The tasting menu is a selection of multiple courses from the à la carte menu, chosen and arranged by our chef to offer guests the best combination and sequence of dishes. These dishes can also be complemented by beverages hand-picked by the sommelier, to combine both dish and beverage into a new synthesis of flavours.
ORGANIC VEGETABLE PATCH, RAW AND PICKLED WITH MUSHROOM SOIL & HERB EMULSION
2011 VEENWOUDEN VIVAT BACCHUS CHENIN BLANC
SLOW-COOKED BEEF TONGUE WITH CELERIAC PURÉE AND WHOLE-GRAIN MUSTARD
NV DARLING BREW NATIVE ALE
OLIVE OIL-POACHED SALMON TROUT WITH CHARRED PEACHES, CUCUMBER, RADISH AND PONZU
2011 SPRINGFIELD LIFE FROM STONE
BUCHU AND BUTTER ROASTED PARSNIP WITH PICKLED YOUNF CORIANDER SEEDS, EUGENIA BERRIES, CARROT FLOWERS AND GRANNY SMITH APPLE JUICE
2009 LAMMERSHOEK ROULETTE BLANC
FALLOW DEER WITH HAY ASH BAKED BEETS, PICKLED BLUEBERRIES AND CHERRIES
2008 STARK CONDE SYRAH
POACHED PEACHES WITH BURNT MARSHMALLOW, BUTTERMILK AND LEMON VERBENA
2010 HOWARD BOOYSEN RIESLING
