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RESTAURANT WEEK MENU - 295

 

3-Course Menu with Wine Pairing - R570

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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

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P a n i s s e  chickpea  turnip  char sui  coconut  bean curd   (Vegan)

Paired with Le Riche Richesse

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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

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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    

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T h e  C a u l i  cauliflower  ponzu  zatar  chakalaka  capers        (Vegan)        

Paired with Lanzerac Pinotage

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D e s s e r t s  

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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 

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C h o c o l a t e  T o r t e   cornflakes  granadilla  strawberry

Paired with African Ruby Rooibos Vermouth 

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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.