THE APOSTLES BRAAI

BREAD COURSE

Mrs T’s seed loaf (V, D, N, G) Roosterkoek brood (V, D, G) Corn and chive bread (V, D, G) Served with salted butter and homemade pâté (D)

SeAFOOD BRAAI MENU

Executive Chef: Christo Pretorius

FIRST COURSE

GRILLED CHILLI AND LIME CALAMARI (D, N, G)

Zucchini and pea shoot salad with pine nut brittle crumble

MAIN COURSE

SERVED FAMILY STYLE PER TABLE

Saldanha mussels with white wine garlic sauce (D, S, A) Coal-roasted sweet potatoes with maple butter (V, D) Roast broccoli and boerenkaas (V, D) Chopped salad with lemon vinaigrette (V, D)

FROM THE GRILL (BRAAI)

Grilled sustainable line fish with coriander and onion jam (D)

Flame-grilled prawns with salsa verde and fresh lime (D, S) Braaied West Coast crayfish with apple and fennel slaw (D, S)

DESSERT COURSE

Rooibos and naartjie mousse (V, D, E) Jan Ellis pudding with homemade custard (V, D, G, A, E) Cape Malay coconut koesister (V, D, G, E) Peppermint crisp and caramel Swiss roll (V, D, G, E) Creamy rice pudding, caramelised nuts and salted caramel (V, D, N)

A

signature

recipe inspired by our Founder, Beatrice Tollman.

Please advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A discretionary 12.5% service charge will be added to your bill.