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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.

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.

Rising star Head Chef Mariska Hennig has grabbed this vision with both hands and says she enjoys cooking with the fresh, local produce.

“I love chatting to the farmers in the valley, they always inspire me with new ideas for dishes with their produce. It's also wonderful to be able to engage with our guests on where our produce comes from.”

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.

Menu

Breakfast

EGGS BENEDICT

EGGS ROYALE

EGGS FLORENTINE

TWO-EGG OMELETTE WITH FILLING OF CHOICE

SMOKED SALMON LAVASH, OLIVES, CRISPY CAPERS, RED ONION, ROCKET

GRIDDLE-PAN WAFFLE, HONEY BACON, ROSEMARY

CHIPOLATAS, EGGS, ROASTED MUSHROOMS, TOMATOES

BUFFET

Starters

BURRATA, GRILLED SUMMER FRUITS, PISTACHIO
DUKKAH, ROSEWATER DRESSING

PRAWNS, FENNEL, ROASTED GRAPE SALAD

SPANSPEK AND FETA SALAD, MARINATED OLIVES,PRESERVED LEMON

SPICED DEEP-FRIED SQUID, HERB SALAD, WASABI AOLI

Mains

SPRINGBOK FILLET, BEETROOT LABNEH,
SEASONAL BERRIES, PEANUT CRUMB

LINE FISH, LENTILS, CRISPY CAPERS, LEMON BUTTER

KAROO LAMB, MINTY PEAS, POMMES ANNA, PEA SALSA

PECAN AND LEMON TORTELINI

Sides

SUMMER GREENS, FLAKED ALMONDS

RAW VEGETABLE SALAD

CRISPY SWEET POTATO FRIES

DESSERT

WHITE CHOCOLATE FROZEN CHEESECAKE LOGS,
PICKLED PEAR, LIME AND MINT DROPS

APPLE SORBET, MATCHA MOSS, PISTACHIO
MOUSSE, CHOCOLATE SPONGE, FOR TWO

COCONUT PANNA COTTA, HONEYCOMB, BERRIES

TAPIOCA, COCONUT JAM, CARAMELISED RUM BANANAS

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