The first instalment in our series of winter menus focuses on three of our favourite wine-estate restaurants that are warming up the colder months with award-winning wine and food to match.
While previous years have seen chef Michael Broughton and his team dream up a stand-alone winter menu separate from the à la carte offering, this year the focus is on encouraging both locals and visitors to indulge in the true Terroir experience by offering a taste of the full à la carte menu at a pocket-friendly price of R395 per person.
This winter, the beef main course sees generous slices of flame-grilled, dry-aged sirloin served atop a voluptuous celeriac velouté, book-ended by brisket croustillants in a garden of baby vegetables. Vegetarian diners are also well taken care of this winter, with Broughton’s feather-light potato gnocchi, pan-fried and served atop a salsa verde with baby vegetables and raw mushrooms. A generous shaving of black truffle adds a welcome hit of umami to the plate.
Drawing from the best local seasonal produce and embracing a variety of cuisine styles and cooking methods from around the world, executive chef Darren Badenhorst lives out his passion exploring more unusual and challenging ingredients, some even foraged by his own hand.
To start, the menu has a wide range of flavourful courses, including wild porcini and salt-cured mousse, and an ocean umami risotto of seared scallop. For vegetarians, chef Darren has put together his 'monochrome of forest green', a woodland of delicious veggies. Mains consist of 12-hour beef cheek, a bouillabaisse with sustainable seafood, pork crackling-encased line fish, a raclette and baby-leek arancini. Lastly, dessert is a mouthwatering collection of almond-and-orange calisson, rose-water parfait, chocolate fondant, and the list goes on.
What's it going to cost you? R450 per person for lunch and R725 per person for dinner.
For an indulgent lunch of bistro-style comfort food, there’s a hearty winter menu to keep you fuelled until the end of September. From R185 for two courses, R215 for three and R245 for a four-course meal, this is excellent value for money.
Chef Kerry’s lip-smacking trio of starters, mains and desserts gives you many options to choose from. The panko-crusted cheese fritter, chicken-liver parfait and cauliflower-and-paprika soup come with her signature twist of delicious salsas, jellies and chutneys. The mains of sustainable fish, beef ragout and mushroom risotto are enriched with creamy sauces and great depth of flavour. For the sweet tooth, chef Kerry’s lemon posset is a must, as is her almond and salted-caramel chocolate torte.