Rust en Vrede

First course

Green Asparagus Mousse, White Asparagus, Quail Egg, Peanuts, Thyme Meringue

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Ostrich Fillet, Foie Gras, Pickles, Lemon and Raisin

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Yellowfin Tuna, Beetroot, Soy Sponge, Olive Soil

Second Course

Pan Seared Scallops, Leek and Potato, Ras el Hanout

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Tasting of Sweetwell Pork, Carrot, Apple, Lentils

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Sage Gnocchi, Smoked Tomato Espuma, Baby Globe Artichokes, Parmesan

Third Course

Seabass, Porcini, Truffled Kingklip Cannelloni, Prawn, Nage Foam

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Loin of Lamb, Shoulder Bread and Butter, Aubergine, Baby Marrow, Tomato

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Springbok Loin and Shank, Cauliflower, Beetroot, Oats, Pickled Cherries

Fourth Course

                                    Selection of French Cheeses, Grape Chutney, Walnut and Raisin Bread                                                  

(Supplement R60)

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Cardamom Crème Brûlée, Chocolate, Cherry, Macadamia, Yoghurt Sorbet

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Toffee Apple Cheesecake, Ginger Crumble, Tonka Bean Ice Cream, Salted Hazelnut

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Toasted Marshmallow, White Chocolate, Blueberry Sorbet, Frangipane, Lime Granita

FOUR HUNDRED AND EIGHTY RAND

12.5% Gratuity will be added to parties of 6 or more