THE HAPPY UNCLES
Menu
4 Course
SEA BREEZE
Smoked hake and prawn taco
Tempura kale, wild mushroom duxelle & avocado mousse with a sweet and sour sauce.
CAPE CRESCENT BUN
Black onion seed crescent with confit chicken and Cape Malay butter.
SQUID
Salt and pepper squid with bokkoms, green mango atchaar, dune spinach, saffron potatoes, blackened garlic aioli and amasi
PALATE CLEANSER
BEEF MAINS
Aged herb crusted beef sirloin with cape malay spiced bone marrow, confit garlic, charred aubergine, creamy spinach, prune and beef jus.
WHITE CHOCOLATE MARQUISE
Macerated strawberries, passionfruit curd, roasted white chocolate crumble, strawberry chantilly and milk cereal ice cream.
6 Course
SEA BREEZE
Smoked hake and prawn taco
Tempura kale, wild mushroom duxelle & avocado mousse with a sweet and sour sauce
CAPE CRESCENT BUN
Black onion seed crescent with confit chicken and Cape Malay butter
BEET
Roasted and pickled heirloom beetroot with cremonzola, granny smith apple, candied pecan nuts, crispy fennel and frozen raspberries
SUMMER CORN
Corn custard with zucchini, ponzu, charred corn, pickled mustard, avocado and micro herbs
SQUID
Salt and pepper squid with bokkoms, green mango atchaar, dune spinach, saffron potatoes, blackened garlic aioli and amasi
PALATE CLEANSER
BEEF MAINS
Aged herb crusted beef sirloin with cape malay spiced bone marrow, confit garlic, charred aubergine, creamy spinach, prune and beef jus
WHITE CHOCOLATE MARQUISE
Macerated strawberries, passionfruit curd, roasted white chocolate crumble, strawberry chantilly and milk cereal ice cream.
8 Course
SEA BREEZE
Smoked hake and prawn taco
Tempura kale, wild mushroom duxelle & avocado mousse with a sweet and sour sauce
CAPE CRESCENT BUN
Black onion seed Crescent with confit chicken and Cape Malay butter
BEET
Roasted and pickled heirloom beetroot with cremonzola, granny smith apple, candied pecan nuts, crispy fennel and frozen raspberries
SUMMER CORN
Corn custard with zucchini, ponzu, charred corn, pickled mustard, avocado and micro herbs
CAULI-STEAK
Roasted cauliflower steak with truffle brie, medjool dates, Madagascan pepper spiced nuts, burnt cream and micro greens
SQUID
Salt and pepper squid with bokkoms, green mango atchaar, dune spinach, saffron potatoes, blackened garlic aioli and amasi
ROCK LOBSTER
Rock lobster ravioli with spicy charred tomato velouté, confit cherry tomato, parmesan and tapioca cracker
PALATE CLEANSER
BEEF MAINS
Aged herb crusted beef sirloin with cape malay spiced bone marrow, confit garlic, charred aubergine, creamy spinach, prune and beef jus
WHITE CHOCOLATE MARQUISE
Macerated strawberries, passionfruit curd, roasted white chocolate crumble, strawberry chantilly and milk cereal ice cream.