The Culinary Institute Lenotre Students featuring Chef Olivier Burgos
Watermelon and Prawn salad
Fresh watermelon, mint, ginger, and other herbs salad served with grilled large shrimps
Krone, Borealis Cuvée Brut NV
Red Snapper Garlic Cream
Pan roasted red Snapper filet served with braised fennel and confit garlic cream
De Wetshof Estate, Limestone Hill, Chardonnay 2021
Boerewors and Chakalaka
Beef sausage translated as the “Famer’s Sausage” served with a vegetable and spice relish called Chakalaka
Barista Pinotage 2020
Cape Malay Curry
Brought in the 17th century by southern Asian slaves, this lamb curry is now a staple of South African Cuisine
Kanonkop Wint Estate, Kadette Cabernet Sauvignon 2019
Malva Pudding
Sweet and sticky baked sponge pudding made with apricot jam and served smothered in a hot cream sauce
Fleur du Cap, Bergkelder Selection, Noble Late Harvest 2016
$95 All inclusive, 5 courses – 5 wines
Tax and Service included
Reservation and Payment Online Only
*Tickets for this event are non-refundable.*
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