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Body Lotions and Creams
Body Butter – Baobab Seed
Body Butter – Ginger & Lime
Body Butter – Litchi & Rose
Body Butter – Red Berry
Body Butter – Vanilla Sandalwood
Phyllo cups filled with bacon, ham, beef sausage, pork sausage, ranch sauce and cheddar cheese served in a rich Bavarian blue sauce with a breadstick. Served with Rickety Bridge Paulina’s Reserve Chenin Blanc (White) Dominant pineapple, peach and ripe pear aromas with notes of spicy oak, A rich mouth filling wine with good structure and a long finish of dried fruit, with flower and subtle minorality
Perfectly roasted Eisbein, served with baby carrots, sweet potato disc, cauliflower rice and an eisbein sauce. Served with Tokara Sauvignuon Blanc (White)
The wine has a vibrant light straw colour with a brilliant pale green edge that catches the light. There is an appealing mix of fresh granny smith apple, delicate black currant leaf and lime blossom perfume on the nose. The wine enters the palate with concentrated flowers which follow through from the nose. The finish is refreshing.
Braised Lamb shank, served with creamy potato mash, baby carrots and chef’s red wine sauce.
Deep dark chocolate and enticing cedar aromas appear first on the nose, followed by wafting notes of blackberry jam, cherry and cassis. The firm, well-structured palate futures robust raging from black cherry and re frits carried along by the richness of its oak and vanilla
Sago pudding served warm with caramel sauce, in a 4-ounts ramekin.
Served with Protea Dry Rose
Subtle floral edge to fruity nose of blackberry and cassis with a gentle whiff of blackcurrant leaf. In the mouth, the wine is lively and fresh with abundant red berry fruit and black cherry fruitiness. With this vibrant appeal of well-judged acidity is a rounded textured element with leesy breadth. Balanced yet refreshing with a long, lingering finish.
Our 3 course Wine pairing meals will startSaturday 12:00 – 19:00Sunday 12:00 – 16:00