|
From the start, in May 1996 it has
been our goal to delight each guest with a superb dining experience in our warm, relaxing venue set in the heart of the glorious HELDERBERG countryside. We use only fresh, often organic and where
possible local ingredients to prepare our dishes. They are inspired by SOUTH AFRICAN favourites and flavours from around the world. The fresh seasonal and inspirational menu changes almost every day,
the main menu four times a year.
Founded by ex-Johannesburg restaurateur Ken Forrester, Devon Valley wine maker Martin Meinert and Chef Kathy Romer- Lee, the opening was preceded
by lengthy debates in Ken's kitchen about the butternut colour of the interior and the name - Butternut? Wine plays a major role in the partners' lives and many of the local winegrowers are regular
patrons. And so situated on Winery Road, it remained only to put a prefix in front of the name. No erf number, no twisted Freudian logic, just the abbreviation of the founding year designating the
beginning of good fortune
| Auszug der normalen Speisekarte |
|
|
|
|
ROASTED SCALLOPS
|
|
|
Wrapped in pancetta, served on braised fennel bulb with citrus glaze
|
R80.00
|
|
* - well balanced Chardonnay or a nice dry Rosé will also compliment the dish as a whole
|
|
|
|
CAESAR SALAD
|
|
|
Cos lettuce in garlic and anchovy dressing with parmesan croutons
|
R50.00
|
|
* - almost any white wine with crisp acidity and good body are needed for this dish, try a zingy
chardonnay or crisp Sauvignon Blanc
|
|
|
HOME CURED GRAVADLAX
|
|
|
With pomegranate pearls and lime and vodka dressing
|
R55.00
|
|
* - champagne or dry crisp MCC- life is good
|
|
|
|
WEST COAST MUSSELS
|
|
|
In a lightly curried cream sauce
|
R45.00
|
|
* - here a Gewürztraminer or rich Chardonnay has the character to offer a bright refreshing
contrast
|
|
|
|
BABY BEETROOT SALAD
|
|
|
With dukha goats cheese, spiced walnuts and honey and chive dressing
|
R50.00
|
|
* - Pinot Noir makes a fine match, balanced Chardonnays and Chenin Blanc or even a dry Rosé
|
|
|
|
CRUMBED SWEETBREADS
|
|
|
With caramelised apples and bacon in Calvados reduction
|
R50.00
|
|
* - red or white, your choice of minerally Chardonnay, a dry Gewürztraminer, Pinot Noir or light
red
|
|
|
|
CREAMY PARMESAN RISOTTO
|
|
|
With cherry tomatoes, mange tout and rocket, topped with toasted pine nuts
|
R50.00
|
|
* - almost any white will be perfect for this dish, try Chenin or Semillon for some thing
different
|
|
|
|
ORGASMIC, ORGANIC MIXED LEAF SALAD
|
|
|
Griddled vegetables, feta, pine nuts, olives, oven baked croutons and parmesan shavings
|
R45.00
|
|
* - something young and fresh will suit the accompaniments of this refreshing salad
|
|
|
|
|
|
|
|
|
|
|
BRAISED LAMB SHANK
|
|
|
On olive and feta bread and butter pudding with rosemary and anchovy jus
|
R89.00
|
|
* - try the noble varietals, like Cabernet or Shiraz, bold Merlot or a blend which includes them
all
|
|
|
|
LOIN OF GEMSBOK
|
|
|
Wrapped in bacon and mango atchar on creamy polenta
|
R95.00
|
|
* - a classic match for a Pinotage or a Cape Blend
|
|
|
|
WILD MUSHROOM TARTE TATIN
|
|
|
A classic- Puff pastry topped with truffle cream and parmesan cheese
|
R90.00
|
|
* - a perfect dish for rich Pinot Noir, although all rich robust reds will work, even chenin is super with
the puff pastry
|
|
|
|
“96” PRIME CUT BEEF BURGER
|
|
|
100% pure beef with caramelised onions, sautéed black mushrooms a slither of brie, on
a toasted, pesto rubbed Ciabatta, with tempura courgettes and tomato, spring onion and chilli salsa
|
|
|
250G
|
R80.00
|
|
500G
|
R120.00
|
|
* - almost any rich red wine will fit; try Shiraz, Cabernet, Pinotage or a big bold blend
|
|
|
|
THE FAMOUS GATRILES DUCK AND CHERRY PIE
|
|
|
Roasted duck in a rich port and black cherry sauce, topped with home-made puff pastry
|
R92.00
|
|
* - what about some thing with Chateau Neuf- Du- Pap influence here- Forrester Grenache/Syrah or Gypsy of
course
|
|
|
|
GRILLED SNOEK
|
|
|
With apricot, lemon and garlic glaze, on roasted butternut cous cous
|
R85.00
|
|
* - Chardonnay is a good choice, although, Chenin Blanc, Pinot Noir or lighter style Shiraz will also work
rather well
|
|
|
|
CONFIT RABBIT
|
|
|
On vanilla risotto
|
R90.00
|
|
* - this dish needs a wine that is rich and dry, we suggest a Chenin Blanc or Chardonnay or if you prefer
red a Pinot Noir will work l
|
|
|
|
SIDE DISHES charged at R18.50 per portion
|
|
|
Beetroot and sour cream
|
R18.50
per portion
|
|
Honey roasted butternut
|
|
Tempura greens and mushrooms
|
|
Small organic salad
|
|
Chips
|
|
|
|
|
|
|
After years of trial and error we
have come to the realization that the only way to serve the perfect steak
is to use well marbled, mature, organic, free range beef, dry aged on the bone. We monitor the meat’s maturation ensuring unequalled flavour (no sweet marinades) and true
texture.
Wine Suggestion – A BIG GLASS OF ANYTHING RED
|
|
RUMP OR SIRLOIN
|
|
|
Small 250g
|
R85.00
|
|
Med 500g
|
R110.00
|
|
|
|
|
|
size varies, according to availability, priced at R19.95 / 100g (Please ask your server)
|
R19.95
|
|
GOURMET SAUCES, BUTTERS & SALSAS
|
R18.00 Each
|
|
Rich Red Wine Bordelaise Sauce with Marrow
|
|
Creamy Mushroom and Garlic Sauce
|
|
Madagascar Peppercorn Cream Sauce
|
|
Béarnaise Sauce
|
|
Chilli and Garlic Butter
|
|
Whole Grain Mustard Butter
|
Asian Salsa - ginger, garlic, lemon, coriander, chilli
|
|
'HOLLANDSE’ PEPPER FILLET
|
|
Rolled in crushed black pepper corns, pan fried in a rich cream and brandy sauce
|
R110.00
|
|
|
|
|
|
|
CRÈME BRULÉE
|
|
|
Gatriles original since1974 with nothing added – a benchmark after all
|
R40.00
|
|
|
APPLE AND CRANBERRY CRUMBLE
|
|
|
Topped with frozen yoghurt
|
R45.00
|
|
|
RICOTTA CHEESE CAKE
|
|
|
With red grapes and wine caramel
|
R40.00
|
|
|
WINERY ROAD ICE CREAM
|
|
|
Vanilla and berry ice cream topped with chunks of rocky road
|
R40.00
|
|
|
VANILLA MARTINI
|
|
|
With dark chocolate truffles
|
R45.00
|
|
|
A PLATE OF CHOCOLATE
|
|
|
Lindt three ways, smooth chocolate tart, rich chocolate nemesis and hot chocolate
with a cinnamon doughnut
|
R65.00
|
|
|
ASSORTED SORBET
|
|
|
Please enquire what tantalizing flavours are available
|
R35.00
|
|
|
96 WINERY ROAD DESSERT PLATTER
|
|
|
A taste of our finest desserts, on a single platter
|
R70.00
|
|
|
DALEWOOD CHEESE BOARD
|
|
|
Local cheeses with home baked oat cookies and home made preserve
55 or 65 with a glass of Peter Bayly Port
|
R55.00 or R65.00
|
|
|
Wine suggestion – wines can successfully be paired to many desserts, but it is best to pair them
carefully. Fruit desserts & cheesecake go well with many late harvest wines but chocolate desserts will be too strong. Here try port or the new move towards cabernet with chocolate.
Let us help you choose the right one for your sweet tooth
|
|
|
|
|
"By 'Real Food' I mean big flavoured, unpretentious cooking. Good ingredients made into something worth eating. Nothing fancy, nothing
extravagant, nothing careless or slapdash, just nice uncomplicated food. Simple food cooke
|
|
|
|
bei unserer Lieblingsbeschäftigung
Druckversion 