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Philosophy Executive Chef Michael Colling presents, This Menu can best be described as a combination

Philosophy

Executive Chef Michael Colling presents,

This Menu can best be described as a combination of old classics with new innovations and techniques that are simple and honest

I would invite you to indulge in a unique culinary experience

We only use the finest ingredients available in South Africa

Our Chef, would be delighted to enhance your meal to your pecifications if you desire and require any special requirements

Following a range of many successful dishes over the years, we tempt you to indulge in our new menu, which has been created to tantalize you and your taste buds

To compliment your meal, we recommend that you choose one of our award winnings wines

we recommend that you choose one of our award winnings wines Bon Appétit, Michael Colling Executive

Bon Appétit,

Michael Colling Executive Chef - Maitre Rottisseur

recommend that you choose one of our award winnings wines Bon Appétit, Michael Colling Executive Chef
Dinner Menu Starters Mushroom Cappuccino (V) Creamy mushroom soup topped with froth Beef Consommé Served

Dinner Menu

Starters

Mushroom Cappuccino (V)

Creamy mushroom soup topped with froth

Beef Consommé

Served with oxtail ravioli and herbs

Salmon Plate

Lemon cured salmon remoulade, salmon mousse Salmon lasagna with pickled cucumber with lime jelly

Oysters

Served with gazpacho and caviar

Vegetable Tower

Layered with feta cheese, tomatoes, brinjals marinated vegetables, pesto parmesan cheese and basil pesto

Tomato & Bocconcini

Layered with basil pesto, drizzled with red wine reduction, topped with parmesan cheese and Asian greens

60

70

90

22 each

70

70

with basil pesto, drizzled with red wine reduction, topped with parmesan cheese and Asian greens 60
Main Course Springbok Wrapped with spinach and mushroom in phyllo pastry, set on potato and

Main Course

Springbok

Wrapped with spinach and mushroom in phyllo pastry, set on potato and turnip mash, ostrich skewer. Soya and berry glaze

Oxtail

180

150

Served with herb mash, root vegetables and a red wine sauce

Lamb Plate

Smoked lamb loin set on potato fondant, lamb shank pie, pea purée, baby vegetables, and port jus

Beef Fillet

Mustard beef fillet, set on garlic and mushroom risotto Chicken liver parfait, vegetables, fig, port wine jus

Asian Duck Breast

Served soya, ginger, stir fry vegetables potato fondant set on bok choy

Salmon

Lime marinated Scottish salmon, set on pea and dill risotto Seasonal vegetables topped with lemon aioli and saffron beurre blanc sauce

Pasta La Chef (V)

Served with penne pasta, served with cubed potatoes, spinach, basil pesto, cream mushrooms, mixed with ariabata sauce, topped with parmesan shavings

Side orders

Mélange of Vegetables Side Green Salad Potato wedges Savory Rice French Fries

160

150

130

150

110

38

shavings Side orders Mélange of Vegetables Side Green Salad Potato wedges Savory Rice French Fries 160
Dessert Panna cotta Rooibos panna cotta served within a berry soup with granadilla ice cream

Dessert

Panna cotta

Rooibos panna cotta served within a berry soup with granadilla ice cream

Chocolate Rush

Chocolate ice cream, Kahlua chocolate pudding, cappuccino mousse with chocolate smoothie

Crème Brule

Lemon infused Crème Brule served with berry compote

Gelati Assorti

A daily selection of sorbets of ice creams

Chocolate Malva Pudding

With Crème Anglaise

Cheese

Twice baked blue cheese soufflé, gooseberry compote Brie cheese bavarois with rooibos compote

65

65

65

65

65

55

55

Cheese Twice baked blue cheese soufflé, gooseberry compote Brie cheese bavarois with rooibos compote 65 65