SALT AND WINE TASTING
R125 per person
Elgin Sauvignon blanc 2020
Fleur du Sel Rooibos tea Smoked Salmon trout, cos emulsion
Salty note: Trout Pastrami
Pastrami is a cooking method used mostly in meat preparation. In our case we are using it in fish. We use a 5% salt solution to brine the fish, then it is slightly smoked.
Waterford Estate Grenache noir 2018
Beef Tataki radish and spring onion, radish
Salty note: Beef Tataki
A Japanese method of preparing beef fillet. Meat is seared at a high heat, marinated and thinly sliced. Served with a soy sause dressing, which is fermented by using four key ingredients – soya beans, wheat, salt and water.
Pear and Frangipane Tartfin, pear poached in Chardonnay
Salty note: Sesame, “Pearl Caviar” Tuille
The “Pearl Caviar” is a method in preparing salt. The strong and hot winds blow on the pan which causes the salt to form into rock hard little pearls, used as a seasoning in the tuille.
available 10h00 - 15h30 Tuesday - Sunday
Not for resale, strictly for personal consumption.