This week’s menu

Wednesday 11 March

Amuse-bouche, Prosecco

Marco's Melanzane alla Parmigiana
Scrumptious layers of slow-cooked tomato and aubergine

~ Wolftrap Assemblage Red 2018, Franschhoek, South Africa ~

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Roast Chicken with Dates, Olives & Capers
A beautiful combination of marinated chicken, sweet dates, briny green olives & tart capers served with freshly picked oregano leaves & garlic mash motatoes

ⓥ Vegetarian options available upon request

~ Gialdi Sassi Grossi Merlot 2016, Ticino, Switzerland ~

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~ Supplément fromage (CHF 15.00) ~

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Strawberry & Rose Mess
Mascarpone, crème fraîche, rose water, pomegranate molasses, strawberries, meringues & home-made sorbet

~ Mulderbosch Rosé 2018, Stellenbosch, South Africa ~

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Hand made chocolates, coffee / tea

CHF 65.- menu, CHF 95.- with wine pairing

Thursday 12 March

Amuse-bouche, Prosecco

Burrata with Blood Orange, Coriander Seeds & Lavender Oil
Creamy burrata - a fresh cheese made from mozzarella & cream - paired with vibrant seasonal blood orange

~ Delaire Graff Coastal Cuvée Sauvignon Blanc 2018, Stellenbosch, South Africa ~

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Ossobuco alla Milanese
Hearty, slow-cooked veal shanks sprinkled with a zesty gremolata & served with saffron rissotto

~ Jean-René Germanier Cayas 2016, Syrah du Valais, Switzerland ~

ⓥ Vegetarian options available upon request

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~ Supplément fromage (CHF 15.00) ~

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Dark Chocolate Mousse with Baileys & Mascarpone Cream
No apologies, this is totally over the top

~ Saurwein Chi Riesling 2019, Elgin, South Africa ~

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Hand made chocolates, coffee / tea

CHF 65.- menu, CHF 95.- with wine pairing

Friday 13 March

Amuse-bouche, Prosecco

Scallops
Creamy caramelised scallops served in an orange sauce vierge

~ Babylonstoren Viognier 2017, Franschhoek, South Africa ~

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Nduja Mussels
Beautiful bowl of mussels with punchy 'nduja & the light aniseed flavour of fennel served with crusty sourdough toast

~ Jordan Barrel Fermented Chardonnay 2017, Stellenbosch, South Africa ~

ⓥ Vegetarian options available upon request

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~ Supplément fromage (CHF 15.00) ~

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Glazed Orange Tart with Crème Fraiche
Marco’s orange twist on the classic lemon tart, served with a glazed top & a dollop of crème fraîche

~ Tokara Rosé 2018, Stellenbosch, South Africa ~

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Hand made chocolates, coffee / tea

CHF 65.- menu, CHF 95.- with wine pairing

Saturday 14 March

~Firefood, family-style ~

Insalata Verde
Leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds

Entrecôte
Fire-grilled entrecôte (rib-eye steak) served with braaibroodjie (South African roasted tomato, cheese & onion bread), grilled sausages, & baked sweet potatoes

~ Barista Pinotage 2018, Paarl, South Africa ~

ⓥ Vegetarian options available upon request

Classic Apple Tarte Tatin
Dark and sticky caramel, sweet apples & crisp pastry served with home made ice cream

Hand made chocolates, coffee / tea

CHF 75.- menu, wine included