The Chef Vincent Betton and his team are pleased to introduce you to the Shamwari Restaurant cuisine according to the seasons and inspiration
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1 The Chef Vincent Betton and his team are pleased to introduce you to the Shamwari Restaurant cuisine according to the seasons and inspiration Welcome and happy tasting!
2 The Menu du Marché (served for lunch only from Monday to Friday, except bank holidays) Mackerel on an escabeche jelly Tangy multicolor tomatoes and vinaigrette or Half Brittany lobster in broth * Mango ravioli and wakamé, rice tuile Cuttlefish tagliatelle and risoni Crispy green vegetables, herb salad or Lamb pastilla with dried fruits and fresh curcuma Salad and vegetable shavings, orange coulis or Grilled rib steak * Potatoes Pont Neuf and pan sautéed girolle mushrooms, Béarnaise or barbecue sauce (your choice) (minimum two guests) Selection of regional cheeses or Gianduja cube flavored with orange Blood orange sorbet or Bergeron apricots dessert with our garden s peppermint 42,00 * 15 extra charge per guest
3 The Five Senses Menu Appetizer The 'perfect' egg Crispy French first green asparagus, shiitakes Sliced haddock and its foam Roasted monkfish with yuzu butter Baby vegetables, ginger, herbs and Thai broth Mieral dove cooked on its chest The leg confit with sesame and wasabi Giblets toast and garden pea variation The Paris-Brest: Chocolate wheel, praline and choux pastry biscuit Gourmet croquembouche Hazelnut milk ice cream 71,00
4 The Eight Senses Menu (served for dinner only and for all guests) Appetizer Duck foie gras with hibiscus jelly, candied rhubarb and small brioche Crispy frog legs, calf and beans in a bucatini cup, Cappuccino of beans with wild garlic John Dory aiguillettes roasted with fennel butter Linguine with cuttlefish ink, mussels and ginger emulsion Simmental beef fillet White asparagus and Sancho pepper thin shortbread tart Black garlic and nut-brown butter jus Selection of cheeses by fromagerie Boujon served at your table Lemon granite, basil emulsion The Cléry strawberry: Like a tartlet Flavored with verbena and its sorbet 110,00 Menu proposed with wine pairing 165,00
5 To start Duck foie gras with hibiscus jelly Candied rhubarb and small brioche 36,00 The 'perfect' egg Crispy French first green asparagus, shiitakes Sliced haddock and its foam 26,00 Crispy frog legs Calf and beans in a bucatini cup Cappuccino of beans with wild garlic 30,00 Norway lobster variations Dashi with tomato water Green zebra and lemongrass sorbet 32,00 Aquarello risotto Moel mushrooms and beans Creamy Parmesan Noilly Prat emulsion 28,00
6 In the water Wild white turbot with shells Fregola Sarda with Colonnata bacon like a risotto Watercress cream 45,00 Sea bass "petit bateau" in a salty crust Vitelotte potato shavings Sauce veloutée (minimum 2 guests) (per guest) 56,00 Roasted monkfish with yuzu butter Baby vegetables, ginger, herbs and Thai broth 46,00 Little mullet with basil Celery polenta finger, Shiitake and brown jus 48,00
7 On earth (all our beef meats come from France and EU) Pig variations Tenderloin, braised breast, pig s trotters preserved in Cider Potato mousse with truffle jus 48,00 Simmental beef fillet White asparagus and Sancho pepper thin shortbread tart Black garlic and nut-brown butter jus 55,00 Bresse chicken in candied lemon and capers breadcrumbs Rolled braised legs and baby chards, grapes in yellow wine Pearled jus 54,00 Mieral dove cooked on its chest The leg confit with sesame and wasabi Giblets toast and garden pea variation 50,00
8 The cheeseboard Cheeses from Boujon cheese factory 19,00 The delicacies (to be ordered at the beginning of the meal) The Paris-Brest: Chocolate wheel, praline and choux pastry biscuit Gourmet croquembouche Hazelnut milk ice cream 19,00 The Yuzu lemon: In various textures Refreshed with basil, Earl Grey tea ice cream 19,00 The Cléry strawberry: Like a tartlet Flavored with verbena and its sorbet 19,00 The rhubarb: Poached and compotée softened with Bourbon vanilla Crystallized pecan nuts Espuma and farmer milk ice cream 19,00
9 News Live music at the bar This Summer, enjoy a live music aperitif: Jazz manouche, Brazilian duo, Drumminsax on the terrace or at the bar, taste a wonderful cocktail made by our barmen while listening music, for a so cool evening! International Dressage Competition Jiva Hill stables organize from 4th to 6th August 2017 an international dressage competition! Come to discover this wonderful discipline. Free access Informations and reservations: +33 (0) or welcome@jivahill.com
10 Jiva Hill Spirit «JIVA» is a Buddhist term which means a human being. Jiva Hill, the alive hill, is a dream of 10 years with a little bit crazy idea to transform an agricultural ground with an exceptional position into a heaven place offering: luxury, sport, peace and relaxation to its guests. This magic place offers a 5* hotel, member of Relais & Châteaux, a Spa with swimming pool, sauna, Hammam, Jacuzzi, and fitness room, a gourmet restaurant, lounge bar, complete heliport base, two tennis courts, handball and basketball court, outdoor jogging circuit, world level water-skiing base and a golf. The Shamwari restaurant is named after a private reserve located at the Oriental Cape of South Africa. It won several international awards, and a the title of World s Leading Conservation Company and Game Reserve 16 consecutive years. The Shamwari Game Reserve concept is the conservation of endangered life ; it is the dream of one man and the result of the passion of others. Steeped in history dating back to the settlers and the time when herds of animals were running freely, this natural reserve of hectares has five ecosystems and allow the development of different species of plants and a wide variety of animal and bird life. Here meet the African adventure and unmatched conservation effort with responsible tourism.
The Chef Vincent Betton and his team are pleased to introduce you to the Shamwari Restaurant cuisine according to the seasons and inspiration
The Chef Vincent Betton and his team are pleased to introduce you to the Shamwari Restaurant cuisine according to the seasons and inspiration Welcome and happy tasting! The Menu du Marché (served for lunch
Menu-A la carte served from Tuesday to Saturday
L Opéra Menu-A la carte served from Tuesday to Saturday Starters A sphere of lightly cooked foie gras with Jurançon wine, grapefruit jelly, mango chutney and a spiced tuile 29 Golden browned frog legs
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Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
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G U I D E L I N E C A T E R I N G C O S T S A N D S A M P L E M E N U S A T R O Y A L H O R T I C U L T U R A L H A L L S
G U I D E L I N E C A T E R I N G C O S T S A N D S A M P L E M E N U S A T R O Y A L H O R T I C U L T U R A L H A L L S G U I D E L I N E P A C K A G E C O S T S Receptions Costs include 100 guests 43
The late summer menu by Claus-Peter Lumpp *** Apéritif etagère * Cold & warm Amuse Bouche ***** Gartinated angler fish with pine kernels grilled bell
The tasting menu Assorted goose foie gras with peach and pistachio Flamed scallops with saffron sauce fennel and pastis John Dory with fried aubergines basil pesto and baked zucchini blossom Cassolette
Tia Maria Cheesecake Caramel Popcorn, Honeycomb Ice-cream. Tea or Coffee Menu B
Banqueting Evening Menu Menu A Ardsallagh Goats Cheese Crispy Spring Roll Pastry, Rocket & Salted Pine Nuts Aubergine & Cherry Tomato Dressing Forest Mushroom Soup Truffle Oil Lemon & Thyme Roasted Salmon
Be Enchanted by the Abbey.
Glenlo Abbey Hotel all inclusive Enchanted Package Be Enchanted by the Abbey. Wedding Menu Tasting Live Music from our Resident Pianist on Arrival Prosecco & Canapé Reception for all Guests on Arrival
The Autumn Menu *** 189
The Tasting Menu by Claus-Peter Lumpp Apéritif étagère Cold & warm amuse Bouches Tartare of milk-fed calf with Mascarpone cream and white Alba truffle Sautéed scallops with oats roots fondue and Piedmont
THE REPULSE BAY CLASSIC MENU. The famous Repulse Bay Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns
THE REPULSE BAY CLASSIC MENU The famous Caesar salad prepared at your table topped with your choice of shaved Parma ham or grilled prawns Traditional French onion soup baked with Gruyère cheese croûtons
Seasonal Specials. Ask your server about our daily specials and gluten free options.
Seasonal Specials Starters Lobster-Shrimp Salad $21 Garlic caramelized shrimp and oven roasted lobster tail, served with sliced fennel, Boston lettuce, fennel crème fraiche and European cocktail sauce
Mussels puff pastry, boiled leeks And fragrant foam *** Bar fillet with orange, roasted endive Crisp red endive, creamy potato *** Choice of dessert
Gourmet menu Mussels puff pastry, boiled leeks And fragrant foam Bar fillet with orange, roasted endive Crisp red endive, creamy potato Choice of dessert Main Dish CHF 42.00 Main dish + Dessert CHF 50.00
Royal Horticultural Halls
Royal Horticultural Halls summer quail breast salad with duck and foie gras apple BEAUTIFUL EAT! Lucy - Marketing Manager GREAT GREAT Pete - Manager shot of tomato consommé with pink diamond spheres and
A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK
A C U L I N A R Y J O U R N E Y ORSI ACADEMY FOOD BOOK M E E T U P A N D C A T C H U P DRINKS Coffee Assortment tea Soft drinks Homemade ice tea Sparkling and still water MORNING REFRESHMENTS CHOOSE FROM:
Tomato consommé / paysanne of summer vegetables / Jersey cache tortellini V Duck liver parfait / burnt orange & rhubarb / glazed brioche 8.
Welcome to our local culinary journey... At the Greenhills you ll dine on the finest locally sourced produce: We use Genuine Jersey Aberdeen Angus, raised from calf to beef by Paul Houze on his farm in
Dear Guest, Made to combine together and absolutely great for it s all about creating experiences that make you want to come back!
Dear Guest, Welcome to OPIA OPIA is not merely a word but it is also an emotion. It is the ambiguous intensity of looking someone in the eye, which can feel simultaneously invasive and vulnerable. Following
ORRERY A la carte Menu
A la carte Menu Start H Forman smoked salmon, fromage blanc, orange, dill Madeira consommé, confit duck raviolo Cured seabass, cucumber, horseradish, kumquat Seafood raviolo, lobster bisque Dorset crab,
Braised beef cheek, spring cabbage, glazed shallots, potato purée and a red wine jus
HMS President 1918 3 Course Dinner Menus Menu 1 Included in Package Fillet of beef carpaccio, salted olive popcorn, slow roasted plum tomatoes, parmesan shavings, white truffle dressing Pan-fried mackerel,
*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese
MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Goat cheese from Mr Monteiro in a provencal
Saxon Menu. Menu 1. Terrine of ox with sour cream mousse root vegetable salad and parsley cream. Watercress cream with small pike dumplings
MENUS Saxon Menu Menu 1 Terrine of ox with sour cream mousse root vegetable salad and parsley cream Watercress cream with small pike dumplings Black-feathered chicken on mushroom goulash with braised shallots