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.
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
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
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
SUMMER GREENS, FLAKED ALMONDS
RAW VEGETABLE SALAD
CRISPY SWEET POTATO FRIES
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