Festive Menu 2019


24th December Christmas Eve - 1200

Amuse bouche

“22 karat edible gold, smoked Ostrich tartare”

Soup de jour

Creamy Truffled Parmentier Velouté with Garlic Croutons

“Breaking of bread”

French baguette, whole grain, seeded rye, 70% rye, brioche, sesame sour dough breads. Served with homemade whipped Butter, homemade vegetable dips

Hors d’ oeuvres

Scottish Salmon and Crayfish Terrine with Basil and Marinated Fennel
Paté en croute with Chicken and Foie Gras, hazelnuts and Red Onion Marmalade
Beetroot and roasted Apple light horseradish cream
Stuffed Pineapple with shrimp and wild Rice Salad
Endive and Orange salad with Walnuts and Feta Cheese
Selection of Smoked Hams, Sweet Melon and fresh Figs with Port wine
Seafood Frittata with roasted Cherry Tomatoes
Tabbouleh salad, bulgur wheat, mint, seaweed & sesame seeds
Watermelon & blue berry salad, sweet red onion, arugula
Beetroot and roasted Apple light horseradish cream
Cinnamon spice Pumpkin salad, cranberries, pumpkin seeds, hazelnuts
Anti-pasta summer vegetables, beetroot humus, toasted pinenuts, extra virgin olive oil

Charcutier

Selection of Cold Cuts, Rillettes and Sausages served with chutneys, pickles and mustards

Caviar & Blini station

Egg yolk, egg white, shallots, capers, gherkins, crème fraiche, melba toast blinis

Live Station (opened to Close)

Selection Sushi and condiments
Freshly chucked Knysna oysters with condiments

Dressing/dips

soy sauce / pickle ginger / wasabi / mignonette dressing / apple horseradish

Cured, Smoked and Raw (open and replenish)

Alaskan crab legs
Ahi Tuna Tataki
Vietnamese Prawn & wakame salad
Teriyaki Cured Beef tender loin

Dressing/dips

cape grain mustard mayonnaise / tartar sauce / horseradish / seaweed mayo / crisp rice crackers / crisp seaweed

Main course

“Confit” Norwegian Salmon

Lemon & olive oil sabayon, broccolini, capers

Traditional Roast Turkey

Chipolatas sausage, apple & ginger stuffing, smoked cabbage sauce

Karoo Lamb rack

“Baked potato” crème fraiche, spinach, mushrooms

Soya glazed Pork Neck

Prawn & pork cheek chorizo, golden carrot puree & chicory

“Zucchini flower”

Lemon aioli, kalamata olive, zucchini sabayon, toasted pine nuts

Cheese table

Local selection of local cheeses, lavash, crackers, preserves and chutneys Cumin Boeren kaas, Boeren kaas, grand brie, Kilimanjaro (mature goats’ cheese), gorgonzola, Chevre log (fresh goats’ cheese) Fontina cheese

Selection of Festive Desserts
The above prices include 15% VAT
12.5% service charge will be added to parties of 8 or more