We try to keep it fresh, keep it local and keep it simple. Nothing comes out of a tin, so if something on our menu isn’t available, it’s because we couldn’t get an ingredient that day. As much as we can, we try to support local suppliers: our fruit, vegetables and flowers almost always come from nearby and herbs come from our very own garden. We don’t over-elaborate or unnecessarily complicate recipes, because we like to respect the purity of our ingredients. We think food tastes better that way.
We make sure you’re served the best there is. We handpick our meat personally and almost daily at a local butcher in Paarl. We only use Karan Beef that is matured for at least 32 days. Our venison usually comes from our farm in the Namibian Kalahari and occasionally from the Karoo.