jayne sugar web 1

8/8/2019 Jayne SUGAR Web 1

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Hors d'oeuvresSugar Club Oysters

Queen Prawn and Avocado Cocktail

Home cured Gravadlax

Mussel Soup

Symphony of Seafood's

Roulade of Rabbit

Venison Tartare

'Posh' Pork pie

Wild Mushroom Soup

Six crumbed and deep-fried set upon braised spinach then napped by a wholegrain mustard hollandaiseoralternatively, served fresh on ice with shallot and red wine vinaigrette R120

2008 Brut Kaapse Vonkel Simonsig Estate | R65/R240

With marinated vine ripened tomato brunoise, bound by a lemon infused mascarpone cream cheese R80

2009 Kleine Zalze Cellar Selection Bush Vines Stellenbosch Chenin Blanc | R35/R125

Norwegian salmon fillet hand sliced & served with pickled ginger, rye bread croutons & fine leave salad R802008 Graham Beck Robertson Viognier | R60/R240

Saffron infused creamy mussel soup with a paprika parmesan cheese straw R60


A terrine of steamed mixed seafood wrapped in smoked salmon complimented by lemon scented tomatocoulis and remoulade sauce R70

2009 Cederberg Bukketraube | R45/R160

Wrapped in Smoked bacon and served with cinnamon stewed fruits R75

2009 Two Oceans Pinot Noir | R35/R110

Smoked paprika scented tartare of seasonal venison complimented by a fresh avocado salsaand deep fried capers R702007 Stellenzicht Golden Triangle Stellenbosch Pinotage| R55/R200

Slow cooked confit of pork belly layered between puff pastry & finished with a rich port reduced demi glace R60

2009 Cederberg Bukketraube| R45/R160

assorted Midland mushrooms flavoured with thyme and roast garlic blended with fresh cream, finished withcrme frache and a shot of dry sherry R60

NV Monis Medium Cream Sherry | R25/R250

Menu


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Beverly Hills Caesar Salad

Mediterranean Gnocchi

Main Course

Springbok

Fillet

Duck

Lamb

'Chateaubriand'

Green Thai Chicken and Prawn Curry

leaves of cos lettuce with boiled egg, Parmesan crisp and anchovy pizzette dressed by a complimentinghomemade salad cream R75

2009 Raka Rose| R35/R100

Homemade spinach & potato dumplings with herbed tomato fondue finished with crumbled feta cheese R60

2009 Kleine Zalze Cellar Selection Gamay Noir| R35/R120

Roast Loin of Springbok served with beetroot and potato dauphinoisse, deep fried ravioli of goat's cheese andrich red wine demi glace R165

2007 Stellenzicht Golden Triangle Stellenbosch Pinotage| R55/R200

Grain mustard rubbed Beef Fillet wrapped in Parma ham, served with creamy parsley mashed potatoes infusedwith parmesan, accompanied by balsamic roasted pearl onions R150

2008 Slowine Overberg Cabernet Sauvignon | R40/R135

Slow cooked leg set upon cinnamon butternut mash, & pan seared breast with buttered asparagusand citrus jus R155

2009 Two Oceans Pinot Noir| R35/R240

Herbed garlic bread crumbed loin of Karoo lamb with a timbale of potatoes au gratin, ratatouilleand minted pea puree R160


flambed at your table and served with traditional accompanimentsserving two persons R290


prepared with the flavours of ginger, garlic, green chilli & lemon grass finished with coconut milk served withbasmati rice, popadum and homemade pineapple chutney R1652009 Rietvallei Estate Natural Chardonnay | R45/R160


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Traditional Natal Lamb Curry

Red Thai Seafood Curry

Mossel Bay Sole

Fresh Line Fish

King Prawns

Dessert

Study of Chocolate

Chocolate tart

Grand Dessert

Gueridon Trolley

Mille Fueille

Trio of Sorbets

Lemon Meringue Cheesecake

flavoured by our own authentic blend of traditional spices served with basmati rice, popadum & sambalsR130

2008 Graham Beck Robertson Viognier | R60/R240

crayfish, langoustines, prawns and fresh line fish simmered in aromatic curried cream R360

2009 Kleine Zalze Cellar Selection Bush Vines Stellenbosch Chenin Blanc | R35/R125

West coast sole rolled in toasted ground almonds served with a zesty lemon parsley butter sauce,presented on sauted spinach with parisienne potatoes R140

2008 Graham Beck Robertson Viognier |R60/R240

Simply pan-fried with clarified butterORoven-baked with a pistachio nut crustServed with spring onion flavoured crushed baby potatoes, asparagus and a lemon tomato concasse R130

2009 Rietvallei Estate Natural Chardonnay | R45/R160

pan-fried butter-flied Mozambique XXL prawns simmered in a honeyed peri-peri beer sauceset upon a fried aromatic chorizo and olive rice R320

2009 Kleine Zalze Cellar Selection Bush Vines Stellenbosch Chenin Blanc |R35/R125

, Dark Chocolate crme brulee, Chocolate mousse, Dark chocolate brownie R60

2004 Ramos Pinto Late Bottle Vintage Port| R86/R810

with Peppermint ice Cream R55

2004 Ramos Pinto Late Bottle Vintage Port| R86/R810

- Our Pastry chefs selection of four mini dessert tasters R90


- Crepe Suzette flambed at your table R60

2005 Klein Constantia Estate Vin de Constance | R100/R1000

- Seasonal Berries with Creme Chantilly layered between sugared phyllo pastry R602005 Klein Constantia Estate Vin de Constance | R100/R1000

Selection of freshly churned sorbets R552008 Brut Kaapse Vonkel Simonsig Estate | R65/R240

with a tangy passion fruit dressing R55

NV Monis Full Cream Sherry | R25/R250

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