Fresh Fish of the Day 108
lemon & parsley butter / roasted garlic butter / basil mayo / herb & lemon olive oil

Smoked Salmon Fish Cakes 86
flakes of fresh linefish, smoked salmon, potato & dill make up these delicious fish cakes, served with Hollandaise sauce

Chicken & Prawn Curry 85
a spice driven North African curry with flavours of barishap, cumin & fennel. Served with basmati rice, sambals & a poppadum

Stuffed Chicken Breast 78
stuffed with a trio of cheeses, mushroom & basil pesto. Served on stirfried veg with a creamy pan gravy

Chicken & Mushroom Pie 84
comfort food at its best, baked to perfection in our homemade pastry

Crispy Roast Duck 110
Wild Figs signature dish, served with an orange & Van der Hum sauce

Oxtail Jardin 120 Hanoi Fish 110
braised oxtail in a robust bacon & red wine glaze with baby onions, carrots & garden peas. Hints of cinnamon & herbs. Served with your choice of mash or rice

Fillet Steak 135
green peppercorn / creamy mushroom / barbeque / hollandaise / roasted garlic butter

Game of the Day POA
ask your waitron for details

Springbok Hot Pot 95
tender cubes of springbok slowly roasted with carrots & mushrooms in a red wine & thyme jus. Topped with a creamy pecorino & rosemary polenta

Marrakesh Lamb Tagine 110
popular Morrocan dish, slowly simmered in an aromatic tomato, apricot & chickpea sauce with hints of cinnamon & cumin. Served with your choice of rice or cous cous

Slowly Roasted Lamb in Phyllo Pastry 98
cubes of tender lamb wrapped in phyllo & served with minted greek yoghurt

Lamb Shank 140
lamb so tender it falls off the bone, served on a herb mash with a rich red wine & rosemary jus

Tongue 88
served on a herbed mash and baked with
a wholegrain mustard mayonnaise

Malaysian Vegetable Curry 75
mild yet rich & creamy curry with butternut, courgette, baby corn, broccolli & peppers served with basmati rice

Vegetarian Dolmades 68
braised cabbage leaves stuffed with sauteéd aubergine,
mushroom & basmatic rice, served with basil mayonnaise

Roasted Red Bell Pepper 86
stuffed with honey & thyme roasted veg & feta, served on a bed of couscous with beetroot chutney & balsamic reduction