Pan fried Cob

Pan fried Cob infused with Morel foam
on a Truffle Pea Puree
Mimosa, Sauvignon Blanc, 2011

Loin of Rabbit

Loin of Rabbit partnered with a
Tarragon and Mustard Mascarpone Cannelloni
Mimosa, Barrel fermented, Chardonnay 2010

Sorbet

Liquorish and Banana Sorbet

Oven roasted Duck Breast

Oven roasted Duck Breast with a Beetroot and Apple tower
accompanied by Potato and Marjoram Dumplings
drizzled with an Edelweiss and Cranberry Jus

Hess Reserve Blend, 2010

Caramel Yoghurt Cream

Caramel Yoghurt Cream
layered with Chocolate Pistachio Ganashe
on a Raspberry Fondue topped with Angel Hair
Arendsig, Late Harvest, Viognier, 2009

R580.00