3 5 B U I T E N G R A C H T | C A P E T O W N | S O U T H A F R I C A

W i � : � e A t h l e t i cP a s s w o r d : c l u b & s o c i a l

T O S H A R E

S P E LT, S L O W R O A S T T O M AT O E S

ricotta, Spanish green olives, tomato & chilidressing, Italian parsley & basil

95

F I O R D I L A T T E M O Z Z A R E L L A

black olive, nutty herb crumble110

C H A R R E D A U B E R G I N E ,

B L A C K G A R L I C E M U L S I O N ( V )

sweet potato crisps, mint & pine nuts95

R O A S T E D G R A P E S A L A D ( V )

fennel, cured red onion, mixed baby leaves, avocado,seeds & sherry vinaigrette

105

S A L T B A K E D C E L E R I A C ( V )

pea salsa verde, white bean puree, roast hazelnuts100

TA H I N I C A U L I F L O W E R ( V )

baharat spice, herby lemon dressing, hummus, almonds slithers95

H O M E M A D E L A B N E H

charred broccoli, thyme, olive oil, lavash75

F I R E R O A S T E D B A B Y G E M L E T T U C E

parmesan, white anchovy, capers, lemon vinaigrette85

B R E A D B A S K E T , O L I V E S

25

C O A L F I R E D

R O T I S S E R I E

1 0 0 G R A M S P E R P O R T I O N

R O A S T E D L A M B S H O U L D E R W I T H P I T A

tzaziki, tomato, cured onion105 100g / 175 200g

C H I C K E N T H I G H S W I T H P I T A

carrot hummus, tomato, cured onion95 100g / 165 200g

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2

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M E A T & F I S H

A L L M E AT S & F I S H A R E S U S TA I N A B LYA N D E T H I C A L LY S O U R C E D

L I N E F I S H , C I T R U S E S C A B E C H E

120

C R I S P Y M E D I T E R R A N E A N

S A R D I N E S , A I O L I

90

V E N I S O N , TA M A R I N D ,

M I N T, L I M E D R E S S I N G

130

S I D E S

T Z A Z I K I

C A R R O T H U M M U S

M A R I N AT E D T O M AT O E S

P I TA B R E A D

20 Ea ch

D E S S E R T S

B A K L AVA C I G A R S

60

C H E R R Y F R A N G I PA N I TA R T

mascarpone60

C H O C O L AT E & E S P R E S S O

salted pumpkin seed & medjool date brittle60

A R T I S A N A L H O U S E - M A D E

V E G A N I C E C R E A M ( V )

55

F R I A N D I S E S E L E C T I O N

55

3

5

S O F T D R I N K S

Ju icebox Cloudy Apple/Naar t j ie 35

Applet i ser, Grapet i ser 28

Fitch & Leeds Sodas

Pink Tonic , Tonic , Ginger Ale , Lemonade 22

St i l l Water 1L 28

Sparkl ing Water 1L 28

Housemade Sodas

Turkish Del ight , Maple & �yme, Honey & �yme

Ginger & Rose 35

Milkshakes

Choc Mint , Turkish Del ight 50

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H O T D R I N K S

Americano 26

Flat White 28

Single Espresso 20

Double Espresso 28

Cortado 26

Latte 28

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L O O S E L E A F T E A S B Y N I G I R O

Lady Grey, White Ginger, Sakura Cherry Green Tea,

Peppermint Herbal Infus ion, Chamomile Flower

Sencha Fukujya Green Tea, Fores t Berr ies ,

Jasmine, Engl i sh Breakfas t , Pure Wild Rooibos ,

Marula Strawberry Flavoured Rooibos 40

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B E E R S

And Union Un�ltered Lager 55

And Union Fr iday IPA 55

And Union Steph Weiss 55

Devl i s Peak Zero to Hero(0.5% Alc) 55

Devi l s Peak Lager 45

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D R A U G H T B E E R

Devi l s Peak Lager 55

ACS Pale Ale 55

Le�e Blonde 55

S E R V E D B Y T H E G L A S S

M É T H O D E C A P C L A S S I Q U E ( M C C ) – 1 8 5 m l

Vil l iera Tradi t ion Brut NV 65Vi l l ie ra Tradi t ion Brut Rosé NV 65

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W H I T E W I N E S – 1 8 5 m l

D R Y, C R I S P Y, C R U N C H Y & L I G H T B O D I E D

Neil El l i s Groonekloof Sauvignon Blanc 2018 55

Reyneke Organic Chenin Blanc 2018 55

De Wetshof Limestone Hi l l Chardonnay 2018 65

D R Y, O A K M AT U R E D & M E D I U M – F U L L B O D I E D

Raats Orig ional Chenin Blanc 2017 70

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R O S É – 1 8 5 m l

D R Y, F R U I T Y & R E F R E S H I N G

Water ford Rosemary 2018 55

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R E D W I N E S – 1 8 5 m l

L I G H T & E L E G A N T

Lourensford Dome Pinot Noir 2014 65

M E D I U M B O D I E D

Lourensford Class ic Mer lot 2017 80

Warwick Fir s t Lady Cabernet Sauvignon 2016 75

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D E S S E R T W I N E S – 5 0 m l

N AT U R A L S W E E T

Klein Constant ia Vin de Constance 2013 160

N O B L E L AT E H A R V E S T ( N L H ) / P O U R R I T U R E N O B L E

Paul Cluver Ries l ing NLH 2017 100

F O R T I F I E D P O R T S T Y L E W I N E S

Allesver loren Fine Old Vintage 2011 45

S H E R R Y S T Y L E

Monis Pa le Dry NV 40

Monis Medium Cream NV 40

Monis Ful l Cream NV 40

7

M É T H O D E C A P C L A S S I Q U E

In 1971 Simonsig Wine Estate released South Africa’s �rst Sparkling wine made according to the traditional

Champenoise Méthode. Traditionally Champagne varieties are used and the wine produced under this style is known

locally as Méthode Cap Classique (MCC). Some wine estates have produced splendid MCC’s using grape varietals such as

Pinotage and Chenin Blanc with great success.

Colmant Brut Reserve NV 415

Le Lude Brut Rosé NV 465

Vil l iera Tradi t ional Brut NV 270

Si lver thorn Rosé NV 300

Vil l iera Tradi t ional Rose Brut Magnum NV 950

High Constant ia Clos Andre 1 .5L 2013 1580

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C H A M P A G N E

Drapier Car te D’or Bru NV 1 575

Veuve Cl iquot Yel low Label Brut NV 1 600

G.H. Mumm Brut NV 1 650

Tait t inger Vintage Brut 2009 2 000

8

C H A R D O N N A Y

U N W O O D E D

Chardonnay is one of the world noble varieties from which the famous white wines of Burgundy are made from. No oak

maturation for in this category. Usually lees contact is a common practice to add structure and �avour.

De Wetshof Limestone Hi l l 2016 250

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C H A R D O N N A Y

W O O D E D

Probably the most popular white wine in the world – well liked for its combination of versatility and classicism. It is a

noble variety from which the famous white wines of Burgundy are made. Usually medium to full bodied styles

depending with the type of oak used and the duration.

Water ford Estate 2015 560

Hamilton Russe l l 2017 970

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C H E N I N B L A N C

Some Cape Chenin Blancs have real Old World charm: �rm, natural acidity, several quite distinctive fruit characters, a

light citrus, sometimes tropical style that is midway between grapefruit and pineapple.

Reyneke Organic 2018 195

Rijk’s Pr ivate Cel lar Reserve 2017 550

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S A U V I G N O N B L A N C

A Loire Valley varietal. At home, it established the reputation for racy white wines. With distinctive fruity �avours and crisp

green freshness, which better suits lighter dishes.

Steenberg �e Black Swan 2017 505

Neil El l i s Groonekloof 2018 220

Asl ina by Nts ik i Biye la 2016 295

9

W H I T E B L E N D S

Cape Point Vineyards Is l iedh 2016 650

A.A. Badenhorst 2015 755

Ashbourne 2017 235

Boschendal Chardonnay/Pinot Noir 2017 250

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R O S É

Water ford Rosemary 2015 235

Fair v iew Rose Quar tz 2016 260

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C A B E R N E T S A U V I G N O N

Usually oak-matured longer than other Bordeaux varieties and generally Cabernet driven tend to keep for a very long time.

Warwick Fir s t Lady 2016 230

Cederberg 2017 430

Boekenhoutskloof 2016 1 125

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M E R L O T

All the characteristics that make Merlot so masterfully complementary to Cabernet Sauvignon mark it as a great solo act too. It is the feminine counterpart to Cabernet’s

masculinity, �lling out its partner’s almost aromatic herbaceous and �rm, austere structure with �eshy fruit, soft

acids, silky tannins and accessible drinkability.

Shannon Vineyards Mount Bul le t 2013 995

�elema 2015 395

Lourensford Class ic 2017 235

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P I N O T N O I R

Unpredictable in the vineyard, di�cult in the cellar, Pinot Noir is nevertheless able to make one of the world’s great

red wines. Pinot Noir is like a ballerina, �ne-tuned and en pointe. It has a rare �uidity, a delicacy, a beguiling beauty that belies an underlying power and structural strength,

responsible for an unexpected ability to age

Lourensford Dome 2016 275

Chamonix Reserve 2015 890

Driehoek 2016 480

10

S Y R A H / S H I R A Z

A Rhone variety where it’s known as Syrah and as Shiraz in most New World wine producing countries. Styles vary from medium bodied to full bodied with red fruit, dark

fruit to spice and savory.

Raka Biography 2016 320

Saronsberg Provenance 2016 285

Cederberg 2016 525

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P I N O T A G E

Developed by Prof. Abraham Perold in 1925, a cross between Pinot Noir & Cinsault (then known as

Hermitage). Red & dark fruit notes & savory/spice, usually medium to full body in style.

Bees laar 2013 1 195

Moreson Widow Maker 2015 475

Kanonkop Kadette 2014 290

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R E D B L E N D S

De Toren Del icate 2016 260

De Toren Fus ion V 2016 1 300

Umsasane by Nts ik i Biye la 2016 465

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S E R V E D B Y T H E G L A S S

M É T H O D E C A P C L A S S I Q U E ( M C C ) – 1 8 5 m l

Vil l iera Tradi t ion Brut NV 65Vi l l ie ra Tradi t ion Brut Rosé NV 65

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W H I T E W I N E S – 1 8 5 m l

D R Y, C R I S P Y, C R U N C H Y & L I G H T B O D I E D

Neil El l i s Groonekloof Sauvignon Blanc 2018 55

Reyneke Organic Chenin Blanc 2018 55

De Wetshof Limestone Hi l l Chardonnay 2018 65

D R Y, O A K M AT U R E D & M E D I U M – F U L L B O D I E D

Raats Orig ional Chenin Blanc 2017 70

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R O S É – 1 8 5 m l

D R Y, F R U I T Y & R E F R E S H I N G

Water ford Rosemary 2018 55

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R E D W I N E S – 1 8 5 m l

L I G H T & E L E G A N T

Lourensford Dome Pinot Noir 2014 65

M E D I U M B O D I E D

Lourensford Class ic Mer lot 2017 80

Warwick Fir s t Lady Cabernet Sauvignon 2016 75

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D E S S E R T W I N E S – 5 0 m l

N AT U R A L S W E E T

Klein Constant ia Vin de Constance 2013 160

N O B L E L AT E H A R V E S T ( N L H ) / P O U R R I T U R E N O B L E

Paul Cluver Ries l ing NLH 2017 100

F O R T I F I E D P O R T S T Y L E W I N E S

Allesver loren Fine Old Vintage 2011 45

S H E R R Y S T Y L E

Monis Pa le Dry NV 40

Monis Medium Cream NV 40

Monis Ful l Cream NV 40

D E S S E R T W I N E S

N O B L E L AT E H A R V E S T

Botrytis Cinerea (Noble Rot) to appear on the grapes requires ideal weather balance; too cold or too wet or too hot and the harvest will not succeed. �is microorganism reduces the moisture of the grape and concentrates its sugars, and the

fungus adds speci�c character to the eventual wine. Yield from these vines is low and the costs high.

Paul Cluver Ries l ing NLH 2017 695

N AT U R A L S W E E T

Also known as Sweet Natural, grapes are harvested when fully ripen and residual sugar by South African wine law

must be not less than 20 grams per litre.

Klein Constant ia Vin de Constance 2014 1 460

S T R AW W I N E

Straw wine or raisin wine is made from grapes, harvested at normal ripeness to capture healthy acidity, that have been dried to concentrate their juice. �e classic method dries

clusters of grapes on mats of straw in the sun, but some regions dry them under cover, on roofs, or on modern racks, while some

hang up the grapes or leave them to dry on the vine.

Mull ineux Straw 2016 415

M É T H O D E C A P C L A S S I Q U E

In 1971 Simonsig Wine Estate released South Africa’s �rst Sparkling wine made according to the traditional

Champenoise Méthode. Traditionally Champagne varieties are used and the wine produced under this style is known

locally as Méthode Cap Classique (MCC). Some wine estates have produced splendid MCC’s using grape varietals such as

Pinotage and Chenin Blanc with great success.

Colmant Brut Reserve NV 415

Le Lude Brut Rosé NV 465

Vil l iera Tradi t ional Brut NV 270

Si lver thorn Rosé NV 300

Vil l iera Tradi t ional Rose Brut Magnum NV 950

High Constant ia Clos Andre 1 .5L 2013 1580

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C H A M P A G N E

Drapier Car te D’or Bru NV 1 575

Veuve Cl iquot Yel low Label Brut NV 1 600

G.H. Mumm Brut NV 1 650

Tait t inger Vintage Brut 2009 2 000

12

F O R T I F I E D W I N E S

Alcohol strength for these wines is increased byadding neutral spirit to a minimum of 15 % alc/Vol

as per South African law.

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S H E R R Y

According to the South Africa’s Liquor Product Act, there are currently eight classes of Sherry Styles. Colour varies with styles, from pale straw to amber. Flavour pro�le for

these wines must be nutty and woody character.

Monis Pa le Dry 40 –

Monis Medium Cream 40 –

Monis Ful l Cream 40 –

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P O R T S T Y L E

CAPPA (Cape Port Producers Association) has adopted the word Cape to identify the local product. Traditional Port

grape varietals are used with the exception of Cape White, most grapes are permitted expect for Muscat.

C A P E W H I T E

As per CAPPA (Cape Port Producers Association), Cape White must be made from non-Muscat grapes, matured for a minimum of 6 months; dry to fully sweet styles can be made.

Peter Bai ley Cape White NV 70

13

C L A S S I C S

M A R G A R I TA 75

Jose Siler 100% agave Tradicional , Cointreau, triple sec, fresh lime

M A R T I N I 85

Hendricks, Dry Vermouth, green olives

C L A S S I C O L D FA S H I O N 90

Woodford Reserve, House-made infused orange syrup, bitters

W H I S K E Y S O U R 75

Makers Mark, Aqua Faba, fresh lemon juice

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S P E C I A LT Y C O C K T A I L S

M A N H AT TA N 75

Makers Mark, Sweet Vermouth, Angostura Bitters

B I T T E R S W E E T V E G A N 75

Campari, Oude Molen VS, Orange Bitters, Aqua Faba

L I L A C L A DY 75

Champagne, Lavander & Red Grape Sharub

A C S N E G R O N I 75

Coconut Infused Wilderer Gin, Campari, Sweet Vermouth,

Orange Zest

S O C I E T Y AT H L E T I C 80

Herradura Reposado, Lime, Long Leaf Buchu

1 9 8 8 75

Oude Molen VS, Angostura Bitters, Cointreau, Honey

T H E D O O R WAY O F C H A M P I O N S 70

Absolut Vodka, Coconut Cream, Honey Water

D I A M O N D R I N G 80

Belvedere Vodka, Basil, Apple Juice, Honey

T H E B A S E M E N T 75

Havana 7, Maple Syrup, Lime & Orange Juice

Wilderer Rouge 15

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