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SugarClub a La Carte Menu

SugarClub a La Carte Menu

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Published by Shannon Connolly

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Categories:Types, Recipes/Menus
Published by: Shannon Connolly on Jul 12, 2012
Copyright:Attribution Non-commercial

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03/30/2014

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Prices are inclusive of V.A.T.In consideration of fellow diners, patrons are requested to refrain from talking on their cellular telephonesand to switch them to silent mode. Please advise us of your food allergies.
08 2011
Flute of Bubbles
Sparkling Wine, Encore Vin Sec
45
Champagne Moet et Chandon
100
Durban Pirate
Orange Curacao, Dark Rum, Sparkling Wine
50
Kir
KC Sauvignon Blanc, Crème De Cassis
50
Le Chef
 Malibu, Bacardi Rum, Lemon Juice, Pineapple Juice
50
Portonic
Ferreira Dry White Port, Tonic Water 
60
Martini Dry
Bombay Saphire Gin, Dry Vermouth
60
Sunset Boulevard
Cachaca, Grenadine, Orange Juice
55
 Apéritifs The Sugar Club 
The Sugar Club takes its name from an informal association of Sugar Barons in the late 1800's whoowned vast sugar plantations up and down the east Coast of Africa from Kenya through Tanzania,Mozambique to the natal province and also the surrounding Indian ocean islands of Zanzibar,Seychelles, Mauritius and Reunion.Our cuisine takes its cue from this heritage and borrows influences of the Swahili coast and Indianocean islands harvesting the warm coastal waters and fertile tropical plains blended with fragrant spicesand citrus to infuse flavour and spice into our signature dishes.As part of our commitment to sustainability, all our fish are found on the green category according to theSASSI program. The fish that are found in the orange category are farmed.Our seasonal fruit and vegetables are purchased from locally sustainable sources which support thelong-term maintenance of ecosystems and agriculture for future generations. This includes locallygrown foods, which reduce use of toxic synthetic pesticides and fertilizers and pollution associatedwith long distance transportation.
 
 Tableside from theGueridonPlantation Dinner
Four Course Menu 300 Paired with Wines 565
Green Asparagus and Black Olives
.
Toasted Bone Marrow Balsamic Jus
2009Sauvignon Blanc, Special Edition, Tokara, Elginglass 125ml
Caramelised Onion Soup
.
Greek Yoghurt Garlic Chips
.
Lavender 
2010Chardonnay, Limestone Hill, Danie de Wet, Robertsonglass 125ml2010Pinot Noir Robertsonsglass 125ml
Dark Chocolate Sorbet 
.
White Chocolate Truffle Jellied Rum Salsa
Dark, Pyrat Rum XO Reserve, Caribbean,glass 50ml
Traditional Caesar Salad
. . . .
Cos Lettuce Bitter Greens Anchovies Crisp Bacon Poached Egg
.
Parmesan Hot Garlic Croûtons
75
Drunken Prawns
. . .
Eight Queen Prawns Sugar Cane Spices Rice Stir-Fried VegetablesSpiced to your taste
185
Fillet of Prime Beef ‘Chateaubriand’
. .
600g Cognac Cream Sauce Seasonal Vegetables
.
French Fries Salad
450
Crêpes Suzette
.
Caramelized in Orange, Lemon, Lime & Grand Marnier Vanilla Pod Ice Cream
65
08 2011
Prices are inclusive of V.A.T.In consideration of fellow diners, patrons are requested to refrain from talking on their cellular telephonesand to switch them to silent mode. Please advise us of your food allergies.
Pepper Steak 
3
00gCognac Cream SauceSeasonal VegetablesFrench Fries
. . .
Fillet of Prime Beef Green Pepper Corns
. .
Salad
250
Midland’s Dargyle Farm Duck 
. . .
Leg Confit Pan-Fried Breast Citrus Juice Crushed PotatoesButternut & Asparagus
 
 Hors d’ Oeuvres
2010Rosé, De Grendel, Durbanville130
House Cured Scottish Salmon
.
Orange & Palm Heart Salad Ceviche
105Chenin Blanc Bush Vines Kleine Zalze Cellar Selection Stellenbosch1402010
Chilled Queen Prawn Quintet in Five Flavours
. . .
Coriander-Lime Tomato Chilli Avocado Egg & Dill Cocktail
1002010Sauvignon Blanc, Splattered Toad, Cape Point Vineyards160
Salad of Grilled Winter Vegetables
Warm Goat’s Cheese
85
08 2011
Prices are inclusive of V.A.T.In consideration of fellow diners, patrons are requested to refrain from talking on their cellular telephonesand to switch them to silent mode. Please advise us of your food allergies.
2009Verdelho Feiteiras Vineyards, Bot River 200
White Cream of Tomato Soup
Battered Scallops
85

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