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The Small Restaurant

The Small Restaurant serves breakfast, lunch and dinner daily with all bookings by appointment. There is seating both inside the Manor House and on the patio beside the hotel gardens. A classic menu with refined seasonal dishes elevating the best in local produce is served alongside choice wines from the valley.

Legendary chef Chris Erasmus, of Foliage in Franschhoek, is our consultant chef. Chef Chris has undertaken a programme of mentorship and training with our team of chefs as well as foraging expeditions in the Robertson Valley.

Rose Ashby of the esteemed Spring Restaurant at Somerset House in London wrote the first menu for The Small Restaurant, scouring the valley to source the finest producers of local ingredients and designed the menu to offer simple, sophisticated and strictly seasonal Italian-inspired dishes.

The Restaurant’s major artwork is the bold, graphic and abstract tapestry weave from Renée Rossouw, who drew inspiration from her own nostalgic relationship with the hotel’s surrounding landscape.

BREAKFAST

CROISSANTS, MUFFINS, 2 SLICES OF SEEDED LOAF SERVED WITH THE FOLLOWING:

SWEET:

LAVENDAR MARMELADE, HONEY, GLAZED FIGS

SAVOURY:

BRIE CHEESE, WHITE CHEDDAR, FOREST HAM

HOMEMADE MUESLI (GLUTEN FREE & DIABETIC FRIENDLY) GREEK YOGHURT, SEASONAL FRUITS

EGGS BENEDICT

EGGS FLORENTINE

SCRAMBLED EGGS, BACON, ROASTED TOMATO, TOAST

OMELETTE WITH A CHOICE OF THE FOLLOWING FILLING: SPINACH, HAM, CHEESE, TOMATO, MUSHROOM, BACON

FRESH JUICES

BEETROOT, RED APPLE, MELON

CELERY, APPLE, SPINACH

ORANGE, CARROT, APPLE

DINNER

STARTERS

RAVIOLI NUDI

BEEF FILLET TARTAR, HOMEMADE KUMQUAT & PASSION FRUIT VINAIGRETTE, RAISIN PUREE

AFRICAN SOUP & TOASTED SOURDOUGH BREAD

CAPE BOKKOM, APRICOT & QUAIL’S EGG CAESAR SALAD, WILD GARLIC DRESSING

MAINS

ROASTED PORK BELLY, BRUSSEL SPROUTS, RED CABBAGE MARMALADE, GARDEN HERB & PINE NUT SALSA VERDE, CORN

PAN-FRIED CAULIFLOWER STEAK, POMEGRANATE EMULSION, CHARRED BEETROOT, ROASTED ALMONDS

PAN ROASTED LINE FISH, BASIL MILLET, CHARRED BROCCOLI, VADOUVAN JUS

SEARED BEEF FILLET, WILTED GARDEN GREENS, SMOKED BEEF DRIPPINGS

ADD ONS

SUMMER GREENS

WILTED SPINACH, LEMON & OLIVE OIL

SWEETS

BAKED LOCAL LEMON TART, ROSE GERANIUM ICE CREAM, SUMMER BERRIES

NECTARINE PANNA COTTA, KRONE MCC & BERRY JUS, STONE FRUIT SALSA

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