Le coin Francais

For the Table - Sourdough milk bread, porcini and citrus butter Amuse-bouche - “The Werf” Charred tuna and red pepper compote tartare, lemon aioli, split nasturtium floral sauce. stream foraged micro herbs Butter poached and BBQ north coast langoustine, aerated Gruberg and west coast snoek brandad velouté, garden pea and pancetta risotto, wild vineyard shoots Palate cleanser - “Steak au Poivre” seared fillet, rustic fries, garlic crisps, green pepper sauce Or 45°C confit salmon, citrus and salmon dust, citrus gel, split watercress coulis, foraged vineyard shoots Pre- Dessert - “Key lime pie”, naartjie curd, whipped vanilla ganache, lime gel, basil oil, basil and white chocolate, sable, micro basil

For the Table - Sourdough milk bread, porcini and citrus butter Amuse-bouche - “The Werf” Charred tuna and red pepper compote tartare, lemon aioli, split nasturtium floral sauce. stream foraged micro herbs Chefs’ taster - Butter poached and BBQ north coast langoustine, aerated Gruberg and west coast snoek brandad velouté, wildvineyard shoots, garden pea and pancetta risotto Palate cleanser - “Steak au Poivre” seared fillet, rustic fries, garlic crisps, green pepper sauce Or 45°C confit salmon, citrus and salmon dust, citrus gel, split watercress coulis, foraged vineyard shoots “Cheese and the Bees”, blue cheese mousse, honey tuille, pear and red pepper relish, plum chutney, infused honey, pollen Pre-dessert - “Key lime pie”, naartjie curd, whipped vanilla ganache, lime gel, basil oil, basil and white chocolate, sable, micro basil