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.

House-cured Atlantic mackerel, lightly flambéed to enhance its delicate smokiness, served with a Granny Smith & celeriac and nasturtium gel, cucumber ribbons and fresh naartjie segments. Accompanied by lightly pickled smoked mussels and finished with a cultured buttermilk–cucumber miso dressing and herb oil, creating a clean, vibrant expression of Namibia's Atlantic Coast

Miso-butter-seared crayfish paired with tender slices of seared Namibian springbok fillet. Served with ruby grapefruit and lime vinaigrette, silky avocado crème, sweetcorn gel and charred corn. Finished with coriander oil, fragrant curry popcorn and fresh citrus accents for a refined balance of land, sea, sweetness and umami.

Slow-braised Namibian Eland in a rich red wine and game jus, served with truffle potato purée, sautéed wild mushrooms, glazed pearl onions, crisp bacon and sour cherry. Finished with parsley oil for freshness.

Delicately pan-fried whole Kabeljou, showcasing the pure flavour of this rare and responsibly sourced delicacy. Accompanied by seasonal garden vegetables, parsley sautéed baby potatoes, and a silky 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. Accompanied by seasonal garden vegetables, parsley sautéed baby potatoes, and a silky 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 delicate arrangement of succulent king prawns and scallop, served with smooth celeriac purée and roasted cauliflower, balanced by subtle orange accents and a light shellfish bisque emulsion. Pickled cauliflower and fine herb notes add freshness and precision, creating a refinement, and seasonal elegance.

Green and white asparagus with fresh strawberries, silky egg yolk cream and garden herb cream, finished with strawberry–tarragon vinegar gel, herb oil and delicate seasonal herbs.

Delicately sliced Springbok with marinated artichoke, aged Parmesan and fresh rocket. Complemented by black truffle mayonnaise, pickled mustard seeds, toasted pine nuts and a light lemon-olive oil vinaigrette.

Charred octopus, grilled prawn and citrus-cured salmon, accompanied by avocado cream, crisp cucumber and fresh citrus. Finished with passion fruit–citrus dressing, smoked oyster mayonnaise, horseradish crème fraîche and delicate garden herbs.

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.

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

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

A fragrant Thai coconut soup infused with galangal, lemongrass and aromatic spices, complemented by fine julienne vegetables, mushrooms, and prawn meat.

A delicate, crystal-clear fish and prawn consommé, complemented by fine julienne vegetables, mushrooms and tender prawn meat and octopus.

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.

Rosy-seared loin of Oryx, served with delicate herb Knöpfle and a silky wild mushroom cream infused with Kalahari truffle. Accompanied by slow-roasted beetroot, beetroot purée, and pickled beetroot for a refined interplay of sweetness, acidity, and earthiness. Finished with a deep wild berry and red wine jus and herb oil.

Sous vide and pan-seared filled with sun dried tomatoes and feta set on a bed of classic Provençal ratatouille, accompanied by a delicate praline of slow-braised oryx leg. Finished with a rich port wine reduction and a touch of white truffle foam for a touch of depth and refinement.

Pan-seared waterbuck loin, finished with a delicate juniper and black pepper crust and served pink with a tender, lean centre. Accompanied by lightly smoked beetroot puree, pickled blueberries and a crisp pressed potato gratin. Finished with a vibrant raspberry–chilli gel and a rich, glossy balsamic jus.

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

Pan-seared Kabeljou fillet accompanied by caramelised deep-sea scallop, served on a creamy Parmesan and Champagne risotto with a delicate touch of lemon and saffron. Complemented by, roasted cherry tomatoes and glazed carrots. Finished with crisp capers, a bright salt-lemon gel and an aromatic shellfish bisque foam.

Whole Sole filet roasted, 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 brunoises for a clean crunch with lemongrass-lemon oil. 

A rich and velvety risotto prepared with wild mushrooms, aged Parmesan, and a delicate infusion of Kalahari truffle. Finished with roasted mushrooms, toasted hazelnuts, and red wine-glazed shallots. Subtle accents of orange zest and finely diced Namibian Dates bring gentle fruitiness, warmth, and refined winter depth.

A delicate lemon tart with crisp sable pastry and silky citrus crémeux, accompanied by a light passion fruit mousse and vibrant passion fruit gel. Finished with torched Italian meringue, fresh citrus segments and a fine almond crumble for a refined balance of acidity, sweetness and texture.

A silky roasted peanut butter crème brûlée beneath a crisp caramelised sugar crust, served with caramelised banana, refreshing raspberry sorbet and a vibrant raspberry gel. Finished with dark chocolate soil and a delicate cocoa tuile for an elegant balance of richness, fruit and texture.

A silky tonka bean parfait paired with fresh and lightly macerated strawberries, vibrant strawberry gel and a delicate strawberry compote. Finished with salted pistachio crumble, a fine dark chocolate-caramel tuile for an elegant balance of fruit, warm spice, salt and crunch.

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

• Blueberry
• Passionfruit
• Raspberry
• Lemon Basil