 |
|
|
 |
|
WILD MUSHROOM CUPPACINO |
|
|
Shitake, King Oyster and brown and white Shimeji mushrooms
blended into a rich soup topped with light foam
|
R58.00 |
|
* - great with full-bodied whites, dry red will go nicely think Pinot Noir, Shiraz, Cab - |
|
|
|
NOBU STYLE SASHIMI |
|
|
Fresh line fish topped with ginger, spring onions and sesame seeds,
with hot sesame oil, soy reduction and wasabi mayonnaise
|
R55.00 |
|
- awesome with wooded whites, just don’t have this dish with Sauvignon Blanc - |
|
|
|
CARAMELISED ONION TARTE TATIN |
|
|
With Gorgonzola cream and shavings of biltong |
R55.00 |
|
* - its hard to think of a wine-white, red or rosé that would not work well - |
|
|
|
WEST COAST MUSSEL RISOTTO |
|
|
Rich and creamy with sun dried tomato butter |
R52.00 |
|
* - Sauvignon Blanc, and other crisp whites go very well, a fruity chilled rosé will also be a treat |
|
|
|
WARM RICOTTA CAKES |
|
|
With tomato, red onion and basil shoot salad |
R55.00 |
|
* - the best news, just about any wine will do, crisp whites, delicate rosé, or burly reds - |
|
|
|
ROASTED SWEET BREADS |
|
|
With apple wood bacon, braised endive and truffle sauce |
R65.00 |
|
* - teams well with a bubbly, a barrel fermented Chardonnay or a bright red such as Pinot Noir - |
|
|
|
CRISPY PORK BELLY STRIPS |
|
|
Back by popular demand, on caramelised sweet potato with home made tomato chutney |
R50.00 |
|
* - almost any white wine with crisp acidity and good body,
try a zingy Chardonnay or a crisp Sauvignon blanc -
|
|
|
|
ORGASMIC, ORGANIC MIXED LEAF SALAD |
|
|
Griddled vegetables, feta, pine nuts, olives, oven baked croutons and parmesan shavings
|
R55.00 |
|
* - something young and fresh will suit all the accompaniments of this refreshing salad - |
|
|
|
|
|
|
|
|
 |
|
LAMB SHANK ROGAN JOSH |
|
|
With fragrant basmati rice, lots of fresh coriander and spicy pineapple sambal |
R95.00 |
|
* - Riesling or Chenin for white or fruit driven reds will enhance this dish, try Shiraz Blends - |
|
|
|
ROASTED LOIN OF GEMSBOK |
|
|
Wrapped in Pancetta, served on bubble and squeak,
oven roasted tomatoes and baby onions with Gin jus
|
R110.00 |
|
* - a classic match for a Pinotage or a Cape Blend - |
|
|
|
BUTTERNUT, SPINACH AND FETA ROTOLO |
|
|
With parmesan cream and roasted red pepper pesto |
R90.00 |
|
* - Fruit driven wine of your choice, Sauvignon Blanc Riesling or Viognier - |
|
|
|
THE “96” PRIME BEEF BURGER |
|
|
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
|
|
|
250G |
R88.00 |
|
500G |
R145.00 |
|
* - almost any rich red wine will fit; try Shiraz, Cabernet, Pinotage or a big bold blend |
|
|
|
THE FAMOUS GATRILES DUCK AND CHERRY PIE |
|
|
Roasted duck in a rich port and black cherry sauce,
topped with home-made puff pastry
|
R95.00 |
|
* - *-what about some thing with Chateau Neuf- Du- Pap influence here-
Forrester Grenache/Syrah or Gypsy of course
|
|
|
|
WHOLE BAKED TROUT |
|
|
With roasted baby beetroot, smokey béarnaise
and slivers of toasted almonds
|
R95.00 |
|
* - chardonnay is a good choice, although, Chenin Blanc, Pinot Noir or
lighter style Shiraz will also work rather well
- |
|
|
|
ELGIN FREE RANGE CHICKEN BREAST |
|
|
Rolled with sage, lemon and confit garlic, served on sweet potato puree |
R90.00 |
|
* - 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
- |
|
|
|
SIDE DISHES charged at R18.50 per portion |
|
|
Beetroot and sour cream |
R18.50 per portion |
|
Honey roasted butternut |
|
Tempura greens and
mushrooms |
|
Small organic salad |
|
Chips Chips (or make them posh and add truffle oil and parmesan cheese)
– R25 per portion
|
|
|
|
|
|
|
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
|
|
“HOLLANDSE” PEPPER FILLET |
|
|
Rolled in crushed black peppercorns, pan fried in a rich cream and
brandy sauce and flambéed at the table
|
R110.00 |
|
|
RUMP OR SIRLOIN |
|
|
Small 250g |
R88.00 |
|
Med 500g |
R145.00 |
|
|
|
|
|
size varies, according to
availability, priced at R23.95 / 100g (Please ask your server) |
R23.95 |
|
GOURMET SAUCES,
BUTTERS & SALSAS
|
R18.00 Each |
|
Rich Red Wine Bordelaise Sauce with Marrow
|
|
Creamy Mushroom and Garlic Sauce |
|
Madagascar Peppercorn Cream Sauce |
|
Béarnaise Sauce |
|
Chilli and Garlic Butter |
|
Whole Grain Mustard Butter |
Asian Salsa - ginger, garlic, lemon,
coriander, chilli
|
|
|
* - Big glass of anything red!! |
|
|
|
 |
|
CRÈME BRULÉE |
|
|
Gatriles original since1974 with nothing added –
a benchmark after all |
R45.00 |
|
|
CHOCOLATE, CHOCOLATE, CHOCOLATE |
|
|
Our famous recipe, served with vanilla bean ice cream |
R55.00 |
|
|
CLASSIC APPLE TARTE TATIN |
|
|
With cinnamon ice cream |
R50.00 |
|
|
STICKY ALMOND TART |
|
|
With spicy homemade fig and sesame jam and crème fraiche |
R50.00 |
|
|
HOT LEMON PUDDING |
|
|
With warm black cherry sauce and vanilla bean ice cream |
R50.00 |
|
|
SOME THING NUTTY |
|
|
Hazelnut, pistachio and vanilla, pine nut ice creams topped with
hot fudge sauce and roasted nuts
|
R50.00 |
|
|
ASSORTED SORBET |
|
|
Please enquire what
tantalizing flavours are available |
R45.00 |
|
|
96
WINERY ROAD DESSERT PLATTER |
|
|
A taste of our finest
desserts, on a single platter |
R70.00 |
|
|
DALEWOOD CHEESE BOARD |
|
|
Local
cheeses with home baked oat cookies and home
made preserve
55 or 65 with a glass of Peter Bayly Port |
R60.00
or R70.00 |
|
|
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 |
|
|
|
|
"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 |
|
|
|
