The 11th Floor

Six fresh oysters, half dressed in a classic shallot and red wine mignonette, half finished with our vibrant house chimichurri.

Josper-grilled tiger prawns, chilli-garlic oil, smoked pepper labneh and charred lime.

San Daniele Parma ham, coppa, mortadella, fried provolone and bocconcini, Parmesan, artichokes, green and kalamata olives, garlic focaccia.

Black mussels in garlic, onion, parsley, white wine and cream, served with fire-roasted flat bread

Grilled or fried Patagonian squid served with garlic aioli, charred lemon and olive coarse salt

Fried pork belly coated with sweet and sticky BBQ sauce, with pickled carrots ribbons and fermented red chilli

Cured beef fillet served with leek aioli, Parmigiano-Reggiano shavings, red onion jam and crispy leeks

Greek olives marinated in lemon, oregano, chilli, garlic and fresh rosemary

Grilled or tempura battered artichokes, served with basil pesto, Parmigiano-Reggiano and lemon aioli

Three arancini balls each with flavours of wild mushroom, red pepper and basil pesto served on a base of Napoletana sauce, topped with peppadew aioli

Fire-roasted brown mushrooms marinated in garlic, chilli, lemon, olive oil topped with melted Parmigiano-Reggiano

House-made tortellini filled with sun-dried tomato and olive, served with grilled artichoke, sweet peas, and charred baby onions. Finished with crispy spinach and a fermented pepper emulsion.

Fior Di Latte mozzarella, heirloom and sun-dried tomatoes and rocket, topped with hazelnut garlic crumble, basil oil

Danish Feta cheese, marinated Greek olives, heirloom tomatoes, cucumber, green pepper, and red onion, served with barrel-aged Italian balsamic vinegar and the finest extra virgin cold pressed olive oil

Roasted and pickled Beetroot served with San Daniele prosciutto, preserved figs, fresh raspberries, whipped Danish feta, grilled baby onions, topped with a hazelnut crumb

Soft poached egg, homemade croutons, Parmigiano-Reggiano and crispy bacon, served on a bed on romaine lettuce topped with an anchovy dressing

Red wine poached pear, walnut tuille, burnt onion cream and rocket, topped with gorgonzola mousse and Italian balsamic reduction

Grilled mediterranean vegetables and cos lettuce, served on a base of red onion jam topped with Parmigiano-Reggiano shavings

Crisp shaved fennel dressed in red wine vinegar and fresh parsley – a cool, aromatic balance of aniseed brightness and clean acidity, finished with a whisper of sea salt.

200g char-grilled homemade beef patty smothered in homemade BBQ sauce, topped with aged cheddar, fresh tomato, crisp lettuce, crunchy house pickle served on a fresh toasted brioche bun

Beer-battered deep-fried hake, served with charred lemon and garlic aioli

Flame grilled beef fillet marinated in a smokey BBQ sauce topped with rocket, plum tomatoes and Danish feta served on a toasted panini

Handmade Italian meatballs braised in Napoletana sauce covered in melted mozzarella and Parmigiano-Reggiano served on a toasted panini

Slow-cooked pork shoulder, tender and smoky, layered on a golden panini with crisp coleslaw for the perfect crunch and tangy finish

Rummo spaghetti, linguine or penne with braised lamb rack, beef jus, Napoletana sauce, onion, garlic and Parmigiano-Reggiano emulsion.

Fried fresh garlic, chilli, extra virgin olive oil topped with Parmigiano-Reggiano shavings and fresh parsley

Fried fresh garlic, crispy bacon, chilli, extra virgin olive oil topped with Parmigiano-Reggiano shavings and fresh parsley

Sauteed portobello mushrooms and fried crispy bacon bits in a fresh cream sauce topped with Parmigiano-Reggiano, bacon crumble and fresh parsley

Crispy bacon bits fried in fresh garlic and chilli, in a homemade Napoletana sauce, topped with Parmigiano-Reggiano shavings, bacon crumble and fresh parsley

Traditional Italian homemade bolognese sauce topped with Parmigiano-Reggiano shavings and fresh parsley

Fried crispy bacon bits in a creamy sauce made with an egg yolk and parmesan emulsion, Parmigiano-Reggiano, black pepper and fresh parsley

Tender beef fillet strips sautéed with fresh cracked black pepper, folded through a silky cream sauce with butter and a touch of white wine, finished with Parmigiano-Reggiano and fresh parsley.

Whole clams and tender clam meat simmered with fragrant garlic and onion in a delicate white wine sauce finished with fresh parsley and a hint of zesty lemon

Pasta with house basil pesto, pine nuts, Parmigiano-Reggiano, extra virgin olive oil and lemon zest.

Pan seared baby kingklip served on a base of red pepper pesto and crispy potato gnocchi topped with courgette burre blanc sauteed Asian vegetables and tempura nori

Pan-seared seabass with crushed new potatoes, tomato-caper-olive puttanesca, chilli and sugar snaps.

Slow-cooked pork belly finished in a rich, glossy jus, served with caramelised corn purée and crisp polenta. Buttered pak choi and pickled fennel bring freshness and balance to the dish.

Roast lamb cutlets, potato fondant, grilled baby marrow, smoked aubergine purée, date gel, lamb kofta skewer and house jus.

Deep-fried crumbed camembert served with grilled brown and king oyster mushrooms, topped with caramelised onion, rocket and tempura onion rings

Italian paccheri served with 8 hour braised oxtail and short rib, sautéed portobella mushrooms and cherry tomatoes in a creamy Parmigiano-Reggiano sauce topped with Parmigiano-Reggiano shavings and fresh parsley

Prawns and mussels fried in fresh garlic and chilli, served with linguini in a white wine and cherry tomato sauce topped with Parmigiano-Reggiano shavings and fresh parsley

Fire-roasted red pepper risotto topped with Danish feta, sun-dried tomatoes, basil oil, and Parmigiano-Reggiano shavings

Marinated fire-roasted baby chicken, served on a bed of creamy polenta, with sauteed bok choi and a homemade fermented Calabrian chilli sauce

Flame-grilled rib-eye, bone marrow chimichurri, potato velouté, confit red pepper, garlic, baby onion, fried capers and house jus.

Grilled beef fillet with braised baby cabbage, chocolate butter, Gorgonzola tuile and house jus.

Slow-braised beef short rib served with espresso parsnip purée and caramelised mash, finished with sautéed baby onions, glazed parsnip, and lemon parsley oil for balance and freshness.

* All focaccia’s have a base of extra virgin olive oil, coarse salt and oregano

* All pizzas have a base of homemade Italian Napoletana sauce, grated mozzarella, coarse salt and oregano

Char-grilled rib-eye steak, onions, red peppers

Ham, black mushroom, marinated artichokes, black olives

Italian salami picante, ham, crispy bacon, chilli

San Daniele prosciutto, fresh rocket, Parmigiano-Reggiano shavings

Fresh pineapple slices, crispy bacon

Italian Napoletana sauce, mozzarella, fresh basil

Braised beef, Danish feta, black olives, fresh rosemary

Crispy bacon, Danish feta, fresh avocado

Beef mince, green peppers, onion, chilli

Prawns, shrimp, crab meat

Ham, black mushrooms

Anchovies, black olives, capers

Grilled chicken breast, crispy bacon, Danish feta, caramelised onion, peppadew

Fire roast beef fillet

28-day dry aged fire roast rib on the bone

28-day dry aged fire roast T-bone

Perfectly succulent rack of lamb grilled on a open fire

Slow-roasted baby back ribs finished over fire with house dry rub and chimichurri.

Fire roast Silent Valley Wagyu with a marble score of 6-8

200g char-grilled homemade beef patty smothered in homemade BBQ sauce, topped with aged cheddar, fresh tomato, crisp lettuce, crunchy house pickle served on a fresh toasted brioche bun

Whole pan-seared baby kingklip seasoned with garlic and thyme and finished in a open fire oven

Chicken breast marinated and grilled on a open fire

Chicken breast butterflied and flattened, then crumbed in homemade crunchy breadcrumbs and fried till golden brown

A decadent blend of cheddar, mozzarella, and parmesan folded through tender macaroni, enriched with cream and a silky parmesan emulsion, then crowned with golden panko for a crisp, molten finish.

Hand-cut and cooked three times over two days for a crust that genuinely crunches and an interior like whipped potato. Finished with a blend of house seasoning. Simple, done properly.

Steamed basmati rice gently infused with confit garlic, white wine and chicken stock, finished with fresh oregano and parsley. Light, aromatic and full of rustic Mediterranean flavour.

Velvet mashed potatoes enhanced by roasted garlic and generous swirls of butter, topped with melted Parmigiano-Reggiano. A luxurious blend of rich, buttery flavours in every bite.

Tender broccolini, fire-roasted and drizzled with extra virgin olive oil, enriched with roasted garlic. Smoky char meets smooth decadence in a simple yet luxurious dish.

Roast butternut with cinnamon, maple syrup, sesame, crispy garlic, red chilli and herbs.

A medley of crisp lettuce, cucumbers, and vine-ripened cherry tomatoes, tossed with red onion and mixed peppers, drizzled with a The 11th Floor house dressing.

Fresh corn, roasted and cut from the cob, adorned with crispy garlic, red chilli, and fragrant herbs. A perfect blend of warmth, spice, and freshness in each bite.

Cauliflower florets oven fire-roasted to perfection, complemented by homemade breadcrumbs and Parmigiano-Reggiano. A drizzle of olive oil, while fresh parsley provides a vibrant finish. A warm, crisp, and irresistible delight.

Spinach, garlic, ginger, chilli, lemon zest, toasted sesame and parsley.

Caramel custard in pâte sucrée, whipped caramel, salted caramel centre, Italian meringue, pastry crumb and vanilla gelato.

Almond frangipane baked with fresh blueberries in a delicate pâte sablée shell, served with blueberry chantilly, blueberry jam and blueberry gelato.

Crisp fried phyllo and toasted kataifi cradle a trio of mousses — pistachio, chocolate and whipped salted caramel — finished with a billow of vanilla chantilly.

Silken lychee panna cotta with lychee purée, accompanied by lychee and rose Turkish delight. Finished with preserved watermelon flesh, pickled watermelon rind, and a coconut and Callebaut Gold soil.

Cheesecake and crème brûlée on pâte sucrée, salted caramel, caramelised sugar and vanilla gelato.

Amarena cherry dessert.

Caramelised white chocolate egg with vanilla semifreddo and salted caramel, on kataifi.

Two scoops of house-made Italian gelato.

Molten dark chocolate dessert with French vanilla gelato and dark chocolate.

Baked chocolate-vanilla shell, salted caramel centre, vanilla gelato and vanilla cream.

Maple-pecan tuile, caramelised canelé, pâte à bombe, salted caramel, shortcrust crumb and hazelnut gelato.

Mascarpone cheesecake with berry compote glaze.

Embark on a delightful journey of sweet indulgence with our meticulously crafted in-house baked cakes. Ask your Service Professional about our cake selection.

Greek olives marinated in lemon, oregano, chilli, garlic and fresh rosemary

Grilled or beer-battered marinated artichokes, served with basil pesto, Parmigiano-Reggiano and lemon aioli

Three arancini balls each with flavours of wild mushroom, red pepper and basil pesto served on a base of Napoletana sauce, topped with peppadew aioli

Fire-roasted brown mushrooms marinated in garlic, chilli, lemon, olive oil topped with melted Parmigiano-Reggiano

Fior Di Latte mozzarella, heirloom and sun-dried tomatoes and rocket, topped with hazelnut garlic crumble, basil oil

Danish Feta cheese, marinated Greek olives, heirloom tomatoes, cucumber, green pepper, and red onion, served with barrel-aged Italian balsamic vinegar and the finest extra virgin cold pressed olive oil

Red wine poached pear, walnut tuille, burnt onion cream and rocket, topped with gorgonzola mousse and Italian balsamic reduction

Grilled mediterranean vegetables and cos lettuce, served on a base of red onion jam topped with Parmigiano-Reggiano shavings

Deep-fried crumbed camembert served with grilled brown and king oyster mushrooms, topped with caramelised onion, rocket and tempura onion rings

Fire-roasted red pepper risotto topped with Danish feta, sun-dried tomatoes, basil oil, and Parmigiano-Reggiano shavings

Italian Napoletana sauce, mozzarella, fresh basil

Fried fresh garlic, chilli, extra virgin olive oil with Parmigiano-Reggiano shavings and fresh parsley

Pasta with house basil pesto, pine nuts, Parmigiano-Reggiano, extra virgin olive oil and lemon zest.

A decadent blend of cheddar, mozzarella, and parmesan folded through tender macaroni, enriched with cream and a silky parmesan emulsion, then crowned with golden panko for a crisp, molten finish.

Crisp shaved fennel dressed in red wine vinegar and fresh parsley – a cool, aromatic balance of aniseed brightness and clean acidity, finished with a whisper of sea salt.

Cauliflower florets oven fire-roasted to perfection, complemented by homemade breadcrumbs and Parmigiano-Reggiano. A drizzle of olive oil, while fresh parsley provides a vibrant finish. A warm, crisp, and irresistible delight.

Roast butternut with cinnamon, maple syrup, sesame, crispy garlic, red chilli and herbs.

Fresh corn, roasted and cut from the cob, adorned with crispy garlic, red chilli, and fragrant herbs. A perfect blend of warmth, spice, and freshness in each bite.

Tender broccolini, fire-roasted and drizzled with extra virgin olive oil, enriched with roasted garlic. Smoky char meets smooth decadence in a simple yet luxurious dish.

Spinach, garlic, ginger, chilli, lemon zest, toasted sesame and parsley.

Velvet mashed potatoes enhanced by roasted garlic and generous swirls of butter, topped with melted Parmigiano-Reggiano. A luxurious blend of rich, buttery flavours in every bite.

Crispy, golden fries lightly dusted with a blend of house seasoning. Simple, yet utterly satisfying.

A medley of crisp lettuce, cucumbers, and vine-ripened cherry tomatoes, tossed with red onion and mixed peppers, drizzled with a The 11th Floor house dressing.

Cheesecake and crème brûlée on pâte sucrée, salted caramel, caramelised sugar and vanilla gelato.

Amarena cherry dessert.

Caramelised white chocolate egg with vanilla semifreddo and salted caramel, on kataifi.

Two scoops of house-made Italian gelato.

Molten dark chocolate dessert with French vanilla gelato and dark chocolate.

Maple-pecan tuile, caramelised canelé, pâte à bombe, salted caramel, shortcrust crumb and hazelnut gelato.

Mascarpone cheesecake with berry compote glaze.

Embark on a delightful journey of sweet indulgence with our meticulously crafted in-house baked cakes. Ask your Service Professional about our cake selection.

Soufflé-light ricotta cloud cakes with a cool drift of mascarpone cream and berries kissed with citrus — a quiet, morning indulgence from our pastry kitchen.

Baked eggs in spiced tomato and peppers, with fresh herbs and house-baked bread.

Truffle scrambled eggs on brioche with crème fraîche and chives.

Plain double-thick Greek yoghurt topped with crunchy muesli, seasonal fruit and berry coulis

Slow-cooked oats served with honey, crunchy nuts and fresh banana

Homemade rye bread, smothered with red pepper hummus, topped with freshly sliced avocado, grilled Romanita tomatoes, creamy feta and poached eggs

Freshly baked crispy croissant, served with an assortment of preserves, butter and aged cheddar

Thick slices of brioche French toast, smothered in crème anglaise, topped with sugar and fired to create the perfect caramelised top, served with fresh berries

Soufflé-light ricotta cloud cakes with a cool drift of mascarpone cream and berries kissed with citrus — a quiet, morning indulgence from our pastry kitchen.

Baked eggs in spiced tomato and peppers, with fresh herbs and house-baked bread.

Truffle scrambled eggs on brioche with crème fraîche and chives.

Traditional English-style breakfast with eggs, flame-grilled bacon, beef chipolata, crispy potato hashbrown, grilled plum tomatoes, sauteéd mushrooms, and toast

Toasted buttery English muffin, topped with rocket, smoked salmon, poached eggs and a creamy homemade hollandaise sauce

Toasted buttery English muffin, topped with rocket, poached eggs, flame-grilled streaky bacon and a creamy, homemade hollandaise sauce

Traditional omelette filled with bacon, mushroom, cherry tomato, red onion and aged cheddar, served with fresh rocket and tomato salad

Indulgent omelette filled with smoked salmon, cream cheese and finished with a squeeze of fresh lemon, served with a rocket and tomato salad

Plain double-thick Greek yoghurt topped with crunchy muesli, seasonal fruit and berry coulis

Slow-cooked oats served with honey, crunchy nuts and fresh banana

Homemade rye bread, smothered with red pepper hummus, topped with freshly sliced avocado, grilled Romanita tomatoes, creamy feta and poached eggs

Crispy French pastry stuffed with fresh tomato, fried eggs, flame-grilled bacon and aged cheddar

Freshly baked crispy croissant, served with an assortment of preserves, butter and aged cheddar

Thick slices of brioche French toast, smothered in crème anglaise, topped with sugar and fired to create the perfect caramelised top, served with fresh berries

Flame-grilled beef fillet, served with a tomato chakalaka, poached eggs and homemade amagwinya

Butter-scrambled eggs with smoked salmon, toasted ciabatta and lemon.

Choose any 6 of the cocktails below: Dolce Limone | Fleur de Citron | Mango Daiquiri Medley | Musky Lady | Pink Flamingo | Red Hot Rosie | Sweet Petal Kiss | Twilight Bloom Classic cocktails: Aperol Spritz | Cosmopolitan | Espresso Martini | Gin Martini | Margarita | Vodka Martini

11th Floor Mimosa | Classic Mimosa 11th Floor Mimosa | Classic Mimosa

A vibrant blend of citrus vodka and ripe pear, layered with the rich red-fruit notes of Kaapzicht Skraalhans Pinotage and topped with a playful pear and cherry garnish.

A vibrant blend of Roku Gin, raspberries and elderflower syrup, brightened with fresh lemon and berry tea, garnished with a delicate floral touch.

A bold fusion of smoky Ardbeg Wee Beastie 5 YO whiskey, rich Chambord raspberry liqueur and pineapple juice, rounded with a smooth whisper of coconut and citrus.

A playful Italian-inspired aperitivo of vibrant limoncello and sparkling lemon, softened by a delicate meringue finish.

Floral elderflower and Valdo Garda prosecco meet a refreshing lemon sorbet, creating a delicate balance of sweetness and citrus.

Monkey Shoulder Whisky, lemon, orange juice, rooibos syrup and bitters.

Coconut liqueur, passionfruit purée, pineapple juice, coconut syrup and cellulose; coconut-sesame lollipop garnish.

Discover the elegance of Hendrick’s Gin as it dances with orange and lemon, smoothed into balance, and crowned with a playful burst of raspberry caviar.

Los Locos Reposado, grapefruit, orange-ginger syrup, mint and orange soda.

Hennessy VS, Cocchi Rossa, passionfruit liqueur, grapefruit, honey syrup and orange bitters; chocolate leaf garnish.

Suntory Toki Whisky, rose and watermelon syrups, ginger ale and Valdo Garda Brut DOC.

Set your senses alight in a wild dance of Ketel One Vodka, lemon juice and watermelon, swirling with fresh raspberries and edible pink candy floss.

Cocktail for two: Tanqueray Flor de Sevilla, berry tea, Fuji apple syrup and bitters.

An exotic collaboration of Ketel One Vodka and mango juice heightened sumptuous mango crush and tweaked with fresh lemon.

Malfy Originale Gin, litchi, elderflower syrup, lemon, rosemary and soda.

Ketel One Vodka, pineapple syrup, lemon and vanilla; pineapple lollipop, dried pineapple and mint garnish.

Get lost in a spiral of passion as you linger on a splash Tanqueray Gin, a twirl of rose and elderflower syrup and a twist of lemon.

Let your mind soar through the clouds where Valdo Prosecco, combined with the vibrant duo of freshly squeezed orange juice and watermelon syrup, propels you skywards.

Disaronno Amaretto | Woodford Reserve Bourbon | Lemon juice | Sugar syrup | Fabrri Amarena cherries

Aperol | Valdo Prosecco | Freshly squeezed lemon juice | Fitch & Leeds Bespoke Club soda | Orange

Tanqueray Gin | Sugar syrup | Freshly squeezed lemon juice | Fresh basil leaves

Valdo Prosecco | Freshly squeezed orange juice | Orange

Tanqueray Gin | Campari | Cocchi Storico Vermouth Di Torino | Orange

Ketel One Vodka | Triple Sec Orange | Cranberry juice | Lemon juice | Orange

Stolichnaya Vanilla Vodka | Kahlua | Espresso

Tanqueray Dry Gin | Cocchi Extra Dry Piemontese | Green olives

Los Locos Blanco | Triple Sec | Freshly squeezed lime juice | Crystal salt

Woodford Reserve Bourbon | Sugar syrup | Bitters | Orange

Absolute Vodka | Monin Vanilla | Valdo Garda DOC Prosecco | Passion fruit Liqueur

Ketel One Vodka | Cocchi Extra Dry Piemontese | Freshly squeezed lemon juice

Tanqueray Gin | Freshly Squeezed Lemon Juice | Sugar Syrup | Valdo Prosecco

Monkey Shoulder whiskey | Lemon juice | Sugar syrup | Bitters | Lemon | Lime

Choose any 6 of: Berry Citrus Splash, Frutti Tutti, Hot Lipz, Meloncherry, Tropical Tornado, Watermelon Whisper.

Limonata Lemonade | Pineapple syrup | Strawberry pureé | Strawberry juice

Fitch & Leeds Bespoke Club Soda | Fitch & Leeds Bespoke Lemonade | Lime | with your choice of Classic, Creole, Orange or Peach flavour bitters

Grapefruit juice | Monin Strawberry Puree | Soda Water | Chilli Tincture

Fitch & Leeds Bespoke Ginger Ale | Fitch & Leeds Bespoke Club soda | Cola tonic | Lemon

Peach pureé | Freshly squeezed lemon juice | Pineapple juice | Litchi syrup | Guava Juice | The Bitter Truth Peach

Cherry syrup | Cranberry juice | Fitch & Leeds Club Soda | Frozen watermelon cubes | Freshly squeezed lemon juice | Watermelon syrup

Monin Watermelon | Spicy Mango | Fitch & Leeds Club Soda | Creole Bitters | Freshly squeezed lemon juice

Strawberry juice | Freshly squeezed orange juice | Vanilla | Freshly squeezed lemon juice

Bottle: R 2 600

Bottle: R 2 100

Apple | Mango | Original | Pineapple

Bianca | Rosso

500ml serving

500ml serving

Non-alcoholic

750ml

750ml

Elgin

Veneto, Italy

Western Cape

Western Cape

Cape Agulhas

Hemel-en-Aarde Valley

Clare Valley, Australia

Franschhoek

Península de Setúbal, Portugal

Hemel-en-Aarde Valley

Burgundy, France

Rhône Valley, France

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Brouilly, France

Stellenbosch

Douro Valley, Portugal

Western Cape

Western Cape

Bot River

Elgin

Western Cape

Robertson

Robertson

Elgin

Franschhoek

Piedmont

Veneto

Veneto

Veneto

Veneto

Veneto

Veneto

Épernay, France

Épernay, France

Tours-sur-Marne, France

Épernay, France

Épernay, France

Reims, France

Côte des Bar, France

Dizy, France

Ludes, France

Tours-sur-Marne, France

Épernay, France

Tours-sur-Marne, France

Épernay, France

Reims, France

Swartland

Swartland

Swartland

Olifantsrivier

Western Cape

Citrusdal Mountain

Swartland

Olifantsrivier

Stellenbosch

Hemel-en-Aarde Ridge

Hemel-en-Aarde Valley

Stellenbosch

Constantia

Cederberg

Elim

Cape South Coast

Elgin

Cape Town

Hemel-en-Aarde Valley

Robertson

Cape Agulhas

Elgin

Stellenbosch

Cape Town

Stellenbosch

Stellenbosch

Western Cape

Coastal Region

Paarl

Robertson

Bot River

Cape South Coast

Elgin

Hemel-en-Aarde Valley

Hemel-en-Aarde Ridge

Western Cape

Hemel-en-Aarde Valley

Elgin

Elgin

Western Cape

Hemel and Aarde Ridge

Western Cape

Western Cape

Slanghoek

Swartland

Stellenbosch

Swartland

Coastal Region

Cape Town

Swartland

Swartland

Franschhoek

Cape South Coast

Elgin

Upper Hemel-en-Aarde Valley

Robertson

Voor-Paardeberg

Elgin

Stellenbosch

Franschhoek

Swartland

Stellenbosch

Paarl

Lower Duivenhoks River

Elgin

Swartland

Swartland

Upper Hemel-en-Aarde Valley

Hemel-en-Aarde Ridge

Hemel-en-Aarde Valley

Stellenbosch

Stellenbosch

Stellenbosch

Cape South Coast

Elgin

Elgin

Hemel-en-Aarde Valley

Elgin

Elgin

Upper Hemel-en-Aarde Valley

Walker Bay

Hemel-en-Aarde Valley

Stellenbosch

Stellenbosch

Swartland

Elgin

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Robertson

Stellenbosch

Stellenbosch

Stellenbosch

Botriver

Swartland

Paarl

Swartland

Swartland

Stellenbosch

Elgin

Stellenbosch

Stellenbosch

Somerset West

Stellenbosch

Stellenbosch

Elgin

Elgin

Stellenbosch

Stellenbosch

Stellenbosch

Elgin

Stellenbosch

Constantia

Voor-Paardeberg

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Hemel-en-Aarde Valley

Stellenbosch

Paarl

Stellenbosch

Stellenbosch

Western Cape

Western Cape

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Robertson

Western Cape

Western Cape

Western Cape

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Stellenbosch

Constantia

Swartland

Piekenierskloof

Swartland

Stellenbosch

Stellenbosch

Limietberg

Voor-Paardeberg

Lalande-de-Pomerol, Bordeaux, France

Côte de Nuits, Burgundy, France

Brouilly, France

Beaujolais, France

Veneto, Italy

Châteauneuf-du-Pape, France

Bordeaux, France

Lisboa, Portugal

Sicilia, Italy

Sicilia, Italy

Toro, Spain

Burgundy, France

Rhône Valley, France

Côtes de Provence, France

Península de Setúbal, Portugal

Chablis, France

Clare Valley, Australia

Constantia

Stellenbosch

Swartland

Swartland

Swartland

Swartland

Swartland

Stellenbosch

Stellenbosch

Western Cape

Western Cape

Swartland

Piekenierskloof

Swartland

Upper Hemel-en-Aarde Valley

Hemel-en-Aarde Ridge

Hemel-en-Aarde Ridge

Hemel-en-Aarde Valley

Hemel-en-Aarde Valley

Swartland

Western Cape

Olifantsrivier

Swartland

Western Cape

Stellenbosch

Paarl