spoil your senses with an arrangement of fresh Home-made Sorbets:

• Blueberry
• Passionfruit
• Belgium Chocolate
• Banana-Mango
• Raspberry
• Lemon Basil