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a chef and a winemaker

Riandri Visser

Cape Point Vineyards

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On arrival: Cape point vineyards sauvignon blanc 2018

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Sauvignon blanc reserve 2018

iced oysters, watercress, iodine & yuzu

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Sauvignon blanc reserve 2015

farmed sea bass “cru” fermented nectarine, lime & jasmine

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The Riandri experience

The corn flake 2018

Chickpeas, red lentil, curry leaves

Sans 2019

Ocean trout sushi, sour cassis, berry leaf oil

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Isledh 2018

honey glazed kingklip, chargrilled endives, bay leaf & yuzu beurre blanc

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Food for thought 

Shiraz / Grenache 2018

seared duck, wilted rocket, black cherries

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Semillon 2011

goats cheese gratin, wild peppery leaves, walnuts

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Stubborn Stef Late Harvest 2017

thin apricot galette, marmalade ice cream, verbena anglaise

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R1100 pp