Wine Tasting at Rupert & Rothschild Vignerons

Calmar au Curcuma et Sésame / Turmeric and Sesame Crusted Squid

Hand-chopped beef tartare with capers, citrus, balsamic spheres, pickled onion, a crumbled quail egg, and crisp lavash.

Slow-cooked pork belly paired with butternut and orange, glazed turnips, apple compote, and a rich jus.

Beetroot-cured salmon with shaved fennel, green apple, citrus cream cheese, and a citrus gel.

Beetroot falafel with beetroot purée, kale, whipped goats cheese mousse, balsamic pearls, and a delicate coral tuile

Roasted beef fillet with shallot and red wine butter, marinated mushrooms, olive tapenade, edamame beans, spinach purée, and a red wine and berry jus

Slow-braised neck of lamb with fine bean and corn fricassée, grilled carrot ribbons, mint yoghurt, and a blackberry coulis.

Abalobi fish served with fine beans, tenderstem broccoli, radish, courgettes, elderflower vinaigrette, and crispy potato.

Seared kudu fillet with sweet pea purée, charred baby corn, baby leeks, pearl onions, confit garlic, and a cherry jus.

Wild mushroom risotto with grilled shiitake mushrooms, truffle oil, parmesan tuile, and a macadamia nut pesto.

Classic lemon tart with rosemary crisp meringues and passion fruit.

Strawberry éclair filled with strawberry curd, garnished with fresh basil and dehydrated beetroot.

Brandy snap with pistachio cream, pistachio crumble, fresh blackberries, and honey ice cream.

Dark chocolate alfajores with Dulce de leche crémeux, salted caramel fudge, raspberry, and chocolate crumb.