Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
Grub & Vine Norval
Situated at the Norval Foundation – a custodian and haven for African visual art – Grub & Vine Norval by Chef Matt Manning serves elegant bistro-style fare paired with fantastic wine in an idyllic Winelands setting that pays homage to nature’s own artistry.
Our menu is small and seasonal, with an emphasis on honest cooking and fresh produce while our wine list features South Africa’s most talented producers, as well as a hand-picked selection of fine wines from around the world.
“Art – whether it be visual, culinary or the artistry of winemaking – invokes emotion. It has the power to make you feel nostalgic, invigorated or inspired. We not only believe in the beautiful synergy between food, wine and art; we want our guests to feel it too.”
– Matt Manning, Chef Patron at Grub & Vine Norval
How to book?
This year, Grub & Vine will be part of Restaurant Week (29 March – 5 May) offering a 3 course set menu special including canapes for R595 pp.
Book your table now!
Restaurant Week Menu:
Canapés & 3 Courses
Please note that the below menu is a sample menu and is subject to change
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CANAPÉS
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BEEF TARTARE PHYLLO TARTLET & CHEESE CROQUETTE
Beef Tartare Phyllo Tartlet, Horseradish | Cheese Croquette, Sweet Chilli Aioli
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STARTER COURSE
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BEETROOT & DAIKON TARTARE
Pickled Baby Cucumber, Apple, Horseradish Espuma
SEARED YELLOWTAIL
Spiced Butternut, Lime Marmalade, Coconut & Coriander Dressing
OSTRICH CARPACCIO
Fromage Blanc, Asparagus, Fresh Pear, Mustard Aioli, Beetroot Puree
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MIDDLE COURSE
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WILD MUSHROOM TORTELLINI
King Oyster, Pickled Shimeji, Baby Fennel, Truffle Velouté
WHITE ONION & FENNEL RISOTTO
Leek Ash, Lemon & Thyme Beurre Noisette
SEARED SCALLOPS Supplement R250
Bacon & Pea Ragout, Ham Hock Velouté
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MAIN COURSE
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HERB CRUSTED LINEFISH
Mussels, Squid, Curried Chickpea, Cauliflower, Coriander Yoghurt
CONFIT PORK BELLY
Pork Fillet, Honey Glazed Carrot, Turnip, Fennel, Dauphinoise, Mustard
BEEF SIRLOIN
Braised Short Rib, Parsnip, Charred Apple, Smoked Mash, Pepper Jus
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Canapés & 3 Courses – R595
