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 caviar
  • A 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 vinaigrette
  • Stacked, seared tuna, avocado, grilled pineapple and blackened sweet potato
    Topped with rum - flamed banana and prawn tails and a lime, coriander and pink peppercorn sambal
  • Green 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 pepper
  • Lobster 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 sauce
  • Roast 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 jus
  • Roast 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 seeds
  • Dark chocolate mousse ganache cake
    with a honeycomb and hazelnut ice cream
  • Honeybush and Buchu sorbet

MOTHERS DAY LUNCHEON VEGAN MENU

AMUSE BOUCHE

  • A pair of buckwheat blinis
    topped with sun dried tomato and chick pea pate
  • A 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 sauce
  • Woodland salad
    with honeyed - glazed young root vegetables, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette
  • A ‘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 pureé
  • Grilled 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 raspberries
  • Raspberry 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.

ReservationBook A Table