CLASH OF THE TERROIRS

Executive Chef: Christo Pretorius

to begin

farmed salmon trout (D, s, A, E) Cured trout tartare, smoked trout parfait, Elgin apple, oyster emulsion, pickled kelp, trout roe & dill oil PIETER CRUYTHOFF BRUT WEST COAST SNOEK (D, G, A, E) Smoked snoek croquette, soetpatat purée, curried apricot chutney, pickled onion rings & crispy onions 22 FAMILIES CHENIN BLANC saldanha bay mussels (D, S, G, A) Steamed mussels, dombolo, Malay-spiced velouté, amasi dressing, pickled sultanas & crispy curry leaves EENZAAMHEID CHENIN

signature mains

ATLANTIC kingklip (d, s, g, a) Cauliflower purée, samphire, braaied corn & shrimp chowder, confit potato, chive oil & smoked mussel velouté KASTEELBERG CHENIN winelands pork (d, p, g, a, e) Sous-vide pork neck, Ceres pear, mini pork pie, crispy slaw & fynbos honey jus EENZAAMHEID GRENACHE NOIR Stellenbosch chicken (d, g, a) Stuffed chicken wing, crispy chicken-fat dauphinoise, forest mushrooms, confit baby onion & chicken gravy EENZAAMHEID VIN BLANC

to finish

hillcrest berry and caramel blondie (v, D, E) Milk chocolate mousse, candied cocoa nibs, fresh summer berries, salted caramel, cherry & vanilla jam EENZAAMHEID GRENACHE NOIR TROPICAL TART (v, D, g, E) Vanilla bean whipped ganache, granadilla curd, citrus jelly, fynbos honey & roasted pineapple compote RAAR GRENACHE NOIR RCH AFFOGATO (v, D, E) Peppermint Crisp ice cream, Tribe Coffee espresso & aero chocolate VIRGIN HAZELNUT ESPRESSO MARTINI

TWO-COURSE LUNCH 315 | THREE-COURSE DINNER 425

WINE PAIRING TWO-COURSE 155 | THREE-COURSE 225