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1 March Gourmet menu

1March Gourmet Menu 2012

Pairing with Van Loveren wines

ASPARAGUS, MOZARELLA AND TOMATO PISSALADIERE

Pure butter puff pastry base topped with asparagus, school made mozzarella and roasted cocktail tomatoes. Served with a Lebanese side salad (fried pita croutons, cucumber, radish, peppers and watercress) dressed with a lemon, mint and garlic oil

DUCK RILLETES

Free range duck confit flavoured with aromatic spices, shredded, tossed with the duck cooking jelly and potted. Served with plum preserve and fresh sour dough bread.

SORBET

Vodka, Lime and Lemonade sorbet

FRESH LINE FISH DUGLERÉ

Fresh line fish poached in sauvignon blanc stock then covered with a creamy tomato blanquette. Served with wild mushroom persillé

BRAISED FREE RANGE BEEF BRISKET

Slowly braised free range beef brisket served with caramelized onion and pumpkin wontons floating in merlot reduction. Accompanied by school made ale mustard

INTERACTIVE “BANOFIE TART”

Sip the banana milkshake then spoon out the hidden caramels and eat them with the sable pastry and Chantilly cream mille feuille

R200 per person (630pm-7pm)

All wines will available to order at special prices on the night

NB: NO BRINGING OF OWN ALCOHOL ON THE EVENING

sunday lunch menu feb/march

February / March Sunday Menu 2012

STARTERS

CHILLI SQUID WITH BRANDADE R45.00

Deep fried chilli squid presented on crispy brandade. Served with a cherry tomato vinaigrette.

WILD MUSHROOM BOUCHEE (V) R40.00

Pure butter puff pastry filled with wild mushroom ragout. Served with house made feta sauce with oregano from the garden

FREE RANGE CHICKEN BREAST SALAD R40.00

Free range chicken breast flavoured with orange, ginger and soy. Accompanied by roasted baby potato, watercress, rocket and baby spinach salad. Served with a thai pistachio creamy dressing

ASPARAGUS AUBERGINE AND LEEK TERRINE (V) R40.00

Light summer vegetable terrine with black velvet olive puree. Served with toasted sourdough bread.

MAINS

FILLET STEAK WELLINGTON STYLE R95.00

Pan fried hormone free prime fillet steak on a pure butter puff pastry with creamy spinach and sautéed button mushrooms with a red wine reduction sauce

FRESH LINE FISH R70.00

Butter roasted fresh line fish with silky mash and spiced lentils

BRAISED PORK BELLY R75.00

Slowly braised free range pork belly. Served with egg noodles tossed in creamy leeks, red pepper and cherry tomatoes.

LAMB DUO R95.00

Free range lamb rack and house made lamb sausage. Served with soft polenta, mint and pea puree and lamb jus

PUMPKIN RISOTTO (V) R60.00

Pumpkin risotto made to order. Served with sage emulsion and drizzled with hazelnut oil and pumpkin seeds.

DESSERT

Belgium chocolate mousse R30.00

1000 Hills Chefs School Ice-cream R30.00

Crème Brulee with imported vanilla pod R30.00

Fresh summer berries with meringue and Chantilly cream R30.00

America!

6 of our 2nd year City & Guilds advanced Patisserie students were accepted into the Ritz Carlton 12 month internship programme in the USA.

1000 Hills Chefs School lives up to it's high reputation.

September 2011

Chef Jade van der Spuy wins Junior chef of the year..........and the schools retains its title for the 4th year in a row. Jade was chosen nationally to compete in Joburg against 8 other contestants and came out tops.

Quills Deli and Micro Brewery. Microbrewery in Bothas Hill, Durban, South Africa

Sit back and relax with a Quills platter of assorted hand crafted meats and cheeses with a Handcrafted premium ale. We have the following bottle condidtioned real ales available: -Impala light, Flat tail ale, Karoo Red, Blackbuck bitter, Namaqua Blond, Kalahari gold, Yellow eyes, Amber ale,Black dog bitter, Howl and Cry and Wolf in Sheeps clothing.