Bistro Vine – French Inspired – Ala-Carte Menu 2018

Drinks to wet the appetite (or to just drink)
Caperitif & swaan tonic -From AA Badenhorst wines a SA vermouth style drink served with his own Fynbos tonic water 70
Kir Royal-South African MCC with Crème de cassis 65

Fresh oysters- Tabasco Mignonette (shallot & vinegar) 28 each
Snails in lightly curried blue cheese and cream sauce served with baguette 85
Duck liver pate with cranberry jam & toast 80
Beef fillet carpaccio, Asian dressing, tempura-fried onions, sliced Jalapeno cabbage slaw 85
Chicken livers pan-fried with bacon, chilli, tomato & cream cheese 75
Smoked salmon trout, cream cheese & avocado mousse with lemon confit, crème fraiche and wasabi served with toast 85
Wild mushrooms on crostini with Creamy truffle dressing rocket lettuce, lemon zest & parmesan cheese 85
Calamari pan-fried with onion, chilli, cream & sweet chilli sauce with egg noodles 80

Eat these dishes as a starter or main course
Moules frites- Fresh Saldanah bay mussels cooked in its own stock with cream, herbs, white wine, leeks, celery served with French fries & home made mayonnaise
Starter: 85 Main: 155
Pork belly, squid & chorizo- sliced pork belly, chorizo sausage & calamari fried together with sweet chilli, lemon, cherry tomatoes, chilli & parsley
Starter: 85 Main : 145

Pear & blue cheese- Slices of caramelized pear, tomato, cucumber, avocado (seasonal), blue cheese, lettuce & pecan nuts with a rosemary buttermilk dressing
Starter: 85 Main: 105
Bistro salad- Lettuce, tomato, boiled egg, cucumber, rabiola cheese with basil pesto, avocado (seasonal), lemon & thyme vinaigrette
Starter: 75 Main: 95

Main course
Steak tartar: Grass fed raw beef combined with egg yolk, fried capers, onions, Worcestershire sauce, tomato sauce and parsley served with chips 135
Truffle linguine– wild mushrooms, mushroom stock, onions, white wine, cream, Parmesan cheese & white truffle oil 125
Seafood Linguine with cream, dry white wine, prawn meat, calamari, mussels & parmesan cheese 185
Braised lamb shoulder- cooked in dark beer with Provencal herbs and vegetables served with haricot beans & mash potato 195
Bouillabaisse- (Our interpretation of this famous Marseille dish)
Mussels, calamari, clams, line fish & prawn pieces in a tomato, white wine, saffron, fennel and prawn stock gravy with stock vegetables –served with toasted baguette 225
Steak frites- Sirloin steak (300g) French fries & tempura fried onion rings with Creamy green peppercorn sauce or Café du Paris butter 165
Pork chop- Roasted with apple, mustard, soya sauce, honey and thyme served with mash potato & braised cabbage with bacon & cream 155
Duck confit- 2 duck legs cooked overnight in their own fat served with salsa verde, braised red cabbage & sweet potato 195
Deboned half chicken- Pan roasted with butter, rosemary salt & black pepper (choose a side) 145
Salmon- Seared salmon served on a lightly curried yoghurt sauce with mint pesto & lemon confit (choose a side) 205
Sides 40 each
Side salad /Green beans & almonds/ French Fries /Sweet potato chunks / Ratatouille

Orange & Amarula crème brulee 70
Lemongrass pannacotta with berry coulis & caramelized almonds 65
Belgium chocolate tart with orange syrup 75
Condensed milk ice cream affogato 55
Bitter lemon tart with rooibos syrup & vanilla ice cream 65

Dessert wine
Vergelegen ‘straw wine’ 55 glass
Mulderbosch NLH 50 glass
Gin & Vodka
Tanqueray gin 24
Inverroche classic gin 36
Hendricks gin 44
Stolichnaya vodka 24
Grey Goose vodka 44
1920 Portuguese brandy 38
Hennessey VS 64
Hennessey VSOP 84
Hennessey XO 188
VSOP Calvados 64
Glenmorangie 10yr 58
Bunnahabhain 12 yr 68
Balvenie port wood finish 12yr 86
Laphroaig 10 yr 68
Talisker 10 yr 68
Lagavulan 16yr 110
Ardberg 10 yr 68
Kavalan King Car single malt ‘Taiwan’ 110
Bains Cape mountain whisky 26
Brauhaus am damn Pilsner 48
Poison city English ale 48
Zwakala naked ale 48
Carvers Weiss 28
Rusty trigger Lager 28
Peroni 29
castle lite 26
Windhoek lager 25
Heineken 29
Amstel 25
Becks zero 32