All senses revel in exploration

If you are looking for an extravagant Supper Club experience, search no further than Harry’s at Grand Pavilion. What to expect? A curated three-course meal and enticing Mischa Wines pairing, which you can enjoy after a tasty welcome drink. Add a touch of wonder to your night out.

Wednesday | 27 April | 19h00 | 450pp (excluding 10% gratuity)

SUPPER CLUB MENU

Mischa Ruossanne on Arrival

STARTERS:
CRISPY FRIED CALAMARI
garlic, chili, fried fresh herbs, house tartare, lemon, herb oil
(Mischa Sauvignon Blanc)
or
BEEF CARPACCIO
matured chalmar beef sirloin, radish, spring onions, sesame seeds, Japanese mayo and ponzu sauce
(Mischa Estate Shiraz)
or
GREEN SALAD
avo, parmesan, dill pickled cucumber, mint, radish, wild rocket, honey and mustard dressing
(Mischa Sauvignon Blanc)

MAINS:
GRILLED FRESH LINE FISH
salso verde, garlic, potato mash, green beans, rocket
(Mischa Sauvignon Blanc)
or
MATURED FILLET STEAK
250g grass fed, charcoal flame grilled and brushed with herb butter served with truffle infused béarnaise, chips
(Mischa Estate Cabernet Sauvignon)
or
FRESH BLACK WEST COAST MUSSELS
Steamed West Coast black mussels, white wine, cream, onion, garlic, thyme and toasted ciabatta
(Mischa Estate Shiraz)

VEGETARIAN OPTION
HOUSE PARMESAN GNOCCHI
truffle and parmesan gnocchi, roasted butternut, crispy sage, shaved parmesan, roasted bella rosa tomatoes and pumpkin seeds
(Mischa Roussanne)

DESSERTS:
DARK CHOCOLATE TART
salted caramel, valhrona chocolate ganache, speculoos crumb, smoked salt, home-made tonka bean ice cream
(Mischa Merlot)
or
CHEESECAKE
candied citrus, lemon curd, poppy seeds, brûlée citrus
(Mischa Roussanne)