On this months menu we have a few surprises with regards to the pairings. We have also included the most delicate little fish that is farmed in Mauritius, a European sea bass. This has been paired up with two of my favourite ingredients, Jerusalem artichoke and African wild garlic made into the most beautiful velvety smooth puree.

 

canapés on arrival
Southern Right Sauvignon Blanc 2014

smoked trout
hot smoked pressed with pickled fennel, cold smoked parcel with a citrus and fennel salad
Ashbourne Chardonnay-Sauvignon Blanc 2014

sea bass
jerusalem artichoke and wild garlic purée, kohlrabi salsa, sorrel oil
Hamilton Russell Chardonnay 2013

venison lasagne
slow braised neck with roasted cauliflower, parmesan crème
Ashbourne 2008

roast pork fillet
smoked pulled pork cheek, braised red cabbage, sautéed mushrooms and a sherry jus
Hamilton Russell Pinot Noir 2013

nut and seed crusted brie
grapes, walnut biscuit, thyme honey
Ashbourne ‘Sandstone’ 2009

pear and hazelnut cake
dark chocolate ice cream, gianduja cremeux

Tea and coffee
starts at 19h00 | R485 per person
includes 7-course dinner and a glass of all paired

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