Our Norval Menu

Winter Menu

Canapés, Starter & Main - R355
Canapés, Starter, Middle & Main - R485
With Culture House Wine Pairing {4 Wines} - R285
Tasting Menu - R695
With Culture House Wine Pairing - R950
With Local Legends Pairing - R1450
With South Africa Vs The World Pairing - R2450

EXAMPLE MENU
Canapés
Tom Ka Gai Poached Oyster

Bamboo Shoot, Water Chestnut, Spring Onion

Polenta, Ratatouille | Sundried Tomato Tartlet

Grilled Polenta, Ratatouille | Whipped Feta & Sundried Tomato Tartlet

Starter
Roasted Pumpkin Soup

Crispy Kale, Pumpkin Seeds, Smoked Paprika Oil

Middle Course
Ostrich Tartare

Candy Beets, Mushroom, Rooibos Poached Cherry, Salsa Verde Aioli

or

Wild Mushroom Tortellini

Braised Fennel, Ratatouille, Pickled Shimeji, Truffle Veloute

Main Course
Braised Lamb Neck

Smoked Aubergine Caviar, Tomato Petals, Pommes Puree, Lamb Jus

or

Pan Roasted Line Fish

Squid, Mussels, Asparagus, Fennel, Tomato Concasse, Prawn Bisque

To Finish
Apple Tarte Tatin

Miso Caramel, Candied Walnut Ice Cream

or

Selection of Cheeses

Selection of South African Cheeses, Piccalilli & Preserves

Menu Du Jour

Canapés, Starter & Main - R355
Canapés, Starter, Middle & Main - R485
With Culture House Wine Pairing {4 Wines} - R285

example menu
Canapés
Polenta, Ratatouille | Sundried Tomato Tartlet

Grilled Polenta, Ratatouille | Whipped Feta & Sundried Tomato Tartlet

Tom Ka Gai Poached Oysters

155{4}

Bamboo Shoot, Water Chestnut, Spring Onion

Starter Course
Ostrich Tartare

Candy Beets, Mushroom, Rooibos Poached Cherry, Salsa Verde Aioli

Roasted Pumpkin Soup

Crispy Kale, Pumpkin Seeds, Smoked Paprika Oil

Tomato & Balsamic Onion Tart

Roasted Heirloom Tomatoes, Burrata, Basil Veloute

Middle Course
Roasted Cauliflower & White Chocolate Risotto

Local White Cheddar, Macadamia

Wild Mushroom Tortellini

Braised Fennel, Ratatouille, Pickled Shimeji, Truffle Veloute

Potato Gnocchi

Confit Lemon, Spinach, Ricotta, Sage Beurre Noisette

Main Course
Braised Lamb Neck

Smoked Aubergine Caviar, Tomato Petals, Pommes Puree, Lamb Jus

Pan Roasted Line Fish

Squid, Mussels, Asparagus, Fennel, Bouillabaisse, Prawn Bisque

Beef Short Rib

Parsnip, Baby Carrots, Turnips, Pommes Puree, Beef Jus

To Finish
Apple Tarte Tatin

115

Miso Caramel, Candied Walnut Ice Cream

Banana Souffle

125

Banana Brulee, Creme de Cafe, Honeycomb Ice Cream

Selection of Cheeses

145

Selection of South African Cheeses, Piccalilli, Preserves & Crackers

For tables 4 or more, the same menu must be selected.

A 12% discretionary gratuity has been added to your bill

A La Carte Menu

Available Between 12:00 ~ 15:00

To Start
Seared Yellowtail

135

Curry Aioli, Orange Marmalade, Coconut Dressing, Spiced Sweet Potato Crisps

Spinach Risotto

135

Forest Phantom, Roasted Local Chestnuts, Celery Curls, Parmesan

Truffled Cauliflower Soup

115

Charred Cauliflower, Macadamia Nut, Crispy Onions

Wild Mushroom Tart

115

Pickled Shimeji Mushrooms, Onion Petals, Parmesan Crisp

Main Course
Spinach Risotto

155

Forest Phantom, Roasted Local Chestnuts, Celery Curls, Parmesan

Pan Fried Kingklip

225

Mussels, Black Rice, Garden Peas, Mussel Veloute

Prawn Tortellini

165

Lentil & Tomato Ragout, Prawn Bisque

Potato Gnocchi

185

Roasted Tomatoes, Tempura Baby Marrow & Tomato Velouté

Braised Lamb Neck

290

Mash, Carrot Fondant, Baby Beetroot, Tenderstem, Lamb Jus

Pan Fried Cape Bream

165

Crushed New Potatoes & Anchovies, Capers Velouté

Beef Short Rib

295

Parsnip, Baby Carrots, Turnips, Beef Jus

To Finish
Apple Tarte Tatin

115

Miso Caramel, Candied Walnut Ice Cream

Banana Souffle

125

Banana Brulee, Creme de Cafe, Honeycomb Ice Cream

Selection of Cheeses

145

Selection of South African Cheeses, Piccalilli, Preserves & Crackers

Sunday Lunch Menu

3 Courses - R495

Canapés
Brandade, tartare sauce
Smoked hamhock, onion jam, toasted brioche
Starter
Chicken Liver Parfait

Red Onion Puree, Toasted Brioche, Onion Petals, Peach Marmalade

or

Roasted Cauliflower Soup

Crispy Onion, Roasted Cauliflower, Macadamia Nut, Truffle Oil

or

Wild Mushroom Tart

Asparagus, Whipped Goats Cheese, Fennel, Pickled Shimeji Mushrooms

Main Course
Braised Beef Shortrib

Pommes Puree, Parsnip, Turnip, Beef Jus

or

Chicken Ballotine

Mushroom Duxelle, Spinach, Tenderstem Broccoli, Sweet Potato Crisps

or

Pan Roasted Pork Neck

Pearl Barley, Charred Baby Leek, Bacon, Baby Carrots, Mustard Jus

or

The Grub & Vine Beef Wellington

Supplement 125

Roasted Potatoes, Glazed Carrots, Buttered Spinach, Horseradish Creme Fraiche, Yorkshire Pudding, Café Au Lait

To Finish
Sticky Toffee Pudding

Shortbread Crumb, Salted Caramel, Vanilla Bean Ice Cream

or

Vanilla Sponge

Banana Custard, Lemon Posset, Coffee Creme, Lemon Ice Cream

or

Selection Of South African Cheeses