W E L C O M E. We wish you a memorable experience with us and trust your culinary adventure captures your imagination and inspires your senses.

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Jemimah Barber
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W E L C O M E On behalf of the kitchen brigade a very warm African welcome to this gorgeous sanctuary in the heart of Sandton we are delighted that you have chosen to dine with us at Qunu.

1 W E L C O M E On behalf of the kitchen brigade a very warm African welcome to this gorgeous sanctuary in the heart of Sandton we are delighted that you have chosen to dine with us at Qunu. In collaboration with my team, we have designed this menu using the freshest local, national and international ingredients which capture the essence of spring in Africa. Every morning, produce is handpicked from Sarapana - our fruit, herb and vegetable garden - and featured across the menu to showcase our home-grown seasonal favourites. We also work closely with our knowledgeable sommeliers, who are available to suggest beautiful wine pairings for ease of enjoyment during your meal. We wish you a memorable experience with us and trust your culinary adventure captures your imagination and inspires your senses. I welcome any feedback you may wish to share, so please feel free to send me an jane-therese@saxon.co.za Bon appetite and warm regards JANE-THERESE MULRY Executive Qunu pays homage to its South African roots, being named in honour of the small rural town where our beloved elder statesman, former President Nelson Mandela, was born. Madiba - as he is fondly known - shares an intimate and cherished history with The Saxon, and just as he loved to call this home, we hope you will too. Your home in Africa.

2 E N T R E E S O Y S T E R S T W O W A Y S 245 GF three poached namibian oysters, honeydew melon, smoked oyster cream, toasted brioche Q U A I L, S E E D S a n d G R A I N S 245 G F / D F roasted quail, corn puree, buckwheat, farmhouse seeds and popped corn S C A L L O P a n d O C T O P U S, A P P L E a n d C E L E R I A C 325 GF/ D F seared scallops, octopus terrine, pickled apple and celeriac, maple turmeric vinaigrette S P R I N G B O K, M U S H R O O M a n d S U N C H O K E S 280 GF seared springbok tataki, king oyster mushroom orzo, soy jelly, pickled sunchokes C H I C K E N, P E A S, a n d A S P A R A G U S GF matcha poached chicken breast, sweet pea chantilly, shaved asparagus, pea tendrils C U L T U R E D C R E A M P A N A C O T T A GF organic vegetable shavings, toasted buckwheat, salsa verde C A V I A R ( S Q ) sturgeon caviar, beluga vodka, egg white, egg yolk, parsley, crème fraiche, blinis D U C K E G G, T R U F F L E a n d B R I E 225 ravioli of truffle potato, duck egg, bacon and brie cheese N A T A L L O B S T E R a n d B O N I T O B U T T E R GF butter-poached lobster, asparagus, paw-paw, edamame, bonito butter, salmon roe

3 M A I N S D U C K, C O F F E E a n d O R A N G E 340 G F / D F roast duck breast, parsnip and coffee puree, root vegetables, orange and ginger P E A a n d H A M DF prosciutto and sage pork fillet, pea guacamole, ham hock and pea croquette S A L M O N, M I S O a n d T O M A T O G F / D F crispy skin salmon, miso, buckwheat noodles, tomato and pineapple B E E F a n d O N I O N S pan roasted fillet of beef, charred onion puree, butter roasted celeriac S E A B A S S a n d S C A L L O P S GF crispy skin seabass, mandarin salted scallops, chorizo, cauliflower, orange and fennel C H I C K E N a n d M U S H R O O M DF dashi broth of slow-poached chicken, sundried tomatoes, mushroom dumplings V E N I S O N, C H O C O L A T E a n d A M A R E T T O G F / N roast loin of venison, white chocolate carrots, whipped maize, amaretto jelly, walnut salt O P E N V E G E T A B L E L A S A G N E V charred butternut, roasted parsnips, edamame beans, vine tomatoes and garden peas L A M B, F I G a n d R A D I S H GF/N oven roasted belly and loin of lamb, fig baklava, radish leaf and pistachio pesto S T E A K D I A N E GF beef fillet medallions flamed with brandy, wild mushroom ragoût, mashed potato and steamed baby vegetables

4 D E S S E R T S S A X O N T O R T E G F / N valrhona manjari 64% chocolate, passionfruit mousse, passionfruit sorbet, seasonal berries D U L C E Y C R E M E valrhona dulcey chocolate, raspberry sorbet, pistachio sponge, raspberry gel, caramelised pistachios S T R A W B E R R I E S A N D C R E A M G F / N white chocolate yoghurt mousse, strawberry sorbet, strawberries, crisp meringue E L D E R F L O W E R, G I N A N D C U C U M B E R N elderflower cheesecake, cucumber and lemon verbena sorbet, mint ganache T I R A M I S U mascarpone cremeux, espresso financier, kahlua jelly, mascarpone ice cream, dark chocolate custard T R I P L E S O R B E T G F / D F / N litchi, guava and pear E X E C U T I V E P A S T R Y C H E F n a t h a n j a c o b s

5 A R T I S A N C H E E S E S We have selected the best local and international cheeses for your enjoyment. Each serving weighs 40g and is served with red onion marmalade, olive tapenade, fig jelly, seed crackers and crusty baguettes. S O U T H A F R I C A N D A L E W O O D B R I E S U P E R L A T I F 5 0 Soft and pillowy cow s milk cheese with a velvety white rind. The aroma is milky and slightly fungal, and the flavour buttery, earthy and mushroomy. D A L E W O O D L A N Q U E D O C 65 Made from cow s milk, this semi-soft, washed-rind, surface-ripened cheese has subtle bacon-and-egg like flavours. The creamy pate has delicate complexity and a subtle melting texture. D A L E W O O D H U G U E N O T (dairy product of th e year 2016) 80 This award-winning semi-hard, brushed-rind cow s milk cheddar is slow-matured for 12 months to offer medium-full character with nutty overtones. K A R O O W I L L I N S T O N 65 Ripened for two months, this cow s milk dry-rind cheese has a slight aromatic hint of farmyard. Pleasingly rustic in appearance, the texture is creamy and the salt-acidity balance is perfect. H I G H V E L D E R C L A S S I C 75 Hailed as the best goat s milk cheese maker in South Africa, this matured classic from Bapsfontein is super creamy and mild in flavour. I N T E R N A T I O N A L T O M E D E M O N T A G N E 0 0 Semi-hard cow s milk cheese hailing from the Savoie Mountains between France and Switzerland. Matured for three months to deliver a nutty flavour within a grey crust. B A S K E R U 00 Ewe s milk hard cheese, made near the border between Spain and France in the Pyrenees Mountains. C A M B A Z O L A 00 Made from cow s milk in Allgau, Germany, this cheese is a combination of soft-ripened triple cream and Italian gorgonzola. Smooth and creamy in texture with subdued blue undertones. M A N C H E G O 00 From La Mancha in Spain, this ewe s milk hard cheese is matured for six months. Its rich texture celebrates lively caramel and nutty flavours. R E B L O C H O N 00 Made in the Savoie Mountains, this soft-washed rind and smear-ripened cheese is made from raw cow s milk.

Warm regards. J A N E - T H E R E S E M U L R Y Executive Your home in Africa.

Warm regards. J A N E - T H E R E S E M U L R Y Executive Your home in Africa. On behalf of the Qunu team, a very warm African welcome to our tranquil sanctuary in the heart of Sandhurst. We are honoured to have you dine with us, and we look forward to delivering a highly memorable