The Azure Restaurant

the twelve apostles hotel & spa

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg

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.

TO BEGIN ATLANTIC YELLOWFIN TUNA (D, G) 235

Lightly smoked tuna loin, avocado, radish, cured lemon, Bokkom XO dressing

EASTERN CAPE CURED KUDU (D, G) 200

Pan con tomate, biltong spice, toasted focaccia, balsamic glaze & local olive oil

BELNORI GOAT’S CHEESE RAVIOLI (V, D, N, G, E) 220

Confit garlic, zucchini baba ghanoush, verjuice dressing, lemon oil, toasted pistachio nut

WEST COAST SMOKED SNOEK (D, A) 230

Huguenot cheese velouté, mielie rice & snoek risotto, pineapple chutney,

pickled pineapple, Malay curry oil

SIX MEDIUM WEST COAST OYSTERS (D, S) 295

Pickled red onion, green onion oil, horseradish gel

CHOPPED SALAD (P, E) 220

Beetroot, bacon, smoked chicken, boiled eggs, cherry tomatoes, Cheddar cheese,

Baby Gem, avocado, creamy salad dressing

Prawn cocktail 280

Marinated queen prawns, mixed baby leaves, fresh avocado, lime segments,

Marie Rose dressing

yellowfin tuna tataki & yellowfin tuna nigiri (G) 265

Chilli salsa, spring onion, ponzu sauce

Norwegian salmon roll (g) 290

Spicy mayonnaise, spring onion, toasted sesame seeds, teriyaki sauce

SIGNATURE MAINS swartland LAMB (D, N, G, A) 395

Braaied lamb loin, slow cooked lamb rib, dukkha roast carrot, smoked aubergine, labneh,

lamb & apricot jus

WINELANDS FREE RANGE CHICKEN (D, G, A) 275

Confit thigh & wild mushroom pie, short crust pastry, roasted corn & chicken sauce

EASTERN CAPE SPRINGBOK LOIN (D, G, A) 355

Miso butter glazed loin, venison Skilpadjies, creamy Mieliepap, Chakalaka,

venison & Kapokbos jus

PORK LOIN CHOP (D, N, P, A) 285

Crispy pork puffs, choucroute garnie, roast sweet potatoes, honey & walnut purée,

roast pork & mustard jus

ATLANTIC HAKE (D, S, G, A, E) 295

Smoked mussel croquette, cauliflower, pickled Granny Smith apple, confit garlic,

chive & mussel velouté

Executive Chef: Christo Pretorius

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg

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.

SIGNATURE MAINS AZURE GRILLED SELECTION (D, G, A)

Served with either Café de Paris butter, creamy peppercorn sauce, mushroom truffle sauce,

lemon butter sauce & a choice of one side

200g sustainably caught line fish

310 200g beef rib eye

355 300g beef rib eye

475 200g beef fillet

410 300g beef fillet

535

cAPE MALAY CURRY (D, G)

Authentic Cape Malay style, slightly sweet & spicy curry, served with star anise basmati rice, sambals,

warm butter roti & poppadum

Chicken

250 Prawn (S)

320 Chicken & prawn (S)

295 Vegetarian (V)

235

SIDES CREAMED SPINACH (D, G) 80 creamy MASH POTATO (D, G) 80 ROASTED BABY CARROTS (D, G) 80 SAUTÉED BABY VEGETABLES (D, G) 80 crispy fries (VG, g) 80 beef tallow chips & St Tropez sauce (d, g, e) 95 for two to share GRILLED SEAFOOD PLATTER (D, S, A) 3125

West Coast crayfish, prawns, medium langoustines, sustainably caught line fish, grilled baby calamari,

Saldanha Bay mussels in garlic butter, basmati rice, lemon butter sauce, peri-peri sauce

Kalahari Free range beef 725

500g dry age beef on the bone, crispy beef tallow potatoes, baby gem salad & fynbos béarnaise sauce

to finish MATCHA MILK TART (V, D, G, E) 180 Vanilla bean whipped mousse, strawberry gel, crispy meringue, strawberry compote, coconut crumble SEASONAL BERRY (VG, G) 225 Berry crémeux, coconut & dark chocolate mousse, berry gel, raspberry aero, macerated berries COFFEE AND CHOCOLATE (V, D, G, E) 240

Coffee sponge, coffee & milk chocolate mousse, mascarpone délice, caramelised white chocolate,

salted caramel

TROPICAL FRUIT (V, D, G, E) 215

Passion fruit mousse, vanilla bean crumble, Pavlova, pineapple & passion fruit compote, citrus gel,

white chocolate crème, honey roasted citrus jelly

BAKED vanilla CHEESECAKE (V, G, D, E)

240 Vanilla cream, Hillcrest berries compote & berry gel

WESTERN CAPE CHEESE BOARD (V, D, G) 345

‘Just Cheese’ boerenkaas, Karoo Blue, Dalewood Winelands Brie, toasted ciabatta, green fig preserve,

mixed seed crackers

peppermint crisp AFFOGATO (D, E) 120

the twelve apostles hotel & spa

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg

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.

Lightly smoked tuna loin, avocado, radish, cured lemon, Bokkom XO dressing

Pan con tomate, biltong spice, toasted focaccia, balsamic glaze & local olive oil

Confit garlic, zucchini baba ghanoush, verjuice dressing, lemon oil, toasted pistachio nut

Huguenot cheese velouté, mielie rice & snoek risotto, pineapple chutney,

pickled pineapple, Malay curry oil

Pickled red onion, green onion oil, horseradish gel

Beetroot, bacon, smoked chicken, boiled eggs, cherry tomatoes, Cheddar cheese,

Baby Gem, avocado, creamy salad dressing

Marinated queen prawns, mixed baby leaves, fresh avocado, lime segments,

Marie Rose dressing

Chilli salsa, spring onion, ponzu sauce

Spicy mayonnaise, spring onion, toasted sesame seeds, teriyaki sauce

Braaied lamb loin, slow cooked lamb rib, dukkha roast carrot, smoked aubergine, labneh,

lamb & apricot jus

Confit thigh & wild mushroom pie, short crust pastry, roasted corn & chicken sauce

Miso butter glazed loin, venison Skilpadjies, creamy Mieliepap, Chakalaka,

venison & Kapokbos jus

Crispy pork puffs, choucroute garnie, roast sweet potatoes, honey & walnut purée,

roast pork & mustard jus

Smoked mussel croquette, cauliflower, pickled Granny Smith apple, confit garlic,

chive & mussel velouté

V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg

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.

Served with either Café de Paris butter, creamy peppercorn sauce, mushroom truffle sauce,

lemon butter sauce & a choice of one side

200g sustainably caught line fish

310

200g beef rib eye

355

300g beef rib eye

475

200g beef fillet

410

300g beef fillet

535

Authentic Cape Malay style, slightly sweet & spicy curry, served with star anise basmati rice, sambals,

warm butter roti & poppadum

Chicken

250

Prawn (S)

320

Chicken & prawn (S)

295

Vegetarian (V)

235

West Coast crayfish, prawns, medium langoustines, sustainably caught line fish, grilled baby calamari,

Saldanha Bay mussels in garlic butter, basmati rice, lemon butter sauce, peri-peri sauce

500g dry age beef on the bone, crispy beef tallow potatoes, baby gem salad & fynbos béarnaise sauce

Coffee sponge, coffee & milk chocolate mousse, mascarpone délice, caramelised white chocolate,

salted caramel

Passion fruit mousse, vanilla bean crumble, Pavlova, pineapple & passion fruit compote, citrus gel,

white chocolate crème, honey roasted citrus jelly

BAKED vanilla CHEESECAKE (V, G, D, E)

240

Vanilla cream, Hillcrest berries compote & berry gel

‘Just Cheese’ boerenkaas, Karoo Blue, Dalewood Winelands Brie, toasted ciabatta, green fig preserve,

mixed seed crackers

Peppermint Crisp ice cream, espresso, Aero chocolate