SIX COURSE MENU
To be taken by the entire table. Please allow three hours.
First Course
Hot Smoked Salmon Pavé, Avocado, Cashews, Beurre Noisette Dressing
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Sutherland Riesling 2009
Second Course
West Coast Crayfish, Pink Fir Potato, White Nectarine, Tarragon Dressing
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Delaire Chenin Blanc 2010
Third Course
Crown Roasted Duck Breast, Crispy Leg Confit, Pickled Red Cabbage, Sweet Potato
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Howard Booysen Pegasus Cinsault 2011
Fourth Course
Beef Fillet, Oxtail Tortellini, Succotash, Sweet and Sour Onion Purée, Morels
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Rust en Vrede Estate 2008
Fifth Course
Comté Cheese Soufflé, Curried Peaches, Cumin Caramel
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Vuurberg White 2010
Sixth Course
Spiced Nougat Mousse, Apple Sorbet, Berries, Pistachio
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Klein Constantia Vin de Constance 2006
FIVE HUNDRED AND EIGHTY FIVE RAND – FOOD
EIGHT HUNDRED AND EIGHTY RAND – FOOD & WINE PAIRING