Green asparagus tartare beneath a veil of balsamic and truffle—   

       the tender blush of seared springbok fillet, the sweet crunch of fried Namibian crayfish tail, and a whisper of saffron sabayon.

Pan-seared pigeon breast served pink with crisp skin and a tender centre. Accompanied by lightly smoked beetroot and pickled blueberries for natural sweetness and acidity. Accented with a delicate balsamic thyme gel for depth and elegance, and finished with a rich, glossy pigeon jus.

Lightly poached slowly in citrus olive oil, marinated Crayfish, grapefruit and lime vinaigrette, avocado as a smooth creme, coriander oil and corn gel.

Finely hand-chopped beef fillet, classically marinated with capers and anchovy, accompanied by a rich egg yolk–mustard cream and mustard seed caviar and delicate truffle mayonnaise.  Served with toasted brioche for a perfect balance of texture and flavour.

Silky crayfish bisque infused with saffron mousse, finished with a light dill oil, and a crisp brioche crouton.

Succulent whole baby cob, pan-fried to perfection, capturing the true essence of this rare and responsibly sourced delicacy. Paired with Swakopmund green asparagus and sautéed baby potatoes enhanced with parsley and a lemon butter sauce.

Freshly caught from the pristine waters of the Namibian Atlantic Ocean, this pan-fried whole crayfish offers a sweet, delicate flavour that transports you straight to the coast. Paired with Swakopmund green asparagus and sautéed baby potatoes enhanced with parsley and a lemon butter sauce.

Delicate rooibos-white chocolate panna cotta, passion fruit as gel and freshness, macadamia praline crunch, orange zest and caramelized white chocolate ganache

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 Tatar of avocado, homemade black truffle mayonnaise 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

A warming, homemade turnip velouté with pickled turnip, fragrant herb oil, and delicate house-smoked game strips.

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 Oryx 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.

Whole sole roasted on the bone, finished in the pan for crisp edges and succulent, flaky flesh. Finished with a light hazelnut brown-butter emulsion, smoked almond crumble and pickled shallots for lift, and touches of seaweed beurre blanc for coastal umami. Served with charred baby leek, and crisp-edged pommes fondant, brightened with green apple & celery brunoise for a clean crunch  with lemongrass-lemon oil. 

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.

A playful yet sophisticated signature creation. Featuring a silky white chocolate parfait nestled on a delicate coconut biscuit, crowned with a vibrant mango–passion fruit crème. An unforgettable Heinitzburg indulgence.

A timeless French classic, reimagined with the silky warmth of Amarula and a whisper of espresso. Served with a bright orange and green cardamom sorbet — a graceful interplay of creamy indulgence and fragrant spice, bringing it to a sublime close.

A refreshing interpretation of the Italian classic — lemon-infused tiramisu layered in a delicate glass. Served with an ice-chilled Limoncello and accompanied by a confit lemon compote for a vibrant and uplifting finish.

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

• Blueberry
• Passionfruit
• Raspberry
• Lemon Basil