A young, semi-hard cheese from Stanford, Colby is celebrated for its mellow, buttery flavour. It boasts a wonderfully smooth texture, and its mild sweetness finds a perfect balance with crisp Granny Smith apple slices and a delicate drizzle of raw honey.

Found just outside Stanford, Stonehouse Cheese Estate produces this unique Nguni Camembert. This soft, creamy white mould cheese, subtly infused with black vegetable ash, offers delicate earthy notes and a smooth texture, finding a delightful complement in our sweet green fig preserve

This 4-month matured cheese from Stanford is cold-smoked for 18 hours over oak. It boasts a delightful fusion of earthy and nutty notes, perfectly complemented by a distinctive, balanced smoky finish.

From Stanford, this 6-month matured Gruberg is a firm, nutty delight. It presents rich earthy and savory notes with a hint of sweetness, is perfectly balanced by our crisp sourdough busicuit and tangy-sweet onion marmalade.

From the Franschhoek-Simondium district, this young, full-cream Brie offers a luxuriously smooth and creamy texture. It reveals buttery, earthy, and subtly mushroomy notes, beautifully complemented by the sweet elegance of champagne-poached pear.

From the Great Karoo, this artisanal blue cheese boasts an intense yet creamy texture with spicy, crumbly notes. It offers a rich blue character that finds a unique and delightful balance with the vibrant, sweet, and zesty notes of our Citron marmalade.

This exquisite carpaccio features finely sliced venison from renowned local charcutier Richard Bosman. Delicate and lean, it offers a rich, gamey flavour profile that speaks of the Western Cape's wild beauty, perfectly complemented by sharp Parmesan, briny capers, and a sweet balsamic drizzle.

A masterfully curated selection from renowned local charcutier Richard Bosman. Experience his exquisite Parma-style Deboned Prosciutto, rich Coppa, and air dried beef Bresaola. This artisanal offering showcases exceptional cured meats, celebrating true craft and flavour.

A curated offering of finely crafted salamis from celebrated local charcutier Richard Bosman. Showcasing the rich traditions of the Western Cape, this selection features Saucisson Sec, Truffle, and Venison varieties, presenting a delightful array of textures and nuanced, savory flavours, perfect for sharing.

Discover the exquisite taste of our Wagyu biltong and droë wors, expertly crafted from the finest Wagyu beef. These beloved South African cured meats boast a remarkable depth of flavour and a satisfying texture, offering a truly elevated snacking experience.

Experience finely sliced Wagyu beef carpaccio, celebrated for its incredible marbling and tender texture. This luxurious cut is perfectly complemented by sharp Klein River Parmesan, fresh rocket, briny capers, and a sweet balsamic reduction, creating a harmonious symphony of flavours.

You need to experience Ant's toasted Ham & Cheese, it's a crime not to