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Barrel Cellar Lunch Menu By Zest – 18 May 2019



Freshly picked Beaumont Almonds

Marinated Beaumont Olives

Beaumont Chenin Blanc 2019

Plated Starter

Pickled garden beetroot carpaccio with toasted walnuts, Anysbos chevre and a lemon and dill dressing

Beaumont Chenin Blanc 2018


Plated Mains

Springbok loin served with sweet peppercorn sauce on celeriac puree with wild mushrooms and sautéed kale

Beaumont Pinotage 2016

Plated Dessert

Apple, almond & cinnamon tart served with homemade cinnamon gelato

Beaumont Goutte D’Or





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