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.
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.
LUNCH
STARTERS
GREEN PEA SOUP, CHEESE STRAWS
ARTICHOKE, BABY LEAF SALAD, PECORINO SHAVINGS
WARM DUCK SALAD, MACERATED WALNUTS, BEETS
MAINS
GRILLED SIRLOIN, GARLIC POTATO WEDGES, GREEN MADAGASCAN PEPPERCORN SAUCE
LENTIL OR BEEF BOBOTIE
NORWEGIAN SALMON, PAW PAW SALSA, MINT YOGHURT
SIDES
SUMMER GREENS, FLAKED ALMONDS
ZUCCHINI SHOESTRING FRIES
ROAST POTATOES, ROSEMARY
DESSERT
PAVLOVA, BERRY COULIS, HOMEMADE ICE CREAM
PANCAKE, GRILLED BANANA, TOASTED ALMONDS, MAPLE SYRUP
DINNER
STARTERS
RAVIOLI NUDI
AFRICAN SOUP
SALAD OF ROASTED BEETS, MACERATED WALNUTS, ROCKET, MASCARPONE
POACHED SALMON, BLACK RICE, ROCKET
MAINS
OXTAIL STEW, POLENTA
PRAWN RISOTTO, MONKS’ BREAD
LAMB STEAK, WILD MUSHROOMS, ROSEMARY BABY POTATOES
PORK BELLY, APPLE JELLY, RED CABBAGE, HAZELNUTS
SAFFRON TAGLIATELLE, SPICED ROASTED BUTTERNUT
SIDES
TEMPURA VEGETABLES
WARM WINTER SALAD
PUMPKIN FRITTERS
WHOLE ROASTED CAULIFLOWER
BLANCHED BABY SPINACH, LEMON, OLIVE OIL
DESSERT
MALVA PUDDING, BRANDY SNAP, HOMEMADE ICE CREAM
WARM STICKY CHOCOLATE PUDDING, AMARULA CUSTARD
TRIO OF HOMEMADE ICE CREAM
BURNT ORANGE, DRIED MULBERRIES, COCOA NIBBED GRAVEL