New Year’s Menu 2019/20

R1695pp

6 courses sharing plates plus canapés, pre-dessert, petit fours & a glass of MCC at midnight

 

New Year’s Canapé
Open corn samosa / smoked mussels / gremolata

Spiced Brioche – pickled aubergine
Smoked Snoek Paté – teriyaki glaze / samosa crisp
Roti’s – African wild garlic butter

Smoked Potato Panna Cotta – leek espuma / lentil soil / tuna tartare

Lamb Kabaab – Quail’s egg / tamatiesmoor / wild garlic sauce / aioli
Curry Cured Linefish – sago crisp / fromage blanc / salted radish
Chicken Akni – chicken mousse / peas / cucumber / filo crisps

Poached Local Hake – parsley / fennel / pickled veg / roast potato mayo
Calamari – sweetcorn curry / baby corn / chive oil / sour cream / kale crisps
Cauliflower – sambal / Muizenberg sour fig sauce / torched tomato / smoked goat’s curd

Beef Fillet – pickled tongue / oat milk tofu / wild garlic / onions
Smoked Asparagus – coconut hollandaise / dukkah / hazelnuts
Whole Roasted Butternut – bone marrow crust / seeds

Strawberry Ice – buchu tea / buffalo yogurt / peanut

Milk Tart – doughnut / spiced pistachio / ‘Boeber’
Semi Freddo Sandwich – ginger biscuit / lemon sabayon / mint and nasturtium

Petit Fours – koesister with coffee cream
New Year’s glass of MCC

A R500pp deposit is required to secure your reservation. Your deposit will be due within 24 hours of you making your reservation – kindly note we are a very small restaurant and can only accommodate minimal guests therefore deposits are vital to a wonderful festive season.
A discretionary 12% service charge will be added to all bills.

Our menus are packed with Cape flavours and are seasonally inspired and therefore some ingredients might vary as per availability.
Upper Bloem menus are also available in vegan, vegetarian, dairy-free, gluten-free and pescatarian alternatives.