SITHKOP002-2.docx - SITHKOP002-PLAN AND COST BASIC MENUS-ASSESSMENTS-2 Assessment 2 01-A la carte menu Entree Beetroot and Feta(Vegetarian Pickled


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SITHKOP002-PLAN AND COST BASIC MENUS-ASSESSMENTS-2 Assessment 2 01-A la carte menu Entree Beetroot and Feta (Vegetarian) Pickled beetroot, marinated citrus, served with rocket, fried feta cheese and roasted pine nuts $10 Chicken Grilled chicken, rocket, sundried tomato, avocado, and walnuts, served with a creamy blue cheese dressing on the side $12 Prawn Tempura Three beer-battered king prawns, served with an apple salad an a creamy Thai sauce $ 8 Karoo Springbo Carpaccio Thinly sliced fillet of Springbok (venison), served with parmesan shavings, chopped red onion, cherry tomatoes , and rocket, drizzled with olive oil and a balsamic glaze $12 Bobotie Spring Rolls Spring rolls filled with lightly curried minced beef served with pawpaw chilli chutney $ 6 Main Lamb Curry Cape Malay lamb curry, served with basmati rice $ 35 Oxtail Slowly cooked in red wine sauce $ 32 Kingklip Grilled Kingklip (250 g), served with steamed green vegetables, lemon caper butter, and rice, chips, OR baby potatoes $ 29 Baby Chicken (500 to 700 g) 25 min Flame-grilled peri-peri or lemon butter flavour , served with a side salad and a choice of rice OR chips $28 Stir-fry seasonal Vegetable (Vegetarian) Depends on what vegetables available $19 Desserts Chocolate Brownies $8 Milk Tart $6 Créme Brûlée $10 Ice Cream Vanilla-flavoured ice cream with chocolate sauce or berry compote $4 Cake Of The Day Please ask our water for our selection $7 1
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SITHKOP002-PLAN AND COST BASIC MENUS-ASSESSMENTS-2 02-Buffet menu Entree $48/ per head Prawns Potato salad, bacon & dill sour cream(gf) Freshly Baked Garlic Breads Dolmades, mint yoghurt (v) (gf) Pumpkin soup Main Salt & chilli squid Lamb Masala (gf) Soy & garlic fried chicken, pickled daikon Angus beef & mushroom stew Roasted cauliflower, capers (gf) Desserts Pecan pie Orange & almond gateau, ricotta cream (gf) Mango jelly tapioca pudding, coconut cream Raspberry mousse Green Tea Ice-cream 03-Cyclical menu Monday Tuesday Wednesd ay Thursd ay Frida y Saturd ay Sunda y Entre e Prawns $ 8 Freshly shucked oysters $10 Smoked marinated mussels $6 Salt & chilli squid $8 Kingf ish cevic he $9 Drunke n garlic clams $8 Baked scallop s $10 Spiced Kabocha Squash Soup $6 Roasted Cauliflo wer $7 Brazilian Black Bean Stew $5 Yellow Lentil Dal $6 Mush room Soup $7 Pumpki n Soup $8 Carrot Soup $6 Potato salad, bacon & dill sour cream (gf) $8 Asian- style seafood salad, cabbage, cucumbe r $8 Caesar salad stations $7 Lotus salad, carrot, daikon, mint, (gf) $10 Buck wheat noodl e salad (v) $9 Quinoa, rice, beetroot salad with goat's cheese (v) (gf) $7 Season al leaf salad, red wine vinaigr ette (v) (gf) $6 2
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SITHKOP002-PLAN AND COST BASIC MENUS-ASSESSMENTS-2 Smoked chicken breast $9 Baked Turkey Breast $10 Meatballs $11 Baked Fish $8 Grille d Chick en $9 Roast Beef Slices $12 Tuna Wrap $10 Garlic Bread $6 Californi a Sushi $7 Whole Grain Bun $5 Spring Roll $5 Bell Peppe r Slices $6 Cheese Stick $4 Salt & chilli squid $8 Main Gow prawn dumpling s $10 Penne, beef ragu, parmesan $15 Truffled Mac & Cheese $13 Camel, dried fruit, bush herbs $12 Emu, bush tomat o, lemo n thym e $10 Stir fried rice, spring vegetabl es (v) $12 Slow roaste d chicke n(gf) $10 Fish &
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