Molecular dinner party

Kabeljou ceviche served with orange and lemon Air garnished with tomato petals and lemon pepper pearls
Elderflower cured salmon served on a bruschetta and finished with pea puree and lemon Jelly
Smoking mini burgers – gourmet mini burgers served in a whisky glass with core salt and smoking while its being served
Parmesan shortbread topped with smoked springbok Carpaccio and balsamic onions finished with parmesan wafer and coriander shoots finished with truffle drops
Filled mini blini sandwich with pickled ginger, watermelon radish, onion and micro leaves salad finished with a light vinegar air

Starter

Cured carrot salad topped with rooibos smoked local trout finished with a carrot and honey dressing, horseradish cream and spring onion finished with a light vinegar foam and lemon pearls

Mains

Beetroot and honey glazed springbok loin served with pan fried baby vegetables, butternut and sweet potato puree and finished with a port Jus, beetroot foam and candied beetroot

Sous vied kingklip served with wilted baby spinach, cauliflower puree, burnt cauliflower florets and grilled mussels topped with sous vied liquid and finished with an oyster foam

Dessert

Lavender and blue berry pannacotta with lavender cream quenelle, sugar dust, lavender jelly with corral biscuit and fresh seasonal berries