ODD GOOSE TABLE MENU
ARRIVAL
A generous welcome of warm bread, seasonal flavours, and the first pour of the evening.
Welcome & Gather
Freshly baked artisanal breads served with whipped salted butter, smoked olive oil, marinated olives, whipped ricotta, and seasonal chef’s snacks. Curated welcome wine served on arrival.
STARTERS
A vibrant opening course designed for sharing, with fresh seasonal flavours and touches of fire throughout.
Wood-Fired Prawns
Large prawns grilled over open flame and finished with garlic butter, lemon, parsley, and grilled sourdough.
Burrata & Heirloom Tomatoes
Creamy burrata served with roasted tomatoes, basil, olive oil, and toasted focaccia.
Beef Carpaccio
Thinly sliced beef fillet topped with parmesan, capers, rocket, and lemon dressing.
Charred Corn & Avocado Salad
Fire roasted sweetcorn with avocado, whipped feta, toasted seeds, and fresh herbs.
Cape Vegetable Plate
Seasonal roasted vegetables with herbs, chickpeas, tahini, and citrus.
MAIN COURSE
The centrepiece of the evening, showcasing open-fire cooking, generous portions, and refined South African hospitality.
Coal-Grilled Rib Eye
Premium rib eye grilled over open fire and finished with herb butter and red wine jus. Served with duck fat potatoes, creamed spinach, roasted mushrooms, seasonal vegetables
Twelve-Hour Red Wine Oxtail
Slow braised oxtail cooked until tender and served with a rich reduced sauce. Served with creamy parmesan mash, honey roasted carrots, roasted baby onions, gremolata
Wood-Roasted Chicken Supreme
Free-range chicken roasted over open coals and finished with brown butter, confit garlic, and thyme jus. Served with: Potato gratin Charred broccolini Roasted baby carrots Chicken jus
Butter & Herb Kingklip
Fresh kingklip finished with brown butter, herbs, and citrus. Served with baby potatoes, creamed spinach, charred seasonal vegetables
Truffle Mushroom Risotto
Creamy risotto finished with roasted mushrooms, parmesan, crispy herbs, and truffle butter. Served with charred vegetables, rocket salad
Coal Roasted Cauliflower
Whole roasted cauliflower served with smoked tomato, tahini, toasted seeds, and herb oil. Served with warm grain salad, seasonal vegetables
FOR THE TABLE
Seasonal accompaniments served generously to complement the main course and encourage sharing.
Seasonal garden salad
Open-fire sweetcorn
Fresh bread service
House sauces
DESSERT
A polished ending inspired by familiar favourites, balancing indulgence with elegance.
Basque Cheesecake
Caramelised baked cheesecake served with fresh berries and whipped cream.
Dark Chocolate Fondant
Warm chocolate fondant with vanilla bean ice cream and chocolate crumble.
Milk Tart Pavlova
Crisp pavlova layered with milk tart cream, cinnamon, and fresh fruit.