Contemporary chic: Forty Ate restaurant in Hout Street, Cape Town, is dishing up a delicious-sounding tasting menu for March.

Chefs Yngve Muldal and Philip Myburgh say Forty Ate has just begun to link up with top wine estates to ‘produce a menu which brings out the best of both our food and wine’.

For the month of March, they are working in conjunction with Glen Carlou. The tasting menu will be paired to carefully chosen wines from this estate. April will see Warwick wines featured.

Tasting menu for March

Amuse Bouche
Trio of Prawn
Prawn Mousse on a Wrapped Crisp, Prawn Wrapped in Wonton with Paprika and a Prawn Thermidor
(Wine to accompany: Glen Carlou Chardonnay 2005)

Starter
Black Peppered Salmon served with a Light Lemon Pomme Puree and a Hot Berry Syrup
(Wine to accompany: Glen Carlou Grand Classique 2003)

Sorbet
Tortoise Hill and Strawberry Sorbet with a Cinnamon Shell

Mains
Springbok Loin, Fresh Asparagus and a Blue Cheese and Hazelnut Souffle
(Wine to accompany: Glen Carlou Syrah 2005)

Dessert
A Dark Chocolate Crème Brulee with a Dark Coffee and Vanilla Sabayon
(Wine to accompany: Glen Carlou Pinot Noir 2005)

Degustation Menu including wine – R420pp (R200 without wine)

Contact
Forty Ate
48 Hout Street, Cape Town
Call 021-422 2270
www.fortyate.com