2008 Winter Menu

TO START WITH

A Glass of 2007 Rosé R15 per glass / R50 per bottle (Only available at the winery)

GUARDIAN PEAK ROSè 2007

Crispy Chicken Salad R 70
Accompanied by a Medley of Roasted Vegetables, Avocado & Peppadews With a Teriyake dressing

Twice Baked Gorgonzola & Pear Souffle R 70
With Micro Greens & Pickled Pear

GUARDIAN PEAK MERLOT 2006

Lamb Kidneys R 70
In Mustard, Port & Green Peppercorn sauce
Served with Baby Spinach & Potato Croquette

Pan-Fried Veal Liver R 120
With Bacon Hash Potatoes & Caramelised Onion,
Balsamic & Caper sauce

Slow Roasted Duck Leg R 130
With rosy Magret Duck Breast
On Pancetta studded Polenta with Glühwein sauce

GUARDIAN PEAK SHIRAZ 2006

Avocado & Biltong Spring Rolls R 70
With Rocket & Feta,
Served with Honey & Mustard Dipping sauce

Porcini-Dusted Scallops R 80
With Watercress & enriched Mushroom broth

Macadamia Crusted Seared Norwegian Salmon R 120
With Orange Rosemary Butter,
Fine Beans & Wild Rice & Quinoa Risotto

GUARDIAN PEAK FRONTIER 2006

Almond crusted Camembert R 70
Deep-fried & served with Cape Gooseberry Chutney

Pork Belly braised with Whole Spices R 120
Served on Truffled Mash
With Chickpea, Orange & Maple Glaze

GUARDIAN PEAK SMG 2006

Mushroom Ravioli R 90
With wild Mushrooms, Truffle cream,
Parmesan shavings & deep fried Sage

Coriander & Cumin crusted Lamb Noisettes R 120
With oven roasted Ratatouille & Potato Croquettes
Navarin Lamb sauce & Thyme Foam

Grain Fed Beef Fillet R 150
With Oxtail Croquettes, Feta & Thyme Potato Galette
Mushroom, Root vegetables & smoked Red Wine Truffle Jus

From the Ocean’s Basket R 90

Fresh grilled Linefish, served with a twist from the chef

Soup of the Day R 50

Chef’s Speciality R120

Dessert of the Day R 40

Executive chef – Corli Els

*Please note our kitchen is closed on Mondays & Sundays
** A 15% discount on wine will be given to restaurant patrons wishing to purchase their selected wine after the meal