Excellence & Craftsmanship

A prestigious partnership in wine production

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STARTERS

Sea trout ceviche with plum dressing, fromage blanc, fried fennel and capers

Recommended with Champagne Barons de Rothschild Blanc de Blancs

R80

Textures of beetroot, burrata, grapefruit and tarragon

Recommended with Rimapere Sauvignon Blanc 2015

R80

Seared yellowfin tuna, tempura seaweed, lemongrass crème fraîche and bouillon jelly

Recommended with Rupert & Rothschild Baroness Nadine 2016

R85

Egg fried rice in potato nest, pulled brisket, wild rice and fried bone marrow

Recommended with Rupert & Rothschild Classique 2015

R105

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MAINS

Charred corn sponge, cashew nut milk shard, verjus jelly, spiced cashew nut, with corn and leek purée

Recommended with Champagne Barons de Rothschild Brut

R150

Poached Mauritian seabass, onion soubisse, pickled baby onions, and basil velouté with quinoa

Recommended with Rupert & Rothschild Baroness Nadine 2016

R180

Seared springbok loin, braised springbok shoulder, potato pudding, gastrique of port cherry and barley

Recommended with Rupert & Rothschild Baron Edmond 2014

R185

Aged beef fillet, Dijon mustard, beef brisket and cheek, brown mushrooms and pickled cucumber

Recommended with Château Clarke Baron Edmond de Rothschild 2013

R190

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SIDES

Roasted baby carrots, mascarpone mousse and ponzu glazed seeds

R55

Apple and celery salad with walnut and gorgonzola dressing

R45

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DESSERT

Rupert & Rothschild extra virgin olive oil and almond cake, nectarine, olive oil gelato and fresh cherries

R85

Coconut sorbet, coconut panna cotta, basil namalaka, pistachio and white chocolate streusel

R85

Manjari chocolate delicé, vanilla mascarpone, white chocolate ice cream, fresh mulberries

R105

Imported Rothschild fromage board, with preserves and house pickles

R155

10% service fee will be charged for tables of 10 patrons or more

 
 

   

RESTAURANT RESERVATION

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