Culinary consultant Marilou Marais was responsible for creating the menu, which features in-season products such as fresh asparagus, salads and herbs from the Longridge kitchen garden as well as fish fresh from False Bay and Franschhoek trout. Signature dishes for the summer season include poached duck egg served on white and green asparagus with a hollandaise sauce, succulent filet with a home-grown tarragon béarnaise sauce and pont neuf potatoes and a decadent chocolate torte drizzled with chilli syrup, which showcases the great pairing combination of chocolate with red wine. The scintillating starter line-up also includes several refreshing soups such as potato and sorrel, crayfish bisque, roast tomato and basil and fresh mussel with chardonnay and saffron cream. A salad with tempura straight from the garden takes fresh to a whole new level as guests can literally get back to the roots of food, while observing the kitchen staff harvesting the produce right in front of their eyes. Other popular favourites such as slow roasted tomato, caramelized onion and mozzarella tart tatin with basil oil, raw marinated fresh fish infused with ginger and garlic and topped with hot sesame oil, fresh lime juice, wasabi mayonnaise, soya and garden herbs as well as farm fresh salmon trout served with sour cream broad beans and mint celebrate the essence of summer. Main course magic is delivered by fresh line fish accompanied by watercress velouté and nutmeg mash, petit poussin baked with garlic, chilli and rosemary butter served on pearl barley with seasonal vegetables and pork belly with caramelized sweet potato disks, red cabbage, celeriac and sherry accompanied by a Chardonnay Dijon mustard. Vegetarians can enjoy an assorted mushroom lasagne with thyme butter, truffle oil, parmesan shavings and a side leaf salad. Due to popular demand specifically from international guests, venison remains on the menu in the form of rare roasted leg of springbok served on paprika mieliepap topped with a red wine and prune reduction, garnished with crispy bacon and served with green vegetables. Other sweet seductions include a rooibos infused, home-made ice cream served on a sugar cone with almond praline and a yoghurt parfait with berries and mint or a more sedate cheese plank. Newly appointed chef Bruce von Pressentin is eagerly anticipating the upcoming season. The German-born South African has gained experience working in England and Scotland before featuring in kitchens at Cassia, Pete Goffe-Wood’s Food Alchemy, The Vineyard Hotel and Olive in Stellenbosch. “This job and this restaurant mean the world to me and this is an opportunity that will definitely shape my career. It’s the break that all chefs dream about and this state-of-the-art kitchen has a view to die for. Sometimes when I’m up to my elbows with preparations, I look up at the gorgeous sight of Table Mountain and realise that I would not want to be anywhere else in the world. I am extremely excited about this menu and can’t wait to get cooking,” mentions Von Pressentin. The Restaurant at Longridge is open for lunch and dinner on Mondays, Tuesdays, Fridays and Saturdays and for lunch only on Sundays. For reservations, please contact 021 855 2004 or e-mail restaurant@longridgewines.co.za. For more information, visit our website on www.longridgewines.co.za.