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Full Menu 25 LUNCH STARTERS VEGETARIAN & VEGAN STARTERS VENISON LOIN CURED IN CAPERITIF, BILTONG R90 SALT BAKED CELERIAC, RICOTTA, WHEY R90 SPICE, SMOKED EGG YOLK, BLACKBERRIES CARAMELISED PEARS, PICKLED SHITAKE; AND KATAIFI PASTRY WALNUT AND YEAST DRESSING WINE RECOMMENDATION: BELLINGHAM THE WINE RECOMMENDATION: STEENBERG OLD ORCHARDS CHENIN BLANC RATTLESNAKE SAUVIGNON BLANC GRILLED CALAMARI, CRISPY TENTACLES, R95 SOUP OF THE DAY R80 SWEETCORN MIELIEPAP, CHAKALAKA AND RADISH BRAAIED WATERMELON, PICKLED R80 WINE RECOMMENDATION: NICOLAS VD WATERMELON RIND, ONION, OLIVE AND FETA WHITE BLEND WINE RECOMMENDATION: THE JOURNEY’S END WEATHER STATION SAUVIGNON BLANC GRILLED PRAWN, GREEN MANGO ATCHAR, R115/R220 YOGHURT, TORTILLA AND CUCUMBER SAMBAL WINE RECOMMENDATION: SKOTNES CHARDONNAY VEGETARIAN & VEGAN SALADS PORK CROQUETTES, BURNT APPLE R85 SUPERFOOD SALAD OF QUINOA, CHICKPEA R85 EMULSION AND PICKLES AND RED KIDNEY SALSA, KALE, HARISSA WINE RECOMMENDATION: USANA CHENIN CAULIFLOWER; APPLE AND FETA CHEESE BLANC/ COPPER POT PINOT NOIR WINE RECOMMENDATION: USANA CHENIN BLANC/ SKOTNES SAUVIGNON BLANC TENDERSTEM BROCCOLI, BROWN RICE, R85 ROASTED TOMATO, PISTACHIO AND A SALADS PUMPKIN SEED PESTO ADD GOATS CHEESE SKOTNES CAESAR SALAD R80 R25 WINE RECOMMENDATION: FRAM UNOAKED BABY GEM LETTUCE, PARMESAN, FREE RANGE CHARDONNAY HENS EGG AND WHITE ANCHOVY ADD FREE RANGE CHICKEN R30 ADD SMOKED SALMON TROUT R30 WINE RECOMMENDATION: THE JOURNEY’S END WEATHER STATION SAUVIGNON BLANC TURMERIC AND GINGER POACHED CHICKEN, R95 DUTCH INDONESIAN CUCUMBER SALAD WINE RECOMMENDATION: BELLINGHAM THE OLD ORCHARDS CHENIN BLANC SMOKED SALMON TROUT, SCARBOROUGH R110 SEAWEED AND CRÈME FRAICHE, ROASTED POTATOES, SLOW COOKED EGG, DILL AND CAPERS WINE RECOMMENDATION: STEENBERG ROSÉ BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES LUNCH MAINS VEGETARIAN & VEGAN MAINS FREE RANGE BEEF RIBEYE/FILLET, ONION, R225 LENTIL, CHICKPEA AND CHIA SEED BURGER, R125 LEEK, BRAAIBROODJIE WITH AMABUTHO ALL THE TRIMMINGS, BRINJAL SAMBAL AND CHEESE AND TOMATO HAND CUT CHIPS WINE RECOMMENDATION: RIBEYE NEIL WINE RECOMMENDATION: USANA PINOT ELLIS CABERNET SAUVIGNON; FILLET GRIS JOURNEY’S END MERLOT CAULIFLOWER BAKE, PICKLED, GRILLED R135 LAMB “BOBOTIE”, BUTTERNUT FRITTERS, R210 AND ROASTED VEGETABLES WITH APRICOT; MEBOS CHUTNEY AND AROMATIC ROMESCO SAUCE RICE WINE RECOMMENDATIONS: SKOTNES WINE RECOMMENDATION: THE VALLEY PINOT SAUVIGNON BLANC/ NOIR NICOLAS VD WHITE BLEND SAUVIGNON BLANC/SEMILLON FREE RANGE BEEF BURGER, ALL THE R135 TRIMMINGS, GOUDA CHEESE, COAL SPINACH, FETA, CARAMELISED ONION R70 MAYONNAISE, HAND CUT CHIPS AND A JAFFLE SERVED WITH UITPAK SLAAI AND SMOKY MONKEYGLAND SAUCE TZATZIKI ADD BACON R25 WINE RECOMMENDATION: FRAM UNOAKED WINE RECOMMENDATION: USANA CABERNET CHARDONNAY SAUVIGNON OR BELLINGHAM THE OLD ORCHARDS CHENIN BLANC PEA RISOTTO, GOATS CHEESE AND SUGAR R145 SNAPS, MINT AND SQUASH SALSA PERI PERI CHICKEN, CORN TACOS, CUCUMBER R150 WINE RECOMMENDATION: USANA PINOT COLESLAW, AMASI AND MANGO SALSA GRIS/ MOUNT ROZIER THE BEEKEEPER WINE RECOMMENDATION: BELLINGHAM THE CHENIN BLANC OLD ORCHARDS CHENIN BLANC MARKET FISH, TRILOGY BEANS, TOMATOES, R185 SALT BAKED KOHLRABI AND SAUCE FINE SIDES WINE RECOMMENDATION: SKOTNES CHARDONNAY FIRE ROASTED SWEET POTATO, FETA, SPRING R45/R85 ONION AND CORIANDER JAFFLES SERVED WITH A UITPAK SLAAI TRIPLE COOKED CHIPS SEASONED WITH R35 BRAAI SALT BRAISED BRISKET, TOMATO, GOUDA, PEACH R85 CHUTNEY HEIRLOOM TOMATO, RADISH, HUMMUS R45/R85 WINE RECOMMENDATION: USANA CABERNET AND PICKLED ONION SALAD WITH NUM SAUVIGNON NUM DRESSING CHICKEN MAYONNAISE WITH HINT OF R80 BROCCOLI AND FRENCH BEANS WITH AN R45/R85 MUSTARD AND CHIVES ALMOND GRANOLA AND PARMESAN WINE RECOMMENDATION: SKOTNES CHARDONNAY BRAAIBROODJIE WITH AMABUTHO CHEESE R35 AND TOMATO PAP “TART” WITH MUSHROOMS, PEPPERS R45 AND TOMATOES BLACK AND GREEN PEPPERCORN SAUCE R35 MUSHROOM AND OLD BROWN SHERRY R35 SAUCE BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES LUNCH DESSERTS CHEESE PLATTER CUSTARD MAGWENYA, RHUBARB, CINZANO R80 SELECTION OF 3 SOUTH AFRICAN CHEESES R115 STRAWBERRIES, CINNAMON SAGO, WITH PRESERVES STRAWBERRY FROZEN YOGHURT SELECTION OF 5 SOUTH AFRICAN CHEESES R160 WITH PRESERVES ‘PERSKES EN MAMPOER’ R85 MAMPOER FLAMBEED PEACHES, ALMOND CAKE, IDEAL MILK ICE CREAM, AMASI CREAM TEXTURES OF PINEAPPLE, LIME LEAF, R75 LEMONGRASS AND COCONUT V ANISEED & AMARULA R80 ANISEED MALVA PUDDING, VANILLA ICE CREAM, AMARULA AND WHITE CHOCOLATE CUSTARD, APRICOTS THE SKOTNES PEPPERMINT TART R85 DULCE DE LECHE CATALAN, PEPPERMINT CRISP, SUGAR SNAPS, MILK CHOCOLATE MALT & MOLASSES R90 HORLICKS MOUSSE, DARK CHOCOLATE, MILKTART ICE CREAM, CANDIED SORGHUM POPCORN BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES DINNER VEGETARIAN & VEGAN STARTERS STARTERS SALT BAKED CELERIAC, WHEY CARAMELISED R90 VENISON LOIN CURED IN CAPERITIF, R90 PEARS, PICKLED SHITAKE; WALNUT AND BILTONG SPICE, SMOKED EGG YOLK, YEAST DRESSING BLACKBERRIES AND KATAIFI PASTRY WINE RECOMMENDATION: NICOLAS VD WINE RECOMMENDATION: BELLINGHAM WHITE BLEND THE OLD ORCHARDS CHENIN BLANC SOUP OF THE DAY R80 GRILLED CALAMARI, CRISPY TENTACLES, R95 SWEETCORN MIELIEPAP, CHAKALAKA AND BRAAIED WATERMELON, PICKLED R80 RADISH WATERMELON RIND, ONION, OLIVE WINE RECOMMENDATION: NICOLAS VD AND FETA WHITE BLEND SAUVIGNON WINE RECOMMENDATION: STEENBERG BLANC/SEMILLON RATTLESNAKE SAUVIGNON BLANC GRILLED PRAWN, GREEN MANGO ATCHAR, R115/R220 YOGHURT, TORTILLA AND CUCUMBER MAINS SAMBAL WINE RECOMMENDATION: SKOTNES FREE RANGE BEEF RIBEYE/FILLET, ONION, R225 CHARDONNAY OR USANA CHENIN BLANC LEEK, BRAAIBROODJIE WITH AMABUTHO CHEESE AND TOMATO PORK CROQUETTES, BURNT APPLE R85 WINE RECOMMENDATION: RIBEYE NEIL EMULSION AND PICKLES ELLIS CABERNET SAUVIGNON/ JOURNEY’S WINE RECOMMENDATION: THORNE AND END MERLOT DAUGHTERS COPPER POT PINOT NOIR LAMB “BOBOTIE”, BUTTERNUT FRITTERS, R210 APRICOT; MEBOS CHUTNEY AND SIDES AROMATIC RICE WINE RECOMMENDATION: THE VALLEY FIRE ROASTED SWEET POTATO, FETA, R45/R85 PINOT NOIR/ DOOHLOF DARK LADY SPRING ONION AND CORIANDER PINOTAGE TRIPLE COOKED CHIPS SEASONED WITH R35 PORK BELLY, CARROT, FENNEL, ANISEED R195 BRAAI SALT AND HANEPOOT JUS WINE RECOMMENDATION: THORNE AND HEIRLOOM TOMATO, RADISH, HUMMUS R45/R85 DAUGHTERS COPPER POT PINOT NOIR/ AND PICKLED ONION SALAD WITH NUM ROBERT ALEXANDER SHIRAZ NUM DRESSING MARKET FISH, TRILOGY BEANS, TOMATOES, R185 BROCCOLI AND FRENCH BEANS WITH AN R45/R85 SALT BAKED KOHLRABI AND SAUCE FINE ALMOND GRANOLA AND PARMESAN WINE RECOMMENDATION: SKOTNES CHARDONNAY BRAAIBROODJIE WITH AMABUTHO CHEESE R35 AND TOMATO VEGETARIAN & VEGAN MAINS PAP “TART” WITH MUSHROOMS, PEPPERS R45 AND TOMATOES CAULIFLOWER BAKE, PICKLED, GRILLED R135 AND ROASTED VEGETABLES WITH BLACK AND GREEN PEPPERCORN SAUCE R35 ROMESCO SAUCE WINE RECOMMENDATION: MUSHROOM AND OLD BROWN SHERRY R35 HERMANUSPIETERSFONTEIN BLOOS ROSÉ SAUCE PEA RISOTTO, GOATS CHEESE AND SUGAR R145 SNAPS, MINT AND SQUASH SALSA WINE RECOMMENDATION: MOUNT ROZIER THE BEEKEEPER CHENIN BLANC BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES DINNER DESSERTS CHEESE PLATTER CUSTARD MAGWENYA, RHUBARB, CINZANO R80 SELECTION OF 3 SOUTH AFRICAN CHEESES R115 STRAWBERRIES, CINNAMON SAGO, WITH PRESERVES STRAWBERRY FROZEN YOGHURT SELECTION OF 5 SOUTH AFRICAN CHEESES R160 ‘PERSKES EN MAMPOER’ R85 WITH PRESERVES MAMPOER FLAMBEED PEACHES, ALMOND CAKE, IDEAL MILK ICE CREAM, AMASI CREAM TEXTURES OF PINEAPPLE, LIME LEAF, R75 LEMONGRASS AND COCONUT V ‘ANISEED & AMARULA’ R80 ANISEED MALVA PUDDING, VANILLA ICE CREAM, AMARULA AND WHITE CHOCOLATE CUSTARD, APRICOTS ‘THE SKOTNES PEPPERMINT TART’ R85 DULCE DE LECHE CATALAN, PEPPERMINT CRISP, SUGAR SNAPS, MILK CHOCOLATE ‘MALT & MOLASSES’ R90 HORLICKS MOUSSE, DARK CHOCOLATE, MILKTART ICE CREAM, CANDIED SORGHUM POPCORN BY BECOMING A MEMBER OF THE NORVAL FOUNDATION YOU GET 10% OFF ON ALL FOOD AT THE SKOTNES WEEKEND LUNCH VEGETARIAN & VEGAN STARTERS STARTERS SALT BAKED CELERIAC, WHEY CARAMELISED R90 VENISON LOIN CURED IN CAPERITIF, R90 PEARS, PICKLED SHITAKE; WALNUT AND BILTONG SPICE, SMOKED EGG YOLK, YEAST DRESSING BLACKBERRIES AND KATAIFI PASTRY WINE RECOMMENDATION: STEENBERG WINE RECOMMENDATION: BELLINGHAM RATTLESNAKE SAUVIGNON BLANC THE OLD ORCHARDS CHENIN BLANC SOUP OF THE DAY R80 GRILLED CALAMARI, CRISPY TENTACLES, R95 SWEETCORN MIELIEPAP, CHAKALAKA AND BRAAIED WATERMELON, PICKLED R80 RADISH WATERMELON RIND, ONION, OLIVE WINE RECOMMENDATION: NICOLAS VD AND FETA WHITE BLEND SAUVIGNON WINE RECOMMENDATION: USANA CHENIN BLANC/SEMILLON BLANC GRILLED PRAWN, GREEN MANGO ATCHAR, R115/R220 YOGHURT, TORTILLA AND CUCUMBER VEGETARIAN & VEGAN MAINS SAMBAL WINE RECOMMENDATION: SKOTNES LENTIL, CHICKPEA AND CHIA SEED BURGER, R125 CHARDONNAY OR USANA CHENIN BLANC ALL THE TRIMMINGS, BRINJAL SAMBAL AND HAND CUT CHIPS PORK CROQUETTES, BURNT APPLE R85 WINE RECOMMENDATION: USANA PINOT EMULSION AND PICKLES GRIS WINE RECOMMENDATION: THORNE AND DAUGHTERS COPPER POT PINOT NOIR CAULIFLOWER BAKE, PICKLED, GRILLED R135 AND ROASTED VEGETABLES WITH ROMESCO SAUCE SALADS WINE RECOMMENDATION: HERMANUSPIETERSFONTEIN BLOOS ROSÉ SKOTNES CAESAR SALAD R80 BABY GEM LETTUCE, PARMESAN, FREE PEA RISOTTO, GOATS CHEESE AND SUGAR R145 RANGE HENS EGG AND WHITE ANCHOVY SNAPS, MINT AND SQUASH SALSA ADD FREE RANGE CHICKEN R30 WINE RECOMMENDATION: NICOLAS VD ADD SMOKED SALMON TROUT R30 WHITE BLEND/ MOUNT ROZIER THE WINE RECOMMENDATION: THE JOURNEY’S BEEKEEPER CHENIN BLANC END SAUVIGNON BLANC TURMERIC AND GINGER POACHED R95 CHICKEN,
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