People beginning to arrive for dinner at 7.30
Last night's blackboard menu: (Our comments are in the smaller typeface). We didn't bring a menu home and the menu sent to us by Bizerca doesn't have all the dishes. If there is no picture with a menu description, it wasn't ordered
Starters
Spring veg salad with artichokes, beetroot,
tomatoes , pea shoots, quail eggs and pink peppercorn dressing
Seared swordfish with melon, papaya,
avocado and jalapeño dressing
voted unusual, innovative and delicious and very spicy by the people who ordered it, one as a starter and one as a main
voted unusual, innovative and delicious and very spicy by the people who ordered it, one as a starter and one as a main
Leek and mussel soup with fresh
mussels
Two of the guests from the USA said this was the best mussel soup they had ever had, and they would have had another bowl if they had not already ordered their main course
Two of the guests from the USA said this was the best mussel soup they had ever had, and they would have had another bowl if they had not already ordered their main course
Another starter from the blackboard: Loraine's vegetarian starter
Large oysters with echalote dressing
were not ordered
Large oysters with echalote dressing
were not ordered
Mains
Yellowtail fillet with nouvelle
potato, green asparagus, confit tomato and lemon grass beurre blanc sauce
Lamb curry with rice, raita and
rhubarb chutney
was also not ordered
was also not ordered
A main course that neither of us could resist:
Duo of duck, confit leg + grilled breast with waterblommetjies, pok choi, roast parsnips, guava, chestnuts and ginger sauce
Duo of duck, confit leg + grilled breast with waterblommetjies, pok choi, roast parsnips, guava, chestnuts and ginger sauce
Some of us had the menu’s most popular dish of raw salmon in soy, lemon and oil with goat's cheese and rocket as a starter, others as a main course
The liver received many envious looks and was very, very good, we were told
Desserts
The liver received many envious looks and was very, very good, we were told
Cognac Nougatine parfait with fresh
strawberries and strawberry sorbet
was really a great expression of this season's marvellous strawberries
was really a great expression of this season's marvellous strawberries
Guava cocktail, poached guava and
guava sorbet vanilla vodka
We were told by the person who ordered it that we should all have ordered the guava sorbet, it was so special. Next time, if they are still in season.
Some of us needed a light dessert and this green apple sorbet with crisp dehydrated apple rings and calvados was crisp and sharp and sweet and alcoholic. Loved it
You need to order the Tart Tatin at the beginning of the meal. Topped with vanilla ice cream, It was a great delight according to the two people from the USA who ordered it
We were told by the person who ordered it that we should all have ordered the guava sorbet, it was so special. Next time, if they are still in season.
Some of us needed a light dessert and this green apple sorbet with crisp dehydrated apple rings and calvados was crisp and sharp and sweet and alcoholic. Loved it
You need to order the Tart Tatin at the beginning of the meal. Topped with vanilla ice cream, It was a great delight according to the two people from the USA who ordered it
John chose the warm chocolate fondant with a crème bruleé and a spoonful of strawberry sorbet. What an amazing tour de force of small desserts
Cafe Gourmand, trio of petit desserts with choice of hot beverage
Cafe Gourmand, trio of petit desserts with choice of hot beverage
The kitchen has a blind that shields and conceals, but allows the staff to see out into the restaurant
Huge thanks to Richard, our generous host, for inviting us to join him
© John & Lynne Ford, Adamastor & Bacchus 2013
Two of the dishes which were not on the menu sent to us, but were ordered by members of the party
© John & Lynne Ford, Adamastor & Bacchus 2013
Two of the dishes which were not on the menu sent to us, but were ordered by members of the party
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