Download a printable version of the menu

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APÉRITIF
 
Moët en Chandon Champagne.
 
AMUSE BOUCHE
 
Homemade vodka and dill gravadlax on buckwheat blinis, with a maple syrup mustard cream.
 
STARTER
 
Cape seafood salad composée, served with a charred mango, lime and coconut salsa.
 
SOUP
 
Vichyssoise served with shaved Kalahari truffle.
 
ENTRÉE
 
Goose liver and walnut terrine with red onion marmalade.
 
SORBET
 
Buchu and honeybush sorbet.
 
MAIN COURSE
 
Wood-roasted free-range duck with an apricot and pecan nut stuffing.
Served with seasonal roasted vegetables, potato dauphinoise and a Cape gooseberry sauce.
 
DESSERT
 
Christmas pudding packed with traditional candied fruits,
steeped in Cape brandy with a van der Hum crème anglaise.
 
DIGESTIF
 
Cape Muscadel and Port with minced fruit pies.
 
VEGETARIAN OPTIONS PER COURSE AVAILABLE
 
___________
 

Deposit/Bookings

Bookings essential.
A 50% non-refundable deposit is required to secure your booking.
Add ons will require an augmented deposit.
An invoice will be sent to you upon booking confirmation.
Please reference your invoice number or customer name.
 
General

Dress code - Smart casual, strictly no shorts, t-shirts, caps and slip-slops.
Smoking is not permitted inside the restaurant, however smoking is permitted at the bottom of the garden.
Private access controlled, front door parking attended by bona fide security personnel.
Designated disabled bays and full disabled restroom facilities on site.
Outside patio and terrace seating - voluminous open sided tent.
.
Last but not least…

Cost: R1450 (Adults)
R250 (Children ages 6 to 12)
R150 (Children, under the age of 6)
Service Fee:12.5%

 
 
 
 
Download a printable version of the menu

c
 
APÉRITIF
 
Moët en Chandon Champagne.
 
STARTER
 
Trio of Cape seafoods – salad composée.
Blackwater wines ‘The Underdog’ Chenin Blanc.
 
SOUP
 
Vichyssoise with asparagus and Kalahari truffle.
Constantia Uitsig Unwooded Chardonnay.
 
SORBET
 
Buchu and honeybush sorbet.
 
MAIN COURSE
 
Roast rack of lamb with a charred scrub-herb and whole grain mustard crust.
Served with young beetroot, butter beans, caramelised pear wedges and a red wine sauce.
 
or
 
Roast loin of Kingklip with a lemon thyme and hazelnut crust.
Served with citrus-infused pan juices, sautéed spinach and roasted fennel-seeded plum tomatoes.
 
Silvermist Sauvignon Blanc / Vondeling ‘Baldrick’ Shiraz.
 
DESSERT
 
Frozen rose, pistachio, date, apricot and fig nougat served with pomegranate berries.
Graham Beck Rhona Muscadel.
 
VEGETARIAN OPTIONS PER COURSE AVAILABLE
 
___________
 

Deposit/Bookings

Bookings essential.
A 50% non-refundable deposit is required to secure your booking.
Add ons will require an augmented deposit.
An invoice will be sent to you upon booking confirmation.
Please reference your invoice number or customer name.
 
General

Dress code - Smart casual, strictly no shorts, t-shirts, caps and slip-slops.
Smoking is not permitted inside the restaurant, however smoking is permitted at the bottom of the garden.
Private access controlled, front door parking attended by bona fide security personnel.
Designated disabled bays and full disabled restroom facilities on site.
Outside patio and terrace seating - voluminous open sided tent.
 
Last but not least…

Cost: R2450 (Adults)
R485 (Children, under the age of 12)
Service Fee:12.5%




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All Rights Reserved.
 
 
 
 
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