Les Creatifs Restaurant
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MENU
Last verified or updated by the venue on 20th Mar 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. ---
LES CREATIFS MENU
Set Menu
--- FIRST COURSE ---
MAPUTO CALAMARI
Confit Calamari. Thyme & lemon grass. Coconut parsnip puree.
Ink textures. Daikon. Lemon verbena. Espuma. Bitter sweet spicy condiment.
Bulgur wheat. Caper jus.
KRUGERSDORP BEEF TONGUE
Chakalaka potato puree. Baby beets .Beets rosemary puree.
Smoked caramelized onions. Mango artcha . Micro salad in balsamic.
Mushroom beef jus.
--- SECOND COURSE ---
DELMAS DUCK LEG
Delmas duck leg confit in garam masala ,Carrot & cumin puree.
Cinnamon & oats crust. Prune & walnut gastrique.
Radicchio. Cassava tuille. Red wine duck jus.
MATOLA RIVER LANGOUSTINE
Smoked baby langoustine. Chickpea. Red rice and basil ragout.
Naartjie textures. Lemon verbena.
Nartjie infused langoustine jus.
--- MAIN COURSE ---
MOZAMBICAN ROCK COD
Sous vide & pan seared rock cod. Fennel & coriander crust.
Tomato & basil reduction. Beluga lentils. Radicchio.
Citrus & port wine jus.
KAROO LAMB
Lamb saddle in ras al hanout. Maize. Rosemary & butternut puree.
Squash & basil reduction. Thyme infused lamb jus.
KALAHARI GOAT
8HR slow braised in Cape Malay spice. Sweet purple potato & rosemary puree. Okra.
Rainbow carrots. Baby turnips. Baby marrow. Strawberry & rhubarb chutney.
Basil & goat cheese.
DESSERT
PARADISE IN LIMPOMPO
Lemon gel in tartlet. Mango & fennel compote. Black mint leaf tuile.
Peanut butter & jam parfait.
A JOBURG OPERA
Hazelnut praline mousse. Coffee sponge. Autumn smoked caramel. Pistachio and nkomazi creme. Kenyan chocolate parfait finished with Namibian desert salt.
The Chef will cater to all allergies and dietary requirements.
Full Vegetarian and Vegan Menu also available
MAPUTO CALAMARI
Confit Calamari. Thyme & lemon grass. Coconut parsnip puree.
Ink textures. Daikon. Lemon verbena. Espuma. Bitter sweet spicy condiment.
Bulgur wheat. Caper jus.
KRUGERSDORP BEEF TONGUE
Chakalaka potato puree. Baby beets .Beets rosemary puree.
Smoked caramelized onions. Mango artcha . Micro salad in balsamic.
Mushroom beef jus.
--- SECOND COURSE ---
DELMAS DUCK LEG
Delmas duck leg confit in garam masala ,Carrot & cumin puree.
Cinnamon & oats crust. Prune & walnut gastrique.
Radicchio. Cassava tuille. Red wine duck jus.
MATOLA RIVER LANGOUSTINE
Smoked baby langoustine. Chickpea. Red rice and basil ragout.
Naartjie textures. Lemon verbena.
Nartjie infused langoustine jus.
--- MAIN COURSE ---
MOZAMBICAN ROCK COD
Sous vide & pan seared rock cod. Fennel & coriander crust.
Tomato & basil reduction. Beluga lentils. Radicchio.
Citrus & port wine jus.
KAROO LAMB
Lamb saddle in ras al hanout. Maize. Rosemary & butternut puree.
Squash & basil reduction. Thyme infused lamb jus.
KALAHARI GOAT
8HR slow braised in Cape Malay spice. Sweet purple potato & rosemary puree. Okra.
Rainbow carrots. Baby turnips. Baby marrow. Strawberry & rhubarb chutney.
Basil & goat cheese.
DESSERT
PARADISE IN LIMPOMPO
Lemon gel in tartlet. Mango & fennel compote. Black mint leaf tuile.
Peanut butter & jam parfait.
A JOBURG OPERA
Hazelnut praline mousse. Coffee sponge. Autumn smoked caramel. Pistachio and nkomazi creme. Kenyan chocolate parfait finished with Namibian desert salt.
The Chef will cater to all allergies and dietary requirements.
Full Vegetarian and Vegan Menu also available
R 950.00
Set Menu with Wine Pairing
R 1,750.00
Set Menu with Cocktail pairing
R 1,450.00
Order Details
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