. . . . . menu 2011
Start the meal with a glass of SA’s first Cap Classique, Kaapse Vonkel and Celebrate our 40th Anniversary with us…
starter
pickled baby beetroot salad with crumbed goat’s milk cheese and cabernet sauvignon vinaigrette
60
beef tartare with truffled egg yolk, crispy capers and melba toast
70
ox tongue carpaccio with foie gras shavings, sweet mustard and french toast
70
roasted quail salad with grappa-marinated grapes, rocket watercress, gorgonzola and pine nuts
95
crumbed soft shell crab with avocado, and a lemon chili and fennel salad
80
free state asparagus with home hot-smoked norwegian salmon and a classic hollandaise sauce
80
fresh saldanha bay oysters
12.50 each
mains
line fish of the day with tomato, pea, baby marrow and carrot ragout and coconut curry sauce
140
braised pork belly, with white bean and miso purée, and crispy pig ear and asian leaf salad
120
roasted chalmar beef fillet with potato rösti, wilted spinach, wild mushroom duxelle and brandy pepper jus
160
young and tender summer vegetables with roasted garlic foam
60
oven-roasted rack of lamb, with fondant potato, aubergine, semi-dried tomatoes and roasted tomato-oreganum jus
175
honey-glazed confit duck leg, with caramelised red cabbage, smoked potato mash and spiced jus
110
accompaniments | vegetables of the season
parsley new potatoes 18
garden vegetables 18
simonsig salad 18
dessert
fresh berry sundae with white chocolate ice-cream and merinque
65
classic lemon tart with blue berry cheesecake ice cream
55
passion fruit panna cotta with a tequila and mint syrup, pineapple sorbet and pistachios
55
classic crème brulée scented with madagascan vanilla served with an almond biscuit
55
frozen espresso and mascarpone mousse with milk chocolate ice cream
65
chocolate puff pastry and pear tart with frangelico and praline ice cream
70
cheeseboard with fine local cheeses, preserves and biscuits
90 |
