Father’s Day 2014 @ R450 per person will comprise a traditional South African braai, including scrumptious dishes such as:
Table salads: Shaved biltong and avocado salad with sweet red onion and raspberry vinaigrette; strawberry and rocket salad with toasted pine nuts and chamomile tea yoghurt dressing; warm potato salad with white anchovy mayonnaise, coddled egg and shaved Gruyère cheese.
Main course: Corn bread, roasted corn on the cob with chive butter, coriander-spiced boerewors, Karoo herb-basted lamb chops, Pemba Bay cob kebabs, and rosemary-and-lemon-basted chicken kebabs.
Dessert: Classic milk tart, ginger-infused koeksusters, traditional malva pudding with crème anglaise, and mandarin cheesecake.
This winter, the Terrace Restaurant also offers the Flavours to Share Sunday lunch menu by executive chef Keith Frisley, @ R495 per person. It comprises:
Starters: Smoked turkey salad, oven-dried plum tomatoes and mature Gruyère cheese; Caesar salad with coddled egg, baby gem lettuce and shaved Parmesan; salad of autumn tomatoes, Buffalo Ridge mozzarella, balsamic gel and smoked Maldon salt.
Mains: Hubbard squash and sage tortellini with toasted pumpkin seeds and shaved Parmesan; seafood pot-au-feu with pickled cucumber, ginger-infused onions and Champagne velouté; slow-roasted beef fillet with twice-cooked potato, baby spinach and Béarnaise sauce.
Dessert buffet: Quince torte with White Diamond tea-infused kumquats; pumpkin pie, rooibos mocha crème caramel, caramelised pumpkin seeds and mascarpone cheese; mosaic of persimmons and tonka bean with a basil and pineapple salad; guava explosion, with crispy dream tea tapioca and poachedguava; decadent Verona chocolate pudding with cardamom-infused crème anglaise.
Note that the Flavours to Share menu changes regularly as per popular guest requests and availability of fresh produce.
Booking is essential toavoid disappointment – seating is limited.
Go on a virtual tour of the Fairlawns Boutique Hotel & Spa