3 COURSE LATE SUMMER MENU

3 Courses R375 with wine R695

*Menus are seasonal and change regularly

HAKE

Charcoal mayonnaise, sweetcorn and umami dressing

Hermanuspietersfontein ‘Kaalvoet Meisie’ Sauvignon Blanc 2015 (Hemel-en-Aarde Valley, Sondagskloof)

SALT AND PEPPER CALAMARI

Asian style salad, peanut butter satay and nam jim dressing

Cederberg Bukettraube 2016

MUSHROOMS

Hazelnut pasta, chestnut purée, café au lait sauce, brioche parmesan crumble

Dorrance ‘Cuvée Anaïs’ Chardonnay 2014 

CRISPY GLAZED PORK CHEEKS

Turnip purée, fermented turnips, apple, pickled mustard seeds and pork crackling

Chamonix ‘Greywacke’ Pinotage 2014 (Franschhoek)

DUCK BREAST

Triple cooked potatoes, fermented red cabbage and celeriac purée

Waterford ‘Kevin Arnold’ Shiraz 2012 

BBQ BEEF BRISKET

Pickled carrots, herb emulsion, miso glazed shallots and sweet potato purée

Stony Brook ‘The Max’ Bordeaux Blend 2013 

LINE FISH

Braised fennel, burnt orange, pine nuts, cucumber gremolata

Trizanne Signature Wines White Blend 2015 (Elim)

TANDOORI CAULIFLOWER

Onion bhaji, apple purée, sago crisp and pickled cucumber

Arendsig Viognier 2015 (Robertson)

CHEESE PICNIC

Buckwheat flatbread, tomato chutney and pickled onions

Blaauwklippen Zinfandel NLH 2012 (Stellenbosch)

CAPE MALAY DESSERT

Mango sorbet, coconut, puffed black rice

Fleur du Cap NLH 2012 (Coastal)

MELTING FERRERO ROCHER

Salted hazelnut oil parfait, praline cremeux and chocolate sauce

Pierre Jourdan ‘Ratafia’ NV (Franschhoek)

BLACK SESAME CAKE

Coconut sorbet, coconut mousse and passion fruit jelly

Fleur du Cap NLH 2012 (Coastal)

L​inefish, cucumber gremolata charred fennel pine nuts citrus dressing ​

For tables of 8 or more a 12% discretionary service charge will be added to your bill
A voluntary & much appreciated R5 donation will be added to your bill for Streetsmart Charity

Please notify management of any food allergies.