Wine Pairing
Tasting starts at 18h00, arrive on time and don’t miss a drop.
MENU:
Starter – SWARTSKAAP
Pizza oven baked Duck slice a velvety blackberry reduction, complemented by roasted hazelnuts, silky leek purée, orange and honey emulsion, and delicate walnut granola.
Entrée – KAT SAUVIGNON
Hand-cut ribbons of rainbow trout and grilled prawns, paired with avocado mousse, lime pearls, whipped feta, shaved fennel and fresh lemon zest. Finished with micro herbs and a crisp toasted black sesame tuile.
Main – POSMEESTER MERLOT
Pistachio and Parmesan-crusted rack of lamb, served with and roasted sweet potato purée, squash gel, and a rich wild mushroom jus.
Dessert – SKOONMA MODERN STYLE SHIRAZ
A dark chocolate shell filled with caramelized pears and nutty crumble, gently melted with warm chocolate sauce and finished with cocoa nibs and praline. Presented on caramelized pear and whiskey gel, biscuit soil, pear and cardamom-infused mousse, and adorned with gold leaf.
Bookings essential
016 982 8005
Emerald.Contactus@tsogosun.com
