The menu offers guests the choice of a three-course or five-course tasting menu, both of which begin with “versnaperinge” (titbits) and a bread course.
"The small bites include an ode to the now defunct SA favourite, fish paste. Served in a Lucky Star tin, the paper thin, miniature, crispy toast slice is topped with a generous schmear of the in-house made spread and accompanied by a ring of pickled onion," writes Steve Steinfeld.
"On to the main meal: the difference between the three and five course, is simply the fact that the latter includes all the starters and the suggested main of Chalmar rump and a choice of dessert, while the former includes a choice of starter, main and dessert."