WHITE WINE

CHARDONNAY

Bouchard Finlayson Crocodile's Lair "Kaaimansgat" 2004/2005
Refreshingly mineral with citrusy and strong nutty character. A natural match with richer Seafood dishes.

Constantia Uitsig Unwooded 2005/2006
Lingering flavour & freshness. Well balanced. Gracefully enjoyable with fresh Oysters and Linefish.

Ernst & CO 2005/2006
Typical asparagus flavours enhanced by almonds, lemon & pear.
Enjoyable with Prawn & Mussel Curry or Grilled Linefish.

Hamilton Russell 2005/2006
A wine that has distinct classiness. Well balanced with a rich generous palate and dark, spicy, complex
fruit perfume. A seriously good food wine. Most suitable with Linefish, Oysters and Prawns.

Landskroon 2005/2006/2007
Unwooded. Tropical tones, ripe and rounded. Attractive dry finish. Satisfying with light meals or Salads.

Zonnebloem 2004/2005/2006
Rich complex, with upfront tropical fruit and citrus flavors.
Wonderful with Grilled Linefish or Chicken Salad.

SAUVIGNON BLANC

Constantia Uitsig 2005/2006
Elegantly intense. Aromas and palate of fig, gooseberry and passionfruit.
Excellent with Bouillabaisse Soup and Grilled Snoek.

Durbanville Hills Rhinofields 2005/2006
Intensely flavored with elements of pineapple, melon, green apple and gooseberry
balanced by grassy notes on the nose and palate. Simply lovely with Prawns, Calamari and Hake.

Ernst & CO 2005/2006/2007
Well balanced with a crisp acidity. Flavors of asparagus and lavender enhance the lingering aftertaste.
Enjoyable with Prawn & Mussel Curry or Salads.

Landskroon 2005/2006/2007
Unwooded. Supple and easy drinking with hints of green figs and grassiness.
Compliments light Seafood Dishes or Salads.

Southern Right 2005/2006
A tight complex wine with a classic minerality and length, balancing the ripe fruit.
Well-balanced, structured acidity. Enjoyable on its own or with an array of Seafood.

Two Oceans 2005/2006/2007
Well pitched, zesty, aromatic and fruity. Fresh grassy after taste.
Most suited to Grilled Linefish, Shellfish and Oysters.

CHENIN BLANC

Morgenhof 2005/2006
Combinations of dried apricots, peaches and lime with a good deal of caramel and wood integration.
Full-bodied and complex. Amazing with Shellfish and Linefish.

Villiera 2005/2006
Full fruited and well textured with characterful earthy undertones.
Most enjoyable with Prawns and Calamari.

RIESLING

Hartenberg Wiesser Riesling 2005/2006
Subtly sweet with tropical Riesling aromas, floral, honey and light spice scent,
underlined by a hint of soft, well balanced citrus. Fantastic with Prawn and Mussel Curry

STEIN (SEMI-SWEET WHITE WINE)

Nedeberg 2005/2006
Ever-popular semi-sweet, tropical tones on sweetness offset by crisp acidity.
Suitable with Prawn and Mussel Curry and spicy Seafood.

DRY WHITE BLENDS

Boschendal Blanc De Blanc 2005/2006
A dry, cheerful blend of fresh aromatic bright fruit.
Will compliment Snoek Paté and Salads.

Haute Cabriere 2005/2006
Chardonnay and Pinot Noir blended in equal parts. Subtle wooded nose with a fresh crisp after taste.
Lovely with Oysters and cold Starters.

OFF DRY WHITE BLENDS

Bouchard Finlayson Blanc De Mer 2005/2006
A full, almost dry blend of Chardonnay, Wiesser Riesling, Pinot Blanc & Gewurztraminer.
Easy drinking and fresh. Enjoyable with an array of more spicy Seafood Dishes.

ROSE / DRY ROSE

Nedeberg 2005/2006/2007
A semi-sweet blend of Cinsaut and Gamay Noir which creates the right balance
between sweetness and fruity acidity. Enjoy with Smoked Salmon and Snoek Paté.

Newton Johnson Felicite 2004/2005/2006
A fragrantly dry, refreshing and pleasing Rosé. One of the only few made from 100% Pinot Noir grapes.
Enjoyable on its own or with any array of cold Seafood fare.

APERITIFS

Campari (Alc. 25%)
Bitter Spirit Aperitif

Pernod (Alc. 40%)
Spiritueu Anise Aperitif

Pimms (Alc. 25%)
No.1 Cup Spirit Aperitif

Cinzano: Bianco / Rosso / Secco
(Alc. 17%)

Pierre Jourdan Ratafia
Méthode Classique (Alc. 20%)

CHAMPAGNE & SPARKLING WINE

The name Champagne is limited not only to a defined area, but to a process called Méthode Champenoise, through which every drop of wine must go through before it can claim the name. In South Africa Sparkling Wine is made in this traditional method is called Méthode Cap Classique. The local production process is identical to that used in Champagne as well as the same grape varieties are used . A good Champagne has a combination of freshness, delicacy, richness and raciness, and gently stimulating power, which no other wine has ever quite attained.

Dom Perignon Brut Imperial
(France)
(Alc. 12%) Embodies the unique Dom Perignon style: a rich creamy mousse,
spirited fine bubbles., long smooth finish of citrus fruits. Superb!

Veuve Cliquot Yellow Lable
(Reimes, France) (*N.V.)
(Alc. 12%) To sip such remarkable champagne is to celebrate life itself!
Veuve Cliquot has been aged in chalk cellars which date back to
Roman times.

Möet & Chandon
(Pernay, France) (* N.V.)
(Alc. 40%) One of France's most celebrated champagnes.

Pongráz
(Méthode Cap Classique) (* N.V.)
(Alc. 12%) A complex, alluring blend of Pinot Noir & Chardonnay -
the noble champagne cultivars. This sparkling wine is delectably dry & fresh.

Villiera Tradition Brut
(Méthode Cap Classique)
(Alc. 12.5%) Alluring yet dainty red-fruit nose. Ample subtle fruity flavours. Medium bodied. A hint of citrus add to the overall perk-me-up / aperitif style.

Van Loveren Papillion Brut (Dry)
(Alc. 11.5%) It has a fresh fruity nose & succulent dry finish on the palate.

Van Loveren Papillion
Demi-Sec (Semi-Sweet)
(Alc. 11%) With its honeyed aromas on the nose & semi-sweet clean finish on the palate.

* N.V. = Non Vintage

CABERNET SAUVIGNON

Springfield Whole Berry 2003/2004
Whole berry maceration is followed by fermentation with natural yeast, and one year's
maturation in oak barrels. This creates a velvety wine with soft tannins.
Delightful with Grilled Linefish and Seafood Platters.

Zonnebloem 2004/2005
New world style, juicy cassis and braambles on the nose and palate.
Dusty undertones with rich, ripe berry fruit flavours.
An enjoyable easy drinking wine with an array of Seafood.

MERLOT

Meerlust 2000/2001/2002
Rich violet aromas, chewy, meaty mouthful. Well structured. Tight, lingering finish.
An outstanding wine. Enjoyable with Seafood Platters and Linefish.

Vergelegen 2003/2004
Full ripe plum complexion. Floral, minty, violet bouquet. Decadent complex berry fruit flavours.
An excellent wine. Superb with Calamari, Prawns and rich Desserts.

PINOT NOIR

Hamilton Russell 2004/2005
A superb food wine, exquisitely structured. Soft earthy tannins with an elegantly rounded aroma.
An excellent wine with all combinations of Seafood Platters.

Hoopenburg 2002/2003
Forthcoming, full fruity bouquet. Strawberry and raspberry flavours.
Gentle wooding and soft tannins. Enjoyable with all Seafood fare.

PINOTAGE

Beyerskloof 2005/2006
Full-bodied, complex and elegant. Smooth berry aromas with full rich satisfying
tannins on the palate. Super with rich and spicy Seafood dishes.

Southern Right 2004/2005
Re-defining Pinotage, classically styled and packed with complex dark berry fruit,
soft tannins and a subtle wood spice..
Enjoyable with any choice of Seafood Platter combination.

Zonnebloem 2004/2005
A deep coloured ruby red wine, complimented by rich full fruity strawberry flavours.
Suitable with grilled Linefish, Fried Hake and crumbed Scampi.

SHIRAZ

Delheim 2002/2003
A mouthful of rich ripe berries on the palate. Pleasing aromas of aniseed, meat and spice.
Excellent with all decadent Seafood Platters.

Ernst & Co. 2004/2005
Rich flavours of nuts, pepper and cinnamon, with lingering soft hints of subtle oak and vanilla.
Fantastic with all Seafood Platters and rich Desserts.

TINTA BAROCCA

Allesverloren 2004/2005
A distinctive, full bodied dry red wine with a subtle character of the port grape.
Well matured and refined.
Enjoyable with any array of richer Seafood fare.

RED WINE BLENDS

Alto Rouge 2003/2004
Merlot, Cabernet Sauvignon, Cabernet Franc and Shiraz blend.
Lively, intensely fruity and fresh, offering wild berries and plum, with tobacco and chocolate,
toast and vanilla flavours.
Lovely with Smoked Salmon, Salads and Seafood Curry.

Two Oceans 2005/2006
An easy drinking medium bodied blend of Cabernet Sauvignon and Merlot.
Lingering blackcurrent fruit character, classy clove and lead pencil whiffs on the nose.
Enjoyable on it's own, or with any array of Seafood fare.

Warwick Trilogy 2003/2004
Cabernet Sauvignon, Merlot and Cabernet Franc blend.
Opulent, full-bodied wine. Full of flavour which displays rich concentrated berry fruit and
soft polished tannins.
Wonderful with Bouillabaisse Soup and Prawns.

Bertrams Ruby
Distinctively ruby in colour. Soft and full on the palate with a unique, lingering after taste.
Best enjoyed before a good meal.

SHERRY

Sedgewicks Old Brown
The original Old Brown Sherry. Enjoy with Ice Cream or Sorbe.

Bertrams Medium Dry
Round in body, which is honeyed and nutty in flavour. A distinctive dry finish.
Fabulous with rich Desserts.

Bertrams Medium Cream
Wood matured, lending the wine a light golden brown colour, with a distinctive nutty character and vanilla on the nose.
Suitable with any Dessert.

COGNAC

Courvoisier V.S.O.P.
French Jarnac. Alc. 40% Vol.

Remy Martin V.S.O.P.
French Cognac. Alc. 40% Vol.

Hennessy V.S.O.P.
French Cognac. Alc. 40% Vol.