Almost 6 months in of the cocktails flowing and the dishes flying out (how time flies!), we celebrate the changing of the seasons.
What to order on The Nines’ new menu by Executive Chef Amber Deetlefs
After opening on 4 November to the warmest of Cape Town welcomes, we’ve had the most wonderful season of taking our guests to The Nines! Almost 6 months in of the cocktails flowing and the dishes flying out (how time flies!), we celebrate the changing of the seasons. In honour of our providence-led, produce-forward cooking, we’ve updated our menu to add on some delectable contemporary classics for the cooler winter months.
Executive Chef Amber Deetlefs takes us through her personal choice of courses with the perfect pairing.
FOR THE TABLE: BLACK TRUFFLE BURRATA
“Our Truffle Burrata is truffle infused and then drizzled with fresh truffle honey, creating the perfect bite of creamy, sweet and savoury to get your palate ready for the delicious food to follow.”
Pair with Le Lude Brut Cap Classique – “bright, fresh and elegant”.
FOR STARTERS: LOCAL ZUCCHINI BLOSSOMS
“Zucchini blossoms, stuffed with belnori goat’s cheese, lightly tempura battered and finished with a citrus wild honey. Perfectly light and crisp. Tastes like sun on the best summer’s day.”
Pair with Iona Sauvignon Blanc – “vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish”.
FOR MAINS: SOUTH AFRICAN ROCK LOBSTER PASTA
“Our crayfish pasta is prepared with fresh, high-quality crayfish, cooked in a tomato sauce made from only the most ripe baby rosa tomatoes, finished with fresh basil. Deliciously light, satisfying and a lavish and decadent indulgence.
Pair with Seriously Old Dirt By Vilafonté – “this beautiful red blend is cabernet sauvignon-driven, exuding layers of fruit: black cherry and blackberry, along with warm notes of baking spice and vanilla pod”.
DESSERT: THE NINES CHOCOLATE SUNDAE
“The Nines Sundae brings a taste of nostalgia, adult style – it’s a Sundae 2.0. Caramelised banana ice cream, light peanut-buttery mousse, toasted peanuts, and chunks of chewy brownie, with a warm chocolate sauce… the most perfect of sweet endings.”
Pair with Hennessy VSOP – “a well-balanced cognac with a sensation of fullness, that showcases Hennessy’s 200-year expertise”.