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Beef Carpaccio with beef tendons and oxtail

Starting tomorrow, fifth year Anniversary! October 19th – November 5th 2017.
This years menu
Starters, Beef carpaccio with twist, we have added some extra beefy bits with crispy fried beef tendons and pulled oxtail fried in a pokora batter served with a spiced chick pea puree.
For the main course we are serving a poached sea bass with coal cooked potatoes and a mussel velouté, with seaweed and grilled tender stem broccoli.
and to finish we have combined a couple of interesting flavours with popcorn, miso, Tonka beans and sencha tea.
R400 per person, for more information go online at http://www.restaurantweek.co.za

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