De Kloof Restaurant

Tasting Menu

 

                      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