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Menu Reflects International Cuisine Style Coupled with Nostalgic History of the Hotels’ 50 Year Culinary Legacy

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Menu Reflects International Cuisine Style Coupled with Nostalgic History of the Hotels’ 50 Year Culinary Legacy Welcome to The Sugar Club is the signature restaurant of the hotel, and offers dramatic views of the Indian Ocean in a romantic intimate setting. The menu reflects international cuisine style coupled with nostalgic history of the hotels’ 50 year culinary legacy. The restaurant was named The Sugar Club in 2003 , in honour of the history of sugar cane plantations of a bygone era. uMhlanga itself means ‘the place of reeds ‘ in Zulu. Our ingredients are carefully sourced from local suppliers, allowing us to showcase the produce and spices of Kwa-Zulu Natal while enveloping responsible and sustainable food practices. Our award-winning artisan breads are baked with sourdough twice a day. We offer an exceptional calendar of culinary events throughout the year and your waitron will be delighted to share the details with you. We are also the proud recipients of the Diners Club Diamond award. This is the highest accolade, receiving over 90% for our wine list. Every meal is a special occasion and is worth celebrating at The Sugar Club. We welcome you and hope you enjoy the culinary experience with us. Kind regards TONY KOCKE Executive Chef “Cook with passion or don’t cook at all“ MENU Deconstructed Tuna Tartare (B) Starter selection With avocado, pickled vegetables, wasabi mayo and soya reduction topped with micro leaves. 95 Salmon Roulade (B) Norwegian salmon mousse rolled in smoked salmon presented with asparagus salad, roasted red pepper sauce and micro greens. 95 Pancetta & Pear (B) Perfected with ripe gorgonzola, cabernet sauvignon vinegar syrup and sliced pear. 90 Champagne Oysters (B) Four fresh oysters poached in champagne, gratinated with champagne veloute and hollandaise sauce. 95 Aubergine Carpaccio (V) (B) Grilled slices of aubergine rested on homemade hummus. 75 Avocado & Prawn Avocado presented with succulent poached prawns served with pickled ginger mayonnaise and wasabi dust. 125 Seafood Nage (B) Creamy seafood broth is centred with line-fish, mussel meat and calamari topped with tear drops of garlic cream. 95 Butternut & Chilli Soup (V) (B) Lightly spiced cream of butternut soup topped with roasted sesame seeds. 65 V = Vegetarian B = Banting N = Contains Nuts Main Course Selection Rack of Lamb (N) Rack of lamb rubbed with Dukka served on cannellini bean mousse with natural lamb jus and minted mash, or with roasted beetroot salad and sesame crusted feta cheese. (B) 195 Duck Breast Pan fried Midlands duck breast in a Thai coconut and ginger sauce, served with orange flavoured basmati rice, or butter lettuce and asparagus salad with lime dressing. (B) 165 Chicken Supreme (N) (B) Oven roasted Tikka spiced chicken supreme presented with mango and walnut couscous, surrounded by a mild Masala sauce. 140 Pressed Pork Belly Slow cooked pork belly served with onion purée, candy apple, stewed fruits, apple cider risotto and grilled apple slices, or apple and raisin salad with thyme dressing. (B) 170 Rump Steak Grilled Karan rump steak with bone marrow and a red wine reduction served on brown lentils and pancetta ragout, or served with cauliflower mash.(B) 175 Beef Fillet Karan fillet with fondant potatoes, Yorkshire pudding, baby vegetables and a green peppercorn sauce, or served with baby marrow spaghetti (B) 195 Durban Chicken & Prawn Curry A traditional curry that has evolved in our kitchen over fifty years to become a firm favourite. 165 V = Vegetarian B = Banting N = Contains Nuts Main Course Selection Line Fish Fillet (B) Pan fried line fish fillet of the day on butter lettuce, leeks and a green pea melange served with a chive beurre blanc. 180 Tuna or Norwegian Salmon Steak Steamed bok choy, fried Asian noodles and sweet chilli soya reduction. 185 Prawns Eight shelled prawns topped with cognac cream sauce and served with citrus flavoured basmati rice. 265 Tiger Prawns Six shelled tiger prawns, served with a trio of sauces - garlic cream, spicy chilli and lemon butter. 265 Seafood Extravaganza One lobster thermidore, baby calamari in cream sauce, black shell mussels in white wine broth, crab curry, one grilled Norwegian salmon and six tiger prawns. 950 Black Mushroom (V) (B) Baked black mushroom, baby spinach, avocado, Camembert cheese, served with hummus. 120 Potato and Carrot Rosti (V) With grilled vegetables, Chinese cabbage and feta cheese. 110 V = Vegetarian B = Banting N = Contains Nuts D esse rt Dark Chocolate Torte (N) Candied almonds, vanilla pod ice cream, Dulche de Leche and Maldon honeycomb. 75 Deconstructed Tiramisu Espresso jelly, caramel gelato, mocha mousse and cocoa tuille. 75 Cashew Savarin (N) Curried pineapple consommé with a sugar bell, banana caramel gel and coconut syllabub. 75 White Chocolate Sphere (N) Mango and honey leather with a litchi parfai, macadamia crumble and a hot toffee sauce. 75 Cheese Platter (N) Selection of Midlands cheeses served with fig preserve, peanut brittle and home baked bread. 95 Chocolate Delice (B) 70% dark chocolate and macadamia delice , almond pannacotta. 75 V = Vegetarian B = Banting N = Contains Nuts CHEF’s CHOICE WINE PAIRED DINNER Pancetta & Pear (B) S ta r te r Perfected with ripe gorgonzola, cabernet sauvignon vinegar syrup and sliced pear. Reyneke Sauvignon Blanc Region: Stellenbosch Subtle notes of white blossoms, lemongrass, grapefruit and washed stone minerality. Refreshing acidity and lingering finish. OR Salmon Roulade (B) Norwegian salmon mousse rolled in smoked salmon presented with asparagus salad, roasted red pepper sauce and micro greens. Creation Viognier Region: Constantia The blend of noble red varieties offers a combination of fresh strawberry characters with aromatic peach flavours. Duck Breast Main Pan fried Midlands duck breast in a Thai coconut and ginger sauce, served with orange flavoured basmati rice, or butter lettuce and asparagus salad with lime dressing. (B) Glenelly Grand Vin Region: Stellenbosch A Bordeaux blend with a Shiraz component, beautifully polished dark berry fruit laced with spice and supple tannins OR Line Fish Fillet (B) Pan fried line fish fillet of the day on butter lettuce, leeks and a green pea melange served with a chive beurre blanc. Edgebaston Chardonnay Region: Stellenbosch Lime, floral fruit with clean minerally lines and great acid balance touches of wood at the back. V = Vegetarian B = Banting N = Contains Nuts = Organic Wine Dark Chocolate Torte (N) D esse rt Candied almonds, vanilla pod ice cream, Dulche de Leche and Maldon honeycomb. Darling Cellars Blanc de Blanc Region: Darling Rich straw in colour, with a fine mousse. Delicate citrus notes are supported by ripe apple and brioche aromas from 100% Chardonnay grapes and 20 months on lees. A great MCC to savour with oysters or at sunset. OR Cheese Platter (N) Selection of Midlands cheeses served with fig preserve, peanut brittle and home baked bread. De Krans Cape Vintage Port Region: Calitzdorp A fine, full-flavoured classic port, with rich coffee/chocolaty flavours and complex structure. 2 COURSE 455 PER PERSON 3 COURSE 625 PER PERSON V = Vegetarian B = Banting N = Contains Nuts Wine GROWING AREAS of THE CAPE Wine regions of south Africa South Africa has a rich, diverse and proud viticulture heritage, and the Cape produces some of the finest wines in the world. Each region has its own uniqueness, beauty and heritage. Stellenbosch Home to more than 140 wine farms, Stellenbosch, also known as the Eikestad (City of Oaks in Afrikaans ) is the second oldest town in South Africa. Stellenbosch and it’s wine lands boasts the largest concentration and variety of wine farms in the country and together form the wine making, research and viticultural hub of South Africa. PAARL Paarl began as an outpost for trade between Dutch settlers and the local Khoi. It derives its name from the appearance of the Paarl rock, which resembles a glistening pearl (Afr: paarl) after rain. In 1687 Governor Simon van der Stel granted the first farms to free settlers in the Drakenstein, to which Paarl belongs. The following year the French Huguenots arrived; and with them, the knowledge of making wine - Paarl is now truly the gateway to Cape wine culture. WELLINGTON Wellington is one of the youngest wine routes in the Cape, although the viticultural heritage dates back to the French Huguenots of the late 1600s. Officially launched in the mid 1990s, the predominantly working but charming farms produce some top quality red and white wines. The town lies at the foot of the Groenberg Mountain and is home of the vines, quite literally - almost 90% of the country’s vines are grown in the nurseries here, before being transported for planting. OVERBERG Overberg is the gateway to the famous lighthouse at L’Agulhas, the tip of the continent where the two oceans meet. More than a century ago, Sir Robert Stanford found the climate and soils of this area perfectly suited to growing vegetables and fruit to supply passing ships. This moderate climate is perfect for the cultivation of grapes. The Overberg wines range from crisp dry white to full-bodied reds. The young wine growers of this pocket have selected their soils well and each express their own terroir in remarkable style. FRANScHhOEK Franschhoek wine estates are not only situated in an breathtakingly picturesque valley, but are also the best wine-producing areas in the Cape Winelands and produce some of the world’s finest wines. CONSTANTIA The oldest wine-making region in the southern hemisphere, dating back to 1685, Constantia Valley is today the Cape’s most intimate wine route consisting of nine wine farms, each with their own distinctive heritage and premium wines. Enjoyed by Napoleon Bonaparte and royalty in the 18th century, Constantia Valley’s unique combination of terroir and climate produces some of the world’s finest wines. OLIFANTS RIVIER Olifants River Valley is one of the northern most wine regions in South Africa’s Western Cape.
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