The Wine Glass Hermanus menu | Dineplan

The Wine Glass Hermanus

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MENU

Last verified or updated by the venue on 1st Feb 2024.

This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions

CHEF'S PLATES

S o u p O f T h e D a y

please enquire about today’s composition, which will be served with freshly baked ciabatta and butter on the side

V i e t n a m e s e S p r i n g R o l l s

fresh and crunchy handmade rolls composed of julienned vegetables, herbs and sweet chilli confit, wrapped in

rice paper and served with a spicy ginger-ponzu-soy dipping sauce

R o a s t B u t t e r n u t W i n t e r S a l a d

a rustic, filling salad of charred, spicy butternut tossed with toasted pumpkin seeds, creamy Danish feta and fresh baby

spinach leaves, light olive oil dressing

G r e c o T a b l e S a l a d ( s i d e s a l a d, s e r v e s 2 - 4 )

chefs traditional house salad: blocks of creamy feta, romanita tomatoes, cucumber, rocket, red onion, olives and

oreganum in an olive oil & sweet sherry vinaigrette

P a t a t a s B r a v a s

the traditional spanish tapa of crispy, hand-cut, triple-fried cubed potatoes topped with spicy marinara salsa and

served with garlic aioli on the side (enhance with diced, pan-fried chorizo: +R35)

R o s e m a r y Z u c c h i n i F r i e s ( H o u s e S p e c i a l t y )

crispy, panko-crusted courgette batons served with homemade salsa verde aioli and lemon

H a k e G o u j o n s

scrumptious bites of fresh, deep-fried panko-crusted hake, served with homemade tartare sauce

S a l t & P e p p e r S q u i d

savoury and peppery fried baby calamari served on a light salad of julienned vegetables & fresh herbs dressed in

sesame oil, with a homemade salsa verde aioli on the side

B o b o t i e S p r i n g R o l l s

traditional south african curried beef mince with egg and sultanas in a crispy spring roll, mrs. balls chutney on the side

M e d j o o l B a c o n & D a t e s

voluptuous medjool dates stuffed with orange & cumin flavoured cream-cheese, wrapped in streaky bacon and fried

to crispy, sweet-savoury deliciousness

F i r e c r a c k e r D u c k

aromatic flavour bombs of savoury & spicy shredded duck served on petite crepes with hoisin sauce, julienned

cucumber strips, spring onion and fresh red chilli

PLAT PRINCIPAL / MAIN COURSES

R o a s t e d B u t t e r n u t C u r r y ( V e g e t a r i a n )

chargrilled slices of butternut in a warm, thai-infused curry sauce with a coconut cream base served with basmati

rice and garnished with fresh coriander and chilli

P a s t a T r i c o l o r e ( V e g e t a r i a n )

linguini al dente served silky smooth with sweet basil pesto, roasted romanita tomatoes, bocconcini and fresh,

chiffonade basil

T h a i M u s s e l s

fresh west coast mussels steamed in a sweet-savoury ginger, lime, chilli & coconut-cream broth, garnished with

fresh coriander and served with ciabatta toast soldiers

C a p C l a s s i q u e H a k e & C h i p s

line-caught hake in a crisp, golden pillow of bubbly tempura, minted crushed peas and triple-fried hand-cut chips,

home-made tartar sauce on the side

G r i l l e d L i n e f i s h

pan-grilled fillet of hake, crispy skin, served on a bed of quinoa and romesco sauce and green winter vegetables

L i n e f i s h O r i e n t á l ( S i g n a t u r e D i s h )

delicate, ginger-steamed fillet of fresh linefish on a bed of summer green vegetables, dressed in soy sauce and

infused with peanut oil, coriander, spring onion and a hint of chilli, served with white rice

L i n g u i n e a i F r u t t i d i M a r e

a decadent, ocean-fresh seafood pasta with queen prawns, line fish, clams and west coast mussels in a light

cream & lemon sauce, garnished with parsley and freshly cut red chilli

C h i c k e n P i c c a t a

butterflied and pan-fried chicken breast smothered in a succulent lemon-butter and whole-caper sauce, served

with seasonal vegetables & crisp hand-cut, triple-fried potato chips

P o r k S c h n i t z e l

crumbed and fried pork fillet escalope served with hand-cut triple-fried chips and horse-radish aioli on the side

B e e f C u r r y

traditional south african beef curry, rich and savoury, served with white basmati rice, tomato & onion salsa,

mrs. balls chutney and a crisp poppadum on the side (served mild, extra chilli on request)

L a m b S h o u l d e r

slow-roasted lamb on-the-bone (300gr) with port jus, burnt butter & carrot puree, seasonal vegetables and

gremolata mashed potato

F i l l e t M i g n o n

medallion of beef fillet (200gr) made to order, topped with a medley of exotic mushrooms and served on a choice

of mushroom & truffle or green peppercorn sauce, and hand-cut triple-fried chips on the side

DESSERTS

A p p l e C r u m b l e

granma’s house-baked, cinnamon-infused apple crumble served warm with a choice of creamy vanilla ice

cream or cooled crème anglaise

C h e e s e c a k e L u x

velvety, homemade vanilla cheesecake, on a biscuit crumble and topped with a sweet winter-berry compote

H a z e l n u t & O r a n g e C h o c o l a t e T o r t e

decadent 70 percent dark chocolate- and orange-infused torte (flourless) imbedded with toasted hazelnuts and

served with creamy vanilla ice cream

HAPPY ENDINGS

Thelema Vin De Hel Natural Sweet

D e s s e r t W i n e s ( 5 0 m l )

Longridge Edelgoud Noble Late Harvest

D e s s e r t W i n e s ( 5 0 m l )

Muratie Ben Prins Cape Vintage Port

D e s s e r t W i n e s ( 5 0 m l )

Beaumont Cape Vintage Port

D e s s e r t W i n e s ( 5 0 m l )

Grappa Dalla Cia

Irish Coffee

Don Pedro