For our second last installment in our wine and dine series we feature Simonsig. If all works out we will have a suckling pig to go with the Redhill pinotage and cherries would just have come into season.
canapés on arrival:
crisp fried salmon, tuna and monkfish wrapped with seaweed served with an asian slaw
Simonsig Chenin Blanc 2014
nettle soup with quail breast and crisp fried leg
Simonsig Sauvignon Blanc 2014
pork porcetta
served with a herbed polenta and fennel
Simonsig Redhill Pinotage 2011
pan fried venison
kohlrabi and sweet potato pave, prune purée
Simonsig Tiara 2010
blue cheese soufflé
Merindol Syrah 2011
cherry clafouti
poppy seed tuile
Simonsig Brut Rose 2013
freshly brewed coffee and infused Tea
starts at 19h00 | R485 per person
radishes, recipes & rudi 
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