Savour To Taste Menu examples
Three courses suggestions and vegetarian options.
Savour To Taste can also expertly pair or suggest some incredible South African wine to accompany your evening to help create an unforgettable South African dining experience.
Menu One
Starter
Beetroot Carpaccio, goats cheese mouse, beetroot texture, pickled daikon, beetroot powder
Main
Line fish of the day, pea purée, potato foundant, Prawn mouse, butternut squash, vanilla bisque sauce, pickled carrot ribbons, Black fish roe
Vegetarian
Roasted cauliflower steak, pea purée, potato foundant, butternut squash, pickled carrot ribbons, salsa Verde
Dessert
Raspberry sorbet, raspberry gel, raspberry sponge, raspberry textures, vanilla crumble
Menu Two.
Starter
Tomato Tar tart, tomato hearts, bloody marry pannacota, tomato sorbet, parmesan chip, balsamic pearls
Main
Grilled chicken supreme, potato and chicken liver mouse, baby carrots, carrot top, crisp chicken ski, carrot purée
Vegetarian
King mushroom scallop, potato, baby carrot, carrot top, carrot purée, spirulina ship
Dessert
Passion fruit curd, vanilla short bread, Italian meringue, crumble, passion fruit sorbet, gooseberry jam
Menu Three.
Starter
Kohlrabi ravioli, apple, fennel, avocado, fresh pea, calva Nero chip, olive powder, kohlrabi consume
Main
Venison loin, red cabbage purée, sweet potato milli feuille, confit red pepper, tender steamed broccoli, pickle mustard seeds, red wine Jus
Vegetarian
Porcini cavatelli, asparagus and white wine, mushroom purée, tender steamed broccoli, pickle mustard seeds
Dessert
Guava sorbet, ginger sponge, guava cloud with macadamia butter, pineapple and guava jam, textures of guava with white chocolate crumble
Menu Four.
Starter
Asparagus, garden picked frize leaves, parmesan tuile, 64-degree egg yolk, asparagus purée, Tomato and mustard seed emulsion, burnt onion powder
Main
Line fish, tempura oyster, miso broth, micro vegetables of broccoli, carrots, fine beans, mangetout, zucchini, wasabi pea purée
Vegetarian
Yellow zucchini roll filed with tofu, red quinoa, carrot, fine bean, mangetout, broccoli. Wasabi pea purée, miso cream
Dessert
Blood orange, Italian meringue sphere, home-made marmalade, orange supreme, cream Chantelle, micro cress
Menu Five .
Starter
Rich mushroom Parfait, port gel, brioche tuile, mushroom purée, pickled shimeji mushroom, Onion marmalade
Main
Slow braised Ox tail potjiekos, Krummell paap, root vegetables braised in springbok brazing liquid.
Vegetarian
Braised donkey carrots, topped with yellow baby carrots, carrot purée, charred baby corn, radish, zucchini powder, carrots parfait pickled carrots ribbons
Dessert
Pavarotti dessert (Quote to resist chocolate is futile)
Chocolate ganache, kalua gel, chocolate sponge, chocolate mousse, chocolate tuile, chocolate crumble, chocolate gelato
Menu Six .
Starter
Tomato consume, avocado tian, black olive tuile, bloody marry tomato sorbet, tomato powder
Main
Local sustainable sourced duck breast, confit duck croquettes, beetroot purée, patty pans, butternut squash fondants, sugar snap pea, kale chip, red wine cherry reduction
Vegetarian
Smoked cashew croquets, port glazed beetroots, beet purée, patty pans, orange emulsion
Dessert
Crêpe sushi, raspberry caviar, torched Italian méringue, vanilla fruit shards, toffee, toasted hazelnut praline, raspberry gel, fresh berries, ginger crumble