MENU
Starters
Sweet Potato and Pear Soup
Served with maple syrup and cream
R28
Broccolini Salad
Tender stem Broccoli battered and deep fried served on pea shoots and baby lettuce with shavings of parmesan, pine nuts, olive oil and lemon juice
Sweet Potato and Pear Soup
Served with maple syrup and cream
R28
Broccolini Salad
Tender stem Broccoli battered and deep fried served on pea shoots and baby lettuce with shavings of parmesan, pine nuts, olive oil and lemon juice
R38
Sardines wrapped in Vine Leaves
Sardines smeared with garlic, butter, lemon rind, salt and pepper.
Wrapped in pickled vine leaves and baked in the oven with chilli oil
R48
Spicy Lamb Hearts with Persimmon and Quince Chutney
Lamb hearts slow cooked with wine, paprika, garlic and bay leaves then flash fried and served with persimmon and quince chutney on hot toast
R52
Salmorejo with Prawns and Avocado
Peasant dish from Andalusia made of fresh tomato sauce with stale white bread, olive oil. Served with chilli roasted prawns, fresh avocado, Rosa tomato and oregano
R55
Sardines wrapped in Vine Leaves
Sardines smeared with garlic, butter, lemon rind, salt and pepper.
Wrapped in pickled vine leaves and baked in the oven with chilli oil
R48
Spicy Lamb Hearts with Persimmon and Quince Chutney
Lamb hearts slow cooked with wine, paprika, garlic and bay leaves then flash fried and served with persimmon and quince chutney on hot toast
R52
Salmorejo with Prawns and Avocado
Peasant dish from Andalusia made of fresh tomato sauce with stale white bread, olive oil. Served with chilli roasted prawns, fresh avocado, Rosa tomato and oregano
R55
Mains
Trio of Mushroom Risotto
Pan fried pink oyster, white tree and brown mushrooms combined in a creamy risotto with parmesan shavings and pine nutsR58
Wine: Lammershoek Roulette Blanc 2006
Viskoekies
Very traditional and made with snoek, pan fried and baked in the oven. Served with cinnamon and ginger sweet potato, pineapple and coriander sambal R68
Wine: Annexkloof White 2008
Leek, Mushroom and Spinach Chicken Pot pie
Onions, brown mushrooms and spinach oven baked with puff pastry crust. Served with garlic and rocket mash R74
Wine: Lammershoek Roulette Blanc 2006
Lamb Harira
Lamb neck gently cooked off the bone with ginger,
cinnamon, turmeric and green lentils.
Served with a pumpkin and chickpea fritter,
thick yoghurt, smoked brinjal and fresh lemon R85
Wine: Babylon’s Peak Babylon 2006
Tuscan Tripe
Slow cooked with onions, tomato, garlic, chilli, and chorico.
Served with pan fried polenta, parmesan and pine nuts R95
Wine: Bar Bar Syrah 2008
Dessert
Outydse Melktert met kaneel R30
Brandy and Nut Pudding with Fudge Ice Cream R30
Chocolate Tart R30
A selection of Coffees, Grappa and Liqueurs
Pan fried pink oyster, white tree and brown mushrooms combined in a creamy risotto with parmesan shavings and pine nutsR58
Wine: Lammershoek Roulette Blanc 2006
Viskoekies
Very traditional and made with snoek, pan fried and baked in the oven. Served with cinnamon and ginger sweet potato, pineapple and coriander sambal R68
Wine: Annexkloof White 2008
Leek, Mushroom and Spinach Chicken Pot pie
Onions, brown mushrooms and spinach oven baked with puff pastry crust. Served with garlic and rocket mash R74
Wine: Lammershoek Roulette Blanc 2006
Lamb Harira
Lamb neck gently cooked off the bone with ginger,
cinnamon, turmeric and green lentils.
Served with a pumpkin and chickpea fritter,
thick yoghurt, smoked brinjal and fresh lemon R85
Wine: Babylon’s Peak Babylon 2006
Tuscan Tripe
Slow cooked with onions, tomato, garlic, chilli, and chorico.
Served with pan fried polenta, parmesan and pine nuts R95
Wine: Bar Bar Syrah 2008
Dessert
Outydse Melktert met kaneel R30
Brandy and Nut Pudding with Fudge Ice Cream R30
Chocolate Tart R30
A selection of Coffees, Grappa and Liqueurs
Specials
Skilpadjies (Starter)
Traditional South African dish of minced lambs liver with coriander wrapped in lamb stomach fat
R42
Fillet au Poivre
200g fillet rolled in coarse black pepper, pan fried in olive oil, flambéed with brandy and reduced with cream. Served with potato wedges and roasted vegetables R115
Crayfish Curry
Cray fish tail and head prepared Cape Malay Style with a tomato based curry with turmeric, paprika, coriander, red leaf masala, chilli and thick yoghurt. Heads get stuffed with Basmati rice, mussels and oven baked in the sauce with an open oyster and prawn R120
Fillet au Poivre
200g fillet rolled in coarse black pepper, pan fried in olive oil, flambéed with brandy and reduced with cream. Served with potato wedges and roasted vegetables R115
Crayfish Curry
Cray fish tail and head prepared Cape Malay Style with a tomato based curry with turmeric, paprika, coriander, red leaf masala, chilli and thick yoghurt. Heads get stuffed with Basmati rice, mussels and oven baked in the sauce with an open oyster and prawn R120
Gnocchi Del Mare
Ocean fresh Norwegian Salmon, seared and served on home made Gnocchi and a fragrant orange cream sauce infused with pan fried baby fennel R 105
Become a fan of The Official Bar Bar Black Sheep Restaurant Facebook Page for updates on special events and new menu options.
Follo the link below...
No comments:
Post a Comment