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CHILLED SPICY TOMATO AND VODKA SOUP |
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With avocado and buffalo mozzarella
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R58.00 |
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* -well balanced cool white or a nice dry Rosé will also compliment the dish as a whole |
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HOME BAKED PORK AND PISTACHIO TERRINE |
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With apricot chutney |
R50.00 |
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* - of course we have never met a dry red that doesn’t love paté |
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SEARED TUNA CARPACCIO |
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With Asian shoots and mirin and ginger dressing |
R65.00 |
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* - a tall flute of bubbles is perfect |
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OAK SMOKED PARADYSKLOOF QUAIL |
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On baby marrow fritters with roasted red pepper and garlic mayonnaise |
R55.00 |
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* - try a fruity or off dry white here, or a bright fruity Pinotage |
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STEAMED WEST COAST MUSSELS |
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With chorizo, Chenin Blanc, garlic and tomato concassé |
R50.00
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* - Cinderella chenin is great with all components of this dish |
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THE “YUMMIEST” SALAD |
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Parma ham and fresh asparagus, with quail eggs,
house marinated wild mushrooms and parmesan cheese
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R60.00 |
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* - teams well with a tangy bubbly, a crisp rosé or a bright red such as Pinot Noir
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A POUCH OF SNAILS |
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In garlic and Chardonnay cream drizzled with Aphrodisiac Shack smoked olive oil |
R50.00 |
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* -- a rich, wooded Chardonnay will be perfect |
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ORGASMIC, ORGANIC MIXED LEAF SALAD |
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Griddled vegetables, feta, pine nuts, olives, oven baked croutons and parmesan shavings |
R50.00 |
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* - something young and fresh will suit the accompaniments of this refreshing salad |
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GRILLED RIEBEECK VALLEY LAMB CUTLETS |
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With capped gooseberry chutney, and garlic
and rosemary roasted baby potatoes
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R95.00 |
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* - -lamb always works fantastically with Cabernet |
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ROASTED LOIN OF GEMSBOK |
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Wrapped in Pancetta, served on bubble and squeak,
oven roasted tomatoes and baby onions with Gin jus
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R110.00 |
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* - a classic match for a Pinotage or a Cape Blend |
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BUTTERNUT RAVIOLI |
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Home made, with crème fraiche, toasted walnuts
and burnt lemon butter
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R90.00 |
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* - - a perfect dish for Riesling, go ahead, give it a try |
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THE “96” PRIME BEEF BURGER |
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100% pure beef with caramelised onions, sautéed black mushrooms
a slither of brie, on a toasted, pesto rubbed Ciabatta,
with tempura courgettes and tomato, spring onion and chilli salsa
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250G |
R85.00 |
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500G |
R145.00 |
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* - almost any rich red wine will fit; try Shiraz, Cabernet, Pinotage or a big bold blend |
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THE FAMOUS GATRILES DUCK AND CHERRY PIE |
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Roasted duck in a rich port and black cherry sauce,
topped with home-made puff pastry
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R95.00 |
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* - *-what about some thing with Chateau Neuf- Du- Pap influence here-
Forrester Grenache/Syrah or Gypsy of course
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WHOLE BAKED TROUT |
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With roasted baby beetroot, smokey béarnaise
and slivers of toasted almonds
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R95.00 |
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* - chardonnay is a good choice, although, Chenin Blanc, Pinot Noir or
lighter style Shiraz will also work rather well
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ELGIN FREE RANGE COCONUT CHICKEN THIGHS |
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Chicken marinated in ginger and chilli on rocket
and roasted sweet potato wedges with lime and coconut dressing
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R90.00 |
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* - this dish needs a wine that is rich and dry, we suggest a Chenin Blanc or Chardonnay or if you prefer red a Pinot Noir |
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SIDE DISHES charged at R18.50 per portion |
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Beetroot and sour cream |
R18.50 per portion |
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Honey roasted butternut |
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Tempura greens and
mushrooms |
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Small organic salad |
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Chips Chips (or make them posh and add truffle oil and parmesan cheese)
– R25 per portion
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After years of trial and error we have come to the realization that the only way to serve the perfect steak
is to use well marbled, mature, organic, free range beef, dry aged on the bone. We monitor the meat’s maturation ensuring unequalled flavour (no sweet marinades) and true
texture.
Wine Suggestion – A BIG GLASS OF ANYTHING RED
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RUMP OR SIRLOIN |
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Small 250g |
R85.00 |
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Med 500g |
R145.00 |
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size varies, according to
availability, priced at R23.95 / 100g (Please ask your server) |
R23.95 |
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GOURMET SAUCES,
BUTTERS & SALSAS
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R18.00 Each |
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Rich Red Wine Bordelaise Sauce with Marrow
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Creamy Mushroom and Garlic Sauce |
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Madagascar Peppercorn Cream Sauce |
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Béarnaise Sauce |
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Chilli and Garlic Butter |
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Whole Grain Mustard Butter |
Asian Salsa - ginger, garlic, lemon,
coriander, chilli
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'HOLLANDSE’ PEPPER FILLET |
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Rolled in crushed black
pepper corns, pan fried in a rich cream and brandy sauce |
R110.00 |
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CRÈME BRULÉE |
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Gatriles original since1974 with nothing added –
a benchmark after all |
R45.00 |
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CHOCOLATE, CHOCOLATE, CHOCOLATE |
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Our famous recipe, served with vanilla bean ice cream |
R55.00 |
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3 TARTS |
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Lemon, custard and berry |
R50.00 |
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MANGO, CHILLI AND CASHEW SAMOOSAS |
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With coconut ice cream |
R50.00 |
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ESPRESSO CHEESECAKE |
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With cognac anglaise |
R50.00 |
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SPRINGBOKKIE |
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Amarula, mint and vanilla ice creams |
R40.00 |
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ASSORTED SORBET |
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Please enquire what
tantalizing flavours are available |
R35.00 |
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96
WINERY ROAD DESSERT PLATTER |
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A taste of our finest
desserts, on a single platter |
R70.00 |
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DALEWOOD CHEESE BOARD |
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Local
cheeses with home baked oat cookies and home
made preserve
55 or 65 with a glass of Peter Bayly Port |
R55.00
or R65.00 |
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Wine suggestion – wines can successfully be paired to
many desserts, but it is best to pair them carefully.
Fruit desserts & cheesecake go well with many late
harvest wines but chocolate desserts will be too strong.
Here try port or the new move towards cabernet with
chocolate.
Let us help you choose the right one for your sweet
tooth |
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"By
'Real Food' I mean big flavoured, unpretentious cooking.
Good ingredients made into something worth eating. Nothing
fancy, nothing extravagant, nothing careless or slapdash,
just nice uncomplicated food. Simple food cooked with care
and generosity." - Nigel Slater |
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