De Kloof 5 course Tasting Menu – Winter 2019
A selection of 5 courses selected by the Chef Please allow 2 – 2,5 hours Lunch 358/ Dinner 398 Paired beverages 195 (optional)
“Bread & Amuse bouche”
“Peter pumpkin head”
Roasted pumpkin, orange and ginger soup, profiterole, roasted butternut seeds, dehydrated onion, halva crumbs
De Krans Ruby Port
“Tropical Fish tank”
Sesame seared yellowfin tuna, grapefruit beurre blanc. Monkfish-finger, melon. Tuna tartare in Nori basket. Papaya. Green beans, confit turnip
Malfi Roso gin and tonic
“Mrs. Piggy”
Rosewater confit pork belly, guanciale, dark chocolate cracker, pear puree, nutmeg froth, sweet potato, sauerkraut
Rijk’s Chenin blanc 2015
“Kudu on my stoep”
Kudu loin, prune jus. Bacon wrapped kudu ‘bomb’. Garlic custard
Ridgeback Lion Hound Cabernet Sauvignon 2012
or
“Hearty beef”
Seared Beef Picanha, oxtail jus. Beef rib & Guinness pie
(Free range fillet instead of Picanha at R25 surcharge)
Onderkloof Cabernet Franc 2016
Both served with Wood ear mushroom risotto, confit fennel, baby carrot
Coconut”
Coconut cheesecake, clemengold sorbet, coconut & malibu cookie, coconut shavings
Boplaas white Muscadel 2017
De Kloof 7 course Premium Tasting Menu
7 courses selected by the Chef to represent a tasting of his finer dishes Please allow 3- 3,5 hours Lunch 555/ Dinner 595 Paired beverages 295 (optional)
“Bread & Amuse bouche”
“Peter pumpkin head”
Roasted pumpkin, orange and ginger soup, profiterole, roasted butternut seeds, dehydrated onion, halva crumbs
De Krans Cape Ruby
“Paella deconstructed”
Prawns, saffron risotto, crispy chicken skin, bouillabaisse sauce, pea puree, prawn butter, chorizo, clam
De Kloof Sauvignon blanc 2016
“Sanwenyu”
Coconut seared salmon, black spaghetti, sweet chilli. Snoek ceviche, sesame tuile.
Salmon gravadlax, beetroot carpaccio, miso mayo
Alvi’s Drift Reserve Chardonnay 2016
“Cinghiale e delizioso”
European wild boar ravioli, red currants, sage crème, chorizo
Bellingham Shiraz 2016
“Hearty beef”
Seared Beef Picanha, oxtail jus. Osso bucco & Guiness pie. Wood ear mushroom risotto, pea powder, braised fennel & garlic
Onderkloof Cabernet Franc 2016
“Asian Persuasion”
Dark chocolate & lime soufflé, naartjie sorbet, miso yaki tuile, citrus sherbet
Drambuie
“Die maan is van kaas gemaak”
Grana Padano cigar & cream cheese mousse, fig salami, marmalade, Gorgonzola tart
TWG Silver moon tea