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.
Thank you for your generosity
the Apostles braai
the twelve APOSTLES HOTEL AND SPA
Executive Chef: Christo Pretorius
potjie experience
SNACKS COURSE
Biltong croquettes & chakalaka mayonnaise (D, G, E)
Braaied chicken wings & zesty lemon marinade (D, G)
Marinated Kalamata olives, beef droëwors & spicy nuts (D, G, N)
STARTER COURSE
Boerewors roosterkoek, spiced herb sauce, chakalaka,
tomato & cucumber sambal (D, G)
POTJIE COURSE
Swartland lamb, Guinness beer, potatoes, carrots & smoked bacon (D, P, G, A)
Kalahari oxtail, forest mushrooms, sun-dried tomatoes & thyme (D, G, A)
Winelands chicken, red curry paste, lemongrass, ginger & coriander (D, G, A)
FAMILY STYLE BUFFET
Pasta rice, Parmesan & fresh herbs (V, D, G)
Mielie-meel pap, crispy onion rings (V, D, G)
Crusty ciabatta croutons, baby tomatoes, feta, marinated Kalamata olives,
cucumber, pickled red onion & lemon dressing (V, D, G)
Roast butternut, slow-baked beetroot, toasted almonds &
goat’s cheese dressing (V, D, N, G)
DESSERT COURSE
Evaporated milk flan, crispy corn flakes, vanilla mousse, pickled peaches,
caramelised peach purée & caramel flan sauce (V, D, G)
