WInter Menu
Dinner
WINTER CHEF’S MENU
2-COURSE | R695 p.p. OR 3-COURSE | R800 p.p.
with wine pairing: 2-COURSE | R975 p.p. OR 3-COURSE | R1100 p.p.
R200 corkage/750ml bottle
Bread & Snacks
charred ciabatta, heirloom tomato salad, lemon labneh, Mediterranean herbs, Piquetberg EVOO
Cape seedloaf, whipped cultured butter, sour fig drizzle, honeycomb
braaibroodjie chip ‘n dip
Oysters + R205(4) supplement charge
Saldahna bay oysters, naartjie, szechuan, nuac cham, jalapeno, coriander
3 DISHES OF YOUR CHOICE:
– crispy & sticky pork lollipops, doenjang glaze, charred spring onion dip
– cape malay prawn, curry aioli, pickled onion, gem lettuce, baby cucumber, butter roti
– Thai tuna tataki, rice paper rolls, cashew satay, lime, chilli, ginger, nam phrik
– celeriac risotto, hazelnut crunch, red onion marmalade, crispy sage, lemon
– panko crumbed kingklip, warm limoncello tartare sauce, mussels, pak choi, dill
– pork & kimchi dumplings, kimchi emulsion, lime leaf apples, sunflower seed chilli crisp, curry leaf, pork crackling
THE SWEET STUFF
baumkuchen, quince, almond, buttermilk, butterscotch, ideal milk, tonka bean ice cream
chocolate choux aux craquelin, whipped milk chocolate ganache, miso tahini caramel, dark chocolate cremeux, halva ice cream
sweet treats to finish: milktart coconut cookies