RESTAURANT WEEK MENU - 295
3-Course Menu with Wine Pairing - R570
S t a r t e r s
C a p r e s e goat cheese balsamic vinegar tomato beetroot buttermilk basil
Paired with Iona Sauvignon Blanc or Lanzerac Pinotage
P r a w n D u m p l i n g s corn togarashi katsuobushi (Vegan option available)
Paired with Doringbay Sauvignon Blanc
P a n i s s e chickpea turnip char sui coconut bean curd (Vegan)
Paired with Le Riche Richesse
M a i n s
C r i s p y G a m m o n parmesan orange honey mushrooms baby marrow
Paired with Idiom Pinot Grigio or Thokozani SMV
L i n e F i s h squid dukha yuzu togarashi avocado cucumber dashi leeks
Paired with Spier Creative Block 2 - Sauvignon Blanc & Semillon
T h e C a u l i cauliflower ponzu zatar chakalaka capers (Vegan)
Paired with Lanzerac Pinotage
D e s s e r t s
C r è m e B r û l é e fruit sorbet sweet potato cardamom white chocolate coffee
Paired with African Ruby Rooibos Vermouth
C h o c o l a t e T o r t e cornflakes granadilla strawberry
Paired with African Ruby Rooibos Vermouth
P a n n a C o t t a tonka bean apple coconut blossom pina colada (Vegan)
Paired with Glen Carlou The Welder Chenin Blanc
* A discretionary service charge of 10% will be added for impeccable service.