The Apricot Menu with Seven Springs!

Apricot Menu for April

For April’s One Ingredient, I took inspiration from the name of the month itself (either that or I was just feeling lazy!), and decided to create a menu themed around…the Apricot!

I love this capricious little stone fruit because you are never quite sure of where you stand with it – sometimes its sweet, sometimes tart, sometime soft and sometimes firm…but always exciting!

I hope this month’s menu will surprise and delight you, doing proper justice to this feisty little fruit!

Wine Pairings

This month’s  One Ingredient at Reverie | Apricot Menu will be paired with wine from Seven Springs Vineyard and presented by winemaker Riana van der Merwe.

To find out about their fantastic wines from Hermanus go to: www.7springs.co.za

The Apricot Menu

Canapés
Spiced Chicken and Apricot Stuffing Balls with Lime and Garlic Aioli
First Course
Tapioca Crisp, Curried Smoked Scallop Mousseline, Apricot Jel and Pea
Second Course
Braised Duck Cassoulet, Poached Apricot, Pearl Barley and Turnip
Main Course
Grass Fed Beef, Wild Mushroom, Kale, Sous Vide Apricot and Almond
Cheese
Chargrilled Apricot, Creme fraiche Panna Cotta, Peanut Brittle, — Cheese and Lavender Brioche
Dessert
Apricot Compote, Toasted Marshmallow, Amarula Semi Freddo and Amaretti Biscuit

Reservations

 Date: April 13th and 14th
Place: Reverie Social Table
Time: 18:30 – 22:30
Cost: R690 pp
Email: mattmanningchef@gmail.com
{Places are available on a first come first serve basis. The cost is R690 per person. There are only 20 seats at each dinner so do book in advance to avoid disappointment. Please note that your booking is only secure once payment has been received.} 

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