TOWERS DINNER MENU OPENING Tuna and Avocado Tartare

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. .

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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,
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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.
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