First Course
The Hans van Wolde Foie Gras Soup, Gooseberry Sorbet and Vanilla Salt
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Sterhuis Viognier 2009
Second Course
Scallop and Suckling Pig with Lightly Spiced Asafoetida Mushrooms and Cauliflower
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De Trafford Chenin Blanc 2009
Third Course
Fisantekraal Pigeon, Dried Strawberries and a Vanilla and Juniper Jus
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Fryer’s Cove Pinot Noir 2006
Fourth Course
Pan Roasted Fillet of Beef, Sweetbread and Caper Sausage, Warm Salad of Tongue and Cabbage
and a Smoked Raisin Purée
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Radford Dale Merlot 2005
Fifth Course
Tête de Moine, Candied Walnut Cream and Truffle Dressing
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Rust en Vrede Cabernet Sauvignon 2007
Sixth Course
“Finger Tasting” of Tiramisu
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Hoopenburg Integer 2006
FIVE HUNDRED AND EIGHTY FIVE RAND – FOOD
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EIGHT HUNDRED AND EIGHTY RAND – FOOD & WINE PAIRING