5 COURSE SPRING MENU

5 Courses R445, with wines R820

*Menus are seasonal and change regularly

Baby marrow fritter and romesco sauce
Prawn doughnuts, prawn mayonnaise and crumble

Genevieve Blanc de Blancs 2012 (Overberg)

Tempura beetroot leaf, smoked ricotta and pine nuts
Truffle and cheese croquettes/Chorizo croquettes garlic aioli

Waterkloof ‘Circumstance’ Rosé 2017 (Stellenbosch)

Tuna tartare

Ajo blanco, semi dried grapes, compressed cucumber and chive oil
Le Lude Brut Rosé MCC NV (Western Cape)

Pan fried calamari

Dashi aubergine purée, fermented mushrooms and sunflower seeds
Kleinood ‘Tamboerskloof’ Viognier 2016 (Stellenbosch)

Lamb neck

Black garlic paste, buffalo milk yogurt, baby gem and Moroccan spiced jus
Reyneke Red Blend 2016 (Western Cape)

Asparagus

Brown butter mayo, foraged leaves, hazelnut and parmesan crumb
Celestina White Blend 2016 (Baardskeerdersbos, Elim)

Smoked pork belly

Umami jelly, almonds, lardo, pea and ham velouté
Eikendal ‘Charisma’ Red Blend 2015 (Stellenbosch)

Kudu loin

fermented cabbage, BBQ carrot purée and bolognaise sauce
Rijk’s Private Cellar Pinotage 2012 (Tulbagh)

Chicken Caesar

Grilled baby gem, cured yolks, confit potatoes and parmesan crisps
Dorrance ‘Cuvée Anaïs’ Chardonnay 2014 (Western Cape)

Beef fillet

Blue cheese cream, truffle pomme dauphine, walnuts and smoked bordelaise
Morgenster ‘LRV’ Bordeaux Blend 2009 (Stellenbosch)

Line fish

Spring minestrone, baby marrow, fava beans, corn, courgettes and squid ink pasta
Kaapzicht ‘Kliprug’ Chenin Blanc 2016 (Stellenbosch)

 Herb gnocchi

Parmesan cream, marinated beetroots and mushrooms
Arendsig Grenache 2016 (Robertson)

Karoo crumble

Pink peppercorns, coriander, cumin flat bread, carrot and grape slaw
Glen Carlou ‘The Welder’ NLH 2015 (Stellenbosch)

Milk & Honey

Goat’s milk ice cream, honeycomb, honey cake and grapefruit purée
Keermont ‘Fleurfontein’ (Vine-Dried) Sauvignon Blanc 2015 (Stellenbosch)

Melting Ferrero Rocher

Salted Hazelnut oil parfait, praline cremeux and chocolate sauce
De Krans Premium Cape Ruby NV (Calitzdorp)

Lemon meringue

Mascarpone, lemon leaf snow and wood sorrel
Joostenberg NLH 2015 (Paarl)        

Strawberry crunch

custard cream, almond granola and mint
Keermont ‘Fleurfontein’ (Vine-Dried) Sauvignon Blanc 2015 (Stellenbosch)

                                              

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.