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Diemersfontein FULL MOON Gourmet Picnic
19th March 2022 @ 6:00 pm - 7:30 pm
We invite you to join us for an evening of gourmet food prepared by Diemersfonteins first winemaker Bertus Fourie, and live music in the moonlit Manor House Garden.
Date: 19 March 2022
Time: 18:00
Manor House Garden
Time: 18:00
Manor House Garden
Adults: R385 per person for a 5 course gourmet picnic (Vegetarian option available – bookings essential)
Children: R100 per child for burger & chips.
Children: R100 per child for burger & chips.
MAKE A BOOKING: 021 864 5050 or e-mail jennifer@diemersfontein.co.za.
Bring your own picnic blanket or camping chairs.
MENU:
GAZPACHO & CROUTON
This is a traditional and very popular Spanish dish – very region has its “own twist” – a basis of smoked tomato / olive oil / Spanish sherry vinegar / onion / egg / Maldon salt / prosciutto, and served with a toasted crouton smeared with garlic.
This is a traditional and very popular Spanish dish – very region has its “own twist” – a basis of smoked tomato / olive oil / Spanish sherry vinegar / onion / egg / Maldon salt / prosciutto, and served with a toasted crouton smeared with garlic.
SALT & PEPPER SQUID, duck fat fries, drizzled with garlic aioli
Patagonian squid, dusted and flash-fried with thick cut potato chunks, drizzled with a saffron & garlic aioli
Patagonian squid, dusted and flash-fried with thick cut potato chunks, drizzled with a saffron & garlic aioli
EXOTIC MUSHROOM ARANCINI
with a creamy mustard mayo
Risotto rice boiled in a rich bone marrow broth, added truffle and exotic mushrooms covers a mozzarella ball, and deep fried in sourdough crumbs.
with a creamy mustard mayo
Risotto rice boiled in a rich bone marrow broth, added truffle and exotic mushrooms covers a mozzarella ball, and deep fried in sourdough crumbs.
SMOKED BRISKET ROTI
Brisket is brined for 3 days, and then slow smoked for 12-14 hours. Served on a coleslaw & beer pickles, drizzled with a ranch dressing and topped off with micro leaves and onion sprinkles.
Brisket is brined for 3 days, and then slow smoked for 12-14 hours. Served on a coleslaw & beer pickles, drizzled with a ranch dressing and topped off with micro leaves and onion sprinkles.
CLASSIC SOFT SERVE
Sugar cone with a creamy vanilla soft serve, topped with bar-one brandy & chocolate sauce and cookie crumbs.
Sugar cone with a creamy vanilla soft serve, topped with bar-one brandy & chocolate sauce and cookie crumbs.