Simonsig’s Cuvée gets ready for winter with new culinary riches
Cuvée, the signature restaurant at Simonsig Estate, is taking on winter head on with a menu brimming with hearty comfort food.
To accommodate the changing season, Chef Lucas Carstens has added his special twist to wholesome winter dishes such as Cuvée’s slow cooked springbok pie with hydrated peaches and roasted parsnips. His seared tuna with mushroom, pancetta and avocado, drizzled in a cracked black pepper dressing is another sure winter winner.
There are plenty of other popular seasonal favourites on the menu from the palate enticing cauliflower & truffle soup with gratinated mushrooms to a rich rabbit terrine with bourbon pickled vegetables or a lasagna of braised lamb.
For the sweet tooth there is a feast of indulgences such as warm chocolate satandagi with orange-carrot panna cotta and ginger miso ice cream, a dreamy tonka bean crème caramel with cape gooseberries and a delicious pear and frangelico tart with clotted cream and vanilla anglaise.
Cuvée is open from Tuesday to Sunday between 12h00 – 15h00 and Friday evenings from 19h00 – 22h00. Private evening functions and parties can be reserved in Simonsig’s stylish Van Niekerk Room.