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march 2016 menu

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Umhlanga Rocks,
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on this page  >>  master class menu march 2016

tuesday, 22 march

wedensday, 23 march

Cucumber and elder flower margarita

Deep fried olives, stuffed with dukka cream cheese with Asian mayonnaise

Brinjals wraps, marinated in honey & white balsamic, with, rocket and Danish Feta

Traditional Provenšal Bouillabaisse with sauces rouille, aioli and Parmesan

Pan Bagna salad, a marinated bread salad, topped with roasted vegetables, light vinaigrettes, fresh herbs, and assorted tapenades, pepperdew creams and anchovies.

Baked Parma ham filled with goats cheese, on slow roasted garlic and baby leeks,

Roasted stuffed chicken breasts, with fresh asparagus

Peas, avocado and herb risotto, with rocket and a shiitake and truffle vinaigrette

Pineapple cannelloni with a dark rum and coconut sorbet

Cucumber and rosemary Gin and Tonic

Cauliflower spicy poppers with a curry leaf pesto mayonnaise

My Noilley Prat soup, with prawns, oysters, truffles and caviar

Fresh prepared and grilled artichokes with a Grenoble bearnaise

Baked line-fish with a curry leaf pesto with an almond lemon chilli butter

Duck Confit with an orange, honey star anise sauce

Apple and white chocolate sable, topped with hasselback potatoes

Slow roasted turnips in ginger and honey

Assorted fruit sushi and nigari with a cinnamon and apricot sauce and berry and mint sauce