Chef Bruce Robertson @ The Flagship
the menu
THE FLAGSHIP/WINTER SAMPLE MENU
First course
The Seafood Curry
Warm Malay mussel cream, home smoked mackerel mousse on seaweed dumplings
Pesto palm hearts | plough snails | mung shoots…seaweed confetti
• Sauvignon Blanc ‘13
Second course
The Aquarium
Sea urchin noodles, lemon fried baby squid on a pickled periwinkle bean salad
Snoek pâté | tuna biltong | citrus eggs…dried ‘Kapenta’ fish
• Rose ‘13
Main course
Fish ‘n Chips
Caught on the day! Oven baked ‘Green’ risotto, crushed peas with Ali-Kreukel cream
Seaweed lettuce | poached quails egg | pepper bubbles | local chorizo…ocean ‘popcorn!’
• Chenin Blanc ‘13
Fourth course
Peninsular Cheese
Locavore* and very proudly South African
Chef Bruce’s personally selected hand made cheeses | home made ‘sweeties’ | Cape Malay chilli doughnut | celery ribbons…yummy!
• Shiraz ‘12
The end!
The Apple crumble
Slow roasted apple and cinnamon compote with vanilla panacotta and ‘Snow White’ apples | “Oats so easy crumble” | cider jelly | Nagchtmusik liqueur | roasted sugar…coconut puree!
• Bukettraube ‘13
PLEASE NOTE: This is a sample menu that changes daily, weekly or any time that I can find suitable ingredients that are in season, local, fresh and out of the ordinary.
*A locavore is a person interested in eating food that is locally produced and sourced, not moved long distances to market. One often cited, but not universal, definition of “local” food is food grown within 100 miles of its point of purchase or consumption. The locavore movement was spawned as a result of interest in sustainability and eco-consciousness becoming more prevalent.
All the wines on The Flagship Menu are from Cederberg Wines “Wines with altitude!” Heart and history.
