THE HAPPY UNCLES
Menu
4 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
BREAD
Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.
CRAYFISH
Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.
PALATE CLEANSER
“OU MENSE ONDER DIE KOMBERSE”
Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.
DESSERT
55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.
6 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
BREAD
Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.
AUBERGINE
Braaied on the coals miso basted aubergine with beluga lentille, bocconcini, confit tomato and basil.
SEASONED FORAGE
Chestnut and mushroom veloute with quince, pomme dauphines, chicken of the woods and Suur fye "konfyt" dressing.
CRAYFISH
Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.
PALATE CLEANSER
“OU MENSE ONDER DIE KOMBERSE”
Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.
DESSERT
55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.
8 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
BREAD
Geranium milk bun with hen’s egg mousseline, crispy duck crumble and beetroot butter.
AUBERGINE
Braaied on the coals miso basted aubergine with beluga lentille, bocconcini, confit tomato and basil.
SEASONED FORAGE
Chestnut and mushroom veloute with quince, pomme dauphines, chicken of the woods and Suur fye "konfyt" dressing.
CRAYFISH
Sous vide in a potato nest, fennel salad with a smoked oyster veloute, pomegranate and seaweed.
MALAY CURRY
Spiced and charred tomato risotto with tapioca, fresh peas and spicy hake or spicy free range chicken.
KAROO BRAISED
Lamb rib "kayangs" on a roasted garlic chawanmushi, mange tout, edamame with ponzu and chives.
PALATE CLEANSER
“OU MENSE ONDER DIE KOMBERSE”
Osso buco stuffed cabbage parcel, braised short rib and aged Sparta beef sirloin with creamed parsnip, young heirloom beetroot, crispy sage, finished with a clove & nutmeg jus.
DESSERT
55% Callebaut chocolate fondant, aromatic pear, "koesiester" and hazelnut nougatine, white chocolate mousse and chai tea ice cream.