~Hors d’oeuvres~

ONE

braised duck | crispy egg | grains | risotto (V)

celeriac tortolloni | truffle | parmesan

barramundi | squash | basil | aubergine caviar

“pho” – noodles | beef | aromatics | broth

corn soup | buttermilk | nasturtium | braised mustard seed

TWO

beef short rib | red curry | confit onion | coconut (V)

pork belly | chipotle mayo | apple | fennel

lamb | broccoli | lemon | almond (V)

quail | walnut stuffing | cauliflower | sherry caramel

sole | pommes mousseline | burnt butter sabayon | vegetable nage

duck breast | lavender | beetroot | cassis

~Pre-dessert~

THREE

“affogato” – coffee | cream | hazelnut | chocolate

“honey” – fynbos | orange blossom | eucalyptus

huegenoot cheese | overberg | gooseberry | sesame

chocolate | malt | dehydrated mousse | cocoa nib

selection of local & international cheese (R40 p/p supplement)

5 Course = R425.00 per person / Wine pairing = R200.00 per person

(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef

Served 1st April – 30 June 2017

ONE

braised duck | crispy egg | grains | risotto (V)

celeriac tortolloni | truffle | parmesan

barramundi | squash | basil | aubergine caviar

“pho” – noodles | beef | aromatics | broth

corn soup | buttermilk | nasturtium | braised mustard seed

TWO

beef short rib | red curry | confit onion | coconut (V)

pork belly | chipotle mayo | apple | fennel

lamb | broccoli | lemon | almond (V)

quail | walnut stuffing | cauliflower | sherry caramel

sole | pommes mousseline | burnt butter sabayon | vegetable nage

duck breast | lavender | beetroot | cassis

THREE

“affogato” – coffee | cream | hazelnut | chocolate

“honey” – fynbos | orange blossom | eucalyptus

huegenoot cheese | overberg | gooseberry | sesame

chocolate | malt | dehydrated mousse | cocoa nib

selection of local & international cheese (R40 p/p supplement)

2 course lunch (no sides) = R295pp

2 course lunch (with sides) = R325pp

3 course lunch (no sides) = R380pp

3 course lunch (with sides) = R410pp

(V) = Dishes that can be adapted as vegetarian options

Johannes de Bruijn – Executive chef