5 Course Spring Tasting Menu R345pp (with wines R620pp)

La Mouette croquettes with garlic aioli
DG Pale Cream Sherry NV (Spain) 

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Sweetcorn soup
Charred baby corn, corn shoots, basil pistou
Celestina White Blend 2017 (Cape Agulhas) 

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House made ricotta gnocchi
Smoked aubergine, tahini dressing, filo crisp, tomato chutney
Kaapzicht Cinsaut 2017 (Stellenbosch) 

OR 

Heirloom potato carpaccio
Truffle goat’s cheese mousse, pickled mustard seeds, capers and hazelnut dressing
Hartenberg Chardonnay 2017 (Stellenbosch) 

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Locally caught line fish
Shaved fennel, burnt orange, anise velouté
Hermanuspietersfontein ‘Kat met die Houtbeen’ Sauvignon Blanc 2016 (Sondagskloof)

OR 

Ostrich fan fillet
Pickled beetroots, cured egg yolk emulsion, herb purée
Vriesenhof Pinotage 2009 (Stellenbosch)

OR 

Ratatouille
Smoked herb oil, piment d’espelette
Eikendal ‘Charisma’ Red Blend 2018 (Stellenbosch)

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Raspberry chocolate
Parfait, Nesquik bubble, compressed strawberries
Thelema Semillon Late Harvest 2015 (Stellenbosch)