Chef Ian Bergh and his creative team curated a 7-course menu that promises a feast for the senses, served at one of Cape Town’s most beautiful glass-enclosed restaurants.
Time: 18h00 for 18h30
Cost: R1,500 pp
MENU
On Arrival:
Canapés and Gin cocktail
Amuse Bouche:
Seared scallop, caramelised apple, bacon crumb
Quail Ballantine, mushroom, puffed wild rice, quail egg, thyme, port jus - served with De Grendel Op Die Berg Pinot Noir
Shaved fennel, melon, buffalo mozzarella, mint, chili, Parma ham - served with De Grendel Koetshuis Sauvignon Blanc
Palate Cleanser: Passion fruit sorbet with MCC jelly
Wagyu brisket, crayfish cherry-stone clam thermidor, quince jelly, celeriac potato, pickled kohlrabi, asparagus, foie gras and sage jus - served with De Grendel Amandelboord Pinotage
Chocolate Gateaux, pistachio, strawberry, rose and chocolate crumble, dulcey cremaux - served with De Grendel MCC Brut
Coffee/Tea with Petit Fours
Menu is subject to change.
Booking is essential and seating is limited.
Bookings: renate@degrendel.co.za