The Feast Menu – Reuben’s pairing with Graham Beck Wines

Sunday 27th of June 2010
Franschhoek Affair & Pairings
24 pax
12h30

menu

amuse

rock shrimp tempura, yuzu, ponzo sauce, wasabi, celery, daikon and spiced mayonnaise. Served and paired with Graham Beck Blanc de Blancs

pre starter

hot and sour tomato lemongrass soup, chilli coconut sorbet, pineapple dice. Served and paired with Graham Beck Brut Rose NV and Graham Beck Beck NV

starter

wild mushroom risotto, mushroom consommé. Served and paired with Graham Beck Brut Rose Vintage.

main course

lightly cured and roasted duck breast, buttery couscous, braised rhubarb, apple chutney, duck confit fritter, vanilla gastrique. Served and paired with Graham Beck Cuvee Clive.

dessert

baked pear, cognac anglaisse, date-walnut puree, oat tuilles, olive oil-lemon ice cream. Served and paired with Graham Beck Bliss Demi-Sec.

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