Amuse Bouche

Scallops Sashimi
Wasabi jelly, mooli and cucumber salad, ponzu sauce
Dry Furmint, Chateau Dereszla, Tokaji,
Hungary, 2010

Foie Gras Terrine
Port wine jelly, toasted brioche
Muscat de Riversaltes Château Pezilla,
Languedoc, France, 2009

Steamed Halibut
Asparagus, mussels, clams and seaweed butter
Riesling Paddy Borthwick, Wairarapa,
New Zealand, 2009

Fillet of Beef Rossini
Pomme dauphinoise and roast shallots
Merlot Steenberg, Constantia,
South Africa, 2009

Pre Dessert

Pineapple Carpaccio
Coconut and lime Ice cream, pink peppercorn and coconut rum
Mulderbosch Late Harvest Sauvignon,
Stellenbosch, South Africa, 2008







Six Courses for 45.00

With flight of wines to match for 65.00

Executive Chef, Mladen Vidakovic



Please note, this is a sample tasting menu.
Certain dishes may be subject to change.





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