The Happy Uncles
The Happy Uncles
Lunch Menu
Last verified or updated by the venue on 15th Jun 2024.
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.
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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