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Dinner

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 Entreé

 

Baby Calamari R119

Sautéed with butter, garlic, chilli and pastis

 

Lamb Kidneys  R99

Grilled lamb kidneys with onion and rosemary 

served on a bed of mash with bacon bits

 

Tempura Prawn R119

Tempura prawn with trio sauces, 

sweet chilli, balsamic reduction and pimiento sauce

 

Escargot R99

Snails served with garlic butter or garlic cheese sauce

 

Melanzane Parmigiano (V) R89

Layers of aubergine, tomato sauce, mozzarella and finished with parmesan cheese

 

Steak Tartare R129

Served with chips and bread 

 

Carpaccio of the Day R99

Served with orange dressing and caramelized nuts

 

Bouillabaisse R129

Classical French seafood soup with prawns, hake and mussels

 

Ravioli Epinards (V) R89

Homemade pasta stuffed with spinach and ricotta cheese cooked in a creamy sauce

 

Salade

 

Waldorf Salade with Duck R135

Garden greens topped with red onions, caramelized nuts, 

charred apples and brie cheese

 

Pear & Roquefort Salade R99

Poached pear, Roquefort cheese laid on a bed of greens

 

Salmon Salade  R149

Fresh greens, smoked Norwegian salmon 

served with cream cheese, capers and avocado,

garnished with caviar

 

 

PLAT PRINCIPAL

 

Viande

 

Fillet R199

Beef fillet topped with a delicate garlic snail sauce

 

Mignon on Boite R205

Medallions of fillet served with a brandy, mustard and mushroom sauce

 

Camembert and Cranberry fillet R205

A soft and tender fillet topped with a Camembert and cranberry sauce

 

Rump Roquefort R199

Rump steak served with creamy Roquefort sauce

 

Pork Belly Roulade R195

Roasted pork belly, rolled with duck and chicken on mash and veggies, served with apple sauce

 

Rib-eye R199

Tender 300g  rib-eye steak with classic French pepper sauce and pomme de terre served with roasted veggies

 

Lamb Shank R215

Slow-cooked lamb shank with red wine and rosemary served with beef jus

 

Camembert and Cranberry fillet R189

A soft and tender fillet topped with a Camembert and cranberry sauce

 

Oxtail R220

450g Oxtail slow-cooked with red wine, mushrooms, onions and carrots served with mash and veggies

 

Poulet et le Canard

 

Pan-Seared Duck Breast R195

Served on a bed of creamed lentils and topped with a Cumberland sauce

 

Duck Confit R190

Leg and thigh served on a bed of lentils and topped with Cumberland sauce

 

Cassoulet et Baguette R135

Duck, bacon, French lamb sausage and a white bean stew served with baguette

 

Coq au vin R179

Chicken on the bone braised in red wine with mushrooms, bacon, onion and thyme

 

Poisson

 

Fish Provencale R215

Delicate white wine sauce with cherry tomatoes, onions, olive oil and olives

 

Crevettes Grattior R 199

Prawns sautéed in spices, beer, garlic, ginger and paprika served with garlic butter and chilli sauce

 

Kingklip R229

Grilled kingklip with a dash of cream, prawns and parmesan

 

Prawn and Chicken Curry R185

Cooked in coconut cream, mango and aromatic curry spice served with basmati rice

 

Norwegian Salmon  R225

Fresh Norwegian Salmon fillet  on a bed of veggies

served with a choice of sweet-chilli orange sauce or hollandaise sauce

 

Sole a’ la Créme  R199

Pan-fried West Coast Sole cooked with a sauvignon blanc lemon cream sauce and parsley

 

Seared Tuna  R225

Seared tuna fillet with sweetcorn salsa, pickled beetroot, pickled ginger, roasted veggies and soya sauce

 

Desserts

 

Tiramisu R69

 

Peppermint-crisp Tart R60

 

Cheese Cake R60

 

Crème Brule R69

 

Pannacotta  R69

 

Chocolate MouSse  R60

 

Dom Pedro R45

Kahlua . Peppermint . Whiskey . Amarula

 

Copyright© 2016 The Three Ducks Restaurant​