HORS D’OEUVRES

ONE

summer squash soup | fennel | nasturtium | zucchini (V)(H)(GF)
tomato– sabayon | confit | powder | risotto (V)(H)(GF)
barramundi | spring onion slaw | lemon verbena beurre blanc (V)(H)(GF)
cucumber salad | mint sorbet | danish feta | compressed melon(V)(H)(GF)
master stock chicken | garlic “panna cotta” | shiitake (V)(H)(GF)

TWO

Braised beef sugo | fontina cappelletti | oyster mushrooms (V) = (H)
confit salmon | daikon | lime kosho | bone broth (H) (GF)
lamb| aubergine | raselhanout | lime | sesame (V) = (H)
torchon of oxtail & tongue | onion | black vinegar | turnip
pork belly | cauliflower | truffle arancini | asparagus (V) = (H)
roast duck| duck pastille | dates | black radish | mostarda di frutta (H) adapted to (GF)

THREE

mango | coconut | lime | cheesecake (H) adapted to (GF)
brie| mushroom | hazelnut(H) adapted to (GF)
peach bellini – white peach | champagne | vanilla (H) adapted to (GF)
almond| chocolate | amaretto cream | caramel (H) adapted to (GF)

selection of local & international cheese (R40.00 supplement)
Dinner – 4 Course ~ R480 / Wine pairing ~ R200
Lunch – 2 or 3 Course ~ From R295 to R456
9 Course Degustation ~ R750 (Chef’s choice – only available to the entire table) / Wine pairing ~ R350

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

Johannes de Bruijn – Executive chef

(MENU AVAILABLE FROM THE 01 OCTOBER 2017)