Coast, Cape & Coconut

Fresh oysters, house piri piri oil, charred lemon, fresh coriander. Mozambican heat, oceanic freshness. Served on a bed of rock salt with a cold finger bowl.

Firm white fish, onion, apricot, turmeric, curry leaf, white wine vinegar, cured cold over two days. The traditional Cape New Year dish. No garnish required.

Hand-crafted South African sausage, coriander seed and clove, chakalaka relish, a small bowl of pap. South African braai culture in one bite.

Lake Malawi chambo tilapia, fresh lime, green chilli, coriander, tomato, thinly sliced red onion. Malawi's great lake given a contemporary preparation.

Fresh reef fish, coconut milk dressing, lime, green chilli, chive, served in a small coconut shell. The ocean of the Seychelles in a single bite.

Thin pea and lentil dholl puri, house rougaille of tomato, thyme, ginger, garlic. One bite of Mauritius.

House piri piri oil, coconut rice, charred lemon, fresh coriander. The authentic Mozambican original, a fundamentally different experience.

Cape Malay spiced minced beef, egg and cream custard topping, turmeric rice, golden raisins, apricot preserve, sliced banana. The Western Cape's spice heritage in a single bake.

Cassava leaves, coconut milk, peanuts, garlic, tiger prawns, slow-cooked until the leaves dissolve into the sauce. The dish that defines coastal Mozambique.

Red wine and tomato braise, aromatic vegetables, creamy pap, gremolata. South Africa's Sunday pot, hours of cooking, unmatched depth.

Beef and mixed greens in a clear, lightly spiced broth, zebu when available, wagyu otherwise. Madagascar's national dish. Deceptively simple, extraordinary in flavour.

River cobbler or snapper in a fragrant Mauritian Creole sauce of tomato, thyme, ginger, garlic, chilli, lime leaf, steamed rice. Two hours of sauce, every minute rewarded.

Seychellois Creole coconut curry, fresh reef fish, turmeric, lemongrass, curry leaf, cardamom. Three centuries of island history in a single bowl.

Namibian game, rare-roasted, rested long, sliced thin. Roasted roots, malva gravy, watercress. Leaner and more mineral than any farmed beef.

Whole Lake Malawi tilapia, dry-rubbed, charcoal-grilled. Nshima, mustard greens, raw tomato salsa. The most honest dish on the Southern menu.

Warm apricot sponge, Amarula cream, bittersweet caramel sauce. South Africa's most beloved dessert, poured over at the table.

Malagasy bourbon vanilla bean custard, palm sugar crust torched to order. The case for Madagascar's vanilla in a single spoon.

Spiced custard tart, cardamom, cinnamon, nutmeg, butter pastry. South Africa's answer to the custard tart, with a spice depth the Portuguese original never reaches.

Vanilla sponge biscuit, rose petal jam, white fondant icing, desiccated coconut. Mauritius's most beloved confection, three per guest with tea.