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R65.00 |
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- Riesling and other crisp whites go very well, a light red will also be a treat |
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ASPARAGUS AND HAZELNUT SALAD |
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maple roasted bacon and soft boiled duck egg |
R70.00 |
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- crisp, Viognier or Chardonnay or Chenin - |
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NOBU STYLE SASHIMI |
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slices of fresh line fish topped with hot sesame oil, spring onions,
ginger, soy reduction and wasabi mayonnaise |
R65.00 |
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- teams well with fruity Sauvignon Blanc, Un wooded Chardonnay or bright red such as Pinot Noir or light Shiraz - |
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LITTLE SEAFOOD PLATTER |
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marinated Miso salmon. Open prawn ravioli with garlic and Pernod. Deep fried calamari and chilli coriander cream |
R70.00 |
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- teams well with a bubbly, a barrel fermented Chardonnay or a bright red such as Pinot Noir - |
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CRISPY PORK BELLY STRIPS |
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still here by popular demand, on caramelised sweet potato with home made tomato chutney |
R60.00 |
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- almost any white wine with crisp acidity and good body, try a zingy Chardonnay or a crisp Sauvignon blanc - |
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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 |
R60.00 |
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-something young and fresh will suit all the accompaniments of this refreshing salad -
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LAMB, ROSEMARY AND GARLIC KOFTA |
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organic, pasture lamb from Spier, served on homemade linguine,
tossed in tomato and olive sauce |
R115.00 |
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- perfect for muscular Cabernet or Earthy Merlot- |
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CHICKPEA AND COUS COUS BURGER |
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beetroot crisps and tzatsiki |
R105.00 |
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- think barrel fermented Chardonnay, Pinot Noir, or even Cab based blend - |
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SALDANHA BAY MUSSELS |
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steamed with Chorizo, tomato, garlic and white
wine with chips and mayo on the side
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starter |
R60.00 |
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main |
R105.00 |
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- beautiful with Chenin, or even Viognier! - |
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THE "ORIGINAL" GATRILES DUCK AND CHERRY PIE |
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roasted duck meat in a rich port and black cherry sauce, topped with home-made puff pastry |
R115.00 |
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- what about something with Chateau Neuf-Du-Pap influence here
– Forrester Renegade or go big - Gypsy of course -
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PASTURE REARED CHICKEN |
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deboned, rolled, marinated in Greek yoghurt, citrus zest and fennel,
on bulgar, orange and parsley salad
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R110.00 |
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- great with zingy fruit inspired white such as Sauvignon Blanc or Viognier,
for red, Pinot Noir or light Shiraz-
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SEARED NORWEGIAN SALMON |
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wrapped in Pancetta and served on pea and mint puree
with lemon and chive cream
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R110.00 |
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- this dish needs a rich wine , we suggest Chenin Blanc or Chardonnay
or if you prefer a red, go with something fruit driven, Pinotage if you dare -
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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 and garlic roasted butternut |
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Tempura greens and
mushrooms |
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Small organic salad |
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House cut 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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"HOLLANDSE" PEPPER FILLET |
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Rolled in crushed black peppercorns, pan fried in a rich cream and brandy sauce and flambéed at the table |
R135.00 |
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RUMP OR SIRLOIN |
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Small 250g |
R98.00 |
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Med 500g |
R155.00 |
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Size varies, according to availability, priced at R29.95 / 100g
(Please ask your server)
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R29.95 |
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YOUR CHOICE OF OUR HOUSE GOURMET SAUCES & BUTTERS
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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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THE "96" PRIME BEEF BURGER
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100% pure beef with caramelised onions, sautéed black mushrooms and 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 |
R98.00 |
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500g |
R155.00 |
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Wine Suggestion – a BIG glass of anything red!!!!! |
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CRÈME BRULÉE |
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Gatriles original since 1974 with nothing added – a benchmark after all |
R50.00 |
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CHOCOLATE, CHOCOLATE, CHOCOLATE |
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Our famous recipe, served with vanilla bean ice cream |
R60.00 |
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STRAWBERRIES STEEPED IN MERLOT |
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with ice cream and a hazelnut straw |
R55.00 |
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LEMON PLATE |
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lemon posset pudding, chilled lemon soufflé and lemon sorbet |
R55.00 |
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BAKED PINE NUT TART |
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honey ice cream / crème fraiche |
R60.00 |
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ASSORTED SORBET AND ICE CREAMS |
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Please enquire what tantalizing flavours are available |
R50.00 |
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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 Jersey cheeses with home baked oat cookies and preserve |
R70.00 |
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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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