TOWERS DINNER MENU OPENING Tuna and Avocado Tartare

Total Page：16

File Type：pdf, Size：1020Kb

TOWERS DINNER MENU OPENING Tuna and Avocado Tartare 100 Gomasio salt, olive jam, pickled cucumber, yuzu mayonnaise, wasabi jelly and herb crostini Gomasio salt = Sesame seeds and salt used as a seasoning | Yuzu = Citrus fruit that resembles a small grapefruit and is very aromatic Goats Cheese ⓥ 90 Smoked eggplant, balsamic reduction, tomato chutney, apricot, walnut Duck 135 Almond and honey caramelized duck breast, liver parfait, plum and cinnamon, watercress, Amaretto jus Parfait = Creamy paste Fricassee of Prawns 135 Asparagus, tomato sugo, beetroot, Saffron emulsion, squid ink pasta, orange and cumin velouté Fricassee = Method of cooking during which the meat is cut up, braised and served with a white sauce | Sugo = Juice or gravy | Emulsion = Mixture of two or more liquids Pork Belly 135 Balsamic lentils, celeriac, apple and mustard jam, horseradish jus Strawberry Risotto ⓥ 75 Basil, Mascarpone, Van der Hum marinated strawberries, Parmesan crisp Mascarpone = Italian cheese SOUPS Mushroom Velouté ⓥ 60 Velouté = Sauce Bisque Cappuccino 65 Bisque = Thick creamy soup made from seafood or vegetables Butternut and Bacon 60 MAINS Lamb Rack 205 Lamb coriander ravioli, Smoked chilli glaze, corn, tomato and Tierra coffee jus Line Fish 160 Herbes de Provence crust, cauliflower, shallot confit, Patagonia squid, Champagne cream, salsa Verde Herbes de Provence = Mixed dried herbs | Confit = Food immersed in oil | Shallots = Small/mini onion | Patagonia squid = Bobtail squid | Salsa Verde = Green/red sauce Beef Fillet 200 Fondant potato, baby spinach, sweet breads, wild mushrooms, garlic, truffle jus Sweet breads = Pancreas of the calf or lamb Salmon 195 Asparagus, pea puree, Yuzu and grapefruit chutney, Edamame beans, orange gastrique Edamame beans = Immature soya beans | Gastrique = Caramelized sugar deglazed with vinegar Chicken Supreme 145 Parsnip, vanilla pears, sultana and tomato jam, cashew nut, Rooibos jus Sultana = Grape varietal Venison 180 Sweet potato, mange tout, asparagus, beetroot, baby carrots, venison jus Corn and Tomato ⓥ 60 Gnocchi, artichoke, parsley Sweet Potato ⓥ 65 Baby marrow, barley, brown lentils, Parmesan crisp SWEETS Butternut Pistachio Cheesecake 80 Pear ice cream, berry jelly Roasted Banana Ice Cream 55 Salted mint toffee, mango, chocolate, sour cherries Inside Out Hertzoggie 55 Boeber ice cream, citrus salad Milk Tart Sensation 55 Almond, milkshake, Amarula Chocolate Mud Pie 55 Granadilla, orange Swiss roll, chocolate fondant, vanilla yoghurt ice cream Inkomazi Red Velvet 65 Grapefruit gel, cream cheese and vanilla mousse IMPORTANT NOTICE Please note that while every effort is made to use fresh ingredients in the preparation of food and beverages served on these premises, food and beverages including dairy products, ice cream, frozen desserts, proprietary sauces, juices, preserves, jams and preserved meats, served may contain permitted artificial colourants, flavourants and preservatives. In addition, certain foodstuffs have been packaged and prepared on premises in which nuts may be present. Non-Halaal and non-kosher foods are also prepared and served on the premises. .

Copy Link

Recommended publications

Ooct July2017 Newreubensmenu Pagingversion.Pdf
REUBEN’S CAPE TOWN Good food is a Journey best shared with family and friends. One&Only Cape Town, home to Reuben Riffel's first urban restaurant. The menu is a showcase of dishes that reflects a celebration of the Cape’s rich culinary heritage, embracing the ancient spice routes and the diversity of cultures that have influenced South African modern cuisine. House specialties include the abundant fresh produce found along the shores and in the waters of our two oceans and African Game and artisanal meat cuts from South African farms. When you see this icon, know that this is one of Reuben’s well-know, signature dishes! These dishes are inspired by Reuben’s travels throughout the years and have been perfected in unique Reuben style, keeping guests coming back for more, time and time again. These dishes are subject to season changes 1 TASTERS These petit plates are designed to share. The hallmarks of ‘taste’ are beautiful ingredients that are expertly and creatively prepared in a convivial atmosphere. These plates reflect our passion for bringing together flavours from across the world. CHILLI SALTED SQUID / R125 R G N Lime mayonnaise, nuach chum and fragrant salad LAMB LOIN / R135 Sous vide lamb loin with white eggplant and sheep’s milk gel BABY CARROTS / R95 Baby heirloom carrots cooked in duck fat with cumin and wheat SALMON GRAVADLAX / R165 Cured Norwegian salmon, horseradish crème, pea textures, pickled mushrooms, tomato textures and jalapeño dressing PORK AND SWEET POTATO / R125 P Braised pork neck, sweet potato and champagne purée,
[Show full text]
Omslag Report V2
The aflatoxin situation in Africa Systematic literature review RIKILT report 2018.010 The aflatoxin situation in Africa Systematic literature review Nathan Meijer 1, Gijs Kleter 1, Rosa Amalia Safitri 1, Monique de Nijs 1, Marie-Luise Rau 2, Ria Derkx 3, Joke Webbink 3, Marijn Post 3, Yuca Waarts 2, Ine van der Fels-Klerx 1 1 RIKILT Wageningen University & Research 2 Wageningen Economic Research 3 Wageningen University & Research - Library This research has been carried out by Wageningen University & Research and financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated (project number 1277360301). PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. Wageningen, December 2018 RIKILT report 2018.010 RIKILT report 2018.010 | 1 Project number: 1277360301 Project title: The aflatoxin situation in Africa Project leader: Nathan Meijer © 2018 African Union Commission / PACA. This study was financed by Partnership for Aflatoxin Control in Africa (PACA) through funds made available to PACA by the Bill and Melinda Gates Foundation and Mars, Incorporated. PACA acknowledges the contribution of the Technical Centre for Agricultural and Rural Cooperation (CTA) in producing this report which is a follow up to the CTA/PACA 2016 Working Paper “Improving the evidence base on aflatoxin contamination and exposure in Africa” written by Sheila Okoth. This report is published by RIKILT Wageningen University & Research, institute within the legal entity Wageningen Research Foundation with the copyright holder’s permission.
[Show full text]
Side Dishes for Kids
|| BREAKFAST – 9:00 to 11:30 || || MAIN DISHES || HOMEMADE MUESLI R70 SOUS VIDE LINE FISH, scored squid tubes, R140 Full cream yoghurt and winter fruits cauliflower florets, smoked spring onions and lemon butter sauce SHAKSHUKA R80 Poached eggs in tomato & pepper sauce, OVEN-ROASTED BEEF FILLET, baby vegetables, R150 naan bread and fresh coriander smoked potato purée and jus NEDERBURG CHEF’S CLASSIC R105 NEDERBURG BARONNE BURGER, R140 Eggs, bacon, boerewors, homemade chakalaka, spiced lamb, crispy bacon, brie cheese and baby spinach, mushrooms and toast guacamole, served with potato wedges EGGS BENEDICT R100 CHILI-GLAZED PORK BELLY, layered potato, R160 Poached eggs on English muffin, served gratinated parmesan, apple & rooibos sauce with roasted tomato, gypsy ham and BATTERED HAKE, salt and vinegar cigars, R125 Sauvignon blanc hollandaise pineapple salsa and lime aioli Substitute ham for smoked salmon R20 HALLOUMI AND SUNDRIED TOMATO POLENTA, R125 FRENCH TOAST R85 deep-fried baby vegetables, spiced tomato sauce served with crème fraiche, berry compote, and balsamic glaze preserved fig and crispy bacon - Substitute halloumi for grilled tofu (vegan) BUTTERMILK-FRIED CHICKEN BURGER, R140 || TO SHARE – ALL DAY || peppadew salsa, and salted potato wedges The Manor House CHEESE BOARD R150 The Manor House CHEESE AND R175 || SIDE DISHES || COLD MEAT BOARD ADD ONE of the following to your main dish R30 NACHOS, chakalaka, cheddar, avocado, R150 ADD TWO of the following to your main dish R55 whipped cream cheese and red onion salsa Creamed spinach
[Show full text]
Hoofstuk 3 Registeruitbreiding Deur Middel Van Termskepping
HOOFSTUK 3 REGISTERUITBREIDING DEUR MIDDEL VAN TERMSKEPPING 3.1 Inleiding Ook wat die vroueregister betref, is daar sedert die begin van die twintigste eeu ? wetenskaplike poging aangewend om die vaktaalleksikon te moderniseer en te standaardiseer deur die skep van eksakte terme en die verspreiding daarvan deur middel van termlyste en woordeboeke. (Vgl. hoofstuk 9.) As gevolg van ? gebrek aan personeel en kundigheid (vgl. Cluver 1975: 343) was termskepping in Afrikaans nie beperk tot die wetenskaplike bedryf van terminoloë nie. Joernaliste en vertalers moes onder druk van die kommunikatiewe eise van hul medium die funksie van termskeppers vervul, veral waar hulle onmiddellik Afrikaanse ekwivalente van Engelse terme moes vind. Dit is nie iets wat gestruktureerd en sistematies plaasgevind het nie, met die gevolg dat verskillende weergawes van een term deur verskillende persgroepe gebruik is. Dit is vandag nog die geval en ? voorbeeld hier is balsamic vinegar wat onderskeidelik as ‘balsamiese asyn’ (suide), ‘balsemiekasyn’ (noorde) en ‘balsemasyn’ (suide) gebruik word. Die spraakgemeenskap skep ook hul eie weergawes van Engelse terme en so kom daar byvoorbeeld tegelykertyd ? woord soos ‘botterneut’ in die spreektaal en ‘botterskorsie’ in versorgde skryftaal as vertaalekwivalente van butternut (? pampoensoort) tot stand. Om die werking van ad hoc-woordskepping teenoor terminologiese aktiwiteit duidelik af te baken, is dit nodig om eers die begrip ‘term’ soos dit in hierdie studie aanvaar word te omskryf. 3.2 Die begrip ‘term’ omskryf Ter aanvang is dit nodig om ? aantal definisies van terme van nader te beskou. 62 Picht en Draskau (1985: 97) onderskei soos volg tussen terme en woorde: “The characteristics of the term which distinguish it from the non-term are precision and the fact that it belongs to a system of terms.” Wat hier van belang is, is die nadruk wat op presisie gelê word, sowel as op die sistematiese aard van die term wat uitdrukking gee aan ? stelsel van konsepte.
[Show full text]
Cross-Border Themed Tourism Routes in the Southern African Region: Practice and Potential
CROSS-BORDER THEMED TOURISM ROUTES IN THE SOUTHERN AFRICAN REGION: PRACTICE AND POTENTIAL DEPARTMENT OF HERITAGE AND HISTORICAL STUDIES UNIVERSITY OF PRETORIA FINAL REPORT MARCH 2019 Table of Contents Page no. List of Abbreviations iii List of Definitions iv List of Tables vii List of Maps viii List of Figures ix SECTION 1: BACKGROUND AND CONTEXT OF THE STUDY 1 1.1 Introduction 1 1.2 Background and Context 4 1.3 Problem Statement 6 1.4 Rational of the Study 7 1.5 Purpose of the Study 8 1.6 Research questions 8 1.7 Objectives of the Study 9 SECTION 2: RESEARC H METHOOLODY 10 2.1 Literature Survey 10 2.2 Data Collection 10 2.3 Data Analysis 11 2.4 Ethical Aspects 12 SECTION 3: THEORY ANF LITERATURE REVIEW 13 3.1 Theoretical Framework 13 3.2 Literature Review 15 SECTION 4: STAKEHOLDERS AND CROSS-BORDER TOURISM. 33 4.1 Introduction 33 4.2 Stakeholder Categories and Stakeholders 33 4.3 SADC Stakeholders 34 4.4 Government Bodies 35 4.5 The Tourism Industry 42 4.6 Tourists 53 4.7 Supplementary Group 56 SECTION 5: DIFFICULTIES OR CHALLENGES INVOLVED IN CBT 58 5.1 Introduction 58 i 5.2 Varied Levels of Development 59 5.3 Infrastructure 60 5.4 Lack of Coordination/Collaboration 64 5.5 Legislative/Regulatory Restrictions and Alignment 65 5.6 Language 70 5.7 Varied Currencies 72 5.8 Competitiveness 72 5.9 Safety and Security 76 SECTION 6 – SHORT TERM MITIGATIONS AND LONG TERM SOLUTIONS 77 6.1 Introduction 77 6.2 Collaboration and Partnership 77 6.3 Diplomacy/Supranational Agreements 85 6.4 Single Regional and Regionally Accepted Currency 87 6.5 Investment
[Show full text]
THE 16TH LINTEL RESTAURANT the Management and Staff Of
WELCOME TO THE 16TH LINTEL RESTAURANT The management and staff of Kleinkaap Boutique Hotel welcome you to our beautiful property and The 16th Lintel Restaurant. We believe in using only the freshest ingredients and trust we will exc eed your expectations. If you have any spec ial requests or dietary requirements please c all a member of our management team for assistance. The hotel’s food and beverage outlets include; our Day Lawn serving a high tea (reservation required) and snac k menu. The Whisky Lounge, with a range of fine whisky’s and cognacs to choose from. Sit bac k and relax whilst indulging in your favourite beverage, or find a new favourite. The Grand Bar, offering exquisite c oc ktails, as well as an expansive range of beers, c iders and soft drinks there’s something for everyone. Our most popular attrac tion is The 16th Lintel Restaurant, nestled beside the oldest sec tion of the hotel with timeless eleganc e and style, the déc or is in keeping with this period property. This is our c hefs playground to experiment and c reate out of this world c ulinary masterpiec es. At Kleinkaap Boutique Hotel, weekends are designed for family and friends to enjoy fun times around a table with our c ulinary delights. As suc h, we have designed our Sunday lunc h options to c ater for all, with Sunday Wine Estate Lunc hes, and Traditional Sunday Roasts to c ompliment the finest c raft beer and soc ial c heer. Please remember to book your c ulinary experienc e direc tly to avoid disappointment.
[Show full text]
TFG-Mykitchen-June-2020.Pdf
MONEYSAVING MEALS FOR EVERY DAY YOU CAN MYKITCHEN.CO.ZA SA’S TOP-PERFORMING FOOD MAGAZINE ISSUE SAVE R WITH THIS MONTH’S Pea, broccoli COUPONS & baby marrow soup, p Exploe the SOUTHERNChick’n & waffles, STATES biscuits, gravy and more ARE YOU READY TO CASSEROLE? BARGAIN MEALSON p MADE IN SA Scan to get OFF Ed’s choice EASY AS PIE products from We give them home.co.za some local love The Soul Foo Iue DELICIOUS RECIPES WITH HEARTd MK Cover V10 PDF1.indd 1 2020/04/07 14:17 YOU CAN complete the look Get a Credit Top-Up!* Apply at any TFG store for a temporary credit limit increase on your TFG Account to get those finishing pieces. APPLY IN-STORE! Apply for a Credit Top -Up at any of these TFG stores: *Terms and conditions apply and subject to affordability requirement. Foschini Retail Group (Pty) Ltd is a registered credit provider. NCRCP36. TFG Credit.indd 1 2020/02/25 10:47 AM contentsIssue 68 10 made in sa Homely pies with local flair Recipe key 16 community RegulaRs Behind the scenes with StreetSmart SA 4 ed’s note DF Dairy-free 6 competitions GF Gluten-free 20 international focus 7 buzz H Healthy A comforting taste of 8 wine LC Low-carb the American South 54 shopping LS Low sugar 70 benefits VG Vegan 24 batter up! 71 coupons V Vegetarian Game-changing batter 73 ts&cs and crumbing hacks 33 drink up Gourmet hot cocoa 36 key ingredients Your chocolate masterclass 38 cooking with kids P Perfect-for-winter school lunches teenekam s akonstantinou 42 baked P a orné P m Sweet treats, just : adri : like your gran hing C made them hing C retou retou 48 budget basket o.za; o.za; C o.za; o.za; Slow-cooked C casseroles /hmimages.
[Show full text]
Andre Schoeman, Herman Hanekom Tel: 0828333679/0825524299 Mail: [email protected] / [email protected] Website
South African Inspired Sample Menu *All prices are excluding VAT, Chefs, Rentals And travelling Canapés R15 – R30pp per item Traditional lamb ‘Denningvleis’ taco served with curry pickled green beans Twice baked sweetcorn soufflé served with spicy beans and homemade chakalaka Tomato bredie springrolls served with a waterblommetjie chutney South-African inspired Bon-bon - Creamy samp croquette filled with mature cheddar cheese, oxtail and fresh herbs served with a roasted tomato relish Lentil “Dhaltjies” served with a red onion salsa and a cumin infused tzatziki Boerewors corndogs served with Umami ketchup Crispy chicken bobotie springrolls served with apricot chutney Smoked Snoek mousse served in a crisp phyllo handroll, apricot and cucumber salsa accompanied with apple and fennel chutney Mini vetkoek served with savoury mince and cumin pickled beetroot Sliced Springbok carpaccio on a potato rösti served with a peppadew aïoli Pickled fish in a mini bunny chow served with a tomato and coriander salsa Bowl foods R30 – R60pp per item Spicy chicken and kaiings served with putu pap accompanied with tomato relish Biltong and blue cheese soup served in a demi cup with crouton Ostrich bredie served with a roti accompanied with fresh cilantro and red onion sambal Macaroni, cheddar and marmite cups with crispy parmesan crust Starters R75 – R90pp TWO CHEFS™ Mulderbosch vineyards, Polkadraai Road, Vlottenburg, Stellenbosch, 7604, SA Directors: Andre Schoeman, Herman Hanekom Tel: 0828333679/0825524299 Mail: [email protected] / [email protected]
[Show full text]
Price List 2021 Batters, Cookie Dough, Cupcakes, Doughnuts, Éclairs, Danishes, Slabs, Tartlets, Cakes
PRICE LIST 2021 BATTERS, COOKIE DOUGH, CUPCAKES, DOUGHNUTS, ÉCLAIRS, DANISHES, SLABS, TARTLETS, CAKES BATTERS-MAKES 12-18 CUPS FREEZER TO OVEN DANISHES Black Forest R84.90 Cocktail Custard Danish (20) R76.90 Blueberry R84.90 Cocktail Apple Danish (20) R76.90 Bran Raisin R84.90 Cocktail Chocolate Danish (20) R76.90 Caramel Fudge R84.90 Apple Danish (8) R94,90 Chocolate R84.90 Custard Danish (8) R94,90 Cappuccino R84.90 Orange R84.90 DESSERT SLABS Lemon Poppy R84.90 Apple Slab R150.90 Carrot Cupcake R94.90 Cheesecake Slab R199,90 Custard Slab R158.90 COOKIE DOUGH Chocolate Mouse Slice R173.90 Choc Chip R69.90 Tiramisu Slice R139.90 Ginger R69.90 Short Bread R69.90 UNBAKED FTO FLUTED MINI TARTLETS Oats & Coconut R69.90 Apple Tartlets (6) R67,90 Apricot Tartlets (6) R67,90 BAKED UN-ICED CUPCAKES Milk-tart Tartlets (6) R67.90 Vanilla Cupcakes (18) R89.90 Strawberry Tartlets (6) R67.90 CUPCAKES WITH ICING CAKES AND SPONGES Mini Assorted Cupcakes (12) R49.90 Choc Sponge 8 inch / 18cm R39,90 Mini Red Velvet & Carrot Vanilla 8 inch / 18cm R38,90 Cupcakes (12) R51.90 Chocolate Square 25x18cm R86,90 Assorted Large Cupcakes (6) R49.90 Vanilla Square 25x18cm R82,90 Caramel Cupcakes (6) R50.90 Chocolate Sheet (A3) R147,90 Carrot Cupcakes (6) R50.90 Vanilla Sheets (A3) R137,90 Red Velvet Cupcakes (6) R52.90 Red Velvet Sheet (A3) R147,90 Red Velvet / Carrot Cupcakes (6) R51.90 Chocolate Round 12 inch / 30cm R89,90 Vanilla Round 12 inch / 30cm R87,90 DOUGHNUTS Chocolate Mini Square R55,90 Cocktail Long (20) R73.90 Vanilla Mini Square R54,90 Cocktail Ring
[Show full text]
Memories and Cultures in Cape Town
F ree download from HS R C Press EDITED BY SEAN FIELD, RENATE MEYER & FELICITY SWANSON FELICITY & MEYER RENATE FIELD, SEAN BY EDITED THE CITY IMAGINING MEMORIES AND CULTURES IN CAPE TOWN CAPE IN CULTURES AND MEMORIES Published by HSRC Press Private Bag X9182, Cape Town, 8000, South Africa Press wwww.hsrcpress.ac.za C R First published 2007 S ISBN 978-0-7969-2179-6 © 2007 Human Sciences Research Council TThe views expressed in this publication are those of the authors. They do not nnecessarily reflect the views or policies of the Human Sciences Research Council (‘the Council’) or indicate that the Council endorses the views of the authors. In quoting from this publication, readers are advised to attribute the source of the iinformation to the individual author concerned and not to the Council. Copy-edited by Karen Press TTypeset by Jenny Wheeldon Cover design by Fuel Design Cover photographs by M. Emilia Ciccone: (1) ‘Lwando’, Long Street, Cape Town 22006; (2) ‘Sisi’, Kloof Street, Cape Town 2006, with special thanks to Lwando and Sisi for the inspiration. ree download from H Print management by comPress F Distributed in Africa by Blue Weaver Tel: +27 (0) 21 701 4477; Fax: +27 (0) 21 701 7302 www.oneworldbooks.com Distributed in Europe and the United Kingdom by Eurospan Distribution Services (EDS) Tel: +44 (0) 20 7240 0856; Fax: +44 (0) 20 7379 0609 www.eurospangroup.com/bookstore Distributed in North America by Independent Publishers Group (IPG) Call toll-free: (800) 888 4741; Fax: +1 (312) 337 5985 www.ipgbook.com Contents Foreword v Preface vii Introduction 3 Sean Field and Felicity Swanson DISRUPTIVE MEMORIES 1.
[Show full text]
Cross Border Themed Tourism Routes
CROSS-BORDER THEMED TOURISM ROUTES IN THE SOUTHERN AFRICAN REGION: PRACTICE AND POTENTIAL DEPARTMENT OF HERITAGE AND HISTORICAL STUDIES UNIVERSITY OF PRETORIA FINAL REPORT MARCH 2019 Table of Contents Page no. List of Abbreviations iii List of Definitions iv List of Tables vii List of Maps viii List of Figures ix SECTION 1: BACKGROUND AND CONTEXT OF THE STUDY 1 1.1 Introduction 1 1.2 Background and Context 4 1.3 Problem Statement 6 1.4 Rational of the Study 7 1.5 Purpose of the Study 8 1.6 Research questions 8 1.7 Objectives of the Study 9 SECTION 2: RESEARC H METHOOLODY 10 2.1 Literature Survey 10 2.2 Data Collection 10 2.3 Data Analysis 11 2.4 Ethical Aspects 12 SECTION 3: THEORY ANF LITERATURE REVIEW 13 3.1 Theoretical Framework 13 3.2 Literature Review 15 SECTION 4: STAKEHOLDERS AND CROSS-BORDER TOURISM. 33 4.1 Introduction 33 4.2 Stakeholder Categories and Stakeholders 33 4.3 SADC Stakeholders 34 4.4 Government Bodies 35 4.5 The Tourism Industry 42 4.6 Tourists 53 4.7 Supplementary Group 56 SECTION 5: DIFFICULTIES OR CHALLENGES INVOLVED IN CBT 58 5.1 Introduction 58 i 5.2 Varied Levels of Development 59 5.3 Infrastructure 60 5.4 Lack of Coordination/Collaboration 64 5.5 Legislative/Regulatory Restrictions and Alignment 65 5.6 Language 70 5.7 Varied Currencies 72 5.8 Competitiveness 72 5.9 Safety and Security 76 SECTION 6 – SHORT TERM MITIGATIONS AND LONG TERM SOLUTIONS 77 6.1 Introduction 77 6.2 Collaboration and Partnership 77 6.3 Diplomacy/Supranational Agreements 85 6.4 Single Regional and Regionally Accepted Currency 87 6.5 Investment
[Show full text]
Starters Main Courses
Starters SALDANHA BAY MUSSEL & CURRY SOUP Steamed Saldanha bay mussels in a curried velouté with mango atchar & sweet potato chips R65.00 PEA & HAM SOUP Crispy bacon, sweet garlic cream R60.00 MILD CURED SNOEK TART Snoek pâté & beignet in Healy’s Cheddar pastry with apricot gel, preserved lemon & dill R70.00 ASPARAGUS & FILLED QUAIL EGG SALAD (V) Avocado, Morgenster olives, radishes, baobab dressing R65.00 CRISPY SWEETBREAD SALAD Crumbed and fried sweetbreads, buchu pickles, garden greens, sweet mustard R75.00 Main Courses ROASTED & PICKLED BEETS (V) Sorghum tabbouleh, beetroot leaves amasi curds, pea puree R110.00 LESOTHO HIGHLAND TROUT (N) Preserved lemon & macadamia nut millet, grilled spring onion, watercress, beurre blanc R155.00 PERI-PERI CHICKEN Lollypop leg, spicy wing, grilled corn and coriander, chilli, Morgenster olive oil foam, corn puree R145.00 PORK BELLY White bean puree, green bean salad mustard greens, sauce Robert R160.00 GRASS FED BEEF FILLET WITH BILTONG RUB Smoked new potatoes, asparagus, roasted radishes, red wine jus R165.00 KAROO LAMB Roasted lamb rack, lamb and thyme battuto “soetpatats”, spinach, pecorino fondue, brandy jus R165.00 Desserts & Cheese DECONSTRUCTED MILK TART (N) Cinnamon Bavarian, almond crumble, milk tart macaroons, sugar pulled almonds, Cape gooseberries, Vin de Constance sphere R65.00 VALRHONA WHITE CHOCOLATE & STRAWBERRIES White chocolate crémeux, red snow balls, strawberries & basil R70.00 MODERN SOUTH AFRICAN HERTZOGGIE (N) “Soetkoekie”, vanilla poached apricots, apricot ice-cream, coconut dacquoise, coconut mousse, toasted marshmallow R75.00 VAN DER HUM CRÊPES (N) Crêpes flambéed in Van der Hum & caramel served with mint & rooibos ice-cream, almond crumble served from the gueridon trolley R75.00 SOUTH AFRICAN CHEESE BOARD A selection of some of the best local cheeses with homemade preserves, seed crackers and Melba toast R95.00 (V) Vegetarian, (N) – Contains Nuts Please ask your waiter for suitable wine suggestions .
[Show full text]