ken forrester chefs table menu

on arrival: Sparklehorse MCC 2017

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Fijndraai white blend 2019
Yellowtail cru, iced coconut & ginger soup, mint and chilli, shallots, cinnamon oil

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Terre noire swartland chenin 2018
Fennel, avo and pears, steamed prawns, lime & chilli syrup, charcoal kewpie, sesame salt

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Hansepoot dry hanepoot 2016 Roussanne 2018
Baby gem squash; pea cream, heirloom cherry tomatoes, veal glace

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Met sonder stingels Cinsault 2019
Black olive & cep duxelle stuffed red onion, brioche crumbs, parmesan mousse, pine jus

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The Barrel Mourvedre 2018
Fynbos smoked and seared springbok loin, sage butter, gnocchi galette, shitake

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Hanepoot
Mes petits choux: lychee and raspberry, milk & fig ice cream & calisson shards

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chefs table: ken forrester

a chef and a winemaker
ken forrester

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on arrival: Sparklehorse MCC 2017

~

Fijndraai white blend 2019

Yellowtail cru, iced coconut & ginger soup, mint and chilli, shallots, cinnamon oil

~

Terre noire swartland chenin 2018

Fennel, avo and pears, steamed prawns, lime & chilli syrup, homemade kewpie, sesame

~

Hansepoot dry hanepoot 2016 Roussanne 2018

Baby gem squash; pea cream, heirloom cherry tomatoes, veal glace

~

Met sonder stingels Cinsault 2019

Black olive & duxelle stuffed red onion, brioche crumbs, parmesan mousse, pine jus

~

The Barrel Mourvedre 2018

Fynbos smoked and seared springbok loin, sage butter, gnocchi galette, shitake

~

Hanepoot 2018

Mes petits choux: lychee and raspberry, sweet almonds & calisson shards

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R1100 pp