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
Grub & Vine by Chef Matt Manning serves refined bistro-style fare, in a relaxed, contemporary space. Grub & Vine’s seasonal menu changes regularly and the wine list features some of South Africa’s most respected producers.
“No-nonsense, good tasty food. Beautiful produce and honest cooking” – Chef Matt Manning
How to book?
This year, Grub & Vine will be part of Restaurant Week (29 March – 5 May) offering a 3 course set menu special + 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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ONION TARTLET | DEVILED QUAIL EGGS
Onion Tartlet, Goats Cheese Mousse | Deviled Quail Eggs, Salmon Roe, Crème Fraîche
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STARTER COURSE
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NEW SEASON ASPARAGUS
Pickled Pear, Goats Cheese Beignet, Smoked Walnut
FENNEL CURED TROUT
Variations of Beetroot, Fennel Tops, Horseradish Mayo
OSTRICH CARPACCIO
Baby Turnips, Pickled Red Onions, Pickled Jalapeño, Wild Rocket Oil
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MIDDLE COURSE
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PARSLEY AND GARLIC RISOTTO
Crumbed Veal Sweetbreads, Beef Sauce, Fresh Spring Onion
LINEFISH
Crushed Potatoes, Mussels, Bacon, Tenderstem Broccoli, Almond Crumb
PAN ROASTED SILVERFISH Supplement R250
Sweetcorn Chowder, Baby Squid, Sweetcorn Velouté
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MAIN COURSE
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RICOTTA GNOCCHI
Roasted Pumpkin Pearls, Parmesan, Pumpkin Seeds, Basil Velouté
PARMA HAM CHICKEN BALLOTINE
Potato Fondant, Pan Fried Mushrooms, Mustard Jus
PAN ROASTED VENISON FILLET Supplement – R200
Salt Baked Beetroot, Radish, Sweet Potato Fondant, Sumac
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Canapés & 3 Courses – R595
