The dining journey begins with a complimentary offering of assorted artisinal breads and homemade butters.
Bread & Butter
Little Kickstart
OCTOPUS
Tentacles, smoke, citrus R195
SCALLOPS
Bacon, pea, beetroot R205
CARPACCIO
Springbok, mint, cheese R225
MARROW
Pomegranate, leaf, grapefruit R175
PORK
Maraschino, truffle, smoke R190
BITES
Biltong, nuts, olives R350
LOLLIPOPS
Pork, apricot, apple R230
Broccoli, cauliflower, pistachio R160
Raw Bar
OYSTERS (3)
Champagne, caviar R260
Ginger, lime, ponzu R165
Jalapeño, coriander, pineapple R135
KING CRAB CEVICHE
R270
VENISON STEAK TARTARE
Caper, egg, onion R175
Salads
ZUCCHINI
Carrot, tomato, basil R145
CUCUMBER
Artichoke, peppadew, feta R165
ALICE
Parmesan, rocket, fig R145
SUMMER
Ham, melons, balsamic R155
ROQUEFORT
Cheese, Dijon, walnut R145
Main Course
SMALL MEAT
Short Rib 350g R215
Fillet 250g R295
Wildebeest Loin 250g R235
MEDIUM MEAT
Impala Shank 500g R315
Rib-eye 500g R535
Lamb Rack 450g R395
LARGE MEAT
Pork Ribs 1kg R515
Porterhouse 750g R460
Tomahawk 750g R798
TOPPINGS
King prawns R155
Crayfish SQ
King crab R260
Kaiings R65
Asparagus R55
Stuffed calamari R110
SAUCES
Smoked mustard molasses R45
Blue cheese bourbon R55
Wild mushroom & black truffle R45
Szechuan BBQ R55
Chimichurri R45
Chakalaka R45
ACCESSORIES
Mixed potato bake R45
Roasted baby veg R65
Chargrilled baby corn R35
Buttermilk onion rings R55
Biltong, herb, krummelpap R55
Alice side salad R125
Specialties
SHELLFISH PLATTER
Langoustines, King prawns, Crayfish, Mussels R1530
DEBONED BABY CHICKEN
Baby veg R225
HOOKED
Fish of the day (please ask your waiter) SQ
EIS BEIN
Baby veg R205
OXTAIL
Herb dumplings R285
RISOTTO
Black truffle, wild mushroom risotto, roast baby veg R165
Sinful
CHOCOLATE
Raspberry, vanilla, mint R155
LEMON MERINGUE
Shortbread, milk tart, coconut R115
FRUIT
Mango, matcha, berry R145
MALVA
Custard, brandy, caramel R105
Indulge in the perfection of flavours
The cuisine is nothing short of amazing. The menu features interesting takes on classic and nouvelle dishes: inspired by many ethnicities. One can indulge in a host of tapas, if one desires a variety of tempting options to nibble on. Scallops wrapped in bacon are an exotic favourite, delivering a stunning array of flavours which qualifies as a little taste of heaven.
For mains, the rib eye steak is hard to beat. Cooked to perfection and finished off with a topping of your choice, the buttermilk onion rings and king prawns achieve top billing in the toppings department. The menu includes options to satisfy every kind of hunger and every type of palette.
