Blanc de Mer 2018
on arrival
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Sauvignon blanc 2018
fire roasted atlantic oysters, sea lettuce, green pepper & mirin butter
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Kaaimansgat Chardonnay 2016
“Vol au vent” wild spinach and mussel with garlic & chardonnay
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Kaaimansgat Chardonnay 2010
duck confit raviole, burnt cabbage dashi broth, mild sriracha
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Missionvale Chardonnay 2016
grilled 􏰀ish & wild prawns, fennel fondue, rouille and “fond de roche”
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Hannibal 2016
beef tagliata, wild “riquette”, porcini tapenade, onion jus & bouchard finlayson olive oil
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CWG Pinot Noir 2013
raclette brik, roasted ripe figs, walnuts, walnut ice