 |
This
light and airy restaurant is decorated in inviting shades of cream with
earthy highlights.
The chic Restaurant exudes style; exquisite artwork is a feature of both the restaurant and the lounge. |
BUITENVERWACHTING
RESTAURANT WEEK
24 October
- 3 November
Full menus : Lunch and Dinner
 LUNCH Starters Layered Pepper, Aubergine, Zucchini, Tomato & creamy Feta with Rocket, Basil Pesto, Olive Tapenade & Balsamico Homemade Linguine with Pesto, Avocado, Zucchini & oven dried Tomatoes with Bisque & Argentinean Wild Prawns add for Starter R45 for Main R75 Our 3 popular Soup Mielie, Spinach & wild African Garlic Soup with Lamb Pie Homemade Gnocchi Carbonara sun dried Tomatoes, Spinach, Olives & creamy Feta Steak Tartar made to order, ground Chalmar Sirloin served with nine traditional garnishes (allow 15min preparation time) Mains 250g Fish & Chips with homemade Sauce Tartare The Original Way of Wiener Schnitzel with homemade Chips, Parsley Potatoes or Potato Salad Pan-fried Chalmar Rib Eye with Café de Paris Butter, red Wine Shallot Jus, Sauce Béarnaise, Chips & Vegetables Buitenverwachting 150g Beef Burger, Crisps, Balsamico Onions, red Pepper Salsa, Bacon, Spring Onions Crème Fraiche and Lettuce Sticky Pork Belly with Crackling 5 spice Jus, Shiitake - Noodle Pocket, Ponzu stir-fried Vegetables Desserts Vanilla Panna Cotta with Strawberry - Balsamico Sorbet & Amarula Zabaglione in Cannolis Raspberry Soufflé in a Glass garnished with its own Sorbet, Coulis & Jelly, crispy Sponge Honey-Saffron Ice Cream Panko-Coconut deep fried Banana, Valrohna-Grand Manier Truffle, Passion Fruit & Ginger Selection of Local Cheeses Condiments, Apples, Pears, Crackers & Bread 2 courses: R145 with matching wines R205 | 3 courses: R245 with matching wines Menu to change without prior notice Please Note: 10% gratuity will automatically be added to tables of 7 or more guests
DINNER
Starters Layered Pepper, Aubergine, Zucchini, Tomato & creamy Feta with Rocket, Basil Pesto, Olive Tapenade, Pine Kernel-Parmesan Shortbread & Balsamico Foie Gras Valrohna, Fruits, Brioche & torched Quail Ballontine Homemade Linguine with Pesto, Avocado, Zucchini & oven dried Tomatoes with Bisque & Argentinean Wild Prawns add for Starter R45 Edgar’s Caesar Salad Pan fried Norwegian Salmon, Gem Lettuce, poached Quail Eggs, white Anchovies, Parmesan & Croutons Our 3 popular Soup Mielie, Spinach & wild African Garlic Soup with Organic Lamb Tapas Mains Roasted Lamb Shank, its own Juice, with creamy Rosemary Polenta, green Beans, Millie, Garlic Confit & Honey roasted baby Onions Sticky Pork Belly with Crackling 5 spice Jus, Shiitake - Noodle Pocket, Ponzu stir-fried Vegetables Roasted Monk Fish Osso Bucco & Mollusks Bouillabaisse Jus, Capers, Fennel, baby Leek, Celery, Saffron Rouille &Tomato Risotto Chalmar Rib Eye in a Bone Marrow Crust with Red Wine Shallot Sauce, Kohlrabi-Morel Confit Potato & green Asparagus Pan-fried Cutlet & grilled Loin of Springbok, With Juniper Berry Sauce, Crème Fraiche-Almond Potato, Red Cabbage, Crocante red Wine Pear, Roots & Tubers Desserts Buitenverwachting Chocolate Variation For the serious Chocoholic Vanilla Panna Cotta with Strawberry - Balsamico Sorbet & Amarula Zabaglione in Cannolis Raspberry Soufflé in a Glass garnished with its own Sorbet, Coulis & Jelly, crispy Sponge Honey-Saffron Ice Cream Panko-Coconut deep fried Banana, Valrhona-Grand Marnier Truffle, Passion Fruit & Ginger Selection of Local Cheeses Condiments, Apples, Pears, Crackers & Bread 3 courses: R225 with matching wines: R315 | 5 courses: R325 with matching wines: R475 Menu to change without prior notice
Please
Note: 10% gratuity will automatically be added to tables of 7 or more guests
 Telephone: +27 (0) 21 794 5190 | Facsimile: +27 (0) 21 794 1351 | Restaurant: +27 (0) 21 794 3522 Email: restaurant@buitenverwachting.com | Website: www.buitenverwachting.co.za |
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