Mussels
in a top-hat
with apricot and ginger beer sauce
alongside
baked sweet potato
with Sandveld honey and grain mustard butter |
An Emily's classic
Mussels on mango masala
gratinated under a blanket of citrus butter sauce |
Grilled leg-eyes of ostrich
with harissa rub
centered with baba-au-demi and vertical vegetables
on ginger flavoured meat sauce
offset with marrow bone |
Grilled leg-eyes of
ostrich with harissa rub
centered with baba-au-demi and vertical vegetables
on ginger flavoured meat sauce
offset with marrow bone |
Pan-seared
loin of springbok and vlakvark rib
with warm five-bean vinaigrette under a blanket,
topped with pan-fried duck liver
served with carrot and fennel hash
on Pinotage and thyme meat sauce |
A Trio of Trout:
Mousse, tartare and boere-sjoesjie
each dressed with a sauce:
Dill and yoghurt, spicy sweet pepper and horseradish |
A Duet of fish:
Pan-fried Rainbow trout with
frozen avocado and lime butter
and Grilled Kabeljou with saffron and vanilla
foam
offset with petit pois custard |
Pickled ox tongue
with outydse rosyntjie-sous and chilli vetkoek |
Grilled
peppered kudu,
beef fillet
and boerewors ravioli
on sweet brown onions
served with herbed veal reduction
and accompanied by Padre's downfall potatoes |
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