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Oyster Bar Sides Mains Starters CAPE TOWN SOUTH AFRICA TABLE TOPPERS - Designed for sharing G P WINELANDS PROSCIUTTO, BELNORI GOATS MILK AND BOERENKAAS, SOURDOUGH, TRUFFLED HONEY - 185 LAMB BOBOTIE SAMOSA, CORIANDER CURD, CARROT ROYALE - 110 V SMOKED SWEETCORN, MOZZARELLA CROQUETTES, BASIL-JALAPENO RANCH DIP - 90 A CREAMY PIRI-PIRI CHICKEN LIVERS SERVED WITH WARM BRIOCHE TOAST - 125 S OCTOPUS CARPACCIO, CHILI AND GARLIC SQUID TENTACLES, LEMON GEL - 140 STARTERS OYSTER BAR S TOMATO TOM-YUM SOUP, COCONUT GELATO, COMPRESSED PINEAPPLE S G MEDIUM SALDANHA BAY OYSTERS AND CORIANDER - 120 (6) - 160 S CHILI SALTED SQUID, LIME MAYO, NUAC CHUM, FRAGRANT SALAD - 175 S G LARGE SALDANHA BAY OYSTERS VA BUTTERNUT VELOUTÉ WITH AMARETTO AND SAGE CRUMBLE - 75 (6) - 185 BEEF TARTAR, PONZU CURED CUCUMBER, MAKATAAN PRESERVE, SPICY KETCHUP ROCKET PESTO, PARMESAN, MUSHROOM MARMALADE, SOUS VIDE EGG YOLK - 160 SIDES S A SALDANHA BAY MUSSELS STEAMED WITH CHENIN BLANC, CELERY, ANCHOVY AND GREMOLATA CREAM, TOASTED BAGUETTE - 115 - 35 each S CRISPY TEMPURA PRAWN, CRUNCHY TOSSED SALAD, SRIRACHA, YUZU - 215 TRUFFLE PARMESAN MASH WARM CURED FRANSCHOEK TROUT, AVOCADO, KIKKOMAN-HONEY, ORANGE, VANILLA STEAK FRIES COMPOTE, LIME CRÈME FRAICHE, BEET MERINGUE - 115 SEASONAL GREEN VEGETABLES, MESCLUN SALAD WITH CRUNCHY CASHEW AND PEPITAS BAKED MASCARPONE N CONFIT GARLIC, CHILI BLUECHEESE CAKE, TOMATO CHUTNEY - 95 HONEY AND ROSEMARY SWEET POTATOES MAINS P N SIGNATURE PORK BELLY, SESAME CRUNCH PORK RIBS, APPLE-TAMARIND, SWEET POTATO AND BANANA PURÉE, PANCETTA CRISP, CHILI-GINGER CARAMEL - 240 G VEAL LOIN, SMOKED CARROT PURÉE, PEARL POTATOES, WINTER VEG SALSA, HEIRLOOM CARROTS, PARSLEY CRÈME - 260 PA PEPPERED SPRINGBOK STEAK, PARSNIP PURÉE, CREAMED SAVOY CABBAGE, PANCETTA, ROOIBOS POACHED QUINCE, VENISON JUS - 290 N CRISPY DUCK BREAST, TURNIP CASHEW NUT PURÉE, SPICED DUCK SAUCE, PEAR ROOIBOS CHUTNEY, PEARL BARLEY, SEASONABLE VEGETABLES - 290 S CURED SOUS VIDE CHICKEN, ROASTED PRAWNS, KEDGEREE RICE, AGED CHEDDAR, BITTER-BALLEN, BUTTER CHICKEN HONEY SAUCE, PINEAPPLE AND AVOCADO SALSA - 265 VN SMOKED BEETROOT RISOTTO, GORGONZOLA CRÈME, ROASTED WALNUT, BURNT BUTTER, RAINBOW BEETS - 160 S SHELLFISH RISOTTO, ROASTED PRAWN TAILS, CREAMY SEAFOOD CRÈME - 265 S LINE FISH OF THE DAY, SMOKED CARROT PURÉE, SAFFRON LINGUINI, MUSSELS, SQUID, SMOKED FENNEL VELOUTE, SUNDRIED TOMATO RELISH - 265 A G BEEF FILLET, BAKED BROCCOLI AND CHEESE, MADAGASCAN PEPPER CRÈME - 290 A OXTAIL AND BEEF CHEEK BORDELAISE, FIELD MUSHROOMS, ROAST GARLIC CRÈME, POMME PURÉE, SMOKED BUTTER, PARSLEY, CAPER SALSA - 290 N - NUTS | V - VEGETARIAN | S - SHELLFISH | P - PORK | A - ALCOHOL | G - GLUTEN-FREE ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T { PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE TO FRESH PRODUCE AVAILABILITY } CAPE TOWN SOUTH AFRICA DESSERTS N GRANNY SMITH TARTE TATIN - 80 VANILLA PANNA COTTA, APPLE SORBET, SALTED CARAMEL, HAZELNUT SPONGE N STRAWBERRY SHORTBREAD - 80 TONKA BEAN BRULEE, TEXTURES OF STRAWBERRY, VANILLA SHORTBREAD, CHANTILLY N STICKY TOFFEE PUDDING - 80 MILK CHOCOLATE ICE CREAM, CHOCOLATE NEST, DULCE DE LECHE, CANDIED PECANS, WHIPPED COFFEE GANACHE N CAPE MALAY KOEKSISTER - 80 SPICED CARAMEL SCHEMER, TOASTED COCONUT AND LIME ICE CREAM, CINNAMON CRUMBLE, SEMI PRESERVE PINEAPPLE Ice cream and Sorbet R30 PER SCOOP CHOC MINT ICE CREAM VANILLA ICE CREAM STRAWBERRY ICE CREAM MILK CHOCOLATE ICE CREAM COCONUT AND LIME ICE CREAM THYME & RASPBERRY SORBET STRAWBERRY SORBET APPLE SORBET N - NUTS ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE { TO FRESH PRODUCE AVAILABILITY { CAPE TOWN SOUTH AFRICA SOUTH AFRICAN CHEESE BOARD - 195 SELECTION OF 4 SOUTH AFRICAN CHEESES, HOMEMADE CRACKERS, PRESERVES AND SALAMI STICKS. CREMELAT GORGONZOLA THIS RICH AND CREAMY LIGHT BLUE-VEINED CHEESES’ NOSE IS STRONGER THAN ITS BITE. BOERENKAAS WITH WILD GARLIC MILK FROM A MIXED HERD OF FRISIAN AND JERSEY COWS. THE GARLIC USED IS A WILD RELATIVE OF CHIVES. THIS CHEESE IS MATURED FOR AT LEAST SIX WEEKS. LANGBAKEN KAROO CRUMBLE A MATURE HARD CHEESE WITH A DRY CRUMBLY TEXTURE, TANGY BITE AND A SLIGHTLY FRUITY AFTERTASTE. DALEWOOD BRIE WITH FIG CLOSED HERD OF JERSEY COWS PROVIDE BEST QUALITY FULL CREAM MILK FOR THIS WELL-LOVED CHEESE WITH A SOFT PATE, NEVER RUNNY, AND A LINE OF GREEN FIG RUNNING THROUGH THE CENTRE DESSERT WINE PAIRINGS RECOMMENDED BY HEAD SOMMELIER, LUVO NTEZO These versatile wines complete sweeter courses JOOSTENBERG CHENIN BLANC NLH 2014 - 100ml / 375ml - 48 / 352 KLEIN CONSTANTIA VIN DE CONSTANCE 2008 - 100ml / 500ml - 368 / 1927 NEDERBURG WEISSER RIESLING NLH 2003 - 375ml - 215 BOPLAAS CAPE VINTAGE PORT 2003 - 50ml - 34 WITH A KICK VAN HUNKS COFFEE LAPSANG INFUSED BRANDY, ORIGIN ESPRESSO CREAM - 45 NOON-GUN LATTE ROOIBOS INFUSED BRANDY, AMARULA, ORIGIN ESPRESSO - 55 DEVIL’S PIQUE KAHLUA, TEQUILA, ORIGIN ESPRESSO, MILK CHILLI-CHOC - 60 REUBEN’S PEDRO ROOIBOS INFUSED BRANDY, AMARULA, VANILLA ICE CREAM - 45 CAPE TOWN SOUTH AFRICA I BELIEVE IN FARM TO TABLE, INGREDIENT DRIVEN MENUS AND THIS SUMMERS SELECTION IS NO DIFFERENT. I HAVE SOURCED INTERESTING LOCAL ARTISANS WHO SHARE MY VALUES AND I’M SURE THAT YOU WILL TASTE THE INTEGRITY IN THEIR PRODUCTS. 5-COURSE TASTING MENU WITH WINE PAIRING - R1095 BEEF TARTAR, PONZU CURED CUCUMBER, MAKATAAN PRESERVE, SPICY KETCHUP, ROCKET PESTO, PARMESAN, MUSHROOM MARMALADE, SOUS VIDE EGG YOLK OCTOPUS CARPACCIO, CHILI AND GARLIC SQUID TENTACLES, LEMON GEL SORBET PEPPERED SPRINGBOK STEAK, PARSNIP PUREE, CREAMED SAVOY CABBAGE, PANCETTA, ROOIBOS POACHED PEAR, VENISON JUS STRAWBERRY SHORTBREAD TONKA BEAN BRULEE, TEXTURES OF STRAWBERRY, VANILLA SHORTBREAD, CHANTILLY AND SOUTH AFRICAN CHEESEBOARD A SELECTION OF FOUR SOUTH AFRICAN CHEESES, HOMEMADE CRACKERS, PRESERVES AND SALAMI STICKS CREMELAT GORGONZOLA — THIS RICH AND CREAMY LIGHT BLUE-VEINED CHEESE’S NOSE IS STRONGER THAN ITS BITE LANGBAKEN KAROO CRUMBLE — A MATURE HARD CHEESE WITH A DRY CRUMBLY TEXTURE, TANGY BITE AND A SLIGHTLY FRUITY AFTERTASTE BOERENKAAS WITH WILD GARLIC — MILK FROM A MIXED HERD OF FRISIAN AND JERSEY COWS. THE GARLIC USED IS A WILD RELATIVE OF CHIVES. THIS CHEESE IS MATURED FOR AT LEAST 6 WEEKS DALEWOOD BRIE WITH FIG — CLOSED HERD OF JERSEY COWS PROVIDE BEST QUALITY FULL CREAM MILK FOR THIS WELL-LOVED CHEESE WITH A SOFT PATE, NEVER RUNNY, AND A LINE OF GREEN FIG RUNNING THROUGH THE CENTRE N - NUTS | V - VEGETARIAN | S - SHELLFISH | P - PORK | A - ALCOHOL | G - GLUTEN-FREE ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE TO FRESH PRODUCE AVAILABILITY. RESERVATIONS: +27 21 431 4511 | [email protected] CAPE TOWN SOUTH AFRICA I BELIEVE IN FARM TO TABLE, INGREDIENT DRIVEN MENUS AND THIS SUMMERS SELECTION IS NO DIFFERENT. I HAVE SOURCED INTERESTING LOCAL ARTISANS WHO SHARE MY VALUES AND I’M SURE THAT YOU WILL TASTE THE INTEGRITY IN THEIR PRODUCTS. 5-COURSE TASTING MENU WITHOUT WINE PAIRING - R795 BEEF TARTAR, PONZU CURED CUCUMBER, MAKATAAN PRESERVE, SPICY KETCHUP, ROCKET PESTO, PARMESAN, MUSHROOM MARMALADE, SOUS VIDE EGG YOLK OCTOPUS CARPACCIO, CHILI AND GARLIC SQUID TENTACLES, LEMON GEL SORBET PEPPERED SPRINGBOK STEAK, PARSNIP PUREE, CREAMED SAVOY CABBAGE, PANCETTA, ROOIBOS POACHED PEAR, VENISON JUS STRAWBERRY SHORTBREAD TONKA BEAN BRULEE, TEXTURES OF STRAWBERRY, VANILLA SHORTBREAD, CHANTILLY AND SOUTH AFRICAN CHEESEBOARD A SELECTION OF FOUR SOUTH AFRICAN CHEESES, HOMEMADE CRACKERS, PRESERVES AND SALAMI STICKS CREMELAT GORGONZOLA — THIS RICH AND CREAMY LIGHT BLUE-VEINED CHEESE’S NOSE IS STRONGER THAN ITS BITE LANGBAKEN KAROO CRUMBLE — A MATURE HARD CHEESE WITH A DRY CRUMBLY TEXTURE, TANGY BITE AND A SLIGHTLY FRUITY AFTERTASTE BOERENKAAS WITH WILD GARLIC — MILK FROM A MIXED HERD OF FRISIAN AND JERSEY COWS. THE GARLIC USED IS A WILD RELATIVE OF CHIVES. THIS CHEESE IS MATURED FOR AT LEAST 6 WEEKS DALEWOOD BRIE WITH FIG — CLOSED HERD OF JERSEY COWS PROVIDE BEST QUALITY FULL CREAM MILK FOR THIS WELL-LOVED CHEESE WITH A SOFT PATE, NEVER RUNNY, AND A LINE OF GREEN FIG RUNNING THROUGH THE CENTRE N - NUTS | V - VEGETARIAN | S - SHELLFISH | P - PORK | A - ALCOHOL | G - GLUTEN-FREE ALL PRICES ARE QUOTED IN ZAR AND INCLUSIVE OF 14% V.A.T PRICES AND MENU ITEMS ARE SUBJECT TO CHANGE DUE TO FRESH PRODUCE AVAILABILITY RESERVATIONS: +27 21 431 4511 | [email protected] Powered by TCPDF (www.tcpdf.org)Powered (www.tcpdf.org).
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