the conservatory

clash of the terroirs

Executive Chef: Christo Pretorius

SNACK COURSE CURED TROUT AND CORN (D) Miso-cured trout, charred corn & green peppercorn cream PIETER CRUYTHOFF BRUT BREAD COURSE FOCACCIA (v, d, g, e) Fynbos honey & sea salt whipped butter FIRST COURSE CAPE WINELANDS FREE-RANGE CHICKEN, MUSHROOM TERRINE Burnt apple ketchup, hard sheep’s milk cheese & apple salad EENZAAMHEID CHENIN VS KASTEELBERG CHENIN SECOND COURSE WEST COAST SEAFOOD ORZO (D) Smoked mussel & spinach sauce, charred broccolini, orzo pasta, Atlantic fish & lemon emulsion EENZAAMHEID VIN BLANC VS 22 FAMILIES CHENIN BLANC MAIN COURSE KAROO LAMB BRAAI (D) Braaied loin chop, rolled lamb neck, tomato smoor compote, pap bean tart & braaied mielies EENZAAMHEID SYRAH VS KASTEELBERG SYRAH DESSERT COURSE STRAWBERRIES AND CREAM (V, D, G, E) Vanilla buttermilk sponge, white chocolate citrus mousse, & strawberry compote EENZAAMHEID GRENACHE NOIR VS RAAR GRENACHE NOIR

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | G-Gluten |

A-Alcohol | E-Egg

Please advise a member of our service team before ordering if you have any

food allergies or special dietary requirements. Prices include VAT at the

current standard rate.

A discretionary 12.5% service charge will be added to your bill.