Relais Gourmand Menu _new by JoeyVagana


									            Relias Gourmand Dinner Menu

         Seared calamari with Char Sui & Green papaya puree
                   On Jelly kelp & Lime essence 65.

                     Tuna Tartar on Marinated Leek
                  Hot leek juice & sherry vinaigrette 75.

                  Tiger giant prawns with Tempura Soba
                  Toffee’d Vegetable Escabechê 115.

                     Frogs legs, truffle & pea puree
        Fennel shavings, Lasagna sheets & white wine Volute 115

                        Crab & asparagus Tianne
            Micro herbs Lobster medallions & Remoulade 135

                         Carpaccio of Beef
Artichokes & Goats cheese salad with truffle oil & raspberry vinaigrette 85


                          Oxtail consommé
   With Gold leaf, Charcroute of root vegetables & Oxtail Tortellini 65

                        Butternut & coconut soup
                         Nutmeg & dill froth 50.

                  Consommé of Lobster Bouillabaisse
Fondant potatoes, saffron, vegetables, Reblochon crust & white wine 85.

                               Light Entrées

                            Salad Caprice
        In vine tomatoes & basil puree with micro herb salad 58.

                        Crisp Asian Duck Breast
   With herbed salad, Tom yum dressing & cucumber Escabechê 85.

                Foie Gras, with Prune Puree & Wild rocket
                        Reduced port wine 165.


                     Lemon, Champagne Sorbet 18.

                       Tomato Sorbet with Gin 22.
                 Baked Kingklip topped with Polonaise Crust
                 Broccoli, salsa Verdi and lemon fondant 135

                       Canton, Indo Spiced Salmon
            With sweet potato cake, soy butter & asparagus 130

                    Rosette of Sole with Lobster Newberg
                 Herbed yam Brandades and mushrooms 165

              Grilled Line Fish with Sweet Potato Gnocchi
      Mange tout, pineapple vinaigrette and spicy pimento salsa 115

                      Thai Chicken and Prawn Curry
            With aromatic basmati rice and assorted sambals 155

                         Herb Crusted Rack of Lamb
With ratatouille, Fondant potato, natural jus and toffee onion chartreuse 145

                             Confit Duck Leg
   Pock choy, Foie Grass, apple tart au tan and raspberry vinegar jus 172

                             Braised Shoulder of Lamb
   Roasted root vegetables & red onion marmalade and Natural jus 155

                     Crisp belly pork Cantonese style
          Braised greens, cumin potato puree &apple cider jus 99

                      Roasted Guinea-fowl with Pancetta
                     Barigoule vegetables & Natural jus 185

                          Roasted Impala Loin
         Forest mushrooms, venison Cappoletti with carton jus 165

                       Seared Beef Fillet Medallions
           Wild mushrooms, artichokes, beans & cabernet jus 158

    Please note that due to South African tobacco laws our dining room is non-smoking
         Service charge is not included, 10% will be added to tables of 8 or more

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