Wine Wednesday

Somebody’s got to do it; so we’ve been at it again … here are some wines we’ve tasted in the last couple of weeks that we think you’ll like … we invite you to try them with us this coming Wednesday evening.

Flight 1: White blends: Trizanne Signature Reserve 2015 & Klein Seering 2016

Flight 2: Chard’s: Yardstick Chardonnay 2017 & Ataraxia Chardonnay 2017

Flight 3: Something unique: Radford Dale Thirst Gamay Noir 2014 & The Blacksmith Barebones Cinsault 2017

Flight 4: Red Blends: Marvelous Blue 2016 & Village Lane Village Red 2014

Schweet ending: Dainty Bess Pinot Noir MCC 2014 

Each flight served with one of our delicious tapas; there will be one/two new dishes this Wednesday #justsaying

When: Wednesday 29th November
Time: 6:30pm
Where: Foodbarn Tapas Bar
Cost: R405 all in

Give us a call on 021 789 1390 or reply to this email (limited to 24 pax)

We look forward to another lekker evening.

Cheers,
Pete & Franck

Festive Season 2017

On Sunday 24th December:

The restaurant is offering a normal lunch service.

For Xmas Eve, we are offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R850 per person. For children under 12, there is a 3 course menu at R300 per child.

The Deli is open during the day as usual

The Tapas Bar is closed

On Monday 25th December:

For lunch, the restaurant is offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R850 per person. For children under 12, there is a 3 course menu at R300 per child.

The restaurant is closed in the evening.

The Deli is closed

The Tapas Bar is closed

On Tuesday 26th December (Boxing Day)

The Restaurant is open with our normal àla carte and tasting menu’s for both lunch and dinner

The Deli is open

The Tapas Bar is open

On Sunday 31st December:

The restaurant is offering a 4 course menu (4 choices per course) with amuse bouche, palate cleanser and coffee or tea at R950 per person. From 11pm we will be in party mode!

The Deli is open

The Tapas Bar is open and we are offering our normal Tapas menu

On Monday 1st January 2018:

The Restaurant is closed

The Deli is open from 9am until 3pm

The Tapas Bar is closed

 

The prices quoted exclude beverages and a 10% gratuity will be added to your bill.

All bookings are confirmed on receipt of 100% deposit of your food bill.

We do not allow corkage on these occasions

 

The menu’s for Christmas Eve and Christmas Day are …

First Course

Steak tartare

hand chopped, foodbarn tartare sauce, croutons and parmesan cream

or

south atlantic oysters

shucked loose, ponzu, crispy shallots & sea lettuce, aioli, roe

or

prawn fritters

baby spinach, watercress, edamame beans, fresh mint, home made humus, truffle & yuzu splash, soy syrup

or

pépé goats cheese beignet

with zataar cauliflower, feta crème, aubergine caviar & curry leaf oil

Second Course

Fresh fish tartare

cauliflower brandade, crispy shallots, yuzu & togorashi mayo, coriander, seared prawns, lemongrass &chilli oil, salmon roe

or

la bouillabaisse du cap

a rich fish soup with grilled fish, prawn & mussels, saffron & garlic potato mousseline, rouille and croutons

or

fish “grenebloise”

sustainable fish, pan fried, lemon cells, croutons, tender leaves & almond butter

or

seared salmon

sautéed shiitakes, courgette beignets, edamame beans, black garlic paste & garlic cream

Third course

risotto

asparagus and summer herbs with asiago and mustard seed mascarpone

or

steak au poivre

sirloin served fat on, truffled potato beignet and classic pepper & brandy sauce

or

karoo lamb rack

roasted with crumbs and sliced, braised shoulder samosa, medjool date and rooibos puree, cumin jus

or

pork belly

pine needle braise, tender leaves, butternut puree, mash fritter & rich truffle jus

Fourth course

Strawberries & milk

fresh & stewed strawberries, rosemary cream, vanilla s’mores, verbena meringue shards and strawberry milk sorbet

or

nectarine & berry gratin

berries and sautéed nectarine, gratinated in almond sabayon, cherry milk sorbet

or

dark chocolate & gianduja “pavé”

served warm, cacao dots, fresh cherries, vanilla sauce & hazelnut ice cream

or

raspberry feuilleté

thin puff tart with vanilla cram. Fresh raspberries, toffee sauce, plum puree & sun dried fig ice cream

coffee / tea and mince pie