| Stardust’s Red Carpet Oscar Menu Starter Choose any two of the following options: Seafood Parcel Phyllo pastry encased line fish with prawn and spinach resting on a mild cream curry sauce. Prawn Cocktail Moist and succulent prawns dressed with a seafood dressing and finished with a sweet chilli jam. Smoked Salmon Fresh salmon with a combination of capers and crunchy onion rings, dill infused crème fresh and accompanied with freshly baked bread. Prawn Soup Stardust famous bread bowls filled with a prawn broth. Magic Mushroom Pastry Field mushroom, stuffed with chicken liver pâté and sautéed red onions wrapped in phyllo underlined with a homemade sweet chilli sauce Game Carpaccio Served with rocket, matured parmesan shavings, capers and drizzled with extra virgin olive oil and balsamic vinegar Mussels Juicy Knysna mussels in a beaure Blanc sauce featuring, chilli, coriander, lemon grass, white wine and ginger Served with freshly baked bread Mediterranean Sushi A wasabi flavoured smoked salmon roll with a twist… Butternut, cardamon and orange soup Served in our famous bread balls Spanekopita Pastry filled with blanched spinach, feta cheese roasted garlic and lemon juice; deep-fried and served with tzatziki and sesame seed salsa Cheese Soufflé Trio of cheese soufflé cooked to perfection and served with a green crisp side salad Mains Select two of the following: Lamb Shank A tender 600-gram lamb shank, oven baked rested upon a butternut medallion and herb infused mash potato Finished with fresh rosemary infused red wine jus Chateaubriand Fillet Parcel of mussels and stilton cheese filled fillet Served with fondant potatoes, mushrooms and French beans finished with a port jus Duck Breasts Duck marinated in honey, orange and soya, served with spring onions mashed potato and Cape gooseberry finished with Sambuca sauce Norwegian Salmon Dukka encrusted Norwegian salmon. Served with sweet potato, French beans and a beaure blanc Trio of mushroom A Tarlette of mushrooms with a crisp spinach and rocket salad With aged parmesan shavings Lamb Tagine Our chef Speciality Moroccan stew, oven baked and served in traditional Tagine earthenware pot Infused with cinnamon and nutmeg Finished with glazed apricots and prunes Topped with honey-drenched onions Bouillabaisse Cream and tomato based fish extravaganza, classic French seafood dish with mussels, crab, line fish, prawns and langoustine. Desserts Choose two from the following: White chocolate martini Exotic seasonal fruit salad drizzled in a cointreau syrup and finished with Halva ice cream Home made Halva ice cream drizzled with honey & finish with sesame topping. Tiramisu Coffee & Liqueur biscuit with mascarpone cheese Panacotta Poached peaches in a citrus syrup complimented with a vanilla panacotta R345 per person for a full amazing meal MENU ITEMS ARE SEASONAL AND SUBJECT TO CHANGE WITHOUT NOTICE! THE RANGE OF SET MENUS CAN BE ADAPTED TO SUITE DIET AND OTHER CUSTOMER'S NEEDS. SET MENU FOR GROUPS OF 20 OR MORE GUESTS MUST BE PAID FOR IN FULL SEVEN DAYS IN ADVANCE! ALL OF OUR DISHES CAN BE PREPARED WITH OUT ALCOHOL AND MEAT PURCHASE WITH HALAAL CERTIFICATION PLEASE FEEL FREE TO CONTACT US IN RELATION TO MARRYING TABLE WINE'S TO YOUR CHOICE OF MENU |