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Marinated beef kebabs served with a rich coconut bone-marrow sauce, aromatic spiced pilau rice, and sautéed garlic spinach.
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.
Succulent oven-roasted quail served with baby vegetables, a rich port reduction sauce, and creamy Muscat-infused grape risotto.
Pan-fried sole fillet with a creamy white wine and grape sauce, served over a crispy golden potato rösti cake.
A elegant vegetarian starter featuring pan-fried goats' cheese rounds served with a quick spicy grape chutney and fresh rocket.
Create a live bread starter by fermenting organic grapes with flour and water over several days until bubbly.
A classic French-style fish dish featuring sole fillets baked in vermouth and stock, finished with a creamy grape sauce.