Excellence & Craftsmanship

A prestigious partnership in wine production

SEASONAL MENU

TO START

Spiced prawn, smoked prawn mousse with mango, cucumber and citrus

R90

Salmon tartare, quail egg and heirloom tomato terrine

R95

Truffle and brie chawanmushi, adam fig, haloumi, pickled onion and wild rocket

R90

Soft polenta, beef brisket, crispy sage and brown butter

R95

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MAIN

Leaf wrapped hake, poached litchi, tamarind dressing and lime

R195

Pan roasted duck breast, salted plum and macadamia with celeriac

R210

Herbed lasagne, cured hens egg yolk, summer vegetables with parmigiana

R185

Aged beef sirloin, tarragon, potato fondant, edamame and coffee

R205

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SIDES

Pickled baby beetroots with homemade ricotta

R55

Cumin boerenkaas potato croquettes

R60

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DESSERT

Affogato of rooibos vodka and espresso cola

R90

Strawberries with roasted honey frozen yoghurt and red velvet sponge

R95

Textures of Valrhona itakuja chocolate

R105

Gluten free bread and butter pudding with brûléed banana ice cream

R90

Imported Rothschild fromage board

R115

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Wines Of The World Wine And Food Pairing R990

Served until 13:30

Amuse-bouche

Champagne Barons de Rothschild Brut (Champagne Region, France)

Salmon tartare, quail egg and heirloom tomato terrine

Rimapere Sauvignon Blanc (Marlborough, New Zealand)

Leaf wrapped hake, poached litchi, tamarind dressing and lime

Rupert & Rothschild Baroness Nadine (Franschhoek, South Africa)

Aged beef sirloin, tarragon, potato fondant, edamame and coffee

Rupert & Rothschild Baron Edmond (Franschhoek, South Africa)

Pan roasted duck breast, salted plum and macadamia with celeriac

Flechas de los Andes Gran Corte (Vista Flores, Argentina)

Palate cleanser

Imported Rothschild fromage board

Château Clarke Baron Edmond de Rothschild (Bordeaux, France)

Strawberries with roasted honey frozen yoghurt and red velvet sponge

Champagne Barons de Rothschild Rosé (Champagne Region, France)

Petit four

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Certain menu items may contain traces of nut, egg, soya, wheat, gluten and other allergens.

We are unable to guarantee the absence of these ingredients in the menu, unless prior arrangements are made.

A service charge of 10% will be added to tables of 8 patrons or more.

 
 

   

RESTAURANT RESERVATION

SEASONAL MENU

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