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Full Menus November 2020

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Full Menus November 2020 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 something small to celebrate some of our home-baked loafs Honey + almond bread served with clotted cream and a home-made floral syrup. 55 Challah served with cold yoghurt and a warm chunky apple sauce. 55 Orange blossom Bostock using our home-baked honey + almond bread served with roasted guavas + whipped yoghurt and a basil honey. 55 Christmas toast home-baked christmas bread served with mascarpone, christmas jam and a cinnamon poached pear. 70 S h a r e d b r e a k f a s t s memories can be made by sharing your first meal two guests | four guests Eggs on a focaccia poached eggs drizzled with harissa served with hummus, guacamole and mushrooms on a chunky tomato base home-made focaccia which are made every time on order with parmesan and honey pulled roast pork. 230 | 460 The breakfast table a bowl of crème fraîche scrambled eggs accompanied by bacon, caponata, garlic grilled mushrooms and a bowl of sliced melon drizzled with a lemon and mint honey, toasted mosbolletjies with honey butter and a pear + cinnamon jam. 195 | 390 Tomatoes on cold yoghurt with burrata making use of tomatoes as much as possible, oven roasted, pureed and dried with olive oil, garlic and a tiny bit of chilli. Served with labneh, roasted plums, fresh coriander, one poached egg and a whole burrata drizzled with harissa. Accompanied by our home baked Challah bread to dip and eat. 110 Mosbolletjies are all you ever need toasted and served with a bowl of garlic + herb grilled mushrooms with a dollop of yoghurt, lemon and korrel konfyt. 75 Breakfast in bed two poached eggs accompanied by a green avocado sandwich and honey roasted peaches with mascarpone. The green avocado sandwich are made on our seeded raisin bread with home-made pesto, grilled zucchini, watercress, avo and sundried balsamic tomatoes. 92 Date baked granola with strawberries served with full creamed yoghurt, a guava + ginger puree, a hibiscus poached pear and lots of fresh strawberries. 95 A morning well spent a bowl with grilled summer greens + mushrooms, fresh grated lemongrass and baby potatoes. Sorrel hummus and a nutty guacamole. One poached egg, home made pesto, curry roasted onions, cardamom pickled carrots, preserved lemons and honey glazed bacon. Toasted almond + spinach bread accompanied on the side. 96 French say have dessert first home-baked berry bread pan grilled served with honey glazed bacon, mascarpone and a Christmas spiced plum 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 and garden herbs tossed in a home-made herb oil. Served with our over- night banana bread and truffled crispy kale. 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 spinach and courgette fritter. Avocado, capers, radishes, pickled onions and fresh garden herbs tossed in a lemon fennel vinaigrette. 135 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 two guests | four guests Crudité seasonal selection of raw + cooked greens accompanied by some of our homemade pesto's, puree's, oils and pickles. Baked feta in preserved olives and served with toasted mosbolletjies. Please allow us a few minutes to prepare your baked feta. 180 | 360 Italian flatbread with burrata gently toasted with garlic, oregano and oven roasted tomatoes, melted mozzarella and served with a burrata basil salad and fresh melon. 160 | 290 Cremonzola focaccia | allow us to bake your focaccia with caramelised onions, labneh, roasted courgettes and brinjals, cremonzola, preserved artichokes and guacamole. Lastly an olive tapenade and home-made pesto. 160 | 290 Burrata Salad served on sautéed tomatoes with fresh basil + a herb oil, roasted peaches, grilled eggplants and crushed almonds. Drizzled with pomegranate molasses, raisins and served with our cranberry + nut bread. 160 | 290 Aubergine Gratin | an utterly rich, oily + delicious bowl. served with a lemon + coriander salsa. Accompanied by our home-baked challah bread. Keep in mind that this is a lovely olive oil based ovenbake. for one | two guests 95 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 braised fennel salad with tatsoi, shaved apple, radish and kewpie mayo. 135 . A country garden salad with blood sorrel sesame crumbed chicken served on creamed feta in a cucumber + watermelon salad with roasted beetroot, roasted seeds and a coriander dressing. 110 Sticky beef with pakchoi with egg noodles, teriyaki beef fillet strips, sprouts and a raw cabbage slaw. Served with a salty beef broth on the side. 125 Green spring ravioli sweet potato ravioli served on a green pea puree with some grilled courgettes tossed in home made pesto with fresh shaved lemongrass and a sundried tomato + date granola + crumbed goats cheese. 95 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. 135 Cashew curried chicken with apricot carrots | Vegan: vegetable dhal + chargrilled fillets a bowl of paprika roasted sweetcorn with curried cashew nuts and cranberry wild rice served on pulled curried chicken with baby spinach, raw cabbage + apple. Served with apricot roasted carrots. 98 | 120 Prawns butter grilled prawns served shell and all with a garlic aioli, a buttery flatbread and fresh coriander. 145 Slow roast beef rendang flatbread keep in mind that this meal are served deconstructed, for you to be more involved when it come to building your own flatbread roast beef rendang accompanied by sweet potato hummus and coriander pearl couscous, a lemon grass + pear slaw with pickled cabbage + labneh. 125 Pulled chicken + honey bacon wrap with mozzarella, cumin + mustard seed caramelised onions, honey glazed bacon and avocado. 98 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 prepared in a garlic teriyaki sauce and served sliced with cinnamon sweet potato, thick slices camembert and braised onions drizzled with aioli. 125 Green toast with cremonzola served on our home baked spinach + nut bread with a home made pesto, cremonzola, cream cheese, crispy kale, avocado and pickled cucumber. 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 DECAF REG Single 15 17 20 Macchiato Single shot espresso 18 Double 20 22 24 |26 topped with foam Red Espresso 15 RED REG TALL Latte 30 CHOCOLATE Flat white 26 30 Delish Hot Chocolate 35 Nutella Hot Chocolate 35 CHAI REG DECAF INFUSED MILK Latte 30 Activated Charcoal 35 Dirty with a single espresso 35 38 Beetroot + Rose 35 Matcha 35 CAFFEINE + MILK REG TALL DECAF Add Single Flat White 26 30 28|32 Hazelnut syrup +8 Double Flat White 30 35 32|37 Chocolate syrup +5 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.
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