Join us on Wednesday, the 3rd of September, at 18:30
Diemersdal Vertical Tasting
The Journal Sauvignon Blanc 2019, 2021 & 2024 | Private Collection 2019, 2021 & 2023
Bread Box
Potbrood | Onion Bahji
Charred tomato butter | Basil oil | Pine nut
Roasted garlic milk | Caramelised feta
1st Course
Saldanha Bay Mussels
Herenboon | Dill | White wine | Charred baby gem | Leek | Red pepper
2nd Course
Beef Short Rib
Pommes puree | Young vegetables | Pickled mustard | Jus
3rd Course
Diemersdal Grapefruit
Posset | Tonic jellies | Grapefruit sorbet | Puffed rice
___________________
R850pp
A booking deposit payable through Dineplan is required | Discretionary 12% service fee to be added to the bill
Dietary requirements need to be informed in advance for us to assist
Regrettably, we do not accommodate Allium allergies as we use garlic and onion in the majority of our dishes
Menu items are subject to change without prior notice | Please note that our a la carte will not be available
Leave a Reply