Menu

The menu at [spasie] changes weekly as each guest chef delivers a custom-designed menu that showcases their skills and talents.

One thing, however, remains consistent – our commitment to using only the freshest, locally sourced and highest quality ingredients and our chefs stand behind this philosophy when stepping into our kitchens.

For our exclusive Chef’s Table, each chef designs a unique 4- or 5-course menu, complete with wine pairings, to tantalise your tastebuds and excite your culinary appetite. Our chefs always offer a vegetarian option and can cater for specific dietary restrictions and allergies with notice.  

Please note, however, we do not cater for preferences such as banting or low carb as this is a chef-led dining experience.  To give you an idea of what you can expect from [spasie], we’ve included a few of our chef’s previous menus below.

Should you have any questions or concerns, simply drop us a line here.  

CRAIG CORMACK

08 & 09 JANUARY

AMUSE-BOUCHE

asparagus, béarnaise sauce, poached quail egg and toasted almonds

STAR HILL CHENIN BLANC 2012

STARTER

smoked chicken salad, butternut & cumin purée, baby leaves, arancini, sautéed butternut & emulsion

STAR HILL SAUVIGNON BLANC 2014

MAIN COURSE

springbok loin, spiced rub spãtzle, purée, pear gastrique, & seasonal greens

STAR HILL SHIRAZ 2011

DESSERT

chocolate study, churros, white chocolate & cardomom parfait, ganache, chocolate sorbet & soil

STAR HILL BLANC DE NOIR 2014

NICK CHARALAMBOUS

20 & 21 NOVEMBER

TUNA TATAKI

with burnt miso panna cotta, red quinoa, olive oil & lime vinaigrette, spring onion & crispy capers

WILDERKRANS CHENIN BARREL SELECT 2013

RICOTTA GNOCCI

with olive oil confit endive, charred leek, asparagus, pumpkin see pesto & onion velouté

WILDERKRANS ESTATE PINOTAGE 2012

SORBET

watermelon, mint & lime with compressed watermelon & lemon-pressed olive oil

WILDERKRANS

LAMB RUMP

with chickpea & olive oil bread, artichoke purée, medley of vegetables, fennel root & lamb jus

WILDERKRANS ESTATE SHIRAZ 2011

OLIVE OIL ICE-CREAM

with white chocolate cremeaux, passion fruit gel, almond tuile & gooseberries

WILDERKRANS TIMMO TINTO 2011

BRAD BALL

22 & 23 JANUARY

FIRST COURSE

heirloom tomato terrine: tomato hearts, dill, goats cheese fondant, asparagus

LA VIERGE ORIGINAL SIN SAUVIGNON BLANC 2014

SECOND COURSE

wagyu sirloin carpaccio: pickled shimeji, mushroom dust, truffle emulsion, parmesan crackling

LA VIERGE SATYRICON SANGIOVESE-NEBBLIOLO 2011

THIRD COURSE

cauliflower gnudi: ricotta gnocchi, cauliflower textures, wild garlic, onion condito

LA VIERGE JEZEBEL CHARDONNAY 2012

FOURTH COURSE

sticky pork belly: smoked pork, salted fish sauce caramel, marron chakalaka puree, charred corn

LA VIERGE LAST TEMPTATION RIESLING 2014

FIFTH COURSE

lemon tart: raspberry, marshmallow, lavender, dulce de leche

LA VIERGE SEDUCTION PINOT NOIR 2013