THE APOSTLES BRAAI
SNACK COURSE
Beef biltong & droewors (G)
Marinated tomato, cheddar cheese and onion braai broodjies (V, D, G)
Marinated olives and spiced nuts (N)
Seafood BRAAI MENU
Executive Chef: Christo Pretorius
FIRST COURSE
SUSTAINABLE SALMON TROUT (D, G, A)
Marinated trout, granny smith apple, soy jelly, avocado puree and toasted sesame seeds
MAIN COURSE
SERVED FAMILY STYLE PER TABLE
Roasted sweet potatoes with creme fraîche and chopped chives (V, D)
Roast butternut, sunflower seed and couscous salad (V, D, G)
Apple and fennel salad with toasted walnuts (V, D, N)
Variation of seasonal baby vegetables and herb butter (V, D)
Creamy white wine and garlic mussel pot with toasted ciabatta (D, S, G)
FROM THE GRILL (BRAAI)
Marinated langoustines with a spice garlic butter (D, S)
Grilled 16/20 prawns with a lemon and herb butter sauce (D, S)
Barbecued mieles with sour cream, chives and spiced popcorn (V, D)
DESSERT COURSE
LEMON AND RASPBERRY (V, D, N, G, E)
Lemon tart, lemon curd, crisp meringue, raspberry macaron and raspberry sorbet
V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten |
A-Alcohol | E-Egg
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.
