maximillien restaurant

FIRST COURSE

• Seared ahi tuna, peach salsa, seaweed leaves, avocado mousse, spring roll, edamame beans
• Allesverloren Tinta Rose

SECOND COURSE

• Wonton tortellini, mushrooms, goat cheese, limoncello sauce, kalahari truffle shavings
• Bosman Generation 8 - Chenin Blanc

THIRD COURSE

• Braised lamb neck, cauliflower purée, sautéed exotic mushrooms, rosemary Cape jus
• Peter Max Crystallum Pinot Noir

FOURTH COURSE

• Berry pannacotta, blueberry & hibiscus mousse, garden berries, honeycomb crunch, salted meringue crust
• DaVinci MCC

Fresh watermelon, tomato confit, feta salad

Falafel, baked goat cheese, spinach

Parmesan crisp, balsamic pearls, baby beets, pickled onions, pea shoot leaves

Onion ponzu sauce, garlic crisp, celery

Grilled calamari, crispy squid heads & peri-peri sauce

Mussels, hake, spicy tomato broth, white wine, fresh herbs

Wrapped in Kataifi, with watermelon & an infused curry sauce

Tomato torte, red radish, avocado, grapefruit jelly

Carrot & parsnip purée, carrot leaf, pablo beetroot, red wine cabbage, truffle granola dust, beetroot chips & duck sauce

Recommended - Durbanville Hills - The Promenade | 150

Shimeji mushroom ragout, oven baked pommes dauphinoise, baby carrot, truffle jus, roast butternut purée & mushroom soil

Recommended - Thelema Mountain Red | 145

Sun-dried tomato & potato mash, basil froth, lemon pearls, parmesan crisps, tempura of shimije mushroom

Recommended - Kleine Zelze Vineyard Selection Chardonnay | 135

With sweet potato, cashew nuts rice, spicy tomato salsa

Recommended - Delheim Wild Ferment Chenin Blanc | 105

Buttery fillet with chorizo, jalapeno, feta cheese, hand-cut potato fries

Recommended - Boschendal Shiraz | 135

Fillet of fish with lemon thyme beurre blanc, served with roasted baby potatoes

Recommended - Arniston Bay Sauvignon Blanc | 110

Grilled with lime butter, on warm bulgur wheat

Recommended - Bosman Generation 8 Chenin Blanc | 110

Fried calamari rings with lemon butter & fried rice

Recommended - Bon Courage Estate - The Gooseberry Bush | 105

Mussels, prawns, calamari, smoked salmon, cream

Recommended - Kleine Zalze Vineyard Selection Chenin Blanc | 135

Portebello mushroom sauce, baby spinach, tomato fondue & parmesan shavings

Recommended - Groenland Chenin Blanc | 105

Crispy smoked bacon, parsnip purée, runner beans, red wine sauce

Recommended - Vrede & Lust White Mischief | 125

Pea & edamame purée, crusted beetroot chips, baby carrots, baked goat cheese

Recommended - De Wetshof Limestone Hill Chardonnay | 110

Black lentils stew, curry sauce, wilted spinach

Recommend - Durbanville Hills Cape Garden Chenin Blanc | 95

With caramelised baby onion, true cauliower purée, maple glazed baby carrot, mushroom marmalade & warm pesto

Recommended - Groenland Chenin Blanc | 105

Matured for up to 3 weeks. All grills include one side dish. Choice of peppercorn rub or basting sauce.

All grills include one side dish

Matured for up to 3 weeks. All grills include one side dish. Choice of peppercorn rub or basting sauce.

Matured for up to 3 weeks. All grills include one side dish. Choice of peppercorn rub or basting sauce.

Matured for up to 3 weeks. All grills include one side dish. Choice of peppercorn rub or basting sauce.

All grills include one side dish. Marinated in our sticky sweet BBQ sauce.

Marinated with yogurt, fresh mint, cumin & coriander

Char-grilled vegetables
Char-grilled broccolini
Hand-cut fries
Savoury Rice
Roasted Rosemary Baby Potatoes
Cape Red Wine Jus

Lemon curd, black tea meringue, chamomile ice-cream & popcorn

Baked Alaska cake ambéed with Havanna Cuban rum

Italian meringue, crumbled almond, strawberry gel

Gold leaves dust pistachio cream, red fruits & chocolate meringue

Malibu ice cream

Selection of local cheese with preserved fig, preserved ginger, fresh grapes & crackers