Relish in a menu inspired by spring, paired perfectly with Cathedral Cellar wines by our chief winemaker, Justin Corrans.
Spring-inspired menu
Welcome drinks and canapés
Preserved lemon and thyme roasted chicken tarts
Italian meatballs with basil pesto cream (Paired with Cathedral Cellar Sauvignon Blanc)
First course
Garden salad with salmon fishcakes (Paired with Cathedral Cellar Chardonnay)
Second course
Spring lamb
Third course
Herbed rare roasted beef fillet (Paired with Cathedral Cellar Cabernet)
Fourth course
Fresh strawberry cheesecake (Paired with KWV Cape Ruby Dessert Wine)
Click HERE to make a booking.