Gourmand Menu

Home dried tomato, pickled tomato, miso cream cheese, wood fired aubergine dressing, jalapeño and
apple purée
Constantia Uitsig Chardonnay
***
Trout tartare, green apple, lime, crème fraiche, miso cured aubergine, flat parsley, creamy miso dressing
Raats Original Chenin Blanc
***

Foie gras, red cabbage and fig confit, rabbit ham, braised chestnuts and gently pickled quince
Klein Constantia Riesling
***

Yellowtail tataki, umami onion pure, chick pea, edemame and ginger salad, mirin and yuzu jelly, garlic
chips
Lazanou Organic White Blend
***

Pan seared veal tongue and scallops, peanut and elephant garlic purée, pancetta, bourbon and American
oak velouté, ginger and spring onions
Joostenberg Chenin with a touch of Viogner
or
Linefish with marjoram and tomato fondu, chick peas, zucchini flower, oyster, pastis and thyme hollandaise
Newton Johnson Chardonnay

***

Apple sorbet, gin and tonic jelly, shiso cress

***

Sous vide Xmas gammon fillet, duo of sauces, coco bean and bay leaf, tarragon cream, TK kim chi,
“pomme salardaise”, pak choi
Diemersfontein Pinotage
or
Pan seared duck breast, braised lentils, nicola potato fondant, roast parsnip and honey pure, jagermeister
jus
AA Badenhorst Red Blend
***

Tomato and Mozzarella: Cape gooseberry, vanilla and pepper syrup, Stracciatella, goat yoghurt snowballs
Quoin Rock Vine Dried Sauvignon Blanc

or
White wine poached pear and sorbet, chocolate fondant
liquorice mousse, cold filter coffee jelly
Joostenberg Chenin Blanc Noble Late Harvest
or

Frozen pine nut parfait, chestnut crumble, soused figs with tonka and yoghurt foam
Jordan Mellifera Riesling

*8 courses for R550/ R750 with wine pairing