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 culinary experience to you. Our kitchen brigade has designed this menu using the freshest and finest ingredients available to capture the essence of summer in Africa. Every morning, fresh produce is handpicked from Sarapana - our fruit, herb and vegetable garden - and featured across the menu to showcase our homegrown seasonal favourites. We work closely with our knowledgeable sommeliers, who are available to suggest beautiful wine pairings to enhance the enjoyment of your meal. We trust your culinary adventure with us captures your imagination and inspires your senses. Warm regards J A N E - T H E R E S E M U L R Y Executive Chef @thesaxonhotel 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 was loved to call this home, we hope you will too. Your home in Africa.
O Y S T E R S A N D C A V I A R 2 50 three Luderitz oysters, honeydew, smoked oyster, melba wafer, sturgeon caviar S P R I N G B O K, K I N G O Y S T E R M U S H R O O M A N D S U N C H O K E S 2 8 0 seared springbok tataki, king oyster mushroom risoni, soy jelly, pickled sunchokes GF F R E N C H O N I O N S O U P 200 brioche croûtons, gruyère cheese, parsley V R A I N B O W T R O U T, F E N N E L A N D V A N I L L A 2 9 0 fennel and vanilla cured trout, nashi pear, peppered walnuts, ponzu dressing G F / D F / N S A X O N S A R A P A N A V E G E T A B L E A N D L E A F G A R D E N 1 9 0 daily harvest of raw vegetable shavings, picked herbs, eggless baobab mayonnaise G F / D F /V Q U A I L, S E E D S A N D G R A I N S 2 4 5 roast and confit quail, corn puree, scotch egg,. seeds and popped corn H O U S E T E R R I N E O F O X T O N G U E, P O R K, S M O K E D C H I C K E N 2 8 0 orange pickled butternut, honey parsnips, crostinis, carrot ketchup, garden leaves GF S A X O N R I C O T T A, K A L E A N D C R A N B E R R Y 2 2 0 smoked cinnamon masala ricotta, kale, quinoa, macadamia nut, dried cranberry and spearmint, whey dressing G F / N /V
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 3 2 5 seared scallops, octopus terrine, pickled apple, maple turmeric vinaigrette GF D U C K E G G, A R T I C H O K E, M U S H R O O M 2 2 5 slow-cooked duck egg, smoked potato, artichoke, truffled brioche soldiers V O X T A I L, B E A N S A N D S A MP 2 6 5 braised oxtail, parmesan buttered samp, bean salsa, curried chili mango atchar GF C A V I A R ( S Q ) sturgeon caviar, beluga vodka, egg white, egg yolk, parsley, crème fraiche, blinis S T E A K T A R T A R E 2 6 5 hand-cut fillet steak, tossed with capers, chives, onions, egg yolk, mustard, gherkins, crostinis
B EEF, H O R S E R A D I S H A N D W A T E R C R E S S 3 8 5 roasted fillet and braised short rib of beef, truffle potato, charred onion, watercress, horseradish, side of garlicky beans GF C H I C K E N, B L A C K G A R L I C A N D H A Z E L N U T 3 40 slow cooked chicken breast and thigh, black garlic gnocchi, shimiji mushrooms, toasted hazelnuts N O S T R I C H, B E E T R O O T A N D A P R I C O T S 3 4 5 ras al hanout dusted ostrich fillet, pickled beetroot, apricot and star anise compote, sago jus O N I O N A N D C H E V R E G O A T S C H E E S E 2 6 5 sweet onion tarte tatin with ash chevre goat s cheese, pickled beetroot, horseradish, wild rocket V S E A B A S S A N D C A L A M A R I 3 6 5 crispy skin seabass, calamari, braised beluga lentils, crème fraiche, preserved lemon, garlic and parsley GF D U C K, T A M A R I N D, B U T T E R N U T A N D C H E R R I E S 3 4 0 tamarind glazed breast of duck, butternut and sweet potato, long stem broccoli, sun-dried cherries GF L A M B, F I G A N D R A D I S H 3 4 0 oven-roasted belly and loin of lamb, fig, radish leaf and pistachio pesto G F / N S A L M O N A N D M U S S E L S 3 3 0 seared salmon fillet, curried cauliflower, fennel, salsa of mussels, tomato and saffron GF
S T E A K D I A N E 3 8 5 beef medallions, flambéed tableside, brandy, mushrooms, mash potato and garden vegetables GF S E A F O O D P L A T T E R P E R P E R S O N / 1 1 5 0 east coast lobster thermidor, garlic prawns, canadian scallops, grilled linefish, calamari garden vegetables, lemon butter, peri-peri sauce GF T A S T E O F D U R B A N 3 1 0 tandori seabass, butter chicken, lamb curry, coconut rice, sambals and snacks GF R A C K O F L A M B 3 6 5 rack of lamb, potato fondant, minted peas, seared red onion, basil and tomato salsa GF W E T A G E D P O R T E R H O U S E 3 3 0 G R A M 3 7 5 herb basted sirloin, smoked bone marrow,hand cut fries, truffle mayonnaise, rocket and parmesan
S A X O N T O R T E 1 8 5 valrhona manjari 64% chocolate, vanilla ganache, yoghurt and lime sorbet, seasonal berries GF H A Z E L N U T, S T R A W B E R R Y A N D M I L K CHOCOLATE 1 8 5 hazelnut crème, strawberry parfait, milk chocolate, hazelnut crunch, strawberry gel N L E M O N, B L A C K B E R R Y A N D P E A R 1 8 5 lemon mousse, blackberry sorbet, black pepper caramel whipped ganache, thyme infused pear W H I T E C H O C O L A T E, C H E R R Y A N D A L M O N D 1 8 5 white chocolate ginger mousse, cherry sorbet, toasted almond sponge, cinnamon rocks N P A S S I O N F R U I T, R U M A N D P A P A Y A 1 8 5 passion fruit posset, rum soaked sponge, papaya sorbet, tropical fruits compote T R I P L E S O R B E T 1 6 5 mango, blood orange, peach G F / D F / V C O C O N U T A N D P I N E A P P L E 1 8 5 coconut milk rice pudding, pineapple sorbet, macerated pineapple, pineapple gel G F / D F / V R A S P B E R R Y, B A N A N A A N D M E L O N 1 8 5 raspberry jelly, banana sobet, compressed melon G F / D F / V B R O W N B U T T E R, T A R R A G O N A N D A P P L E 2 1 0 Warm brown butter cake, tarragon crème, spiced apple, vanilla custard
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 D A L E W O O D B R I E S U P E R L A T I F 65 soft and pillowy cow s milk cheese with a velvety white rind. the aroma is milky and slightly fungal, with a buttery, earthy and mushroomy flavour. D A L E W O O D L A N Q U E D O C 75 made from cow s milk, this semi-soft, washed-rind, surface-ripened cheese has subtle bacon-and-egg-like flavours. the creamy pâté has a delicate complexity with a subtle melting texture. DALEWOOD HUGUENOT (DAIRY PRODUCT OF THE YEAR 2016) 90 this award-winning semi-hard, brushed-rind cow s milk cheddar is slow-matured for twelve months to offer medium-full character with nutty overtones. K A R O O W I L L I N S T O N 80 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 9 0 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 90 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 1 2 5 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 1 0 5 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 75 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 70 made in the savoie mountains, this soft-washed rind and smear-ripened cheese is made from raw cow s milk.