The brandy pairing menu offers four delicious courses coupled with world-class brandies from Distell’s FINE BRANDY. BY DESIGN™ portfolio.


First Course

WHITE BEAN VELOUTÉ WITH SOURDOUGH AND CARAMELISED PEAR
OUDE MEESTER DEMANT

Second Course

FARMED COB WITH SEA LETTUCE, PICKLED MUSSELS AND BEURRE NOISETTE EMULSION
COLLISON’S WHITE GOLD

Third Course

FALLOW DEER WITH HAY ASH BAKED BEETS, PICKLED BLUEBERRIES AND CHERRIES
KLIPDRIFT GOLD

Fourth Course

POACHED PEACHES WITH BURNT MARSHMALLOW, BUTTERMILK AND LEMON VERBENA
VAN RYN’S COLLECTORS RESERVE 20

4 Chosen Courses with Pairing R450