Five thousand litre vats in the cellar. The menu STARTER: Teriyaki Marinated Prawn Salad with tropical fruit, avacado, red onions and fresh coriander. Wine: Nederburg Ingenuity White 2009. MAINS: Rack of Lamb in a honey and mustard herb crust with red wine jus. Served with rosemary and parmesan potatoes and roasted mediterranean vegetables. Wine: Nederburg Ingenuity Red 2007. DESSERT: Vanilla creme brule with berry compote. Wine: Nederburg Noble Late Harvest 2009. Wonderful food and wine and some very interesting people. An evening to remember.