Spring Special 5 course tasting menu

5 Courses R350 + Wine R650

Chef Neill Anthony’s New Menu

Canapés

Cornetto, chicken liver parfait
Truffles Mac and cheese, grain mustard
Brioche, Marmite butter
Paul Cluver Riesling 2018 (Elgin) 

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Cured yellow tail
Radish, fennel, yogurt, almond
Hartenberg Chardonnay 2017 (Stellenbosch)

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White onion veloute
Tempura shallots, roast baby onions
Hartenberg Chardonnay 2017 (Stellenbosch)

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Lamb rump
Aubergine, lavender confit tomato, crispy quinoa
Vriesenhof Pinotage 2009 (Stellenbosch)

OR

Line fish
Leek fondue, vichyssoise sauce
Celestina White Blend 2017  (Cape Agulhas)

OR

Fresh linguini
Herbs, wild mushrooms
Stark-Condé ‘The Field’ White Blend 2018 (Stellenbosch) 

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Warm chocolate mousse
Puffed rice, milk sorbet
Peter Bayly Cape Late Bottled Vintage 2008 (Calitzdorp)

 

Please be advised our Tasting menu is available for the whole table only
Kindly notify management of any dietary restrictions or allergens.

 A discretionary 12% service charge will be added to your bill.

Please be advised Our Tasting menu is available for the whole table only
Kindly notify management of any dietary restrictions or allergens. Our menu is fresh, seasonally inspired and changes often.
Garlic, onion and seasoning form the base of our cooking and nuts are present in our kitchen.

 A discretionary 12% service charge will be added to your bill.