Kanonkop Wine Dinner

AMUSE

sun-dried tomato | green olive tempenade | rosemary olive foccacia

paired with

Kanonkop Kadette Cape Blend | 2019

FIRST COURSE

Smoked Bluefish Dip

house pickles | crostini

paired with

Kanonkop Pinotage | 2018

SECOND COURSE

Braised Shortrib

sweet potato puree | roasted butternut squash | kale 

paired with

Kanonkop Estate Cabernet Sauvignon | 2016

DESSERT

Baked Apple Tart

salted honey whipped cream | quince | vanilla bean

paired with

Glenelly Estate Reserve Chardonnay | 2019