Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV

Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam

Entrée
Prawn Spring Roll
Crispy prawn spring roll filled with grilled sweet & sour prawn meat, scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney
Diemersdal Sauvignon Rosé / Diemersdal Sauvignon Blanc

Main Course 1
Seafood Curry
Seafood medley of west coast mussels, shrimp, squid, Cape coastline fish in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki
Diemersdal Chardonnay Unwooded

Main Course 2
Chicken Ballotine
Slow roasted chicken stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with mustard jus
Diemersdal Cabernet Sauvignon Merlot

Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings

Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV

Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam

Amuse Bouché
Smoked chicken & papaya salsa topped with spring onion and toasted sesame seeds
Diemersdal Gruner Veltiner / Sauvignon Rose

Starter
Mussel Chowder
Rich & creamy chowder of mussels, scallions, leeks, fish stock with garlic croutons

Main Course 1
Line Fish
Pan fried line fish topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette
Diemersdal / Sauvignon Blanc

Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis

Main Course 2
Lamb Roulade
Leg of lamb rolled and herb stuffed served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus
Diemersdal Cabernet Sauvignon Merlot

Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote

Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam

Entrée
Vegetable Spring Roll
Crispy vegetable spring roll filled with grilled scallions, cabbage, carrot fresh coriander and a dash of ginger set on a crunchy Asian slaw with cucumber chutney

Main Course 1
Thai Red Vegetable Curry
Seasonal vegetables in an aromatic red leaf masala curry sauce with hints of lime accompanied with basmati rice, poppadum and tzatziki

Main Course 2
Vegetable Ballotine
Roasted brinjals stuffed with mushroom & spinach, glazed with sage butter served with cauliflower mashed potato, vegetable ratatouille with basil cream sauce

Dessert
Red Velvet Cake
Topped with cream cheese frosting, raspberry coulis & chocolate shavings

Bread at the Table
Artisanal Bread Selection
Smoked paprika humus, basil cottage cheese, tomato chili jam

Amuse Bouché
Roasted peppers & papaya salsa topped with spring onion and toasted sesame seeds

Vegetable Soup
Rich & creamy potato & leek soup, with basil cream & garlic croutons

Main Course 1
Herb Grilled Tofu
Pan fried tofu topped with Pico de Gallo salsa, served with sauteed spinach, blistered heirloom tomatoes, parsley & red onion infused cous cous with honey & caper vinaigrette

Palette Cleanser
Seasonal fruit skewer drizzled with kiwi fruit coulis

Main Course 2
Zucchini Roulade
Grilled zucchini stuffed with butternut & feta cheese served with slow baked fondant potato, cumin baby carrots, beetroot puree with mint infused jus

Dessert
Orange baked cheesecake served with whipped cream & burnt orange compote

Welcome Drink
Diemersdal MCC Blanc de Blanc’s NV

Bread at the Table
Artisanal Bread Selection
Red pepper pesto, olive tapenade, baba ghanoush

Entrée
Ravioli
Spinach & feta ravioli served with a creamy basil & sage sauce topped with parmesan cheese
Wine pairing : Choice between Diemersdal Sauvignon Rose or Diemersdal Sauvignon Blanc

Main Course 1
Squid
Grilled squid tossed in a ginger chilli soy ponzu, wasabi mayonnaise and Asian coleslaw topped with bean sprouts and lemon zest
Wine Pairing : Diemersdal Chardonnay Unwooded

Main Course 2
Beef Fillet
Peppered beef fillet with mushroom sauce, served with roasted butternut & baby marrow cigars with herbed buttered Hasselback potato
Wine pairing : Diemersdal Cabernet Sauvignon Merlot

Dessert
Chocolate Sacher Torte
Chocolate cake layered with chocolate mouse and covered with chocolate ganache served

Welcome Drink
Diemersdal MCC blanc de blanc’s NV

Bread at the Table
Artisanal Bread Selection
Red pepper pesto, Olive tapenade, baba ghanoush

Amuse Bouche
Crab & shrimp salad with seafood cocktail sauce
Wine Pairing: Choice between Diemersdal Sauvignon Rose or Gruner Veltiner

Starter
Caprese Salad
Buffalo mozzarella layered with tomato and drizzled with basil pesto

Main Course 1
Crayfish Thermidor
Crayfish Thermidor served with roasted fennel butter vegetables, jasmine rice and lemon & dill Beurre Blanc sauce
Wine Pairing: Diemersdal Sauvignon Blanc

Palette Cleanser
Seasonal fruit skewer with kiwi coulis

Main Course 2
Lamb Duo
Dukkha spiced Karoo lamb cutlet with roasted lamb roulade, served with a gremolata potato stack, wok seared ginger soy vegetables and a thyme jus
Wine Pairing: Diemersdal Cabernet Sauvignon Merlot

Dessert
Vanilla pod Crème Brule
A classic styled crème Brule with a creamy vanilla custard centre topped with caramelized sugar

Bread at the Table



Artisanal Bread Selection:

Red pepper pesto, olive tapenade, baba ghanoush







Entrée:

Patagonia Squid Salad -

Grilled squid tossed in a ginger chilli soy ponzu, wasabi mayonnaise and Asian coleslaw topped with bean sprouts and lemon zest







Main Course 1:

Grilled Royal Kingklip served with fennel butter vegetables, lemon & lime & dill butter sauce



Main Course 2:

Peppered Grain Fed Beef Fillet -

Pep beef fillet with mushroom sauce, served with roasted butternut & baby marrow cigars with herbed buttered garlic & sage mash potato







Dessert:

Chocolate Sacher Torte -

Chocolate cake layered with chocolate mousse and covered with chocolate ganache served fruit garnish

Bread at the Table



Artisanal Bread Selection:

Red pepper pesto, olive tapenade, baba ghanoush







Amuse Bouche:

Mediterranean Crab & Shrimp bowl







Starter:

Camembert Cheese Salad -

Deep fried camembert layered with Peppa dew, herb salad and drizzled with balsamic reduction.







Main Course 1:

West Coast Crayfish Thermidor -

West Coast Crayfish Thermidor served with roasted fennel butter vegetables, jasmine rice and lemon & dill butter sauce.





Palette Cleanser:

Lemon Sorbet





Main Course 2:

Lamb Duo -

Dukkha spiced Karoo lamb cutlet with roasted lamb roulade, served with an herb mashed potato, wok seared ginger soy vegetables and a thyme jus.







Dessert:

Vanilla pod Crème Brule -

A classic styled crème Brule with a creamy vanilla custard center topped with caramelized sugar and fruit garnish.