Would you like to enjoy a culinary and affordable dinner during the Restaurant Week?

Manor Kitchen at Lanzerac serves an exquisite 7-course food & wine experience during Restaurant Week.

Don't miss this chance to discover Manor Kitchen at Lanzerac and try their delicious dinner menu for only R1100.

Please note: Seats are limited. Only online bookings will be accepted.

_{Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.}
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Restaurant Week Menu:
Exquisite 7-course food & wine experience
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ARRIVAL GIFT FROM THE CHEF
Lanzerac Cap Classique brut on arrival
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LARGE SALDANHA BAY OYSTER
tempura oyster, kimchi, lime aioli
Lanzerac Sauvignon Blanc 2022
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BOCCONCINI & TOMATO
bocconcini espuma, basil tapioca, marinated heirloom tomatoes, bloody Mary gel
Lanzerac Pinotage Rose 2023
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SALMON & TUNA MOSAIC
carrot, orange gastrique, coconut emulsion, citrus pearls
Lanzerac Chardonnay 2022
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POMEGRANATE & GIN SORBET
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SPICED BREAST OF DUCK
blackberry, pomme purée, cauliflower crisps, elements of mushroom, aromatic orange soubise
Lanzerac Keldermeester Versameling Kurktrekker 2022
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DUO OF LAMB
sous vide lamb rump, lamb belly, black pudding pie, asparagus, glazed shallots, black garlic jus
Lanzerac Merlot 2021
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NOTES OF WINE
pinotage bonbon, grape compote, walnut butter, pinotage mousse, almond sable, tonka ice cream
Lanzerac Pinotage 2021
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Exquisite 7-course food & wine experience - R1100
NB: The Manor Kitchen sources the freshest local ingredients from premium local suppliers, therefore the dishes may have variations on the day subject to availability, seasonality and inspiration

Would you like to enjoy a culinary and unforgettable lunch during the Restaurant Week?

Manor Kitchen at Lanzerac serves a culinary 3-course Sunday lunch during Restaurant Week.

Don't miss this chance to discover Manor Kitchen at Lanzerac and try their delicious lunch menu for only R535.

Please note: Seats are limited. Only online bookings will be accepted.

_{Are there any dietary requirements? Please mention this on the reservation form so the restaurant can take this into account.}
_____

Restaurant Week Menu:
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STARTERS
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SMOKED PORK TERRINE (GF, P)
miso carrot textures, carrot top gremolata, pickled cucumber, charcoal tapioca
MODERN DAY CAPRESE (V, HF, VE-SA, N-SA, GF-SA)
burrata, heirloom tomatoes, basil sponge, balsamic gel, pine nut crumble
FLAMED SNOEK & CORN CHOWDER (HF, S)
red onion relish, coriander, cucumber, malay mussels, cauliflower arancini
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MAINS
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CITRUS SEARED LINEFISH (HF, DF-SA, GF)
pea risotto, parmesan foam, salmon roe, asparagus, smoked tomato, crispy skin
PROSCUITTO WRAPPED COQ AU VIN (P-SA, GF, DF-SA)
celeriac fondant, charred onions, mushrooms, milk poached leek, herb salad
DOUBLE BONE RACK OF LAMB (DF-SA, GF-SA)
braised shoulder, herb olive crust, provencal bean ragout, sweet potato
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Delicious 3-course dinner menu - R535
(VE) VEGAN | (V) VEGETARIAN | (HF) HALAAL FRIENDLY | (P) CONTAINS PORK | (N) CONTAINS NUTS | (S) CONTAINS SEEDS
(DF) DAIRY FREE | (GF) GLUTEN FREE | (-SA) SUBSTITUTE AVAILABLE