Grub & Vine’s Winter Tasting Menu turns cold days into culinary delights

Grub & Vine on Bree Street personifies sophisticated yet unpretentious dining, which Matt Manning, the restaurant’s executive chef and owner, aptly describes as ‘no-nonsense, good food.’

Grub & Vine’s Winter Tasting Menu is a magnificent 6-course feast for R750, showcasing the finest flavours the season has to offer.

Grub & Vine has amassed a devoted following by showcasing beautifully executed, seasonal cuisine and providing impeccable wine pairings – a testament to Chef Manning’s inherent mastery of the art, in which his philosophy revolves around food crafted with exquisite ingredients and an unwavering dedication to honest cooking.

Grub & Vine serves refined bistro-style dishes in a contemporary and relaxed setting. The restaurant’s menu changes on a regular basis to keep things fresh and exciting, and the wine list features some of South Africa’s most esteemed producers.

Grub & Vine’s winter menu allows patrons to indulge in a procession of flavours over six courses that truly capture the essence of the season.

The winter feast begins with an array of elegant canapés, including a chorizo and mozzarella tartlet, a cheese and spinach pastry, and, to add a touch of opulence, a champagne-poached oyster.

The amuse-bouche comprises delicate pearls of cauliflower couscous and a spiced cauliflower soup, finished with a dollop of tangy creme fraiche and a sprinkle of grated parmesan. Enjoy every spoonful with a slice of freshly baked parmesan bread, its crusty exterior giving way to a soft, flavourful centre.

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The first course offers two options. First, an ostrich tataki comprising succulent ostrich slices seared to perfection and elevated by vibrant orange notes, salsa verde and sweet potato chips add a delightful crunch. Alternatively, try the mushroom ravioli, which is filled with earthy mushrooms and accompanied by pickled pine rings that add a refreshing tang.

There are two options for the middle course as well. The first is a risotto with aubergine and cumin, creamy burrata and honey-glazed bacon. Alternatively, a herb-crusted hake in a fragrant tomato and chickpea ragout, served with baby potatoes and a parsley veloute

The first of two options for the main course is pork belly wrapped in Parma ham with fondant potato, parsnip, fennel and honey-roasted pear.

The second option is a perfectly tender roasted lamb loin served with a variety of winter vegetables accompanied by a celery heart, kale and an onion and lamb jus.

To round out this epicurean journey, dig into sticky toffee pudding, served with white chocolate cremeux and a dollop of raspberry ice cream. Alternatively, sample a variety of South African cheeses with piccalilli and preserves.

For those looking for a shorter but equally scrumptious experience, our Winter Menu du Jour offers a selection of canapés as well as the option of 2 or 3 courses, starting at R395. Alternatively, if you prefer to plan your winter culinary adventure, peruse the à La Carte menu.