Dinner  Menu  
Home dried tomato, pickled tomato, miso cream cheese, wood fired aubergine dressing and jalapeño and apple purée
Constantia Uitsig Chardonnay Unwooded
Trout tartare, green apple, lime, crème fraiche, caramelized cured aubergine, flat parsley, creamy miso dressing
Raats Original Chenin Blanc
Yellowtail tataki, umami onion pure, chick pea and ginger salad, mirin and yuzu jelly, garlic chips
Lazanou Organic White Blend
Pan seared veal tongue and scallops, peanut and elephant garlic puré, pancetta, bourbon and American oak velouté,
ginger and spring onions
Joostenberg Chenin with a touch of Viogner

Asian Style Beef Tataki

Constantia Uitsig Semillon

Foie gras, red cabbage and fig confit, rabbit ham, braised chestnuts and gently pickled quince (R50 supplement)
Klein Constantia Riesling

 
Linefish with marjoram and tomato fondu, chick peas, zucchini flower, oyster and pastis holandaise
Newton Johnson Chardonnay

Assiette of pork, duo of sauces, coco bean and bay leaf, tarragon cream, TK kim chi, pak choi, “pomme salardaise”
Eagles' Nest Viogner

Pan seared duck breast, braised lentils, nicola potato fondant, roast parsnip and honey pure, pan seared foie gras,
beetroot and jagermeister jus
(R50 supplement)
AA Badenhorst Red Blend

Dark beer and doenjang glazed lamb rack, confit shoulder and pan-seared sweet breads, malted barley risotto
with rosemary and juniper veloute
Adam Mason Khwezi

Chalmar Beef Fillet with milk stout risotto and black pepper café au lait
Ross Gower Cabernet Sauvignon

Apple sorbet, gin and tonic jelly, shiso cress

Tomato and Mozzarella: Cape gooseberry, vanilla and pepper syrup, Stracciatella, goat yoghurt snowballs
Quoin Rock Vine Dried Sauvignon Blanc

Frozen pine nut parfait, chestnut crumble, soused figs with tonka and yoghurt foam
Jordan Mellifera Riesling

Selection of South African Cheeses with peach chutney

Catherine Marshall Myriad

White wine poached pear and sorbet, chocolate fondant, liquorice mousse, cold filter coffee jelly
Joostenberg Chenin Blanc Noble Late Harvest

Any 3 courses for R345 (1 starter, 1 main, 1 dessert)

Any 5 courses for R440/R600 with wine pairing (3 starters, 1 main, 1 dessert)