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