The Happy Uncles
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MENU
Last verified or updated by the venue on 13th Oct 2023.
--- 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. ---
8 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
FOREST FIRE
Avocado and Pea mousse with charred lime jelly, peas, edamame, fava beans, burnt leaks and flowers.
BEETS
Beetroot fettuccine with roasted beetroot, crispy basil, brown butter, pesto, pistachio and fried bocconcini.
I DONT EAT CABBAGE FOOD
Pan seared and charred cabbage profile, aromatic cabbage puree, crispy butter ponzu lamb knuckle with potato pomme anna.
THE HEN
Ballotine of brown mushroom, sage and free range local chicken with spiced sorghum popcorn, spring onion and corn.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
Set Menus
4 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
R 720.00
6 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
R 950.00
8 Course
8 Course
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
FOREST FIRE
Avocado and Pea mousse with charred lime jelly, peas, edamame, fava beans, burnt leaks and flowers.
BEETS
Beetroot fettuccine with roasted beetroot, crispy basil, brown butter, pesto, pistachio and fried bocconcini.
I DONT EAT CABBAGE FOOD
Pan seared and charred cabbage profile, aromatic cabbage puree, crispy butter ponzu lamb knuckle with potato pomme anna.
THE HEN
Ballotine of brown mushroom, sage and free range local chicken with spiced sorghum popcorn, spring onion and corn.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
PRE STARTER
Caramelised pumpkin and sage with cumin boerenkaas.
Argentinian Prawn with Cape gooseberry.
“MAGWINYA”
Karoo Lamb “ ribbetjie” “Magwinya” With smoked tarragon buttercream, butter pips and truffle aioli.
FOREST FIRE
Avocado and Pea mousse with charred lime jelly, peas, edamame, fava beans, burnt leaks and flowers.
BEETS
Beetroot fettuccine with roasted beetroot, crispy basil, brown butter, pesto, pistachio and fried bocconcini.
I DONT EAT CABBAGE FOOD
Pan seared and charred cabbage profile, aromatic cabbage puree, crispy butter ponzu lamb knuckle with potato pomme anna.
THE HEN
Ballotine of brown mushroom, sage and free range local chicken with spiced sorghum popcorn, spring onion and corn.
THE BASS
Pan roasted Mauritian sea bass with a coconut and baby spinach veloute and spicy tempura’d dune spinach.
PALATE CLEANSER
BEEF AND ONION
Aged grain fed charma beef sirloin with ravioli of beef shin ragout, glazed onion and broccoli.
BURNT PUDDING
Burnt japanese matcha cheesecake with miso caramel, banana mousse, banana tuile and malt ice cream.
R 1,350.00
Order Details
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