Menu for the evening
GIV Bolla Prosecco Extra Dry D.O.C. NV, Treviso, Italy
Amuse Bouche
Truffle salt Edamame with orange caviar
First Course
Pickled palm heart and radicchio salad with white wine and herb emulsion (V)
Maison Albert Bichot Chablis Blanc Domaine Long-Depaquit 2016, Burgundy, France
Second Course (Choice of one)
Spinach and ricotta tortellini with sun-dried tomato and olive pesto (V)
Pork and apple ravioli with tomato capers
Heinrich Pinot Noir 2016, Burgenland, Austria
Third Course (Choice of one)
Asparagus pan cake stuffed with corn ragout served with cheese fondue (V)
Pistachio crusted New Zealand Lamb rack with creamed polenta, pink peppercorn sauce
Château De Parenchère Cuvée Raphaël 2013, Bordeaux, France
Fourth Course
Lemon panna cotta cake
Amarula Marula Fruit Cream, South Africa
Tea Or Coffee
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