Winter Bistro Menu 2022 – Quentin at Oakhurst

Winter Bistro MenuFriday and Saturday, dinner only - public holidays – lunch and dinner

STARTERS

Saldanha bay mussels
89 / 175
in white wine, cream, garlic and parsley
Vintage avocado Ritz
152
in a glass coupѐ topped with good old ‘Marie- rose’ sauce
Classic lobster bisque
189
with lobster meat floated with a brandy
Woodland salad
157
with warm honeyed sweet potato, chestnuts, truffle, forest fungi and berries, with a raspberry and walnut vinaigrette
Roast beef marrow bones
128
with a rosemary, garlic, parmesan and anchovy crust
Wild mushroom soup
149
with black truffle

MAIN COURSES

Line fish of the day
S.Q
Char-grilled beef fillet steak
242
with a brandy-flamed goose liver parfait, potato frites, greens and a wild mushroom cream sauce
Hout bay seafood stew
335
with lobster and tomato essence, prawns, mussel, baby squids and line fish. Served with aioli and rouille toasts
Roast duck
242
with a Jerusalem artichoke and pink peppercorn mash, nutmeg creamed spinach an apple compote and a white wine and a gooseberry jus
Roast quail
237
with baby beetroots and young corns. Topped with prosciutto crackling and a star anise, honey, soya and mint sauce
Mozambican whole prawn curry
348
with coconut cream, cashew nuts, basmati rice, lime and coriander. Served with a pineapple sambal and a mango atchar
Grilled cauliflower and chick peas
168
with a mildly curried, red lentil, mustard seed, fenugreek, spinach, tomato and date dhal
Sides
Chips - 45 / Green salad - 68 / Sauted greens - 58 / Basmati rice - 33 / Olives & feta - 44

DESSERTS

Scorched honey, fig and roasted pecan nut sago pudding
132
with a whiskey butterscotch sauce
Pear and almond frangipani tart
129
with crème anglais
Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake
152
Served with a hazelnut praline and burnt orange rind ice cream
Warm orange and saffron cake
139
with dates, cardamom, candied fennel seeds and a citrus curd
Warm dark chocolate and rum fondant pot
142
with a mandarin and lime and clove- spiked compote
Cynthia’s dark Malva pudding
99
with a warm van der hum custard cream
Artisinal Cape cheeses
255
with toasts, nuts and fruits