Menu

A LA CARTE MENU

Starters

Traditional French onion soup, toasted baguette, Emmenthal
R77
Soupe de legumes; Country vegetable soup (v)
R65
Pan-fried scallops, garlic, parsley & lemon butter
R165
Charcuterie; Selection of homemade French paté & terrines, pickles, toasted bread
R110
Duck Foie Gras parfait, smoked sea salt, toasted brioche
R240
Steak tartare, capers, crostini
R110

Main Course

Fillet of prime beef 220g, green beans, gratin Dauphinois, sauce Béarnaise
R230
Fillet of West Coast kingklip, roasted prawns, Brittany potato, French beans, lobster “à l’Armoricaine” sauce
R270
Slow-cooked pork neck steak, Dijon mustard creamed sauce, pommes purée, gherkins julienne
R185
Tomato & basil risotto, Parmesan cheese, smoked red peppers, black olives (v)
R170
Chateaubriand 440g, green beans, gratin Dauphinois, sauce Béarnaise
R390
Coq au Vin; Slow-cooked chicken thighs in red wine and spices, mushrooms, smoked bacon, Robuchon pommes purée
R185
Boeuf Bourguignon; braised beef in red wine, Robuchon pommes purée
R190
Duck leg Cassoulet; free range duck leg confit, pork & herb sausage, smoked bacon in tomato, herb and garlic ragout, parsley and garlic breadcrumbs
R285

Dessert

Vanilla pod crème brûlée
R65
Crêpes Suzette, Grand Marnier, orange segments, vanilla ice cream
R70
Mousse au Chocolat; Dark Valhrona chocolate mousse, shortbread biscuit
R80
Caramelized apple “tarte tatin”, salted butter toffee, vanilla ice cream (20min cooking time)
R85
Cheese plate; selection of premium French cheese, fruit, nut bread
R125
Baked Camembert, honey, confit garlic and thyme, home-made baguette
R100
Hot Soufflé of the day, home-made ice cream
R85

Menu

5 COURSE DÉGUSTATION MENU

5 COURSE DÉGUSTATION MENU

R550/R792 including wine
Amuse Bouche
Soupe du Jour
then
Red pepper & basil panna cotta, Parmesan short-bread, tomato essence, Provençale dressing
or
Burgundy Escargots, mushroom and bacon, potato croquette, garlic & parsley
or
Marinated Kingklip carpaccio, fennel, dill and tomato tartare, pickled cucumber
then
Steak tartare, capers, crostini
Foie Gras Delice, Gewurztraminer jelly, fig compote, Pain d’épices
then
Sorbet
then
Fillet of prime Beef, spinach and mushroom ragout, parsnip purée, baby onions, dauphine potato, watercress, bordelaise sauce
or
Fillet of line-caught Sea Bass, potato pancake, asparagus, mussels, saffron aioli sauce
or
Roasted loin of Kudu, butternut squash purée, Dauphine potato, pear in mulled wine, hazelnut oil jus
or
Beetroot and Goat’s cheese Risotto, glazed heirloom young beetroot, red amaranth, beetroot crisp
then
Red fruit macaron, Champagne jelly, Chantilly cream, raspberry sorbe
or
Vanilla pod crème brûlée
or
Ile Flottante; meringue, crème anglaise, lemon curd, lemon geleé, hazelnut brittle
Poached pears in mulled wine syrup, chocolate and nuts tuilles, vanilla ice-cream, chocolate sauce, mulled wine shot

Menu

“Le Bistro Parisien” Menu
Lunch R280pp Dinner R320pp (Please take note of surcharges for certain dishes)

Starters

Soupe du jour
Sélections de Charcuterie
Roasted & marinated summer vegetable salad, black olive tapenade, brioche crouton, balsamic dressing, Provençale oil

Main Courses

Fillet of free-range farmhouse chicken, crushed potato, mushroom cream sauce, medley of green vegetables
Daily market fish, red pepper compote, new potato, anchovies, basil butter sauce
Parmesan polenta, red pepper coulis, roasted young root vegetables, potato & paprika crisp, confit garlic cream
Beef Béarnaise, French fries, green beans
(R40 surcharge)

Desserts

Vanilla pod Crème Brûlée
Ile Flottante; meringue, crème anglaise, lemon curd, lemon geleé, hazelnut brittle
Strawberry and Madagascar Chantilly cream profiterole, red fruit coulis, strawberry sorbet
French cheese plate, fruit, nut bread
(R50 surcharge)