When Chef Johan thinks of Winter dishes they tend to include long slow braises and rich jus. Not to forget the vegetables – root vegetables are a strong feature and this is what you will find on his Winter inspired menu launched on the 1st June.
There are also a number of studies presented throughout the menu where one ingredient is presented in various forms, some of these include the following:
pickled carrots, carrot salad, carrot harissa, whipped tofu, roasted carrot, rye bread crumble recommended with The Curator’s Collection Viognier
Gruyere and cauliflower soufflé
smoked cauliflower puree, cauliflower fondant, gruyere and coriander froth recommended with The Curator’s Collection Chenin Blanc
Wild mushroom velouté
duck ragout, mushroom brioche, mushroom butter recommended with Glen Carlou Pinot Noir
poached guava, guava jelly, guava meringue, guava syrup, lavender sable
baked chocolate ganache, chocolate fondant, crisp chocolate mousse, orange mascarpone sorbet
To experience some of these dishes and more join us for lunch, we are open seven days a week so please be sure to make a reservation to avoid disappointment.
- Download full winter lunch menu here.