Lunch Welcome to Harvest at Laborie! We invite you to sit back, relax and enjoy your time spent with us. Our passionate team of chefs take care in sourcing the highest quality produce from in and around Paarl ... from the freshest fish, to succulent and perfectly aged steaks, free-range chicken and eggs, and where possible, herbs and veggies from our newly planted garden. Pair these dishes with our wide range of delicious wines from the farm and further afield and you’re in for a feast of the senses! Good food for everyone. Bon appétit! Matthew Gordon and the Harvest Team Salads, starters & light meals Steaks Roasted butternut, rosa tomatoes, beetroot salad, Fillet (180g) R98 with hummus, micro greens and basil pesto (V) R48 | R78 Fillet (250g) R125 Homemade fettuccine with shaved courgette, oven-dried tomato, chevin cheese, chilli and lemon (V) R48 | R88 Rib eye (300g) R105 Calamari, rocket and crisp chourico salad with peppadews, Rump (300g) R105 chourico oil and coriander yoghurt dressing R66 | R90 Sirloin (300g) R105 Seared, home-smoked local trout, celeriac, fennel and apple slaw, fresh herbs, tomato, T-Bone (500g) R130 lemon, olive oil and trout caviar R68 All our steaks are aged for a minimum of two weeks to ensure maximum Warm duck liver and confit duck leg salad tenderness and flavour. When available our sirloin, rump and prime rib are with pear chutney, crisp potato and beetroot dressing R70 from Weltevrede farm in the Free State and all are free-range. Harvest charcuterie and cheese board: (All mains and steaks are served with fries or dauphinoise potato Locally made honey-glazed gammon, chourico, and vegetables, where applicable. Please note if you want step up saucisson sec, breasola, chevin cheese, brie, to posh fries a R8 supplement will apply per individual portion) boerenkaas, panzanella salad, marinated olives and home-baked bread (serves 2) R140 SAUCES Brandy & black peppercorn | sherry, mushroom & herb | béarnaise R18 BUTTERS Sandwiches & wraps Café de Paris | garlic & fresh herbs | parsley & lemon butter R18 (on baguette or pumpkin seed rye or in a wrap) (Please note these are not sauces. They are butters that melt over your sizzling steak, so are not practical to serve separately) Roasted vegetables with roasted butternut hummus, toasted pumpkin seeds, micro greens (V) R52 Warm char-grilled chicken breast with avocado, sprouts and a mild Malay curry and yoghurt dressing R62 Sides Pepper-crusted roasted beef sirloin, marinated tomato, Posh frites ~ with smoked salt, parsley and Parmesan R26 | R38 pickles and red onion konfyt R66 Pommes frites Small R18 | Large R26 Potato and butternut dauphinoise R15 Mains Fresh Laborie farm vegetables (changes daily) R18 Free-range Karoo lamb burger with caramelised red onion, guacamole, marinated cucumber, pancetta and wild rocket Fresh Laborie farm side salad R18 on a sourdough pumpkin seed roll R85 Crisp-fried onion rings R18 Fresh West Coast mussels ‘Marinières’ with herbs from our garden, green garlic and Laborie Chardonnay and cream sauce Black mushrooms with garlic and parsley R26 (when available) R66 | R105 Five mushroom and creamed spinach open lasagne with tomato beurre blanc (V) R98 Desserts Homemade roasted butternut gnocchi with oyster mushrooms, Apple and boerejonggens (brandy soaked raisin) tart leeks, brown butter and gremolata (V) R98 with Marula sauce and homemade gingerbread ice cream R40 Daily fish ~ we’ll give you all the details R105 Banana bread and butter pudding Red wine braised springbok, black mushroom with hazelnut anglaise and chocolate coffee beans R40 and pearl onion pot pie R105 Malva pudding with brandy sauce R40 Klapmuts slow-roasted pork belly with master stock glaze, winter stir-fry and noodles R110 Crème brûlée with cinnamon crust and raisin rusk R40 Roasted free-range Karoo lamb rump with parsley crust Warm, soft chocolate tart with a white chocolate spring roll and roasted winter root vegetables R120 and homemade Kit Kat ice cream R44 Slow-roasted free-range duck, caramelised naartjies Local artisan cheese board with homemade preserves, and Van der Hum sauce R125 fresh fruit and biscuits R65 dinner Welcome to Harvest at Laborie! We invite you to sit back, relax and enjoy your time spent with us. Our passionate team of chefs take care in sourcing the highest quality produce from in and around Paarl ... from the freshest fish, to succulent and perfectly aged steaks, free-range chicken and eggs, and where possible, herbs and veggies from our newly planted garden. Pair these dishes with our wide range of delicious wines from the farm and further afield and you’re in for a feast of the senses! Good food for everyone. Bon appétit! Matthew Gordon and the Harvest Team Starters Mains Roasted butternut and beetroot salad, Fresh West Coast mussels ‘Marinières’ with herbs from our garden, with hummus, micro greens and basil pesto (V) R48 green garlic and Laborie Chardonnay and cream sauce (when available) R66 | R105 Homemade fettuccine with shaved courgette, oven-dried tomato, chevin cheese, chilli and lemon (V) R48 | R88 Free-range Karoo lamb burger with caramelised red onion, guacamole, marinated cucumber, pancetta and wild rocket Calamari, rocket and crisp chourico salad with peppadews, on a sourdough pumpkin seed roll R85 chourico oil and coriander yoghurt dressing R66 Five mushroom and creamed spinach open lasagne Fresh West Coast mussels ‘Marinières’ with herbs from our garden, with tomato beurre blanc (V) R98 green garlic and Laborie Chardonnay and cream sauce (when available) R66 Homemade roasted butternut gnocchi with oyster mushrooms, leeks, brown butter and gremolata (V) R98 Seared, home-smoked local trout, celeriac, fennel and apple slaw, fresh herbs, tomato, lemon, olive oil and trout caviar R68 Fresh Daily fish ~ we’ll give you all the details R105

Warm duck liver and confit duck leg salad with pear chutney, Red wine braised springbok, black mushroom crisp potato and beetroot dressing R70 and pearl onion pot pie R105 Klapmuts slow-roasted pork belly with master stock glaze, winter stir-fry and noodles R110 Steaks Roasted free-range Karoo lamb rump with parsley crust Fillet (180g) R98 and roasted winter root vegetables R120

Fillet (250g) R125 Slow-roasted free-range duck, caramelised naartjies and Van der Hum sauce R125 Rib eye (300g) R105

Rump (300g) R105 Sides Sirloin (300g) R105 Posh frites ~ with smoked salt and Parmesan R26 | R38 T-Bone (500g) R130 Pommes frites Small R18 | Large R26 All our steaks are aged for a minimum of two weeks to ensure maximum tenderness and flavour. When available our sirloin, rump and prime rib are Potato and butternut dauphinoise R15 from Weltevrede farm in the Free State and all are free-range. Fresh Laborie farm vegetables (changes daily) R18 SAUCES Fresh Laborie farm side salad R18 Brandy & black peppercorn | sherry, mushroom & herb | béarnaise R18 Crisp-fried onion rings R18 BUTTERS Café de Paris | garlic & fresh herbs | parsley & lemon butter R18 Black mushrooms with garlic and parsley R26 (Please note these are not sauces. They are butters that melt over your sizzling steak, so are not practical to serve separately)

(All mains and steaks are served with fries or dauphinoise potato Desserts and vegetables where applicable. Please note if you want step up to posh fries a R8 supplement will apply per individual portion) Apple and boerejonggens (brandy soaked raisin) tart with Marula anglaise and homemade gingerbread ice cream R40

Banana bread and butter pudding with hazelnut anglaise and chocolate coffee beans R40

Crème brûlée with cinnamon crust and raisin rusk R40

Malva pudding with brandy sauce R40

Warm, soft chocolate tart with a chocolate and hazelnut spring roll and homemade Kit Kat ice cream R44

Local artisan cheese board with homemade preserves, fresh fruit and biscuits R65