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THE ICONIC SOUTH AFRICAN
W I N E PA I R I N G
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The Test Kitchen “Appetizers”
THEONISTA KOMBUCHA APERITIF
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“Amasi, Beetroot & Trout” - lime and parsley apple,
miso yaki barbequed beetroot, pickled quail egg
BOUCHARD FINLAYSON CROCODILE’S LAIR 2014
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“Autumn Foie Gras” - Smoked Guinea Fowl,
foie gras “mi cuit”, autumn spices and quince
KEN FORRESTER FMC 2012
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“Squid Ink Royale” -Salt aged scallop, foie gras dashi
BEAUMONT HOPE MARGUERITE 2013
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“Lamb Rib ” - rosemary and tomato teriyake,
celeriac, bone marrow
RAATS FAMILY CABERNET FRANC 2012
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“Tapioca and Octopus Minestrone”
linefish, saffron foam,herb oil
KLEINE ZALZE FAMILY RESERVE
SAUVIGNON BLANC 2013
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“TK Springbok”- Chestnuts, liver,
beetroot and cocoa nib
MULLINEUX SYRAH 2012
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“Autumn Citrus”
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“Tropical”
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“Lemon”
KLEIN CONSTANTIA VIN DE CONSTANCE 2009
MENU R975/R2025 WITH WINE PAIRING
A DISCRETIONARY SERVICE CHARGE OF 12%
W I L L B E A D D E D T O TA B L E S O F 6 O R M O R E
PLEASE NOTE THE GOURMAND MENU IS INTENDED
T O B E E N J O Y E D B Y T H E E N T I R E TA B L E
MENU SUBJECT TO CHANGE
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THE GOURMAND MENU
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The Test Kitchen’s “Appetizers”
THEONISTA KOMBUCHA APERITIF
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“Amasi, Beetroot & Trout” - lime and parsley apple,
miso yaki barbequed beetroot, pickled quail egg
CAPE OF GOOD HOPE SERRURIA CHARDONNAY 2013
RED OF AFRICA TEA
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“Autumn Foie Gras” - Smoked Guinea Fowl,
foie gras “mi cuit”, autumn spices and quince
JORDAN MELLIFERA 2012
S INGAPORE BREAKFAST TEA
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“Squid Ink Royale” -Salt aged scallop, foie gras dashi
CARL EVERSON CHENIN BLANC 2014
VANILLA BOURBON TEA
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“Lamb Rib ” - rosemary and tomato teriyake,
celeriac, bone marrow
STERHUIS MERLOT 2010
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“Tapioca and Octopus Minestrone”
linefish, saffron foam, herb oil
KLEINE ZALZE FAMILY RESERVE
SAUVIGNON BLANC 2013
LEMON BUSH TEA
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“TK Springbok”- Chestnuts, liver,
beetroot and cocoa nib
LAZANOU SYRAH MOURVEDRE 2011
NO. 12 TEA
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“Autumn Citrus”
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“Tropical”
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“Lemon”
VONDELING SWEET CAROLYN 2012
INDIAN NIGHTS TEA3
AFRICAN BALL TEA
MENU R975/R1375 WITH WINE PAIRING
R1275 WITH TWG TEA PAIRING
A DISCRETIONARY SERVICE CHARGE OF 12%
W I L L B E A D D E D T O TA B L E S O F 6 O R M O R E
PLEASE NOTE THE GOURMAND MENU IS INTENDED
T O B E E N J O Y E D B Y T H E E N T I R E TA B L E
MENU SUBJECT TO CHANGE
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DISCOVERY MENU
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“Pickled Fish” – tuna, curried snoek crema,
tosazu jelly, salt-cured apricot
SILVERTHORN THE GREEN MAN 2012
or
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“Linefish” - potato and snoek medley,
black forest ham and fish jus, roasted potato skin puree
& burnt red onion foam
VONDELING BABIANA 2013
or
“Heirloom Tomatoes” - spanakopita mousse,
tomato dashi, mint dressing
THE FOUNDRY GRENACHE BLANC 2014
“TK Springbok”- Chestnuts, liver,
beetroot and cocoa nib
LAZANOU SYRAH MOURVEDRE 2011
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“Grilled Scallop” - fine bean, tofu miso suke,
braised scallop dressing, miso on toast,
braised shitake, raw shitake
DE WETSHOF BON VALLON CHARDONNAY 2014
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“Autumn Citrus” - Aerated milk tart,
blood orange and lemon cannelloni,
tea shortbread, clementine sorbet
MURATIE AMBER FOREVER 2013
or
or
“TK Autumn Foie Gras”
(R50 supplement)
JORDAN MELLIFERA 2013
“Tropical” - Thai grilled pineapple,
roasted banana panna cotta, lychee sorbet, thai turkish
delight, curried meringue
BEAUMONT GOUTTE DÓR 2014
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“Pork Belly” - parsley pressed apples, wild rosemary
infused honey, blue cheese cream, crackling
PAUL CLUVER DRY ENCOUNTER RIESLING 2014
or
or
“South African Cheeses” - with fruit preserve
(R50 supplement)
PETER BAYLY CAPE VINTAGE 2009
“Smoked Lamb Loin” - “Cassoulet” & root vegetables,
lamb sweetbreads, parsley velouté
NEWTON JOHNSON WALKER BAY PINOT NOIR 2013
5 COURSE FOR R 590/R890
WITH WINE PAIRING
A DISCRETIONARY SERVICE CHARGE OF 12%
W I L L B E A D D E D T O TA B L E S O F 6 O R M O R E