Menu

Tapas – To Share – Main Courses – Taste Menu – Desert

Tapas

AVOCADO CAPRESE BRUSCHETTA

Avocado and tomato salsa topped on a freshly baked bruschetta topped with fresh basil

CITRUS CURED SALMON BRUCHETTA

Citrus Cured Salmon served on toasted bruschetta topped with finely chopped red onion & chives, grated lemon zest and Crème Fraiche

BEEF TATAKI WITH QUIAL EGGS

Pepper crushed Beef fillet, Quail Eggs, rooibos balsamic reduction and melba toast

CHEESSE CROQUETTES

Crumbed honey & pecorino béchamel tossed with thyme salt

AGOG BITTERBALLEN

Seasoned beef mince, beef broth, parsley, salt and pepper, and breaded

POTATO CROQUETTES

Crumbed Belgian potatoes tossed with thyme salt

THE NINE BARRELS CHICKEN WINGS

Seasoned with our secret sauce

FLATBREADS

Mushroom, caramelized onions, rocket and goats milk cheese

Parma Ham, Peppers, Red Onions and rooibos balsamic reduction

CHARCUTERIE

Selection of cured meats, house terrine, parmesan, bocconcini, gherkins,
marinated peppers & toasts

MEZZE

House-made hummus, baba-ganoush, halloumi, marinated peppers, olives,
& flatbreads

CHEESE BOARD

A selection of local & imported cheeses with poached pear, honey, walnuts,
hazelnuts & crostini

To Share

Main Courses

THE NINE BARREL STEAK AND FRIES

Tomahawk beef fillet, Belgium fries, with seasonal vegetables

ASIAN BEEF SALAD

Crispy garden salad, seared beef fillet, roasted nuts, secret salad dressing

ROSEMARY LAMB LOLLIPOP

Flame grilled rack of lamb in a red wine reduction and rosemary on a cauliflower mash

PERI- PERI PRAWNS WITH BASIL BUTTER

Seared tiger prawns with basil butter

THE NINE BARRELS PAN FRIED SALMON

Pan-fried Salmon fillet served with a fresh garden salad

BUTTERNUT MUSHROOM RISOTTO

Mushroom risotto in a butternut soup, asparagus & butternut wedge

GRATINATED OYSTERS

Spinach, parmesan cheese, and a touch of garlic

Graham Beck Brut
Lanson Black Label Brut NV

ARGENTINIAN PRAWNS IN BROTH

Grilled Argentinian prawns in a vegetable broth with crème fraiche, asparagus and carrot stick

Beaumont Chenin Blanc 2016
Domaine William Fevre Chablis 2014

MUSHROOM & BUTTERNUT RISOTTO

Wild mushroom risotto in a butternut puree, micro herbs, cherry tomato butternut wedge and onion sprouts

Creation Chardonnay 2016
Velenosi Pecorino DOCG

SEARED CROQUETTES DE SAINT JACQUES

Lime, chives, grapefruit and olive oil seared scallops

Idiom Sauvignon/Semillon
Colli Di Poianis Pinot Grigio 2015

SEARED BEEF FILLET ON CAULIFLOWER MASH

Seared beef fillet, cauliflower mash, vegetable stick in a red wine reduction and a herbal finish

Kevin Arnold Shiraz
DCC Leone Rosso d’Orcia 2010

ROSEMARY LAMB LOLLIPOP

Flame grilled rack of lamb in a red wine reduction and rosemary on a cauliflower mash

Sijnn Malagas wines 2008
Felsina Chianti Classico 2012

DESSERT

Always the chef’s special

Tasting Menu