🍷 This Friday: The Wine & Dine Experience You Can’t Miss!
Treat yourself to a five-course feast, each dish expertly matched with a stunning wine. Great food, great wine, and even better memories. Reserve your spot now!
STARTERS:
STUFFED PORTOBELLO MUSHROOMS Filled with creamed spinach, honey-roasted butternut, and brie cheese. Paired with Ken Forrester Cabernet Sauvignon
or
SEAFOOD PARCEL A medley of prawns, line fish, mussels, and calamari, sautéed with leeks, fine herbs, and fresh cream. Wrapped in phyllo pastry and served on a bed of garden greens with a creamy lemon dressing. Paired with KWV Sauvignon Blanc
or
CRISPY PORK BELLY Oven-roasted pork belly served with Asian-style slaw and pineapple salsa. Paired with Ken Forrester Chenin Blanc
PALATE CLEANSER
LIME & KIWI SORBET Light and refreshing, infused with Cinzano Spumante.
MAINS
FILLET AU POIVRE Beef fillet encrusted in peppercorns, finished with a rich brandy sauce. Served with broccoli stems and golden potato rösti. Paired with Durbanville Hills Merlot
or
CHARGRILLED LAMB CHOPS Served with parmesan polenta, tomato confit, and sautéed spinach.Paired with La Motte Millennium
or
BAKED BRINJAL STACK Layers of brinjal, lentils, and mozzarella, finished with basil pesto and parmesan. Paired with Diemersdal Shiraz
or
CHICKEN SUPRÊME Oven-roasted chicken fillet, filled with herbed cream, wrapped in bacon. Served with basil mash, honey & thyme butternut, and a tomato chutney. Paired with Haute Cabrière Chardonnay Pinot Noir
DESSERTS: All desserts are paired with De Krans Cape Ruby
GRANADILLA CHEESECAKE Creamy and tangy, served with mixed berry coulis.
or
CHOCOLATE LAVA PUDDING A rich molten-centred pudding with caramel sauce and vanilla ice cream.
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SEASONAL FRUIT SALAD A medley of fresh seasonal fruit, paired with strawberry ice cream.
CHEESE PLATTER (FOR TWO)
A curated selection of cheeses with traditional accompaniments.
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