The Happy Uncles
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MENU
Last verified or updated by the venue on 14th Nov 2024.
--- This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions. ---
Set Menus
4 Course
PRE STARTER
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | bla
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | bla
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
R 850.00
6 Course
PRE STARTER
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEASON TARTLET
Cremonzola Mousse | Uzum poached pair | Charred lime jelly | Blackened garlic | Crispy sage beurenoisette | butterpips | Borage flowers
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
THE HEN'S NECK
Confit hen's neck | Cape Malay curry jus | Spring princess peach | Brown lentils | charred corn | smoky earl grey and corn veloute.
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | blackended gheema jus
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEASON TARTLET
Cremonzola Mousse | Uzum poached pair | Charred lime jelly | Blackened garlic | Crispy sage beurenoisette | butterpips | Borage flowers
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
THE HEN'S NECK
Confit hen's neck | Cape Malay curry jus | Spring princess peach | Brown lentils | charred corn | smoky earl grey and corn veloute.
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | blackended gheema jus
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
R 1,050.00
8 Course
8 Course
PRE STARTER
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEASON TARTLET
Cremonzola Mousse | Uzum poached pair | Charred lime jelly | Blackened garlic | Crispy sage beurenoisette | butterpips | Borage flowers
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
THE HEN'S NECK
Confit hen's neck | Cape Malay curry jus | Spring princess peach | Brown lentils | charred corn | smoky earl grey and corn veloute.
PUMPKIN KOEKSISTER
Pumpkin koeksister | Blood orange | tomato jus | mature gouda | tarragon |
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | blackended gheema jus
BOCCONCINI
Bocconcini aerated | heirloom tomatoe | blackberry | balsamic | basil | pistachio
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
PRE STARTER
cheddar cracker | smoked hake | lumpfish caviar |
Beignet | Mushroom salt | Grano
BREAD COURSE
Savoury Kolwyntjie
beetroot and buchu kolwyntjie | creme fraiche.
Springbok bonemarrow | springbok kayangs | chilli & ginger chimichurri
SEASON TARTLET
Cremonzola Mousse | Uzum poached pair | Charred lime jelly | Blackened garlic | Crispy sage beurenoisette | butterpips | Borage flowers
SEABASS
Ceviche of red drum seabass |Tempurad crayfish | ponzu blatjang | lemom atchaar | plantain | cucumber |
THE HEN'S NECK
Confit hen's neck | Cape Malay curry jus | Spring princess peach | Brown lentils | charred corn | smoky earl grey and corn veloute.
PUMPKIN KOEKSISTER
Pumpkin koeksister | Blood orange | tomato jus | mature gouda | tarragon |
SHORT RIB
Braised Angus shortrib | celeriac milk | truffle & nutmeg charred cabage | beef sirlion | confit celeriac | roasted hazelnut crust | blackended gheema jus
BOCCONCINI
Bocconcini aerated | heirloom tomatoe | blackberry | balsamic | basil | pistachio
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PETIT FOUR
R 1,500.00
Order Details
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