SINGARPOREAN LAKSA

Salads

Oven roasted beetroot salad with halloumi, baby spinach, crushed hazelnuts and balsamic dressing

Fresh fig, pancetta and feta salad with pine nut and verjuice dressing (seasonal)

Crunchy apple and celery salad with gorgonzola and candied walnuts (V)

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Seafood

Salmon tartar with caper, red onion, lemon and fennel topped with travia

Cold smoked salmon with fennel and orange salad and avo crème fraiche

Seared line fish with orange, cannellini bean, red onion and date salad and citrus dressing

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Meat

Slow braised Mexican pulled pork shoulder with lime, chilli, avo, crème fraiche and nachos

Sirloin steak with salt baked baby Nicola potatoes and a smoked chilli, coriander and lime butter

Slow roast shoulder of lamb with cinnamon pumpkin tart and mint sauce

Lamb rump with roasted baby beets and salsa verde

Seared ostrich with fondant potatoes, beetroot jam and char grilled corn

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Vegetarian

Fresh pasta pockets filled with roast butternut and served with a burnt sage butter and parmesan

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Desserts

Cocktail lemon tarts with berries

Cocktail Chocolate ganache tartlets

Eat on Mess – Crushed meringue with whipped cream, berry compote, fresh berries and toasted almonds

Red velvet brownie bites with cream cheese frosting

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Popular Picks:

Salads

Shaved fennel, baby peas, English spinach and goats’ cheese salad served with bruschetta

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Seafood

Lemon, ginger and maple glazed Salmon Trout with a lemon aioli Savoy cabbage, spring onion and avo slaw

Salt and pepper dusted deep fried baby calamari with caramelized pineapple, ginger, red onion and chilli salsa and saffron aioli

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Meat

Five spiced slow cooked pork belly with grape fruit, radish, purple spring onion, sesame and caramel soy reduction

Duck Confit with roasted cauliflower, celery and hazelnut salad and a pomegranate reduction

Beef Ribeye steak with burnt butter and tarragon aioli and tobacco onions

Slow braised beef short rib with creamed cauliflower and confit of tomato and garlic

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Vegetarian

Roast Aubergine, baby marrow, red onion tabbouleh with mint yoghurt and dukkah dust

Mushroom arancini with thyme, truffle, parmesan and pureed wild mushroom

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Desserts

Handmade truffles – selection of dark, white almond and caramel mint

Caramel, coconut, peppermint and chocolate pots

Cocktail apple tarte tatin with lavender and cardamom

Cocktail chocolate profiteroles filled with vanilla cream and topped with dark chocolate

For more information on our menu offerings please contact info@foodfanatics.co.za