Trevor welcomes off the menu requests and will endeavor to create that something special for you.
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1 TREVOR BOYD EXECUTIVE CHEF AT THE INTERCONTINENTAL O.R.TAMBO Trevor has spent a lifetime working in kitchens in hotels across South Africa. He found a love for cooking from a very early age and has spent his years chasing the ultimate culinary experience. He has worked in kitchens in Singapore, Thailand, Germany, Portugal and USA. In his travels he has learned to use international techniques to combine with his roots that lay deeply entrenched in South Africa. The Quills Restaurant has afforded me the opportunity to expose travelers to the exquisite tastes of South African and subtly combining flavours from all corners of the world Trevor has represented South Africa at 2 Culinary Olympics and was awarded, with the rest of his Culinary Team South Africa, the highest achievement being a Gold Medal in the Restaurant of Nations Category in the competition. Cooking and the natural competition that it delivers, helps a young mind thrive and grow, culminating in the greatest pleasure in life a good tasty and wholesome meal Trevor welcomes off the menu requests and will endeavor to create that something special for you. Thank you for joining us and enjoy your meal! Local Origins Signature dishes and provincial recipes that are inspired by the destination, including dishes that showcase some of the finest seasonal ingredients of the area. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how. Light Meals Vegetarian
2 STARTERS SALADS Caesars Salad 100 Traditional, Prawn or Smoked Chicken Grana Padano, Cos Lettuce, Croutons, Anchovies, Poached Egg, Bacon, Caesar Dressing Chick Pea, Biltong Salad 95 Chickpea, Biltong, Glazed Peach, Salad Greens, Cumin Basil Yoghurt Dressing Niçoise salad 120 Rooibos Smoked Tuna, Sesame French Beans, Sweet Potato Crème, Deep fried Poached Egg, Parmesan Crisp Caprese Salad 85 Chilled Tomato Soup, Buffalo Mozzarella, Oven Roasted Tomato Jelly, Basil Foam Salsa Verde SOUPS Soup Du Jour 80 Served with Homemade Bread Moroccan Chicken Soup 80 Served with Charmoula Butter ENTREÉS Mushroom Ragout Ravioli 100 Porcini Truffle Jus, Parmesan Custard, Coriander Oil, Mushroom Crème Venison Carpaccio 110 Venison Carpaccio, Beetroot Dahl, Vanilla Snow, Sesame Brandy Snap, Berry Salsa
3 STARTERS (CONTINUED) Spicy Chicken and Chakalaka 100 Chicken and Chakalaka Terrine, Butternut and Chilli Salsa, Curry Chutney Pearls Jasmine Cured Salmon 120 Jasmine Cured Salmon, Carrot Flan, Salad, Jasmine and Honey Vinaigrette Duck Breast 120 Citrus Glazed Duck Breast, Pistachio Crust, Noodle Salad, Citrus and Thyme dressing Oysters - SQ Live Fresh Seasonal Oysters - Enquire with Waitron SQ MAINS Beef Short Rib 200 Sous Vide Beef Short Rib, Braised Short Rib Gnocchi, Melange of Vegetables Pork Neck 180 Chimichurri Pork Neck, Parsley Mash Potato, Pulled Pork Open Ravioli Grilled Line Fish 200 Sweet Smoked Paprika rubbed Line Fish, Red Onion and Chouriço Risotto, Mussel Mustard Crème Biltong Spiced Beef Fillet 220 Beef Fillet encrusted with Biltong Powder, Poppadom Potato Cake, Roasted Vegetables, Thyme Jus Norwegian Salmon 240 Seared Norwegian, Horse Radish Puree, Braised Fennel, Vierge Dressing
4 MAINS (CONTINUED) Quill s Grill 210 Thyme Crusted Lamb Cutlet, Harissa Spiced Venison Loin, Pan Sear Calves Liver, Boerewors, Maize Tart, Tomato and Onion Bouilliabaise 200 Saffron infused Fish Broth, Seafood Mix, Bisque Sphere, Gruyère Crouton Gem Squash Risotto 160 Roasted Gem Squash, Sauté Baby Gem, Parmesan Cheese, Vegetable Crisps Chicken and Chouriço Cataplana 180 Scented Chicken Broth, Chicken, Chouriço, Snow Peas, Baby Corn, Pilaff Rice Venison 240 Dhukka Spiced Venison Loin, Parmesan Polenta, Spicy Tomato Chutney, Cumin Jus PASTA Linguine, Penne, or Potato Gnocchi Lamb 120 Braised Lamb Shoulder, Red Wine Braising Liquid, Gremolata Roasted Tomato and Pancetta 120 Crispy Pancetta, Roasted Tomato, Asparagus Spears, Parmesan Shaving Coriander Pesto Cream 110 Coriander, Pine Nuts, Feta Cheese, Cream, Pecorino Cheese
5 SIDES Rosemary and Cracked Pepper Potato Wedges 45 French Fries 45 Mushroom, Onion and Thyme 45 Creamy Mielie Meal 45 Steamed Vegetables 45 DESSERT Chocolate Tart 70 Baked Chocolate Tart, Peppermint Crisp Ice Cream, Strawberry Compôte, Baklava 70 Sweet Toasted Nuts, Phyllo Basket, Cinnamon and Buttermilk Frozen Crème Apple and Berry Crumble 70 Macerated Berries, Caramelized Apple, Caramel Crumble, Cinnamon Ice Cream Black Cherry Mille-Feuille 70 Macerated Black Cherries, Caramelized Puff Pastry, Vanilla Crème Pâtissière, Cream Cheese Ice Cream Hazelnut ice-cream slice 70 Hazelnut Ice Cream Sandwich, Chocolate Malva, Caramelized Hazelnuts, Berry Salad Fruit Platter 60 Seasonal Fruit, Fruit Compôte, Passion Fruit Sorbet
6 CHEESE Assorted South African and French Cheese 125 Camembert, Blue cheese, Mature Cheddar, Toasted Grissini Wild Rocket and Pear Salad PORT WINE Ramos Pinto Port Red or White 75 Over-Exploitation of our oceans continues to be a major problem around the world We at InterContinental OR Tambo support and guide ourselves through the SASSI Initiative We trust you do to.
Light Meals. Vegetarian. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how.
YOSHAN NAIDU EXECUTIVE CHEF AT THE INTERCONTINENTAL O.R TAMBO Yoshan Naidu a home-grown talent, consistently hungry for new challenges at the award-winning InterContinental Johannesburg O.R Tambo Airport.
More informationLight Meals. Vegetarian. World Kitchen Authentically prepared classic and contemporary dishes from around the world that leverage our global know-how.
YOSHAN NAIDU EXECUTIVE CHEF AT THE INTERCONTINENTAL O.R TAMBO Yoshan Naidu a home-grown talent, consistently hungry for new challenges at the award-winning InterContinental Johannesburg O.R Tambo Airport.
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Semi-Buffet Menu Complimentary on each table Smoked duck breast and kumquat compote Bread and butter Carving Station Slow cooked glazed pork ribs Charcuterie Selection Cured duck saucisson Mini pork saucisson
More informationNgala Lodge Cuisine. Please check the daily specials board. These menus are designed for you by the Chef using fresh products available today
Ngala Lodge Cuisine Please check the daily specials board These menus are designed for you by the Chef using fresh products available today The aim of our cuisine is to use the best ingredients available
More informationD I N N E R. B A N Q U E T M E N U S Fall / Winter
D I N N E R B A N Q U E T M E N U S Fall / Winter 2017-2018 A P P E T I Z E R S Cauliflower and English Pea Risotto Parmesan, Ricotta, Meyer Lemon $14.00 Per Guest Truffle Risotto Shaved Parmesan, White
More informationChristmas Packages 2018
Christmas Packages 2018 For more information and to Book NOW please call on 0207 932 4675 events@doubletreewestminster.com for event and group enquiries Canape Menu 18.00 (6 items) Menu 1 Duck pate and
More informationStarters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090
Starters Terrine of foie gras with papaya-ginger chutney, toasted brioche and lambs lettuce in cherry dressing Rs 1,090 Traditional beef tartar topped with seared quail egg, crispy caper, rocket leaves
More informationSet Menu 1 R230 per person
Set Menu 1 R230 per person Set Menu 1 Select one delicious item in each category Starter Course Brandy-flambéed Chicken Livers Chicken livers sautéed with garlic and onion, flambéed with brandy and finished
More informationAbsolute Caterers Buffet Menu 2016
Absolute Caterers Buffet Menu 2016 60 + people minimum $250.00 non-refundable deposit is required to confirm booking Price includes: plates & cutlery, servingware, paper napkins, tablecloths (for buffet
More informationXENOS RESTAURANT- BAR - CAFE. est. 1969
XENOS RESTAURANT- BAR - CAFE est. 1969 Fully Licensed; BYO Bottled Wine Only; $4.00 p.p. $20 Minimum Credit Card and EFTPOS Charge No Split Bills www.xenosrestaurant.com.au Garlic or Herb Bread $4.50 Olive
More informationJOIN OUR VINTAGE WINE CLUB NOW
JOIN OUR VINTAGE WINE CLUB NOW 50% DISCOUNT ON FOOD FOR YOU & UP TO 7 GUESTS ON WEDNESDAY & THURSDAY EVENINGS (CONDITIONS APPLY) 30-50% DISCOUNT ON ALL VINTAGE WINE PLEASE ENQUIRE WITH OUR STAFF FOR INFORMATION
More informationPlease note that a 10% service charge will be added! - Menus may change without notice. Choice of starters for set menu B and C
Rick s Café Américain Restaurant and Bar 2 Park Road, Gardens 8001 Tel 021 4241100 email info@rickscafe.co.za ********** Set menu A. @ R195 per person main-course and table salad Set menu B.@ R250 per
More informationCanapés. Anchovy, puff pastry, Parmesan twists
Here at Kenton Hall Estate we are delighted to provide bespoke wedding catering in partnership with Chef Peter Harrison. All of our menus are put together using the finest quality and seasonal ingredients
More informationS E A F O O D A N D G R I L L
S E A F O O D A N D G R I L L Portuguese Specialities Starters Chicken Giblets Tomato, white wine, green chili Chicken Livers Grilled, spicy peri-peri sauce Beef Fillet Trinchado Grilled, green chillies,
More informationKings Festive Buffet Menu
Kings Festive Buffet Menu Starters Slow poached chicken with pistachio vinaigrette & beet shoots Shrimp salad with cocktail sauce & lime espuma Chicken liver parfait with brown reduction & walnuts Pastrami
More informationDinner Menu MAIN COURSES. Vegetarian Option. Palate Cleanser DESSERTS
Day 1 Creamy Potato and Leek Soup Served with Freshly Baked Bread Or Creamy Peri-Peri Livers Fried Chicken Livers in a Creamy Peri-Peri Sauce S Slow Braised Lamb Shank Slow Braised Lamb Shank in Red Wine
More informationAPPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e
LUNCH MENU APPETIZERS C l a s s i c & M o d e r n, t o s t a r t a n d t o s h a r e Chicken & Lamb Satay (three pieces each) 95 With Balinese pickle & crackers Prawns & Garden Vegetable Cocktail 95 Fresh
More informationCOLD STARTERS. Beef Steak Tartare
COLD STARTERS Beef Steak Tartare Chopped Raw Fillet of Beef mixed with Capers, Onions, Dill Cucumber, Raw Egg Yolk, Dijon Mustard and Chillies OR you can mix it to your taste R105 Tuna Tartare Chopped
More informationBreakfast ( ) Fresh Bagel Toasted Open Sandwich. Spread of cream cheese, smoke salmon, slices of beets & fried egg
Breakfast (8.30-11.00) Toasted Open Sandwich Smashed Avocado, Baby spinach, Cherry tomato 4.50 Butternut squash, ricotta and sage 2.75 Chargrilled vegetable, feta cheese crumble 3.75 Fresh Bagel 6.95 Spread
More informationSTARTERS. Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam
Poached chicken and chervil terrine chicken crackling, sautéed woodland mushrooms, broccoli cress and a red onion jam Crispy pressed slow cooked pork belly ham knuckle terrine, piccalilli, broccoli cress
More informationPrivate Dining Menu. 3 courses per person Please pick 2 choices per course for guests to pick from. Starters
3 courses - 26.95 per person Chicken Liver Parfait, Melba Toast & Caramalised Red Onion Chutney Twice Baked Goat s Cheese Soufflé on a Chive & Rocket Salad Marinated Mediterranean Vegetable & Watercress
More informationSAMPLE DAY DELEGATE MENU
EVENTS MENU SAMPLE DAY DELEGATE MENU LUNCH Caprese salad Mediterranean orzo salad Bacon and blue cheese wedge salad Soup of the day Cuban sandwich Roasted cod with Asian greens Sweet Indonesian chicken
More informationS E A F O O D A N D G R I L L
SEAFOOD AND GRILL Starters Haloumi Cheese Grilled haloumi cheese with a sweet chilli sauce Soup of the Day Please enquire with server Camembert Cheese Crumbed Camembert cheese, deep fried with a cranberry
More information