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Menus October 2020 CD15 PA J A M A S + J A M E AT E RY What do we do when we don't do We believe in choosing to have a better life, creating it the Food doesn't start when we eat anything ? way we like it, embracing the most precious moments. and it also doesn't mean the end Just remember to start creating it for yourself, don't let when our plates are empty. It starts For us it’s all about taking all that’s time wait. It’s here on the other side of our doors where right at the beginning of your good out of life and to share it with we learn how abundantly graceful it feels to invite people story with the people you are others. a bit closer, the satisfaction it brings is pure bliss when making it for. It draws in people, you are given the time to serve tasty food on a table laughter, memories, better dreams surrounded by good company. and a fuller life. M o r n i n g s Please inform us of any dietary requirements as for we do not list all ingredients in any of the meals. S m a l l p l a t e s a beautiful side to any dish Honey + almond bread served with clotted cream and a home made floral syrup. 55 Challah served with hummus, yoghurt and a strawberry jam. 65 Tomatoes on cold yoghurt with burrata charred tomatoes served with home made tomato jam on yoghurt with a mint salsa, one poached egg and a whole burrata. Accompanied by our home baked Challah bread to dip and eat. 98 Mosbolletjies are all you ever need toasted and served with a bowl of garlic + herb grilled mushrooms with a dollop of creme fraîche and lemon. 75 a Morning well spent a bowl with sorrel hummus and nutty guacamole. One poached egg, home made pesto, pickled onions, cardamom pickled carrots, preserved lemons and honey glazed bacon. Toasted almond + spinach bread accompanied on the side. 95 Date baked granola with strawberries served with full creamed yoghurt, a guava + ginger puree, a hibiscus poached pear and lots of fresh strawberries. 95 French say have dessert first home baked berry bread pan grilled with rose geranium served with honey glazed bacon, a guava mascarpone and drizzled with a pink pepper berry compote. 94 Spring herb eggs eggs scrambled with creme fraîche, goats cheese and fresh herbs such as basil, coriander, chives and tarragon. Served on soft braised fennel + leeks. Accompanied by caponata, wilted spinach and garden herbs tossed in a homemade herb oil. Served with our overnight banana bread. You can always add some bacon. 92 Salmon gravlax salmon cured in fennel, coriander + lemon and so the list goes on. Served with broken boiled eggs tossed in a herbed aioli with mustard seeds and fresh coriander on a green herb fritter. Avocado, capers, radishes, pickled onions and fresh garden herbs tossed in a lemon fennel vinaigrette. 130 Italian open omelette slow roasted tomatoes with olives, preserved peppers, basil and buffalo mozzarella served in whipped eggs with a roast sundried tomato sauce, a home made basil pesto and grated semi hard cheese. Accompanied by our home baked orange + pistachio bread. You can always add some honey glazed bacon. 115 Food a perfect dish at any time S h a r i n g e n t r e e s one guest | two guests | four guests Crudité seasonal selection of raw + cooked greens accompanied by fennel + chilli olives, some of our homemade pesto's, puree's, oils and pickles. a Seasonal cheese and toasted mosbolletjies. 85 | 98 | 115 Aubergine Gratin | limited portions available daily served with a lemon + coriander salsa. Accompanied by our home baked sweet bread. 95 Italian flatbread gently toasted with garlic, oregano and oven-roasted pureed tomatoes, melted mozzarella and served with buffalo mozzarella and basil salad. 98 | 115 | 145 Cremonzola focaccia | only a limited amount available daily with caramelised onions and olives. Served with braised leeks, babaganoush , preserved lemons, courgettes, cremonzola, preserved artichokes and avocado and lastly drizzled with a mint + coriander oil. 98 | 115 | 145 Burrata Salad served on sautéed tomatoes with fresh basil + a herb oil. 110 | 130 | 160 A f t e r n o o n Please inform us of any dietary requirements as for we do not list all ingredients in any of the meals. Salmon poké Norwegian salmon tossed through a Thai inspired soya teriyaki. Served on brown rice with chopped cabbage, chopped spinach and pea shoots. Cubed avo, pickled ginger and dotted with kewpi mayonnaise. Lastly sprinkled with sesame seeds, spring onions, crispy wonton and accompanied by some ponsu soyu. 135 a Spring salad with squid deep fried and dusted with a lemon herb flour. Served in a green fennel + tatsoi salad with kewpie mayo. 130 a Full bloom tomato garden sesame crumbed chicken served with a tomato trio such as oven dried tomatoes, a raw tomato salsa, warmed Zaa'louk and a tomato + pear chutney on creamed feta with roasted beetroot. Accompanied by a strawberry + basil dressing on the side. 110 Good old toast the famous comforting tomato + cheese sandwich made with little extra care in a buttered pan on rye bread with buffalo mozzarella and cremonzola. 85 Peas in a pot ravioli sweet potato ravioli served on a green pea puree with our homemade pesto, some grilled courgettes and a sundried tomato + date granola. 89 Classic tuna poké Tuna prepared fresh or seared with sticky rice, crispy onions, a pineapple salsa and a sriracha mayo. Lastly toasted nuts, pickled ginger, sesame seeds and seaweed. 130 Cashew curried chicken with apricot carrots | Vegan: vegetable dhal tossed through a bowl of paprika roasted sweetcorn with wild rice, crushed macadamia nuts, cranberries and an orange + cardamom mustard sauce. Served on apricot roasted carrots with crispy corn. 98 Prawns butter grilled prawns served shell and all with a garlic aioli, a buttery flatbread and fresh coriander. 135 Slow roast beef rendang served on a buttery flatbread with a cumin hummus, an apple + fennel sauerkraut, fresh pineapples and drizzled with a fresh herb oil. 125 Pulled chicken + honey bacon wrap with mozzarella, cumin + mustard seed caramelised onions, honey glazed bacon and avocado. 96 Sticky pork grilled cheese oven roasted pork strip toasted on our overnight banana bread with camembert, cumin seed caramelised onions, homemade pesto and avocado. 105 Beef fillet on garlic + parmesan bread served with a chunky olive tapenade, a sorrel hummus, sweet fermented beetroot and a garlic labneh. 125 Sundried tomato chicken served on our home baked cranberry + nut bread with a home made pesto, oven-roasted dates and a roast tomato reduction. 109 Green toast with cremonzola served on our home baked spinach + nut bread with a home made pesto, cremonzola, buffalo mozzarella, crispy kale and braised leeks. 95 Coffee M i l k o p t i o n s Cow milk Almond milk - sweetened | unsweetened +10 Macadamia milk +15 Soy milk +10 AMERICANO ESPRESSO espresso shot served with hot water on the side. Single 12 | Double 17 | Decaf 19 REG TALL REG DECAF Macchiato Single shot espresso 18 Single 15 17 20 topped with foam Double 20 22 24 |26 Red Espresso 15 RED REG TALL CHOCOLATE Latte 30 Delish Hot Chocolate 35 Flat white 26 30 Nutella Hot Chocolate 35 INFUSED MILK CHAI REG DECAF Activated Charcoal 35 Latte 30 Beetroot + Rose 35 Dirty with a single espresso 35 38 Matcha 35 Add CAFFEINE + MILK REG Hazelnut syrup +8 Single Flat White 26 30 28|32 Chocolate syrup +5 Double Flat White 30 35 32|37 Cortado 30 32 Latte 30 35 Double Latte 35 37 T E A BLACK 28 RED 28 1837 Black Tea timeless classic with notes of fruits + Creme Caramel - sweet secret blend of sweet French spices. flowers from the Bermuda triangle. Aftertaste of ripe Rooibos - South African red berries, anise + caramel. Vanilla Bourbon - perfect for little ones as well. Black Chai robust chai with a remarkable union of rare + A red tea with sweet vanilla. aromatic Indian spices. Red Christmas Tea - festival of flavour + spices. English Breakfast strong + full bodied with light floral undertones. Perfect with morning toast. BLUE French Earl Grey great classic, delicately infused with Milk Oolong - delicate aroma that is both milky & toasted. Perfect bergamot and French blue flowers. accompanied with scones. UVA - Highlands BOP* Ceylon - beautiful golden infusion with intense flavour. GREEN 28 Bain de Roses - magical union of extraordinary roses + Jasmine Queen - jasmine flower enhanced. hints of vanilla. Moroccan Mint - perfectly blended with sauve + strong Sahara mint. Silver Moon - accented with grand berries + vanilla and a hint of spice. Singapore Breakfast - sweet + spicy gingers. Elixir to inspire new beginnings. CELEBRATORY DRINKS B u b b l y Le Lude Brut 380 Le Lude Brut Rosé 380 Graham Beck Brut 300 / 70 Graham Beck Brut Rosé 300 / 70 G + T Signature Orange Blossom Clemengold Gin 55 / 60 D r i n k s f o r t h e s e a s o n o f s u m m e r L o o k a t o u r w h i t e t i l e s f o r s e a s o n a l d r i n k s we make use of biodegradable straws Garden inspired drinks Green juice Rose Geranium cordial 35 Spinach, apple, cucumber, ginger + celery. 60 Ginger cordial 35 Elderflower 35 Burgundy juice 40 Kombucha 37 pomegranate Sharing Yellow juice 60 Pineapple Lemon Coconut Cream + Water juice 220 Pineapple, coconut water, Ice coffee with condensed milk 120 coconut cream + lemon.
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