Cape Point Vineyards chefs table

on arrival: cpv cape town 2018

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noordhoek sauvignon blanc 2011 / 2017

atlantic oysters, kelp cured trout, roe, sea water & seaweed vinegar

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sauvignon blanc reserve 2014/ 2017

asparagus & parmesan tart, poached quail egg, noisette butter hollandaise

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isliedh 2013

the fallen apple, with quail confit & rosemary butter

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isliedh 2017

red mullet taco, whipped miso, yuzu & truffle crème fraiche

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semillon 2007

charred duck, kalamata tapenade, turnips clafouti, burnt orange

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nlh 2011

gorgonzola brik, guava butter jam, bitter leaves

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Friday 9th November 2018

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R1,100 all in

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