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.
CROISSANTS, MUFFINS, 2 SLICES OF SEEDED LOAF SERVED WITH THE FOLLOWING:
LAVENDER MARMALADE, HONEY, GLAZED FIG
BRIE, CHEDDAR, WHITE CHEDDAR, FOREST HAM
SMOOTHIE BOWL, PEACH, PEAR, BANANA, SPINACH, MINT, BERRIES & HOMEMADE MUESLI (GLUTEN FREE & DIABETIC FRIENDLY)
EGGS BENEDICT, BASIL PESTO (NO DAIRY)
EGGS FLORENTINE, BASIL PESTO (NO DAIRY)
SCRAMBLED EGGS, BACON, ROASTED TOMATO, TOAST
OMELETTE WITH A CHOICE OF THE FOLLOWING FILLINGS:
SPINACH, HAM, CHEESE, TOMATO, MUSHROOM, BACON
BUCKWHEAT FLAPJACKS CARAMELIZED BANANA, PECAN NUTS, BLUEBERRIES & COCONUT YOGHURT (GLUTEN & WHEAT FREE)
BEETROOT, RED APPLE, MELON
CELERY, APPLE, SPINACH
ORANGE, CARROT, APPLE
FESTIVE SUMMER SALAD, SUMMER GREENS, EXOTIC FRUITS, TOASTED ALMONDS
HOMEGROWN TOMATO SALAD, PARMESAN MOUSSE, PARMESAN CRISPS, PICKLED BASIL VINAIGRETTE
BEETROOT, TUMERIC, GINGER DOUBLE BAKED SOUFFLÉ, LEMON BALM PICKLED ROOT VEGETABLES & BABAGANOUSH
OAK-SMOKED BONSMARA BEEF BRISKET, CHARRED LETTUCE, GARDEN GREENS, BONE BROTH
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 RIVER TROUT, BASIL MILLET, CHARRED BROCCOLI, VADOUVAN JUS
KELP STEAMED COB, MUSSEL & PRAWN TOM YUM VELOUTÉ, PEAS, SPROUTS
SEARED BEEF FILLET, WILTED GARDEN GREENS, SMOKED BEEF DRIPPINGS
WILTED SPINACH, LEMON, OLIVE OIL
BAKED LOCAL LEMON TART, ROSE GERANIUM ICE CREAM, SUMMER BERRIES
APPLE TART FINE, POPCORN ICE CREAM, BRANDY AND SULTANA BUTTER
HEMP MARSHMALLOW, PEANUT BUTTER AND CHOCOLATE “SWEETIE PIE,’ “HONEYCOMB, BLUEBERRY PURÉE, BUCHU ICE CREAM