Menu Highlights

Quinoa salad

Quinoa salad 2

Quinoa salad

This easy salad was introduced on to the menu two seasons ago, thinking that we needed to a healthier option for the menu, I was making this at home and it was loosely based on a couscous salad I was making already, which was made up of nuts and seeds so we added some feta and sprouts, grilled chicken and then it remained on the menu ever since.

Quinoa and chicken salad
Yields enough for 6

INGREDIENTS

400g cooked spiced de-boned chicken thigh cubed
156g cooked quinoa red
156g cooked bulgar wheat
156g cooked millet
20g toasted sesame seeds
60g crushed toasted cashew
60g dried cranberries
40g sunflower toasted
30g toasted almonds
40g pumpkin seeds toasted
50g goji berries
40g Dried cranberries
20g Italian parsley
200g Greek feta
30g spring onion
300g granny smith apple cubed skin on
30g mixed sprouts
20g pea shoots

120g basic vinaigrette
10ml Dijon mustard
10ml Honey

METHOD
Combine basic vinaigrette with honey and mustard
Place all ingredients into a mixing bowl and combine with vinaigrette.
Serve

 

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Chef D’s Tartare

Chef Dee's tartare

Chef Dee’s tartare

Chef Dee’s Tartare

We have many secrets in a kitchen like ours, one is the secret spice mix in this tartare. Not even I am allowed to know what is in it. We serve the tartare as a starter or a main with slow cooked egg yolk from farmer Angus, the sweet and sour pickles, grass fed beef, char grilled baguettes,  through in some fries and you are good to go.

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Fitto Misto

fritto misto

fritto misto

This weeks menu highlight we showcase fritto misto.

Initially we put on a cold seafood platter to show case some opulence. But as in any kitchen we needed to turn stock very quickly, so we decided last minute when doing the menu that we needed to include a mixed bag of fried fish and vegetables as well. This was not a mistake as it outsells most of the other starters.

This mixed fry with a selection of fruits from the sea include prawns, mussels, line fish, oysters, crab is served crisp with a homemade roasted garlic aioli.(I love this with just a bowl of fries)

It is also testimony that people like fried simplicity.

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Beetroot again

Beetroot is back

Beetroot is back

We have been blessed the last couple of months with constant supply of beautiful beetroot. Red, candy and yellow all in small sizes. So underrated and under utilized. Perfect for a salad. We have put it back on to the planet menu. It still remains on the menu with the the lounge. Both presented very differently. In the planet restaurant we serve it with cashew “cheese” more like a spread or puree than an actual cheese. This has proven absolutely delicious as it appeals to both vegans as well as vegetarians not to mention the carnivores. In the lounge we use fromage blanc form buffalo ridge, farm just outside wellington (buffalo ridge makes the best yoghurt I have ever tasted) 

On both dishes we have a toasted nut selection to finish with beetroot leaves.      

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Springbok revisited

Springbok revisited

Springbok revisited

Highlight for the week must be the Springbok dish in its new reincarnation it is an absolute gem, thanks to Chef Dee. Bringing in little subtle changes of spice. We have seen the springbok with biltong, blue berries, beetroot, samp, spaetzle, celeriac, Kalahari truffles and semolina. We have always kept the braising element with chakalaka. On this menu we place the braised element in beautiful pockets of tortellini tossed in curry leaf butter, brioche and nut crumble, sweet as well as pickled carrots. The loin is cooked on a charcoal grill giving it a slight smoky edge.

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Pan fried Dusky kob with a watercress veloute

Kob, garlic, watercress

We have been working really hard in simplifying a couple of our dishes, removing layers of extra work. Featured this week a pan fried dusky kob, it is from the SASSI list all the way from the Eastern Cape. Dion decided that we could not just do normal pommes dauphine so we used a little bit of the smoked kabeljou in the mix, just to give it a little extra lift. The sauce is made with watercress and a light foam made with wild garlic. The sauteed vegetables is selection of greens featuring kale,  broad beans and green beans.

From next week we will be changing this dish and will be using Trout and the Kob will be featured with loads of butter and lemon…..à la meunière.

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One month left!

Beef en croûte to share

Beef en croûte to share

Something about meat, mushrooms and puff pastry almost like a luxurious pie of sorts. Last year we had it this year again a beautiful beef en croûte to share. Instead of the beef fillet we used a beef sirloin which has a little more texture and a lot more flavour.
In addition we have added a slow braised beef cheek, this has given it a little more depth and flavour. To finish we have wrapped the beef, mushroom, duck liver and beef cheek in spinach and bacon then we baked in home made puff pastry.

Carved at the table served with seasonal vegetables, roast new potatoes and jus | R295
This special will end at the end off  October!

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Mushroom Rotolo

 

Mushroom Rotolo

Mushroom Rotolo

We celebrate mushrooms so much that we have dedicated a whole dish to it.  On our new menu starting today from the earth we have added a mushroom rotolo with a mushroom terrine, cashew and mushroom cream, nettle sauce and broad beans. The greatest part of this dish is that it is egg free and dairy free.

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Rooibos Souffle

Menu145

This weeks menu highlight is a rooibos souffle, every week we change the menu slightly, adjusting and re inventing. Part of the change is to do a new souffle. I wanted a lemon souffle for the new menu, but Albert my young pastry chef in Planet would have none of it and insisted on a rooibos  souffle. It is light …it is gluten free and you allowed to have more than one.

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“Green eggs and ham

green eggs and ham

This weeks highlight “Green eggs and ham”
This has been part of an ongoing evolutionary process that started with just a slow cooked egg and prosciutto, then came a mushroom ragout, and some smoked brioche croutons. For a while it was deep fried crispy with prosciutto again. We served it in a broth then in a garlic veloute later this became a cauliflower and Parmesan sauce, black pudding and also foie gras. Each accomapinemnt and garnish married beautifully with the egg. A partner so many wants.
The latest is toasted brioche and thyme crumbs with a bacon and pork belly hash, finished with the greenest spinach and onion sauce

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