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.

Namibian Beef Fillet grilled to perfection, set against Pommes Dauphine Accompanied by sauteed Green Beans and Leek ragout

Complimented with fried Mushrooms, Rosemary Glaze and a light Apple foam.

Perfectly grilled tender Loin of the Springbuck Antelope Partnered with Cacao Risotto and Broccoli

Rounded off with warm Cherries and a Port-wine and Thyme Glaze 

Grilled Lamb Loin set on roasted a ragout of Lamb Leg Served with Baked Polenta and roasted Red peppers (Romesco style)

Concluded with an intense Garlic Glaze and Truffle Foam 

Or

Chicken Breast instead of Lamb Loin and ragout 

Not only for the Vegetarian! A true composition of Aromas

Classic aromatic Beetroot Risotto Offered with pickled Beetroot in a croissant form

Perfected with Blueberries, Oranges, Goat’s Cheese and Curry Orange Foam 

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 

Grilled Namibian Beef Fillet Accompanied by a fried Crayfish tail

Classically offered with French Fries and a Side Salad Rounded of by Sauce Rouille and a Red Wine Glaze 

Pan fried Fillet of Kingklip

Draped on a dramatic Potato-Beetroot Mash Served with Edamame and sautéed Baby Corn Perfected with a Dill-Vermouth Sauce

Or

Norwegian Salmon instead of Kingklip 

Whole fried Sole from our Atlantic coast Presented with Smoked Coconut Citrus Rice Complimented by sauteed Broccolli

Rounded off with a Heavenly Chardonnay Sauce 

Allow your senses to roam through our Skeleton Coast: We offer you a selection of responsibly sourced Ocean delights

Scallops, Prawn, Monk Fish, Salmon and Mussels

In combination with Herb- Pearl barley Risotto, marinated Peas, Pea Mash And roasted baby Carrots

Saffron Foam and Sauce Rouille (Garlic Cream) 

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