The Vine Bistro at Glenelly
Select from the menu.
OLD MENU
Last verified or updated by the venue on 5th Sep 2025.
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
Starter
Oeuf en meurette: Eggs poached in red wine with mushrooms and bacon on brioche
R 130.00
Salad of pan fried veal sweetbread, lemon, capers and aubergine
R 155.00
Cape line fish rillette and seafood salad with lemon and herb sauce
R 155.00
Franshoek trout gravadlax with honey, mustard and dill sauce
R 155.00
Baked Foxenburg goats’ cheese with tomato concassé, cream and garlic
Please allow 15 minutes
R 125.00
Main
Canard à l’ orange with pommes gaufrettes: Orange braised duck leg with waffle cut potato crisps
R 250.00
Pan fried silver fish, spicy aubergine purée, Mediterranean vegetable tian with a curry sauce
R 265.00
Bouillabaisse du Cap with rouille and croûtons
R 260.00
Braised springbok shank, cauliflower and carrot mousseline, shallot, wilted spinach with black peppe
R 265.00
Wagyu flank steak, pont neuf potatoes, fine beans and sauce diable
R 365.00
Cheese and Dessert
Vanilla millefeuille: Layered puff pastry with vanilla confectioners custard
R 105.00
Selection of artisanal South African and French cheeses
R 125.00
Crème caramel
R 90.00
Warm melting chocolate biscuit with yoghurt Chantilly
R 105.00
Opera cake with homemade vanilla pod ice cream
R 105.00
MENU
Last verified or updated by the venue on 5th Sep 2025.
--- 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. ---
Starter
Confit fennel, aubergine and Glenelly extra virgin olive oil purée, with cherry tomato and black ol
R 140.00
Cape line fish rillette and West coast black mussels with dill and lemon dressing
R 145.00
Silver ceviche, shallots, wakame, olive oil and sesame seed tuile
R 185.00
Confit duck salad and red wine poached pear with wholegrain mustard and honey dressing
R 155.00
Springbok tartare with paprika rice crisp
R 165.00
Main
Red roman, dune spinach, braised fennel and baby carrots with a tarragon and white wine sauce
R 320.00
Bouillabaisse du Cap with rouille and croûtons
R 320.00
Braised pork belly, apple, brussels sprouts and pork jus
R 285.00
Free Range Langside sirloin with French fries and black peppercorn sauce
R 385.00
Veal sweetbreads, roasted butternut and baby marrow with onion and red wine vinegar sauce
R 295.00
Cheese and Dessert
Selection of artisanal South African cheeses
R 125.00
Opera cake with homemade Madagascan vanilla pod ice cream and dark chocolate cream
R 115.00
Crème caramel
R 90.00
Tarte Bourdaloue: Warm pear and almond tart with Chantilly cream (Please allow 30 minutes)
R 115.00
Canelé Bordelais, caramelised pineapples with rum and raisin ice cream
R 115.00
Spring Menu 2025
R390 for 2 courses
starter & main course | main course & dessert
paired with 2 glasses of selected Glenelly Glass Collection Wines
R440 for 3 courses
starter, main course & dessert
paired with 2 glasses of selected Glenelly Glass Collection Wines
starter & main course | main course & dessert
paired with 2 glasses of selected Glenelly Glass Collection Wines
R440 for 3 courses
starter, main course & dessert
paired with 2 glasses of selected Glenelly Glass Collection Wines
Starter
From R 105.00
Main
From R 245.00
Cheese and Dessert
From R 95.00
Order Details
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