Grub & Vine Winter Tasting Menu: R695 For 5 Courses

Grub And Vine: Tasting Menu

A feast of winter flavours in bistro-tastic style.

“No-nonsense, good tasty food, beautiful produce and honest cooking” is how chef Matt Manning describes his Grub & Vine bistro offerings (on Bree Street and at The Norval Foundation in the Constantia Winelands). The beautifully prepared and executed seasonal dishes shine with full-on flavour in autumn and winter, the ideal time to sit down and relax over a six-course tasting menu…perhaps with one of three wine-pairing options (Matt’s local and international wine collection is second to none).
At Grub & Vine Bree, kick off with canapés: spiced pumpkin arancini; chicken and mushroom in phyllo; and West Coast oyster with pineapple salsa. An amuse bouche of seared trout with charred watermelon is followed by a shallot tarte tatin with baby turnips and shimeji mushrooms. A choice of butternut risotto or pan-fried linefish with charred calamari is the middle course, then for mains choose between confit pork belly with baked radish and caramelised apple; or braised lamb neck with smoked aubergine and potato fondant. Dessert is either a passionfruit panna cotta with strawberry sorbet; or a chocolate tart with shortbread and salted caramel ice cream. Bon appetit!
The special R695 for 6 courses (Bree); R695 for 5 courses (Norval)
Good to know Grub & Vine Norval’s tasting menu is 5 courses (skipping the amuse bouche) with highlights such as wild mushroom tortellini with braised fennel and pickled shimeji; and braised lamb neck with smoked aubergine caviar. There’s also a plant-based alternative tasting menu.
When Monday – Saturday, 12pm – 3pm, 6pm – 9.30pm (Bree)
Tuesday – Saturday, 12pm – 3pm, 6pm – 9pm; Sunday 12pm – 2.30pm (Norval)
Valid until until 31 August 2024
Contact 021 216 0035 (Bree), 021 216 0021 (Norval),
Address 103 Bree Street, Cape Town
The Norval Foundation, 4 Steenberg Road, Tokai, Cape Town
Book Bree Street
Book Norval


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Time of publication: 04 June 2024