Cape Colony
Restaurant Dinner Menu
APPETIZERS |
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summer soup
R45
foie gras terrine with grape compote
R90
confit cape crayfish with taramasalata and roast
garlic aioli
R115
warm cured salmon trout, potato salad and dill
hollandaise
R50
carpaccio of ostrich with parmesan shavings and
rocket salad
R52
crispy bbq duck leg salad
R55
marinated goats cheese salad with beetroot chutney
R50
black mussels with a mild curry cream
R65
open ravioli of goats cheese and roasted mediterranean
vegetables
R50
canneloni of spinach and ricotta with parmesan
cream
R50
nine piece sushi plate
R80
COLONY CLASSICS |
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smoked crocodile with spinach, red onion and
samoosa wafer
R55 (starter)
dukka spiced springbok loin, pumpkin cake and
beetroot jus
R100 (main)
cushion of smoked salmon filled with shrimps
and avocado
R58 (starter)
bo-kaap chicken and prawn curry with jasmine
rice
R105 (main)
roast butternut risotto with rocket and pine nut salsa
R50 (starter) / R78 (main)
beef fillet with madagascan green peppercorn
sauce
R110 (main)
beef stroganoff with forest mushrooms and fine
pasta
R60 (starter) / R95 (main)
beef fillet with yorkshire pudding
R110 (main)
MAIN COURSES |
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veal fillet topped with bone marrow, garlic foam
and mushroom tart tatin
R110
north african spiced lamb loin, carrot purée
and caramelised pearl onions
R105
ostrich fillet with vegetable tian and peppadew
pesto
R95
malay crusted kingklip with tomato pepper ragout
R90
seared tuna loin with pea purée and crispy
pancetta
R100
norwegian salmon with asparagus and grain mustard
hollandaise
R110
soya cured duck breast, bok choy and orange
honey chilli salad
R105
roast linefish with braised fennel and olive
tapanade
R90
side orders
per side order R22
- pont-neuf potatoes
- new potatoes
- spring onion mash
- french fries
- side salad
- tomato
- onion and basil salad
- creamed spinach
- sauté mushrooms
- steamed summer vegetables
all prices inclusive of value added tax
service not included
DESSERTS |
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GET ANOTHER PIC FROM THEM
“The key to a great dessert is flavour and the marriage
of perfect ingredients – the best chocolate, light pastry, fresh
fruit. It must make culinary sense but then again, an extraordinary dessert
can also be quite simple.”
Wade van der Merwe, pastry chef
warm apple tart
with calvados raisin ice cream, mixed berries and white chocolate sauce
R42
selection of freshly churned sorbets
made daily with seasonal fresh fruit
R39
mango and passion fruit brulée
with mango cantucci and passion fruit compote
R42
white chocolate marquise
served on chocolate shortbread with strawberry and champagne granite and
mint essence
R42
summer berry mille feuille
sablé biscuits, brandy soaked mixed berries, romanoff cream and
chilli berry jam
R43
iced lemon parfait
served with honeycomb and italian meringue
R40
selection of four cheeses
with walnut bread and water biscuits
R55
vanilla panna cotta
with caramelised banana and a
praline crisp
R41
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