Insights at Sanctuary Mandela

Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel.

Rooibos glazed springbok loin, charred corn, olive & biltong soil, served with beetroot & goats cheese pockets

Charred aubergine, wild mushroom reduction, mushroom purée, watercress pesto, amasi labneh topped with black truffle zest

Smoked snoek layered with roasted butternut & mozzarella served with a butternut & saffron velouté, topped with smoked leek oil and cayenne pepper cashews

Biryani inspired risotto balls, braised curried lamb, served with an amasi raita and a carrot, ginger & coriander sambal.

Smoked snoek layered with roasted butternut & mozzarella served with a butternut & saffron velouté, topped with smoked leek oil and cayenne pepper cashews

Chicken breast stuffed with a prawn, spinach & ricotta mousseline, served with butter chicken sauce, sautéed gnocchi and coriander pesto

Charred cauliflower, mixed grain pilau with tomato chutney, toasted almond flakes, pickled red onion and horseradish dressing.

A Xhosa inspired citrus polenta served with dried butternut, butternut shavings & toasted pumpkin seeds

Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps

Homemade sorbet served with a pineapple & mint salsa

Cheesecake with Ladyfingers casing, topped with Nesquik white chocolate ganache, served with a berry compote

STARTERS Nelson Mandela Rose Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel. Umhluzi Wenkomo Oxtail dim sum severed in a hearty chilli beef broth, topped with fresh carrot, leek & ginger crisps. Beetroot Tartare Beetroot & herb tartare, braised baby onion with chives, roasted garlic yoghurt & herb oil MAINS Lamb Shank Curried lamb shank, roasted garlic & thyme mash potato, braised cabbage and spinach, drizzled with coriander & amasi raita, Smoked Aubergine & Coconut Risotto Smoked aubergine, coconut & lemon risotto, roasted artichoke, topped with confit lemon, toasted pine nuts, coriander gel and parmesan shavings Winter Seabass Pan-fried seabass, served with broccoli and a corn & dill sauce, topped with pickled cauliflower shavings & chilli oil DESSERTS Bittersweet Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps Ginger Pudding Sticky ginger pudding, homemade amarula ice-cream and ginger soil. Amasi & Pear Sour milk mousse, sherry poached pear served with a berry coulis, amasi crumble & dehydrated pear

STARTERS Nelson Mandela Rose Seared Norwegian Salmon served in an Imfino velouté, amasi drizzle & lemon gel. Paired with Aslina Chardonnay Umhluzi Wenkomo Oxtail dim sum severed in a hearty chilli beef broth, topped with fresh carrot, leek & ginger crisps. Paired with Steenberg Merlot Beetroot Tartare Beetroot & herb tartare, braised baby onion with chives, roasted garlic yoghurt & herb oil Paired with Paul Cluver Estate Pinot Noir MAINS Lamb Shank Curried lamb shank, roasted garlic & thyme mash potato, braised cabbage and spinach, drizzled with coriander & amasi raita, Paired with Cederberg Cabernet Sauvignon Smoked Aubergine & Coconut Risotto Smoked aubergine, coconut & lemon risotto, roasted artichoke, topped with confit lemon, toasted pine nuts, coriander gel and parmesan shavings Paired with Aslina Chardonnay Winter Seabass Pan-fried seabass, served with broccoli and a corn & dill sauce, topped with pickled cauliflower shavings & chilli oil Paired with Ken Forrester Old Vine Chenin Blanc DESSERTS Bittersweet Butternut & cinnamon crème brûlée, served with honeycomb and butternut crisps Ginger Pudding Sticky ginger pudding, homemade amarula ice-cream and ginger soil. Amasi & Pear Sour milk mousse, sherry poached pear served with a berry coulis, amasi crumble & dehydrated pear All our desserts are paired with Mr. Mandela’s preferred wine Boschendal Vin D’Or