De Kloof Restaurant

Tasting Menu

De Kloof 5 course Spring Tasting Menu             

A selection of 5 courses selected by the Chef

 385 per person /Paired beverages 185 (optional)

“Swiss cloud

Gruyere & cauliflower soufflé, walnut pesto, avo ice cream, raisin & apple relish, dukkah roasted cauliflower                                                                                                                                       

John B Bubbly

“Bosveld charcuterie”

Impala carpaccio, strawberry balsamic, strawberry chips
Kudu biltong, granadilla & pineapple crystal spring roll, Bosvark parma ham, Estoril olive oil sorbet, bruschetta    Vlakvark salami, Grana Padano mousse

Kanonkop Pinotage Rose 2017

“Geelbek”

Geelbek (cape salmon) poached in tom yum broth, noodles, seaweed. Sake tempura clam. Geelbek skin bokkom. Lemongrass steamed octopus  

Duque de Viseu 2016 (Portugal)

“Bees vs Bok”

Bacon wrapped free-range beef fillet medallion, brown mushroom. Gemsbok rump & roasted pepper stroganoff. Patat & kaaing dauphinoise, demi-glace. peas

Hartenberg Cabernet-Shiraz 2016

“Pretty in pink

Strawberry chips, strawberry & miso ice cream, strawberry meringue, strawberry mille feuille

Springbokkie martini

 


De Kloof 8 course Premium Tasting Menu

8 courses selected by the Chef to represent a tasting of his finer dishes

 685 per person /Paired beverages 285 (optional)

 “Amuse bouche”

A new daily creation by the Chef

“Swiss cloud

Gruyere & cauliflower soufflé, walnut pesto, avo ice cream, raison & apple relish, dukkah roasted cauliflower

John B Bubbly

 “Taste of the ocean”

Grilled wild prawn, tempura prawn. Tempura oyster. Clam & chorizo

Blackberry all-sort, melba

D.G Pale dry Spanish Sherry

Sanwenyu”

Coconut seared salmon, black spaghetti, sweet chilli. Snoek ceviche, sesame tuile.

Salmon gravadlax, beetroot carpaccio, miso mayo

Alvi’s Drift Reserve Chardonnay 2016

“Cingale e buono”

Slow braised European wild boar, ravioli, black currant raisons, chorizo, sage crème

Bellingham Shiraz 2016

 “Rietpan Oes”

Eland steak, wood ear mushroom & sherry sauce. Lentils, Kudu biltong.

Smoked peppers, courgette chips

Hartenberg Cabernet-Shiraz 2016

 “Dark and White”

Dark chocolate soufflé, white chocolate gelato, honeycomb, peanut brittle

Drambuie

 “Die maan is van kaas gemaak”

Grana Padano cigar & cream cheese mousse, fig salami, marmalade, Gorgonzola tart

TWG Silver moon tea