The 3-course menu consists of an amuse-bouche | starter | main course | dessert.

The 4-course menu consists of an amuse-bouche | starter | intermediate course | main course | dessert.

WG stands for wine suggestion

AMUSE ;
Caramelized fig with balsamic and pine nuts

STARTERS;

• Beef Carpaccio
  Olives | sun-dried tomato | Parmesan cheese | Parmesan crisp | hazelnut | pesto mayonnaise
  WG Pinot Noir | France | Vin de France | J. de Villebois

• Smoked duck breast
  Cranberry | orange zest | radish | balsamic dressing
  WG Pinot Noir | France | Vin de France | J. de Villebois

• Poultry pâté
  Tarragon cream | brioche | onion compote | hazelnut
  WG Chardonnay | Australia | South Eastern Australia | Quay Landing

• Tuna sashimi
  Radish | roasted nori | sesame seeds | passion fruit dressing | dill oil
  WG Riesling | Germany | Rheinhessen | Weingut Gröhl

• Shrimp cocktail
  Mixed salad | avocado| pink pepper | cocktail sauce
  WG Verdejo | Spain | Castilla-La Mancha | Luna de Ana

• Caramelized stewed pear
  Chicory | walnut | cinnamon sponge cake
  WG Riesling | Germany | Rheinhessen | Weingut Gröhl

• Roasted parsnip tartare
  Pistachio | mushrooms | fried parsley | port syrup
  WG Riesling | Germany | Rheinhessen | Weingut Gröhl
  INTERMEDIATE

• Pork cheek
  Sauerkraut | crispy bacon | red wine sauce
  Merlot | France | Vin de France | Nos Racines

INTERMEDIATE COURSES;

• Sweet potato coconut soup
  Roasted sweet potato | mushrooms | basil oil

• Codfish
  Fennel | apple | saffron lemon sauce
  WG Chardonnay | Australia | South Eastern Australia | Quay Landing

• Mushroom ravioli
  Mushrooms | sweet potato | fried sage | truffle oil
  WG Chardonnay | Australia | South Eastern Australia | Quay Landing
  
  MAIN COURSES;

• Tournedos
  Celeriac puree | roasted shallot | carrot | Madeira jus
  WG Malbec | Argentina | Mendoza | Staphyle

• Venison steak
  Potato chestnut puree | chicory | stewed pear | mushroom truffle jus
  WG Pinot Noir | France | Vin de France | J. de Villebois

• Braised veal
  Celeriac puree | roasted shallot | carrot | Madeira jus
  WG Merlot | France | Vin de France | Nos Racines

• Chicken supreme
  Potato chestnut puree | chicory | stewed pear | mushroom truffle jus
  WG Chardonnay | Australia | South Eastern Australia | Quay Landing

• Hake fillet
  Grilled green asparagus | sweet potato puree | samphire | dill beurre blanc
  WG Sauvignon Blanc | France | Vin de France | J. de Villebois

• Salmon
  Grilled green asparagus | sweet potato puree | samphire | dill beurre blanc
  WG Chardonnay | Australia | South Eastern Australia | Quay Landing

• Cauliflower steak
  Feta | roasted tomato | polenta | pine nuts | salsa verde
  WG Riesling | Germany | Rheinhessen | Weingut Gröhl

  
  DESSERTS;

• Mocha crème brûlée
  Hazelnut mousse | coffee ice cream
  WG Pedro Ximénez | Spain | Jerez | González Byass “Nectar”

• Cheese board
  Meibloem | Brillat Savarin | Comté | WG Vacherin Mont d'Or | Rochebaron | grapes | walnut | nut bread
  WG Tawny Port | Portugal | Douro | Kopke 10 Years Old

• Pistachio parfait
  Dried mint | white chocolate crumble | raspberry coulis
  WG Pedro Ximénez | Spain | Jerez | González Byass “Nectar”

• Coconut panna cotta
  Lime sorbet | coconut with lime crumble
  WG Muscat | South Africa | Robertson | Ouma se Wyn

• Blondie white chocolate cake
  Orange sorbet | passion fruit gel
  WG Muscat | South Africa | Robertson | Ouma se Wyn