Flames Restaurant | Festive Menu | Flames Restaurant
1506
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24th December Christmas Eve 2018
Dinner family style

Starters

Fennel & Apple cured salmon

Tataki of Togarashi seared Tuna

Tabbouleh salad, bulgur wheat, mint, sea weed & cashew nuts

Roasted Beets, blue cheese, celery & hazelnuts

Grilled Aubergine, lentils, chick peas, mint, sesame seeds

 

Main

Norwegian Salmon

Dill mayo, almond, spinach

Traditional Roast Turkey

Chipolatas, cranberry stuffing, Cumberland sauce

Grilled Beef fillet

Pomme roblocon, truffle, forest mushroom

Braised Pork Cheeks

Red cabbage, granny smith apple, mustard jus

Ricotta Gnudi

Tomato, basil, garlic, olive oil , pine nuts

Cheese table

Local selection of local cheeses, lavash, crackers, preserves and chutneys

Selection of Festive Desserts

All items are subject to change in function of seasonality and market availability

R1200


25th Flames Christmas Brunch 2018

Breakfast

Fruit selection – sliced, salad, whole

Bakery basket – Croissants, pan au chocolate, custard Danish, apple Danish, apricot Danish, freshly baked muffin

Cereal selection – Corn flakes, Rice Krispies, all bran, Muesli, gluten free Muesli

Variety of yoghurt flavours, Bircher muesli, chocolate filled pancakes, oats rolled sushi with seasonal fruit & avocado

Juice de jour – favourite daily fruit blend

 

Raw Bar

Caviar with chive blini’s, yuzu cream cheese, crackers and Melba toast

Freshly prepared Sushi & Sashimi with accompaniments

Mozambique Prawns, chilli, lime & seaweed

West coast oysters with condiments

Charred Beef Tataki, mimosa, caper, & rocket

 

Chacuttiere

Meat rillettes with grissini sticks, charcuterie, terrine
Gribiche sauce, pickled vegetable, apple and mustard chutney

 

Vegan Salads

Barley, quinoa & miso marinated tofu with bean sprouts & coriander

Roasted Forelle pear, fennel, celery, parsley, lemon vinaigrette (v)

Festive Apple Waldorf salad, cranberries & figs

Watermelon & ricotta salad, sweet red onion, arugula

 

Vegetarian Starter

Brown lentil, roast cauliflower, gorgonzola & dressing (v)

Chickpea, feta, dhania, balsamic pearls (v)

Butternut panna cotta with grapefruit jelly verrine (v)

 

Cold Starter

Chicken & forest mushroom pate en croute

Corn, chorizo, Kalamata olive, peppadews

Apple, Brussel sprout, bacon, watercress mayonnaise

Parma ham with spicy melon

Roast tomato, buffalo mozzarella, white anchovy & basil pesto (v)

Salmon en Bellevue – watermelon set

Mauritian Seabass en Bellevue – bisque set

 

Hot Main

Norwegian Salmon
Dill mayo, almond, spinach

 

Traditional Roast Turkey
Chipolatas, cranberry stuffing, Cumberland sauce

 

Grilled Beef fillet
Pomme roblocon, truffle, forest mushroom

 

Braised Pork Cheeks
Red cabbage, granny smith apple, mustard jus

 

Ricotta Gnudi
Tomato, basil, garlic, olive oil , pine nut

Cheese

Selection of Local Cheeses with preserves, crackers, pantone and grapes

 

Selection of Festive Desserts

 

All items are subject to change in function of seasonality and market availability

 

R1450


 

26th Upgraded Brunch 2018

Breakfast selection

Array of Breakfast Favourites

varieties of breads, pastries and danishes

homemade Jams & compotes, marmalades & spreads

Nutella, peanut butter, cream cheese

seasonal fruit selection, cereals and yoghurts / low fat plain

Individual bircher muesli with berry coulis

 

Salad from the garden

Heirloom Tomato, buffalo mozzarella & extra virgin olive oil

Fired Caesar Salad, white anchovy & garlic crouton

Roasted Beets, blue cheese, celery & hazelnuts

Grilled Aubergine, lentils, chick peas, mint, sesame seeds

Spring Carrots, orange, caraway seeds, macadamia nuts

Dressing/dips

caesar dressing / Olive oil & balsamic / basil pesto / tahini yoghurt

 

Micro Foraging Salads

Tabbouleh salad, bulgur wheat, mint, sea weed & cashew nuts

Naartjie Salad, pomegranate seeds & walnuts

Charred Cauliflower salad, olive oil, capers & shaved parmesan

Watermelon & ricotta salad, sweet red onion, arugula

Dressing/dips

poppy seed dressing, raspberry vinaigrette

 

all these salad are inspired by seasonal foraging in our home ground garden and local farms

 

Land & Sea Salads

Crab sticks, cucumber, fennel, red berries, black pepper

Paprika fried chorizo, seasonal vegetables & coriander

Buck wheat & Baby spinach salad, smoked pork loin, avocado, berries

Flaked Salmon salad, pickled rice, poached egg, fennel & watercress

Dressing/dips

french dressing, mustard honey dressing, asian dressing

 

Chacuttiere

Ox Tongue

Game terrine

Ostrich tartare

Smoked Venison carpaccio

Gribiche sauce, pickled vegetable, apple and mustard chutney

 

Live Station (opened to Close)

Selection Sushi and condiments

Freshly chucked Lüderitz oysters with condiments

Dressing/dips

soy sauce, pickle ginger, wasabi, mignonette dressing, apple horseradish

 

Cured, Smoked and Raw (open and replenish)

Tataki of Togarashi seared Tuna

Home cured salmon

Vietnamese Prawn & wakame salad

Miso Cured Beef tender loin

Dressing/dips

cape grain mustard mayonnaise / tartar sauce / horseradish / seaweed mayo

crisp rice crackers, crisp seaweed

 

Cheese Table

Selection of Local Cheeses with preserves, crackers, pantone and grapes

 

Selection of Festive Desserts

All items are subject to change in function of seasonality and market availability

R795


 

31St New Year’s Eve dinner 2018

Starter Buffet

Grilled Baby Leeks and asparagus, Vinaigrette and poached eggs

Shrimp Salad with mango, chili and fresh Coriander

Goat cheese and garden pea pot quiche with fresh mint and onion jam

Baked duck Spring roll with dried fruit and Muscatel Dipping Sauce

Endive and Orange salad with Walnuts, Feta Cheese & pumpkin seed

Pineapple & wild rice salad with Chorizo sausage

Salmon ‘’en Bellevue’’ with Horseradish cream

Marinated Scallop tartare with edamame and Lime

Tahitian marinated Tuna with Coconut Milk

Crab and Grapefruit Gourmandize

 

Live Station (opened to Close)

Selection Sushi and condiments

Freshly chucked Lüderitz oysters with condiments

Dressing/dips

soy sauce, pickle ginger, wasabi, mignonette dressing, apple horseradish

 

Cured, Smoked and Raw (open and replenish)

Caviar with chive blini’s, yuzu cream cheese, crackers and Melba toast

Tataki of Togarashi seared Tuna

Home cured salmon

Vietnamese Prawn & wakame salad

Miso Cured Beef tender loin

Dressing/dips

cape grain mustard mayonnaise / tartar sauce / horseradish / seaweed mayo

 

Main Course – A la Carte

Pan seared Line fish
Dill mayo, almond, spinach

 

Thyme & Garlic roasted Chicken
Pomme pont neuf, sautéed beans, roast jus

 

Grilled Beef fillet
Pomme reblochon, truffle, forest mushroom

 

Braised Pork Cheeks
Red cabbage, granny smith apple, mustard jus

 

Ricotta Gnudi
Tomato, basil, garlic, olive oil , pine nut

 

Cheese Table

Selection of Local Cheeses with preserves, crackers, pantone and grapes

 

Selection of Festive Dessert

 

All items are subject to change in function of seasonality and market availability

R2100


 

1st New Year’s Upgraded Brunch 2019

Breakfast selection

Array of Breakfast Favourites

varieties of breads, pastries and danishes

homemade Jams & compotes, marmalades & spreads

Nutella, peanut butter, cream cheese

seasonal fruit selection, cereals and yoghurts / low fat plain

Individual bircher muesli with berry coulis

Salad from the garden

Heirloom Tomato, buffalo mozzarella & extra virgin olive oil

Fired Caesar Salad, white anchovy & garlic crouton

Roasted Beets, blue cheese, celery & hazelnuts

Grilled Aubergine, lentils, chick peas, mint, sesame seeds

Spring Carrots, orange, caraway seeds, macadamia nuts

Dressing/dips

caesar dressing / Olive oil & balsamic / basil pesto / tahini yoghurt

 

Micro Foraging Salads

Tabbouleh salad, bulgur wheat, mint, sea weed & cashew nuts

Naartjie Salad, pomegranate seeds & walnuts

Charred Cauliflower salad, olive oil, capers & shaved parmesan

Watermelon & ricotta salad, sweet red onion, arugula

Dressing/dips

poppy seed dressing, raspberry vinaigrette

 

all these salad are inspired by seasonal foraging in our home ground garden and local farms

 

Land & Sea Salads

Crab sticks, cucumber, fennel, red berries, black pepper

Paprika fried chorizo, seasonal vegetables & coriander

Buck wheat & Baby spinach salad, smoked pork loin, avocado, berries

Flaked Salmon salad, pickled rice, poached egg, fennel & watercress

Dressing/dips

french dressing, mustard honey dressing, asian dressing

 

Chacuttiere

Ox Tongue

Game terrine

Ostrich tartare

Smoked Venison carpaccio

Gribiche sauce, pickled vegetable, apple and mustard chutney

 

Live Station (opened to Close)

Selection Sushi and condiments

Freshly chucked Lüderitz oysters with condiments

Dressing/dips

soy sauce, pickle ginger, wasabi, mignonette dressing, apple horseradish

 

Cured, Smoked and Raw (open and replenish)

Tataki of Togarashi seared Tuna

Home cured salmon

Vietnamese Prawn & wakame salad

Miso Cured Beef tender loin

Dressing/dips

cape grain mustard mayonnaise / tartar sauce / horseradish / seaweed mayo

crisp rice crackers, crisp seaweed

 

Cheese Table

Selection of Local Cheeses with preserves, crackers, pantone and grapes

Selection of Festive Desserts

All items are subject to change in function of seasonality and market availability

R795