Matt Day the winemaker from Klein Constantia challenged Cheffy to “nail the pairings” to 8 different Sauvignons Blanc they now have on the farm. Some are still in the experimental stage, they are all made with different clones, they are farmed at different altitudes, and some are made using different wine making approaches. If you love SB, this is a must … if you don’t love SB, this is still a must … an epic adventure is guaranteed !!!

klein constantia organic 2015
fynbos smoked mussels potted in kelp, seaweed & citrus salad, oysters, togorashi and buttered rye
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klein constantia estate 2010 and 2003
tiny spinach, scallop sashimi, grapefruit cells, grapefruit butter
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klein constantia metis 2015
ash roasted celeriac, mild chèvre beignet, burnt eggplant flesh, curry leave oil
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klein constantia perdeblokke 2015
steamed white fish, nasturtiums, white grape & cassis fondue
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klein constantia block (382) 2015
seared quail, braising jus with vinegar and tarragon, green asparagus, poached quail egg
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klein constantia block (382) 2012
jambon de Bayonne, sweet potato crisps, melted raclette, pickled wild mushrooms
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klein constantia noble late harvest 2002
butter meringue, chestnut mousse, almond ice, salted toffee, bitter orange & rooibos

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Give us a call on 021 789 1390 or email info@thefoodbarn.co.za to book

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Date: Friday 26th May 2017

Time: 12h00

R965 pp