WINE DINNER • Friday 28 June 2019
Home Cured Salmon paired with Vintage rosé Mcc
Slithers of home cured salmon served on avocado puree, Goat’s cheese mousse, cucumber & fennel salsa
Chicken Liver Mousse paired with Terra del capo PF (pinot grigio)
Chicken liver mousse toppled with cranberry port jelly and served with stewed apples, bacon crumb & melba toast
Beef Short Rib Main paired with Opthra bordeaux blend
Brisket of beef slow braised in a Bordeaux style blend and served with roasted garlic pomme puree, roasted onions & glazed carrots.
Cheese & Pear paired with Late bottle vintage
Red wine pear with gorgonzola ice cream and candy bacon
Coffee Caramel Truffle with Hazelnut coating paired with coffee
Coffee caramel filled with dark chocolate truffles in a toasted hazelnut coating
5-course Wine Pairing dinner with Anthonij Rupert
Friday • 28 June 2019 • 17h00.
Menu by Executive Chef Shan-Marie McGann
Wines will be presented by Anthonij Rupert Wyne Head Winemaker Dawie Botha