Breakfast Harvest Menu
The Caledon
Eggs cooked to your desire, Organic Breakfast Sausage, Grilled Cherry belle Tomato, sautéed Field mushrooms, Bacon and Bean Compote
Lamb deluxe
Baby Lamb cutlets, hash brown with poached egg & minted Hollandaise
Studio Eggs
English muffin, Black forest ham, Poached egg, Asparagus & sauce béarnaise
Smoked Salmon
Smoked Organic Salmon Trout, Citrus Blini, Rocket, Shirred egg & Crème fraiche
Pancake Stack
Grilled bacon, Fried banana & Warm Organic maple syrup.
Homemade Waffles
Choice of three mixed berry compote, Honey, Lavender and Vanilla Pod Ice cream or whipped cream.
Afternoon Market Menu
Organic Rye Steak sandwich
Rare roast Beef, Egg mayo, Bacon, Vine tomato, Emmenthaler cheese, Avo & Garden Greens served with Oven Roasted Potato Wedges
Halloumi Panini
Grilled Halloumi, Marinated Aubergine, Sun ripen Tomato, Rocket & Hummus
Caprese Brochettes
Basil pesto with buffallo mozzarella & tomato with mixed micro herbs
Chicken Caesar wrap
Grilled free range chicken strips with parmesan, bacon, egg mayo, crispy croutons & anchovy dressing
Seasonable Roast Vegetable wrap
Selection of roasted vegetables, mixed herb salad ,Goats Cheese, Toasted Pumpkin Seeds
Gourmet Beef burger
Home made Lean beef patty with pickled cucumber, tomato ,blue cheese, crispy onion rings & home made peri peri sauce
All of the above served with a portion of potato wedges
Market dip platter to share
Selection of chicken skewers, spicy chorizo, pickled aubergine, prawns and tapenades served with Bread sticks and Herbed Pita
Green Studio lasagna
Lamb ragout nestled between spinach pasta sheets, home made Napolitano sauce & a basil béchamel served apple & tomato chutney & with a side salad
Fish & wedges
Line fish of the day in a light beer batter served with a green side salad, oven potato wedges & side sauces
Studio Taste Tantalisers
Smoke Salmon
Thinly sliced slivers of Smoke Salmon served with Tempura of mussels on Waldorf salad & Saffron aioli.
Red wine pears & brie salad
With rocket & baby leaves, bean sprouts & a pomegranate dressing.
Tomato tartlet
Three Tomato Tart with Crème fraiche & finished with a basil infused balsamic reduction
Quail risotto
Sticky glazed quail on biltong spiced risotto with a Goji Berry Jus
Clam Broth
Clear Clam broth with saffron potatoes, Baby Corn and Salsa Verde served & garlic Crouton
Studio Gourmet
Baby Lamb
Lamb Loin crusted with coriander, cumin, thyme on steamed pok choi, baby root vegetables & pan seared calves liver with a red wine jus.
Duck
Confit duck ravioli with Maraschino cherries, slow rendered Duck breast on julienne Baby marrow & a Contreau lemon thyme jus.
Line fish
On Vanilla mash & a Citrus veloute topped with braised fennel & lump fish caviar
Wild Venison loin
Seared loin with a Herb mash, Pine nuts, Broccoli, Baby root vegetables, Caramalized balsamic onions & Port jus.
Field Mushroom
Selection of wild mushrooms layered in-between homemade pasta sheets, pea puree & topped with a tomato & apple chutney.
Free range Chicken
Chicken breast coated with a balsamic glaze served with a butternut fondant, steamed broccoli & red wine jam onions.
All of the above served with one of the following sides or R28 as an add on
-Roasted seasonal vegetables
-Coriander or plain rice
-Potato wedges
Studio Sweets
Chocolate Chilli Fondant Served with a refreshing lime & mint sorbet.
Turkish delight Brulee With an orange & almond biscotti.
Sorbet Trio Selection of fruit Sorbets with Seasonable fruit
A selection of Local cheese with melba toast, crackers, nuts & homemade preserves.
Soufflé Toffee & raspberry soufflé on pistachio sauce & crème angliase |
