4 June 2019
BREAD
HOMEMADE BUTTER, DUCK LIVER, DUKKAH
MUSSEL
DRIED TOMATO, SMOKED OLIVE OIL
paired with PAUL RENE BRUT MCC
WHITEBAIT
LA GRECQUE POTATO, LEEKS
paired with PAUL RENE BRUT MCC
KOHLRABI AND SHORT RIB CANNELLONI
AUBERGINE, EGG YOLK PUREE
paired with B-VINTNERS CHARDONNAY
EGG
GIROLLE CONSOMME, TRUFFLE
paired with B-VINTNERS CHARDONNAY
LOBSTER
VERJUS, FENNEL
paired with FORCE MAJEURE SEMILLON
SALMON TROUT
APPLE, RADISH, SMOKED BUTTER
paired with LUDDITE WHITE
SUCKLING PIG
JERUSALEM ARTICHOKE, RAISINS, PICKLED ONION
paired with MOUNT ABORA CINSAULT
SPRINGBOK
CELERIAC, HAZELNUT, BEURRE NOISETTE
paired with LONGRIDGE CABERNET SAUVIGNON
HUGUENOT
PLUM, CAULIFLOWER, TAMARIND
paired with NAUDE MOURVEDRE
APPLE
MISO CARAMEL, ALMONDS, EARL GREY
paired with JOOSTENBERG NOBLE LATE
*Subject to availability
Menu | R650 pp.
Wine Pairing | R350 pp.
