all stars chefs table

 

on arrival: silverthorn the green man

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sauv/ blanc: ataraxia ‘17 and buitenverwachting hussey’s vlei ‘09

noordhoek tidal pool: seaweed, mussels, tuna, oysters, sea water

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rosé: avondale camissa ‘16 and wijnskool blom ‘17

doughnut: duck liver parfait, curry leaf sugar churros: grape jam, hazelnut paste, gorgonzola

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chenin blanc: ken forrester fmc ’15 & beaumont hope marguerite ‘16

chlorophyll, edamame beans, langoustine, yuzu, grana padano

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semillon: alheit’s la colline ‘16 and naudé ‘14

quail, courgette beignet, green apple, honeyed goats brousse, wild oregano

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white blend: mullineux old vine ‘16 and savage ‘16

warm salmon sashimi, sesame butter, kelp linguini, ponzu

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grenache: vriesenhof ‘15 and arendsig inspirational batch ‘16

the humble onion: ash roasted, truffle soubise, charred asparagus, tarragon oil

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cabernet sauvignon: webersburg ‘07 and restless river ‘15

wagyu sirloin, roasted cauliflower, turmeric oil, mild chili & robusta jus

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sticky: vin de Constance ‘12

raspberries, verbena meringue shards, vanilla s’mores, raspberry milk sorbet

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R1500 all in