BODEGA RESTAURANT SUMMER MENU
Head Chef Carolize has released Bodega Restaurant’s summer menu and has spared no effort in creating beautiful, fresh summer delights each of which have been individually paired with new vintage wine releases and new limited release wines produced by Dornier’s Winemaker Philip van Staden.
Featured here as two starter options are:
Carolize’s ensemble of Exotic Tomatoes, Wild Rocket, Basil and Red Onion served with a Black Pepper Caramel & Balsamic Dressing - pairing perfectly with the new vintage release of Dornier Donatus White 2016.
A second starter option is Carolize’s Beetroot Cured Norweigan Salmon, served with Baby Rainbow Beets, Pickled Daikon, Wasabi Mayo, Rye & Homemade Radish & Beetroot Frozen Yoghurt - paired with the maiden, limited release of Dornier Moordenaarskloof Chenin Blanc 2017.
As a main course option Carlolize has created Braised Pork Belly served with Apricot Gel, Carrot Puree, Baby Rainbow Carrots, Fondant Potatoes, Pork Crackling served with an Apricot & Thyme Jus – paired with the new vintage release of Dornier Merlot 2016.