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  • Dinner A La Carte

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    Emelia Jugdav
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    This menu from Michael Colling, Executive Chef at Maitre Rottisseur, offers both classic dishes with modern twists and the finest local ingredients. Starters include options like creamy mushroom soup, beef consommé, and salmon dishes. Main courses feature springbok, oxtail, lamb, beef fillet, duck breast, and salmon. Side dishes and desserts like panna cotta, chocolate rush, and creme brule round out the menu.

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    Dinner a La Carte

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    This menu from Michael Colling, Executive Chef at Maitre Rottisseur, offers both classic dishes with modern twists and the finest local ingredients. Starters include options like creamy mushroom soup, beef consommé, and salmon dishes. Main courses feature springbok, oxtail, lamb, beef fillet, duck breast, and salmon. Side dishes and desserts like panna cotta, chocolate rush, and creme brule round out the menu.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    80 views4 pages

    Dinner A La Carte

    Uploaded by

    Emelia Jugdav
    This menu from Michael Colling, Executive Chef at Maitre Rottisseur, offers both classic dishes with modern twists and the finest local ingredients. Starters include options like creamy mushroom soup, beef consommé, and salmon dishes. Main courses feature springbok, oxtail, lamb, beef fillet, duck breast, and salmon. Side dishes and desserts like panna cotta, chocolate rush, and creme brule round out the menu.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 4

    Philosophy

    Executive Chef Michael Colling presents, This Menu can best be described as a combination of old classics with new innovations and techniques that are simple and honest I would invite you to indulge in a unique culinary experience We only use the finest ingredients available in South Africa Our Chef, would be delighted to enhance your meal to your pecifications if you desire and require any special requirements Following a range of many successful dishes over the years, we tempt you to indulge in our new menu, which has been created to tantalize you and your taste buds To compliment your meal, we recommend that you choose one of our award winnings wines Bon Apptit,

    Michael Colling Executive Chef - Maitre Rottisseur

    Dinner Menu
    Starters
    Creamy mushroom soup topped with froth

    Mushroom Cappuccino (V) Beef Consomm Salmon Plate

    60 70 90

    Served with oxtail ravioli and herbs

    Lemon cured salmon remoulade, salmon mousse Salmon lasagna with pickled cucumber with lime jelly

    Served with gazpacho and caviar

    Oysters

    22 each 70

    Layered with feta cheese, tomatoes, brinjals marinated vegetables, pesto parmesan cheese and basil pesto

    Vegetable Tower

    Layered with basil pesto, drizzled with red wine reduction, topped with parmesan cheese and Asian greens

    Tomato & Bocconcini

    70

    Main Course
    Wrapped with spinach and mushroom in phyllo pastry, set on potato and turnip mash, ostrich skewer. Soya and berry glaze

    Springbok

    180

    Served with herb mash, root vegetables and a red wine sauce

    Oxtail

    150 160

    Smoked lamb loin set on potato fondant, lamb shank pie, pea pure, baby vegetables, and port jus

    Lamb Plate

    Mustard beef fillet, set on garlic and mushroom risotto Chicken liver parfait, vegetables, fig, port wine jus

    Beef Fillet

    150

    Served soya, ginger, stir fry vegetables potato fondant set on bok choy

    Asian Duck Breast

    130

    Lime marinated Scottish salmon, set on pea and dill risotto Seasonal vegetables topped with lemon aioli and saffron beurre blanc sauce

    Salmon

    150

    Served with penne pasta, served with cubed potatoes, spinach, basil pesto, cream mushrooms, mixed with ariabata sauce, topped with parmesan shavings

    Pasta La Chef (V)

    110

    Mlange of Vegetables Side Green Salad Potato wedges Savory Rice French Fries

    Side orders

    38

    Dessert
    Rooibos panna cotta served within a berry soup with granadilla ice cream Chocolate ice cream, Kahlua chocolate pudding, cappuccino mousse with chocolate smoothie Lemon infused Crme Brule served with berry compote A daily selection of sorbets of ice creams

    Panna cotta

    65

    Chocolate Rush

    65

    Crme Brule

    65 65 65

    Gelati Assorti

    Chocolate Malva Pudding


    With Crme Anglaise

    Twice baked blue cheese souffl, gooseberry compote Brie cheese bavarois with rooibos compote

    Cheese

    55 55

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