DOCSLIB.ORG

A La Carte Nov 17

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A La Carte Nov 17 starters FANCY A LARGER CUT? Visit our butcher’s block to view our aged Garlic ciabatta - plain or cheesy 2.95/3.45 beef and choose your cut and size. Marinated Puglian olives 3.45 Boerewors (South African farmer’s sausage) 7.95 served with polenta wedges (pap) & chakalaka grills Homemade biltong (South African air dried beef) 4.50 served on a bed of rocket All steaks are lightly brushed with our secret basting sauce Soup of the day (V) 5.50 and chargrilled to perfection and all our grills and burgers served with bread and butter are served with fat chips, mash or salad. Medley of prawns & craysh tails 7.95 10oz Prime rump steak 17.50 with avocado and marie rose sauce rm texture and intense, mature avour Wild mushrooms on toasted sourdough bread (V) 6.95 8oz Rib eye steak 19.50 with a light creamy sauce and parmesan shavings well-marbled with fat, full of tenderness & avour! Game terrine 6.95 7oz Fillet steak 22.50 with homemade pickled red onions, mixed leaves a lean thick cut that melts in your mouth! and garlic crostini Twice-cooked pork belly and seared scallops 8.95 with pea pure and black pudding sauces Grilled goats‘ cheese and roast peppers 6.95 served on rocket salad, pickled walnuts and Pepper, blue cheese, bone marrow, mushroom, 1.75 balsamic glaze bearnaise, monkeygland or garlic butter for sharing Juicy short ribs 13.95/19.95 half or full rack grilled pork ribs South African sharing board 19.95 Ribs ‘n rump 22.95 boerewors, juicy ribs, bbq wings, chakalaka, 8oz Chargrilled rump and half rack of juicy pork ribs polenta wedges and monkeygland sauce Smokey Jo’burger 11.95 Mezze sharing plate 12.95 8oz beef burger topped with with bacon and cheese hummus, taramasalata, olives, tzatziki and feta served with pita bread 8oz Prime rump burger 12.95 with onion marmalade and Isle of Wight Blue cheese Baked sharing camembert 11.95 served with crusty bread and cranberry compote Rustic chargrilled chicken burger 11.95 with a tomato and onion salsa and smoked bacon Add avo or halloumi 1.50 salads Grilled halloumi & avocado burger (V) 10.95 with a tomato and onion salsa Caprese (V) 9.95 avocado, mozzarella, tomato, basil & pesto add chicken 2.00 sides The Chapter House super salad 10.95 quinoa, tomatoes, peppers, cucumber, rocket, sunower Rocket & parmesan salad 2.95 and pumpkin seeds with lemongrass dressing Greek salad 4.25 Add avo or halloumi 1.50 Sweet potato chips 4.50 Chunky chips 3.50 Grilled lemon herb Mediterranean chicken salad 11.95 Buttered new potatoes 3.50 Add avo or halloumi 1.50 Garlic bread 2.95 Cheesy garlic bread 3.45 Buttered green beans 3.50 MAIN COURSES Garlic & parmesan ‘posh chips’ 4.50 Traditional South African bobotie 13.95 ground beef seasoned with Malay spices, baked with a sunday roast uy egg topping, served with rice and Mrs Balls’ chutney Medium rare rump of beef 12.45 Durban style curry - queen prawn &/or chicken 14.95 Devize’s pork, crackling & apple sauce 11.45 served with savoury rice, sambals & poppadoms Corn fed chicken with stung 10.45 Mixed roast - pork, beef & chicken 14.45 Real ale battered cod 11.95 Kids roast - pork, beef or chicken 7.95 served with chunky chips, sauce tartare & peas All served with Yorkies, roast potatoes, parsnips, vegetables, cauliower cheese and gravy 12 hours slow-cooked featherblade of beef 13.95 with creamy mash, sautéed kale and rich gravy Available until 5pm or when it’s all eaten! Giant spinach and ricotta tortellini (v) 12.95 in a Napolitano sauce, topped with Parmesan shavings (V) Suitable for vegetarians - our food is all prepared fresh in our Pan-fried llet of sea bream 14.95 kitchen so please ask your server if there are any other vegetarian with garlic and herb potatoes, grilled asparagus and dishes we could oer you with the ingredients we stock. a lemon butter sauce Note - Parmesan is added after as a topping and can be omitted from the dish on request. Braised lamb shank 14.95 served on a bed of mash potatoes, buttered green PLEASE NOTE SERVICE IS NOT INCLUDED IN OUR PRICES BUT IS beans and a marrowbone sauce GREATLY APPRECIATED. 10% DISCRETIONARY SERVICE CHARGE WILL BE ADDED TO ALL PARTIES OF 10 OR MORE. Allergies & intolerances - Before ordering please speak to our sta..
Load more

Recommended publications
  • Affordable, Tasty Recipes
    A JOINT INITIATIVE BY Compiled by Heleen Meyer Photography by Adriaan Vorster Affordable, tasty recipes – good for the whole family Foreword Contents Food is central to the identity of South Africans. How healthily do you eat? ...p2 The recipes in this book were During meals the family meets around the table. Guidelines for healthy eating ...p4 selected from family favourites On holidays and high days we gather around the Planning healthy meals ...p6 contributed by people all over braai and the potjie pot which reflect the diversity Takeaways and eating out ...p8 South Africa. These have been adapted to follow the guide - of our country. Food has many memories associated Frequently asked questions ...p10 lines of the Heart and Stroke with it – the soup that warms our bodies and our Shopping and cooking on a budget ...p12 Easy guide for reading food labels ...p13 Foundation South Africa. Re - souls, the dish for our homecomings, and the member that healthy eating is recipes that take us back to our youth. important for the whole family Recipes Food can also be our enemy. We are seeing rising levels of lifestyle diseases and not only for the person w in South Africa, with terrible impacts on our health – heart disease, stroke, A bowl of soup ...p14 affected by a lifestyle disease. type two diabetes and cancers are all on the rise, due to our increasingly w Salads and veggies ...p22 Teach your children to eat poor diet. w Lunch and supper ...p34 healthily from a young age to protect them from chronic • Fish ...p35 We all know that staying healthy can be difficult.
    [Show full text]
  • Breakfast the Tindlovu Restaurant Group in a Statement on Sunday Declared the Launch of Their HOT Or Not Competition
    TIMES SAVANNAH ISSUE 4: 2018 | FREE EDITION Tindlovu Launches Hot or NOT Competition By Senior Journalist Ollie the Elephant Breakfast The Tindlovu Restaurant Group in a statement on Sunday declared the launch of their HOT or Not competition. Served until 11am Tindlovu encourages customers to go to any of the Tindlovu Simunye Breakfast R 45.00 Restaurant Facebook Pages and rate their menu items Hot or Not , “Tindlovu is a people based concept and we want to hear what makes our clients happy , We take all the comments into 2 Eggs, 1 Rasher of Bacon, Grilled Cocktail Tomato's & a Slice of Toast or Roosterkoek consideration and our development team improves on this feed- back on a on-going basis, we also believe that we have to re- Savannah Breakfast R 79.50 ward our customers for their time and hence the reason we have launched the #hotornot campaign” Mrs. Jo-Anne White—CEO of 2 Eggs, Cheese Grillers, Caramelised Onion, Cocktail Tomato's, Bacon & a Slice of Toast or Tindlovu. Roosterkoek Tindlovu is giving away an all inclusive Bed & Breakfast stay for two for a lucky reviewer at their Tindlovu Country Lodge in White Brêkvis Vetkoek R 60.00 River at the end of August 2018 so keep the Hot or Not reviews coming and you could be rewarded for your review ! Like us on any of our Tindlovu Restaurant Facebook pages and share your Our Fluffy vetkoek filled with Scrambled Eggs, Caramelised Onions, Mayonnaise, Bacon & Hot or Not experience to win BIG ! Visit our Tindlovu Restaurant Tomato Facebook pages for more information.
    [Show full text]
  • STARTER a Selection of Biltong, Droëwors, Cold Meats, Biltong Pâté
    STARTER BARLEY PLATTER A selection of biltong, droëwors, cold meats, biltong pâté. Bratwurst, Fairview cheeses, pickles, fresh Ciabatta bread and butter R55 per person (optional) MAIN Chargrilled sliced Beef Sirloin served with sauce Béarnaise Lemon & herb chicken Caesar salad with bretzel croutons Grilled butternut, beetroot and feta salad served with pumpkin seeds Baby potato with sautéed onions R210 per person DESSERT Chocolate Brownie with vanilla ice cream R35 per person (Optional) WINE LIST Fairview Brut R210 Stone Town Sauvignon Blanc R100 - Rosé R100 Stone Town Cabernet Sauvignon/Merlot R100 Spice Route Sauvignon Blanc R140 - Chenin Blanc R150 - Viognier R140 Spice Route Grenache R155 - Mourvèdre R155 - Pinotage R155 - Chakalaka R215 CBC BEERS 300ml Lager R31 - Pilsner R31- Amber Weiss R33 - Pale Ale R40 SOFT DRINKS Appletizer R26 Soft drinks R24 Grapetizer - Red/White R26 Liqui Fruit - Mango & Orange R24 Milkshake of the day R35 Mineral water - Still/Sparkling 1L R23 FAMILY & FRIENDS MENU Paarlburger R99 The classic beef burger named after Paarl Mountain behind us, is topped with tomato & onion relish, cucumber pickle, tomato, lettuce & aïoli O Peri-Peri-Chicken Burger R115 Chargrilled chicken breast served with Chef’s Philip’s secret mild peri-peri sauce, fresh tomato, rocket, coriander & aïoli Or Brown mushroom & pesto burger (V) R115 Chargrilled brown mushroom topped with melted cheddar, homemade herb pesto, grilled onion, fresh rocket & aïoli Or Add Biltong Starter Plate - Serves 4 persons as a starter - R126 Beef biltong,We
    [Show full text]
  • Madiba Dinner Menu 2010-2011
    I I IIsopho \ Soup of the Moment Small 4 Large 8 Kalky’s Fish Parcel \ 17 Choose your Ingredient Deep Fried I&J hake filet, calamari rings & slap chips served with salt & vinegar Vegetable 16 Durban Samoosas \ 10 Organic Chicken curried potato & pea crunchy pastry triangles served with a mango atchar Lorenzo Marques Prawns \ 24 18 Butterflied and then pan seared in a saffron peri-peri and white wine sauce, Lamb 20 Seafood complimented by yellow rice and garden variety mix greens 22 Organic Chicken Wings Peri Peri \ 10 Wings marinated in spicy dried pepper oil with garlic and vinegar then, Choose your style The Fish of the Moment \ SQ Prepared daily to our Chef’s liking - please ask your server for details Curry and Rice Yellow rice with raisins Mom’s Wild Salmon Cake \ 12 Delma’s recipe with caviar and pepperdew mayo Breyani Cape Malay rice pilaf seasoned with curry, and cooked with boiled egg and lentils Durban Bunny Chow Hollowed-out bread served with curry stews and bread topping. Mark & Denis’ favorite! Roti Indian-style Flatbread Kerrie Vis \ 13 Pickled I&J whiting fish cutlets served cold on toast with warm pumpkin fritters All curries are complemented by these selection of sambals (condiments) Mango Chutney, Banana with Coconut & Milk, Cucumber Mint & Yoghurt, and a combination Organic Chicken Livers Peri Peri \ 13 Bushman’s Vegetable Platter \ 13 of finely chopped onions, tomato, and parsley soaked in white wine vinegar Flash sauteed with chillies and onion and served with 7-grain bread Traditional and seasonal tastings. Ask your server for details Calamari \ 13 Bobotie \ 16 Succulent rings either lightly grilled & sauteed with olive oil, lemon parsley, A traditional Cape Malay curried mince (ground beef) bake with egg custard topping and crisped almonds, served with yellow rice and raisins garlic & white wine or battered and deep-fried served with tartar sauce Garlic Bread \ 3 grilled with garlic and parsley Yebo Burgers & Chips IIsopho \ Cape Seafood Soup \ 15 Veggie \ Roti \ 3 Traditional Cape Town style.
    [Show full text]
  • South African Cuisine
    University of Buxton, Derby ITM-IHM Oshiwara, Mumbai 2012-2013 SOUTH AFRICAN CUISINE Course Coordinators: Veena Picardo Sanket Gore Submitted by: Prasad Chavan (OSH2012GD-CA2F006) Mahi Baid (OSH2012BA-CA2F014) 1 Contents South Africa and its Food 3 Sunny South Africa 4 History 6 The Rainbow Cuisine 8 South Africa Celebrates 12 Braai and PotJiekos 13 Tourism and South African Delights 14 The Story of the Cultures 15 Bibliography 16 2 SOUTH AFRICA AND ITS FOOD South Africa cannot be defined as a singular culture. The centuries of colonization have rendered it so rich in diversity that now all the disarray in heritage has aligned itself to make it a unique country. The acceptance of the distinct heritages by people of the country does not comply with the discrimination of the apartheid that the country suffered for so long. But today, South Africa has a lot of culture to show and many experiences to share. The Braai and the Potjiekos express the affection for meat; the Atjars and the Sambals show the appreciation of flavour; the Pap shows how a South African loves a hearty meal; and the homebrewed beer reflect upon the importance of social activity for a South African. The country maybe associated with wild life sanctuaries and political convolutedness, but it has many more stories to tell, and many a palates to unveil. The tastes of the country reflect its history and demonstrate the way in which this complicated web of cultures was built. But like a snowflake, South Africa makes this “Rainbow culture” seem natural and yet intriguing, exceptional in all senses of the word.
    [Show full text]
  • Heritage Edition Recipe Book Icons of Heritage
    HERITAGE EDITION RECIPE BOOK ICONS OF HERITAGE INTRODUCING THE NESTLÉ RECIPES WITH LOVE ICONS OF HERITAGE Heritage month is one of South Africa’s significant months, for many it is the perfect opportunity to try out different cultural meals and for others it’s about recreating those nostalgic meals that remind them of their childhood memories. Heritage Day in itself has seen exuberance with people wearing their loved regalia to express their love for their customs. MAKHADZI The cultural diversity in South Africa is one worthy of global applause and this Heritage Month NESTLÉ DESSERT AND COOKING CREAM has identified two Icons of Heritage. These individuals have not only broken boundaries but have also unapologetically celebrated their heritage through food, music, and art. Introducing the Icons Of Heritage, Trevor Stuurman and Makhadzi, much like NESTLÉ DESSERT AND COOKING CREAM, these two embody the true meaning of South African heritage and pride. TREVOR STUURMAN @NestleRecipesWithLove Nestlé Recipes With Love WWW.RECIPESWITHLOVE.CO.ZA CONTENTS Foreword ............................................................................. 2 Introducing Nestlé Recipes With Love Icons of Heritage .......................................................................... 2 A Heritage Poem By Makhadzi ........................................ 3 Mielie & Cheese Bread ...................................................... 4 Pap & Biltong Balls ............................................................. 5 Chicken Chakalaka ...........................................................
    [Show full text]
  • So Good® Home Meal Replacements
    So Good® Home Meal Replacements Introduction Home meal replacements (HMR) or meal solutions are regarded as major opportunities for sales growth. These fully-or partially-prepared foods appear to solve growing consumer needs: lack of time, lack of skill, and lack of desire to prepare food. They allow consumers the benefit of having a tasty home-cooked meal without having to cook it themselves, offering a healthy alternative to the typical Fast Food restaurants. All So Good® meals and desserts are packed in sachets, inside a 2.5 kg bucket. Features, advantages and benefits: • Contain no added MSG and are preservative free (all meals packed in buckets) • Are designed to deliver standardised yields (half bain-marie tray-insert across the range) • Provides consistency to our customers, as no pre-weighing of the spices is required, eliminating the factor of human error • The products are versatile in their application • Our customers save on labour time due to the convenience of using the sachets • The range is accompanied with a very user friendly recipe file • The recipe file contains a CD with: a. Costing programme b. Recipe ingredient declarations and allergen statement (this info is also available on our website to download) • Simple recipes • Can create signature dishes using a range of sprinkles • Range of desserts on offering • Packaging: stackable and resealable 21 So Good® Meal Mixes So Good® Beef Curry Mix This quick recipe makes a simple and tasty beef curry. 500 g CODE: 3693700 So Good® Beef Stew Mix A rich, brown stew with aromatic flavours. Used in: Beef Stew, Meat and Vegetable Stew, Irish Stew; Beef, Prune and Mushroom Stew.
    [Show full text]
  • Gasvr Yheidstudies
    Nasionale Kurrikulumverklaring (NKV) Kurrikulum- en assesseringsbeleidsverklaring GASVRYHEIDSTUDIES Verdere onderwys- en opleidingsfase Graad 10-12 basic education Department: Basic Education REPUBLIC OF SOUTH AFRICA KURRIKULUM- EN ASSESSERINGSBELEIDSVERKLARING GRAAD 10-12 GASVRYHEIDSTUDIES KABV GASVRYHEIDSTUDIES GRAAD 10-12 Departement van Basiese Onderwys Strubenstraat 222 Privaatsak X895 Pretoria 0001 Suid-Afrika Tel: +27 12 357 3000 Faks: +27 12 323 0601 Pleinstraat 120 Privaatsak X9023 Kaapstad 8000 Suid-Afrika Tel: +27 21 465 1701 Faks: +27 21 461 8110 Webtuiste: http://www.education.gov.za © 2011 Departement van Basiese Onderwys ISBN: 978-1-4315-0611-8 Ontwerp en uitleg deur: Ndabase Printing Solution Gedruk deur: Staatsdrukkery KURRIKULUM- EN ASSESSERINGSBELEIDSVERKLARING (KABV) GASVRYHEIDSTUDIES GRAAD 10-12 VOORWOORD VAN DIE MINISTER Die nasionale kurrikulum is die hoogtepunt van ons poging oor ֹ’n tydperk van 17 jaar om die apartheidskurrikulum wat ons geërf het, te hervorm. Sedert die aanvang van demokrasie het ons gepoog om die kurrikulum op die waardes deur die Grondwet (Wet No. 108 van 1998) geϊnspireer, te skoei. Die Aanhef van die Grondwet verklaar die doelstellings van die Grondwet soos volg: • Die verdeeldheid van die verlede te heel en ’n samelewing gegrond op demokratiese waardes, maatskaplike geregtigheid en basiese menseregte te skep; • Die lewensgehalte van alle burgers te verhoog en die potensiaal van elke mens te ontsluit; • Die grondslag te lê vir ’n demokratiese en oop samelewing waarin regering gebaseer is op die wil van die bevolking en elke burger gelyk deur die reg beskerm word; en • ’n Verenigde demokratiese Suid-Afrika te bou wat sy regmatige plek as soewereine staat in die gemeenskap van nasies inneem.
    [Show full text]
  • EAT AFRICA: Healthy and Delicious Recipes Cookbook Featuring
    EAT AFRICA HEALTHY AND DELICIOUS RECIPES COOKBOOK FEATURING FOODS FROM ACROSS AFRICA By Goodness Patrick COPYRIGHT © GOODNESS PATRICK 2020 No part of this book may be reproduced, transmitted, or stored in any retrieval system in any form or by any mean: electronic, mechanical, recording, or otherwise without the prior permission of the author COPYRIGHT © GOODNESS PATRICK 2020 INTRODUCTION TO AFRICAN DISHES SOUTH AFRICAN CUISINES AND RECIPES South Africa Chakalaka Recipe CHAKALAKA CHICKEN SOUTH AFRICAN BOBOTIE SOUTH AFRICAN BRIYANI SOUTH AFRICAN LAMB CURRY SOUTH AFRICAN VEGGIE YELLOW RICE SOUTH AFRICAN DURBAN CHICKEN CURRY BUNNY CHOW (SOUTH AFRICAN CURRY SERVED INSIDE BREAD) SOUTH AFRICAN MALAY CURRY SOUTH AFRICAN BUTTERNUT SOUP EAST AFRICAN CUISINES EAST AFRICAN UGALI RECIPE CONGO TOFU RECIPE ETHIOPIA DORO WAT (CHICKEN STEW) EAST AFRICAN CHAPATI UGANDAN CURRIED POTATOES ETHIOPIAN ATAKILT WAT PILAU RICE (TANZANIA) PEA BEANS NAIROBI STYLE (M’BAAZI) (KENYA) NYAMA CHOMA (KENYA) YEKIK ALICH’A (ETHIOPIA) CENTRAL AFRICAN CUISINES SAUCE AUX CHAMPIGNONS ET CITRON (CONGOLESE MUSHROOM AND LEMON SAUCE) CENTRAL AFRICAN EGUSI RIZ VERT (GREENS AND RICE) MASHED YAMS (FOUTOU) WILD SPINACH IN PALM OIL AND PEANUTS (FUMBWA ELAMBANINA MAFUTAYA NGUBA) ELEPHANT SOUP CENTRAL AFRICAN PILI-PILI SQUASH WITH PEANUTS MEAT AND OKRA SAUCE FISH IN PEANUT SAUCE WEST AFRICAN CUISINES EGUSI SOUP PARTY JOLLOF RICE MOI MOI (NIGERIA) WAAKYE (GHANA) CACHUPA RICA (CAPE VERDE) (MUNCHUPA) NDOLE (CAMEROON) POULET YASSA (SENEGALESE CHICKEN) COTE D’ IVOIRE KEDJENOU (IVORY COAST
    [Show full text]
  • Dutchys__Menu.July.V2 Copy
    401 S. State Rd 7, Plantation, FL 33317 (954) 533-2828 Scan for Online Menu Restaurant : Tuesdays – Saturdays 10 AM to 4 PM ENTREES STARTERS From the Grill BILTONG SNACK PLATTER 20 RIBEYE 48 Biltong carpaccio, chili biltong, droëwors, 14 oz served with fries & creamed spinach. seasonal spread, pickled veggies & crostini Sub small salad $3 NEW YORK STRIP 34 PERI PERI CHICKEN LIVERS 11 12 oz served with fries & creamed Chicken Livers peri-peri - African birds spinach. Sub small salad $3 eye chili, grilled bread GATSBY 15 DUTCHY’S HOUSE SALAD 10 Grilled farmers sausage on a hoagie roll, Lettuce, tomato, cucumber, olive oil tipsy onions, chutney mayo, cowboy candy. croutons, pickled onions, feta cheese served with fries. Choice of dressing: Balsamic Vinaigrette, All beef wors(sausage) add $2 Ranch, Caesar THE YARDBIRD 15 Add: Biltong Carpaccio $4 Juicy Lemon & Herb Quarter Chicken, flame grilled petite corn with fries INDIAN STYLE SAMOSAS 7 Substitute with Peri-Peri sauce Two samosas served with our Mamba Herb Sauce *MONKEY BUSINESS BURGER 17 Vegetable Half pound all beef, lettuce, tomato, OR tobacco onions, Monkeygland sauce, Lamb brioche bun & fries. JUST WORS 16 10 Two grilled boerewors sausages with tomato BBQ PORK FLATBREAD smoor (relish) and fries. Pork belly bits, Monkeygland sauce, mozzarella, red onion, cilantro All beef wors(sausage) add $2 DUTCHY’S HOUSE-MADE POTATO CHIPS 6 SOUTH AFRICAN SPECIALTIES Served with curry aioli & chakalaka ketchup. MOZAMBIQUE STYLE PRAWNS 23 Five Cold Water Prawns pan seared, 12 Peri-Peri OR Garlic-Lemon butter sauce, PORK BELLY LOLLIPOP basmati rice. Slow roasted pork belly, basted in Mon- 17 keygland sauce & cowboy candy.
    [Show full text]
  • Menu October 2019 V4 with Solid Transparancy.Cdr
    . ! VOTED BEST SOUTH AFRICAN RESTAURANT IN THE WORLD 2017 & 2018. STARTERS CRAYFISH TAIL R 195 A succulent Atlantic Ocean craysh tail. Grilled and served with a piquant pepper mayonnaise. Desiderious Pongrácz MCC R1250/250 SALMON RÖSTI R 135 Smoked salmon rolled with cream cheese on crispy potato rösti. Springfield “Wild Yeast” Chardonnay R440/147 PRAWN COCKTAIL R 105 Prawn tails in a piquant homemade seafood sauce, served with roosterkoek. Neil Ellis “Groenekloof” Sauvignon Blanc R315/105 CALAMARI R 98 The most tender baby calamari – Cajun grilled or fried. Served with our homemade piquant pepper mayonnaise. Springfield “Special Cuvée ” Sauvignon Blanc R356/122 MUSSEL POT R 89 Fresh mussels in a white wine, cream and garlic, sauce served with roosterkoek. The Berrio “Weather Girl” White Blend R450/150 SNOEK PÂTÉ R 85 An exquisite experience of the Cape's best – a traditional Cape sh pâté, served with roosterkoek. Cederberg Bukeraube R295/98 DUO OF CAMEMBERT AND BRIE R 98 A harmony of two cheeses coated with black and white sesame seeds, fried, served with roosterkoek and a green g preserve. Stellenrust Cinsaut R315/105 OYSTERS R 210 Six West Coast oysters served on crushed ice. Single oyster R45 The Berrio Sauvignon Blanc R390/129 OSTRICH CARPACCIO R 115 Smoked Karoo ostrich carpaccio complimented by mango and a balsamic olive oil dressing. De Grendel “Op die Berg” Pinot Noir R590/196 TRIO OF BRIOUTS R 87 Trio of beef, chicken and vegetable samoosas served with chutney and our piquant pepper mayonnaise sauce. Blake Family Wine “Tourmaline” White Blend R405/135 SPRINGBOK CARPACCIO R 119 Springbok carpaccio served with rocket leaves and dressed with our chef's special blue berry reduction.
    [Show full text]
  • South Africa ACE Handout
    Build a South African Plate PROTEIN OPTIONS Common meats traditionally served with a bbq flavored sauce: ostrich, alligator, zebra, lamb, beef Springbok: Very similar to steak and filet mignon in texture and taste. Ostrich: the leanest of red meats available! Can be ordered sliced thin and similar to prime beef in tate. Boerwors: Traditional South African sausage made mainly from beef and mixed with lamb or pork. Made over the barbeque with lots of tasty spices. Biltong: Cured beef, ostrich or pork made with a mixture of vinegar, salt and spices like garlic! Similar to beef jerky! Bredi: Slow cooked lamb or beef mixed with tomatoes and edible flowers made into a simmering stew! Usually served with rice and beetroot. Fun Fact: "Braaing" is a common social event centered around quality food A where meats are grilled over an open fire! C CARB SOURCES I Black Eyed Peas: A hearty and smoky flavor of beans with a slight spice and made with a little sauteed bacon. Pap: porridge/polenta similar to grits made from white corn maize. Yellow Rice: Rice browned with seasonings such as turmeric, ginger, and curry R then cooked in stock. Usually tossed with raisins and served with most meats. Mealie Bread: Corn bread! Served with most main meals or on it's own as a snack. F FRUIT & VEGGIES A Chakalaka: A veggie packed dish made with onions, tomatoes, peppers, carrots and beans usually served cold. Asparagus, Eggplant, Mushrooms, Parsnip, Beetroot & Cauliflower Pineapples, Mangos, Peaches and Grapes Apricots, Bananas, Apples, Avocados, Dates, Lemons, Figs, Coconuts H Gooseberries: tart berries that resemble grapes! The darker in color, the sweeter they will be.
    [Show full text]