Easter Friday 19 April
Oysters 6 | R120 12 | R220
Curried fish, toasted hot cross bun | R90
Bacon, prawn and corn chowder | R95
Beetroot cured salmon, ponzo, pickled radish and avo | R98
Mussels, Thai green curry sauce, coriander and toasted coconut | R98 | Main | R170
Buttermilk fried calamari, lemon preserve and parsley salad | R130
Beer battered hake, tartar sauce, pickled cucumber served with chips OR salad | R140
Fried fish burger, creamy curried slaw, cumin pickled carrots served with chips or salad | R140
Grilled fish, turmeric mash , fennel, gooseberry and carrot atchar | R160
“Prawn Bowl” 6 prawns, smoked chilli sauce, potato gnocchi, celery baby carrots | R160
Vanilla cheese cake and mango sorbet | R80
Tiramisu | R85
Chocolate tart, chocolate sorbet, peanut brittle | R90
Selection of local cheese and preserves | R85
Be sure to make your reservations for the restaurant by calling 0873570637 or emailing firstname.lastname@example.org.
When: Friday 19 April 2019, 12pm – 3pm
Where: Benguela Cove Lagoon Wine Estate
Visit www.benguelacove.co.za for more information on offerings and experiences at the estate to plan a fun filled day out for the whole family. There are no entrance fees to Benguela Cove & non participants can enjoy other offerings & experiences at Benguela Cove.
About the Benguela Collection
Benguela Cove Lagoon Wine Estate is a sister property to four other establishments that complete the Benguela Collection, owned and operated by Zimbabwean born, British/South African Entrepreneur Penny Streeter OBE and her family. These properties also include Nom Nom Eateries and wine bar in Somerset West, Lakeside Lodge and Spa in Sedgefield and two in Sussex, UK – Mannings Heath Golf and Wine Estate and Leonardslee Lakes and Gardens.
Benguela Cove Lagoon Wine Estate is situated at the gateway to the Walker Bay Wine Region in Hermanus, an hour from Cape Town International Airport. Poised on the edge of the Bot River Lagoon, this 200 hectare residential estate and working wine farm is teeming with birdlife and natural fauna and flora with the Atlantic Ocean gracing the horizon.
With 65 hectares under vines and 10 hectares planted to olive groves, it is fast becoming a wine tourism destination. Benguela Cove Lagoon Wine Estate has become renowned for producing elegant cool climate wines, delivering on the expectation of elegance, character and longevity. The estate has been rewarded for its craftsmanship, led by cellar master Johann Fourie.
The 400 ton winery is equipped with advanced technology to aid quality. Modern and traditional equipment and fermenters have been innovatively designed to customise each grape cultivar in their pursuit to make exceptional wines with individual attention.
The estate is planted to a variety of red and white cultivars and clones that benefits from a variety of soil types, slopes and micro climates, allowing the wine team to explore possibilities and stay, whether it may be sauvignon blanc, Semillon, chardonnay, syrah, cabernet sauvignon, Malbec, cabernet franc or petit verdot.
The offerings vary from bespoke wine tastings in the Tasting Room to a culinary journey at the Moody Lagoon Restaurant, headed by Chef Annie Badenhorst. Guests are able to explore the vineyards in a luxury safari vehicle, enjoy a cellar tour, or visit the dunes with a relaxing pontoon cruise. For the younger patrons or young at heart, there is an Adventure Golf course complete with pirates, waterfalls and scrumptious delights to choose from on the Blackbeard’s menu.