Mother's Day Luncheon Menu12th May
The pictures of the plates of food and not necessarily those stipulated on the menus
MOTHERS DAY LUNCHEON MENU
AMUSE BOUCHE
Smoked salmon
on barn bread squares with horseradish, dill and salmon caviarA glass of M.C.C for Moms.
STARTERS
Cape woodland salad
with warm forest fungi, and baby root vegetables and shaved truffle. Dressed with a pomegranate and tarragon vinaigretteStacked, seared tuna, avocado, grilled pineapple and blackened sweet potato
Topped with rum - flamed banana and prawn tails and a lime, coriander and pink peppercorn sambalGreen asparagus spears
with walnuts, poached quail eggs, roasted pear, green pea purée, crispy ginger and a Béarnaise sauce
ENTREÈ
Tomato and ricotta tartlet
with pine nuts basil pesto, Parmesan and milled pepperLobster bisque
with a brandy cream foam
MAIN COURSES
Crispy roast duck
with creamed spinach, roasted baby carrots, baked apple, and a chunky caramelised onion and blue berry compote. Served with a five-spice fig and red wine sauceRoast rack of lamb
served with creamed truffle-infused wild mushrooms and a chopped sticky sweet potato and date mash, a minted green puree and a rosemary jusRoast loin of Kingklip
with sage leaves, olives, thyme lemon and extra virgin olive oil. Served with sautéed spinach, and roasted, plum tomatoes and rocket risotto
DESSERT
Caramelised oranges in cinnamon syrup
with a pistachio halva mouse, a ginger honey and saffron frozen yoghurt and candied fennel seedsDark chocolate mousse ganache cake
with a honeycomb and hazelnut ice creamHoneybush and Buchu sorbet
MOTHERS DAY LUNCHEON VEGAN MENU
AMUSE BOUCHE
A pair of buckwheat blinis
topped with sun dried tomato and chick pea pateA glass of M.C.C for Moms.
STARTERS
Steamed green asparagus spears
with walnuts, charred pear and a white wine and pink grape fruit butter sauceWoodland salad
with honeyed - glazed young root vegetables, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigretteA ‘Carpaccio’ of brinjals and roasted bell peppers
with mozzarella ‘cheese’ and burnt Kalamata olives, milled pepper and extra virgin olive oil
MAIN COURSES
An open brown mushroom and grilled tofu stack
with pak choi, shaved truffle, baby beetroot and a green pea pureéGrilled butternut and slow roasted tomato
with a zucchini, sautéed spinach sun dried tomato and basil pesto. Topped with toasted pine nuts
DESSERT
Layered chocolate and coconut cream ganache cake
with caramelised mango and raspberriesRaspberry and lemon verbena ‘sorbet’
PricingR1295 p/p
Children under 12 years of age: R 195.00 per head
Termsand conditions
A 50% deposit required to secure your booking.
No telephonic bookings.
Banking details will be provided on the deposit invoice.
Please use only the prescribed reference information when submitting you P.O.P.
Regret E.F.T payments only / No telephonic bookings.
Please don’t forget to stipulate your menu choice and any dietary restrictions.
Please note the number of children U/12 if applicable.