Mothers Day

2016

Banting
Baby Marrow Ribbons.
R59

Baby marrow ribbons. Topped with creamy grilled chicken, cashew

nut, basil pesto and coconut. Finished with olives.

Aged T-bone with Parmesan and Pepper

R145

500g of aged T-bone char-grilled and served with sweet potato and
seasonal vegetables. Finished with a delectable parmesan and pepper
sauce.
Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper
and the typical violets intensity on the nose with tarry undertones.

Braised Karoo Lamb shank

R165

Braised shank of lamb. Served with herbed mashed sweet potato,

seasonal vegetables and red wine jus.
Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of
prunes, plums and cherries with subtle wood spice aromas,
palate of succulent fruit with strong tannic finish.

Veget arian-Vegan
Pine nut Pesto Pasta (Vegan & Vegetarian)
R82

Home-made egg pasta with basil pesto, pine nut, cocktail tomato and
rocket. Finished with aged parmesan and black pepper.
Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper
and the typical violets intensity on the nose with tarry undertones.

Trio of prawn
R79

A trio of prawns on a slide of avocado mousse with lemon sorbet.

Finished with a spicy bayleave sauce.

Recommended Wine: Plasir De Merle Grand Brut: A foamy mouth feel and yeasty notes
with crisp green apple freshness.

Traditional pumpkin tart

R59

Traditional pumpkin tart topped with cinnamon palm sugar and

citrus glaze.

Recommended Wine: The Beautiful Lady: Typical Gewrztraminer nuances of rose

petals and Turkish delight on the nose with alluring sweet litchi
and pineapple notes.

Calamari and Squid

R68

Fried calamari tubes, salt and pepper squid, tenticals with lemon,
pink salt, black corn pepper and parmesan. Finished with a spicy
tomato base herb sauce.

Recommended Wine: Blend of Muscat Ottonel, Muscat dFrontignan and Shiraz. Semi
sweet with delicate fruity muscat flavours and floral
undertones, underpinned with a hint of spice.

Main Course
Past a

We make our own fresh egg pasta

Beetroot linguini
R82

Butter bean and coconut curry

(Vegan & Vegetarian)
R85

Home-made pasta infused with beetroot, tossed in a creamy basil

pesto with chicken strips and avocado puree.

Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of

prunes, plums and cherries with subtle wood spice aromas, palate of succulent fruit
with strong tannic finish.

Butternut, sundried tomato and feta

ravioli
R80

Butter bean, coconut milk, cinnamon, tumeric and marsala mix.

Served with saffron basmati rice and coriander.

Salads
Grilled Chicken Caesar Salad
R78

Grilled chicken breast, garlic crouton, crispy bacon on a bed of fresh

lettuce with parmesan. Finished with a Caesar dressing.
Add: Anchovy R9

Olive Marinated Chicken and Halloumi

Salad
R82

Olive-marinated sweet chilli chicken strips with fried halloumi, pepper

dews, cashew nuts, green figs and mixed garden greens. Finished with
a fig and cherry sauce.

Biltong, Camembert and Strawberry salad

R85

South African biltong, on a bed of fresh lettuce, rocket, camembert,

strawberries and almonds. Drizzled with a strawberry vinaigrette.

St art ers
Wild Mushroom and Halloumi
R70

A seasonal of wild mushroom, fried halloumi cheese with strawberry

salsa and Cape green fig. Finished with mushroom preserve.
Recommended Wine: Uitkyk: Citrus rind and marmalade can be found on both the
nose and palate, which is rich and creamy with toasty vanilla flavours.

Recommended Wine: Uitkyk: Citrus rind and marmalade can be found on both the
nose and palate, which is rich and creamy with toasty vanilla flavours.

Home-made ravioli with a black pepper, pinotage, fermented blue

cheese and moutarde bchamel.

Recommended Wine: Jakkalsvlei Coffee Pinotage: Oak-matured with dark berry fruit
and roasted coffee bean flavours, smokey spicy palate.

lamb Bolognaise
R79

Traditional Bocce family ground lamb, with Romesco sauce and a

few secret spices and herbs on a bed of fresh spaghetti. Finished with
parmesan.
Recommended Wine: Alto Rouge: A full-bodied wine with appealing blackberry
flavours followed with tobacco, chocolate, toast and vanilla oak.

Fish
Butter & Basil Prawns
R195

10 Prawns tossed with butter, basil, garlic, white wine and dhaniya.
Served with seasonal vegetables and potatoes.

Recommended Wine: A just off-dry, blend of Chardonnay and Pinot Noir shows elegant
fruit underlined by firm acidity an abundance of zesty fruit - most notably white peach,
lychee and red fruit.

Kingklip
R159

South African Kingklip fillet pan fried in butter and fresh herbs,
served with herb mash and seasonal vegetables. Finished with a garlic
lemon butter sauce.
Recommended Wine: Neethlingshof Unwooded Chardonnay, The colour of this wine is
clear green with flashesof gold. It has a fresh, vibrant with rich layers of fruit and crisp
and lingering aftertaste.

Scottish Salmon
R168

Fresh A-grade Scottish Salmon with baby potato and seasonal

vegetables. Finished with herb hollandaise sauce. This prime cut of
salmon is best served medium to medium rare.

Recommended Wine with hollandaise Sauce: Spier-Lightly wooded Chardonnay, rich and
ripe with some light oak treatment. Elegant with citrus, butter and well integrated oak
flavours.

Poultry
Spicy Chicken on the Bone
R110

Flame grilled chicken thigh and drum stick marinated in chilli and
prego sauce. Served with potato wedges and side salad.

Recommended Wine: Durbanville Hills Merlot Ros: Inviting pomegranate colour. Refreshing and light-bodied wine with fresh summer berries on the palate.

Chicken supreme
R113

Grilled chicken fillet with aubergine, mushroom, baby onion with

saffron rice and seasonal vegetables. Finished with red wine jus.

Recommended Wine: Jakkalsvlei; Muscadel and Pinotage Unique Blend: Fragrant, Playful,
Fresh and Fun. A refreshing wine with strawberry and plum fruit flavours.

Meat
Oxtail and Mushroom
R135

Slow cooked oxtail in red wine and fresh herbs. Served on a bed of
samp and seasonal vegetables.
Recommended Wine: Jakkalsvlei Coffee: Oak matured with dark berry fruit and roasted
coffee bean flavours and a smokey, spicy palate.

Stephnies Famous Grilled Fillet with Bone

Marrow
R159

250g beef fillet topped with red wine jus and mushroom sauce.
Served with baby potatos, seasonal vegetables and a bone marrow.

Recommended Wine: Meerlust Merlot: Youthful purple colour with a ruby rim. Intense
dark fruit on the nose, mulberry and damson plum with hints of dark chocolate and
spice.

The Vercelli Stuffed Fillet

R159

250g beef fillet stuffed with feta, sundried tomato and olives. Served
with seasonal vegetables basil mashed potato and balsamic jus.

Mature Rump and Black Pepper sauce

R145

300g of grilled beef rump, served with roasted baby potato and a
seasonal vegetables. Finished with black pepper sauce.

Recommended Wine: Neetlinghof Malbee: A dark ruby colour, floral and violet fragrances interwoven with oak and spices finished with dark chocolate plum and berry
flavours supported by soft tannins.

Aged T-bone with Parmesan and Pepper

R145

500g of aged T-bone char-grilled and served with baby potato and
seasonal vegetables. Finished with a delectable parmesan and pepper
sauce.
Recommended Wine: Boekenhoutskloof Syrah: Blackcurrant, cranberry, white pepper
and the typical violets intensity on the nose with tarry undertones.

Braised Karoo Lamb shank

R165

Braised shank of lamb. Served with herbed mashed potato, seasonal

vegetables and red wine jus.
Recommended Wine: Jacobsdal Pinotage: Purple edges, bouquet of abundance of
prunes, plums and cherries with subtle wood spice aromas,
palate of succulent fruit with strong tannic finish.

Karoo Lamb Chops

R155

400g flame grilled Karoo lamb chops, served with baby potato and
seasonal vegetables. Finished with a red wine and mint jus.

Recommended Wine: Fleur de Cap Unfiltered: This robust wine is deep ruby in colour
with a bright hue. Concentrated plum and blackberry fruit with
hints of bell pepper dominate on the nose.

ribs (beef or pork)

R145

A grade beef or pork ribs marinated in aged sherry and ten spices.
Flame grilled with a pimento base. Served with seasonal vegetables
and potatoes. Finished with crispy onions.

Recommended Wine: Plaisir De Merle Grand Brut: Crisp green apple freshness imparted by the chardonnay and the pinot noir.

Desserts
The Famous Orange and Chocolate Crme
BRLE
R49

Egg custard infused with orange zest and 90% Valhore chocolate.
Finished with candied Sugar.
Recommended Wine: De Kranz Pink Port.

Stephnies Malva pudding

R49

Recommended Wine: Beyerskloof: Strong plum flavours with velvety tannis.

Well structured, yet elegant and soft, medium-bodied with a fresh and superbly balanced
finish.

Served with vanilla crme anglaise and cinnamon ice cream.

Tuscanys Trio Fillet

R159

Milk Tart
R49

250g medallions of fillet topped with a red wine jus, bacon and wild
mushroom sauce. Served with roasted baby potato and seasonal
vegetables.

Recommended Wine: Jakkalsvlei Coffee Pinotage: Oak matured with dark berry fruit and
roasted coffee bean flavours with a smoky spicy palate.

Aged Rib-eye with Truffled butter

R148

300g char-grilled beef rib-eye, served with baby potato and vegetables.
Finished with a melange of truffle oil and butter.
Recommended Wine: Rupert and Rothchild Classique: A blend of Merlot and Cabernet
Sauvignon, with raspberry aromas, blueberry flavours, roasted pine nuts and a dark
chocolate aftertaste.

Recommended Wine: Neethlingshof Maria.

Traditional milk tart with cinnamon ice cream.

Recommended Wine: De Kranz Pink Port.

LE BOULANGER
r35/sLICE

Selection of freshly baked cakes.

ICE CREAM & CHOCOLATE SAUCE

R49

Vanilla pod ice-cream served with Belgian chocolate sauce.