Chefs table with Bruce Jack from Flagstone
on arrival: da luca prosecco
treaty tree reserve sb/semillon 2016
noordhoek tidal pool: seaweed, shrimp, tuna, oysters, sea water
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word of mouth viognier 2016
dashi broth, tempura tofu, bonito flake, coriander, scallions
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two roads chardonnay 2016
pine needles roasted swordfish, porcini risotto, vanilla jus
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Fiona pinot noir 2016
soft polenta, seared shitake, parmesan shavings, pinot noir jus
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dark horse shiraz 2013
charred swordfish, black garlic paste, onion petals, licorice hollandaise
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writers block pinotage 2015
seared duck, curry roasted cauliflower, goats brousse, cracked hazelnuts, romanesco, turmeric oil, chili & coffee jus
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the last word cape lbv 2013
chocolate& gianduja fondant, dried fig ice cream, bachelors jam
R965 all in