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Delta!

Good food we serve at the restaurant

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Delta!    391

Here is some of the things we serve at the restaurant.

 

starting with starters:

steak tartarpost-15332-0-66201900-1296904480_thumb.jpg

 

Smoked Salmon Rostipost-15332-0-70220100-1296904666_thumb.jpg

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Delta!    391

French Onion soup with an ementhal crostini

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Foie Gras with caramelized pineapple and wilted spinach

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wolfie2kX    522

Um.. Do you deliver? :D

Edited by wolfie2kX
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Delta!    391

No sorry, we don't deliver, we don't even do take aways.

 

some main courses

 

Pissaladiere.

Puff pastry smeared with cream cheese, and covered with onion marmalade, olives, and mozzarella (the anchovies are left out), served with thyme Ice cream and baby leaf salad.

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Seafood study.

A lobster tail with Aioli, pan seared linefish with lime infused pomme puree, and a grilled scallop with carrot and cabbage, served with a creamy saffron sauce.

post-15332-0-48634700-1296944749_thumb.jpg

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Delta!    391

Duo of duck.

Duck Leg and duck breast, with pea polenta, and a cherry sauce.

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a dessert.

 

Chocolate tart with peanut brittle, served with vanilla ice cream a brandy snap and a chocolate truffle.

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Delta!    391

and some more desserts! (my Favourite!) :D

 

Home made Peanut butter Ice cream with a brandy snap.

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Baked cheesecake with strawberry coulis and fresh fruit.

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Pecan nut tart, with home made Vanilla Ice cream.

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Creme Brulee with a poppy tuille and fresh fruit

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Delta!    391

Apple Tarte tatin, with home made fennel Ice cream (so delicious).

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A trio of Panna cotta (left to right) Balsamic vinegar, strawberry on a strawberry tuille and black pepper.

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Delta!    391

Chocolate fondant served with pineapple and tarragon sorbet.

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Dark Chocolate Croquembouche wedding cake, (I had to rush out to take the photo before the guests started eating it) it is usually made with white chocolate and creme patissiere as a filling inside the profiteroles, but the bride wanted a dark chocolate cake with dark chocolate mousse as the filling.

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Delta!    391

Cheese plate. (from bottom left hand corner. Imported Gorgonzola with dried pears, Munster cheese with dried apricots, Labneh(a yoghurt cheese), Cumin Gouda with fresh strawberries, imported French brie with blueberries and pecan nut crisps

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After the meal, we serve guests a selection of "chocolate treats"

in this instance, it is chocolate covered chocolate madeleins, chocolate truffles and chocolate fudge.

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wolfie2kX    522

Eh.. Just as well. The shipping from S. Africa to Los Angeles would be insane...

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Delta!    391

For Big parties (70+ people) we usually serve a "Cocktail Menu". it involves some of the following finger foods (all made from scratch :chef: )

 

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Smoked salmon with creme fraiche and lumpfish caviar on a chive blini.

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Goats cheese and thyme quiche

Edited by Delta!

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Delta!    391

and more finger foods.

 

Goats cheese and thyme quiche

post-15332-0-55956800-1297553950_thumb.jpg

 

Small Provencal tarts/tomato tarts

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Madagascar green peppercorn and tuna quenelles on a crostini

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Delta!    391

...And more finger foods...

 

Marinated beef with a fruit salsa

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Springbok carpaccio with rocket, parmesan shavings and sundried tomato, on toast

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A finished tray of savoury foods

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and some of the sweet stuff...

 

Mini Creme Brulee with spun sugar (next to them are mini nut tarts)

post-15332-0-43206900-1297554499_thumb.jpg

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Delta!    391

and this was for a 21st b-day, (the b-day girl didn't want waiters walking around with the platters, so everything had to be packed out.

(I only had time to take the one photo)

 

Mini nut tarts with chantilly cream and candied orange peel.

and chocolate truffles, (the savoury food was on a different table and the creme brulees weren't plated yet)

post-15332-0-00433300-1297554866_thumb.jpg

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chattius    753

Looks tasty. Good restaurants--- it is a paradox.

I can't visit most of them with a swarm of all devouring grasshoppers (5 kids) and when I am on long sales travels I am homesick after a week and look for food I am used too rather than trying out something unknown.

 

The restaurant I visit more often has a funny menu. The restaurant is located at a walking/bicycling road and so many people who do a bicycle tour visit it on weekends. But it also used for sales meetings.

So the menu has 3 columms: Kinder(children), Wanderer(walking or bicycling guests) and Geschäftsessen(business meeting). So the amount you get is way less at a business meeting in evening than for a Wanderer or kids who arrive with a lot of hunger. The cook hates it when there are remains left.

 

I considered it as a good idea, because I hate big portions at a business meeting when I have no hunger and I really like the big amounts after walking 30 kilometres.

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Delta!    391

We get a lot of business meetings, especially in the afternoons, mostly ambassadors, banking people and CEO's of big companies and sometimes people who want to impress when they put tenders in.

For meetings and tables bigger than 15 people we recommend one of our "Set menus" they start at R 180-00 for a 3course meal without any choice in the menu, R 250-00 for a 3course and the guests can choose between 2 starters, everyone gets Sorbet, choose between 3 main courses, and 2 desserts, and then we have a R 350-00 5course set menu.

The set menu's goes faster, and they don't take forever ordering.

 

Our portions aren't too small like you would usually find in "fine dining" restaurants because we get "boere mans" very often that want big portions and complain way to much (the waiters will warn us to put extra on the plate if they are "regulars") but it is small enough so that you can have a 3cousre meal and walk out feeling comfortable.

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gogoblender    1,524

...And more finger foods...

 

Marinated beef with a fruit salsa

20112010224.jpg

 

Springbok carpaccio with rocket, parmesan shavings and sundried tomato, on toast

20112010223.jpg

 

A finished tray of savoury foods

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and some of the sweet stuff...

 

Mini Creme Brulee with spun sugar (next to them are mini nut tarts)

16102010211.jpg

 

 

Ahh, Theuns, these pix are my favorite! I feel guilty for not posting sooner, my apologies :hugs: We have been so bagged down with work lately, it's almost like I hardly ever get to the part of DarkMatters that are great passions of mine...it's food, and fellow connaisseurs! :bounce:

 

I finally was able to get a little time aside, and have spent some time looking over the delicious assortment of savory and sweet pastries you've put together here for us as treats here for the community. You are so fortunate to be somewhere like this where you can lose yourself in smells of butter, flour,sugar, cream, chocolate.

 

If you're allowed to, and don't get into too much trouble please keep up with these pix from the forbidden treats, our conscience demands it!

 

:bounce:

 

gogo

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Delta!    391

Some of the previous menu's

 

Smoked salmon Mille-feuille.

"thousand" layers of phyllo pastry, smoked salmon, phyllo pastry, creme fraiche, cucumber, phyllo pastry, smoked salmon, creme fraiche quenelle and caviar, served with basil pesto.

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for some very special guests we did an outside catering/function over christmas, and each guest got a little christmas cake to take home.

(Baked, covered with marzipan and then covered with christmas icing was my job)

post-15332-0-35554100-1298638558_thumb.jpg

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Delta!    391

Niçoise salad

Phyllo discs, salad leaves, smoked butterfish(very delicious) phyllo discs, green beans, cucumber, phyllo discs, smoked butterfish, boiled quail egg with paprika, olives, potato crisp, micro herbs, with tomato jelly and balsamic reduction.

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A Strawberry tart

Shortcrust pastry case, creme patisserie, thin sliced strawberries, served with lemon sorbet and strawberry coulis.

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Sole Meuniere

Whole sole dredged in flour and panfried, with mushrooms and caper sauce, served with french fries

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Passion fruit tart

Short crust case, with passion fruit custard and passion fruit pulp, a tuille cone filled with chantilly cream.

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Line fish

Grilled line fish(kingklip in the photo), with quinoa, brocoli, lime jelly, and a buerre blanc sauce.

post-15332-0-08232700-1298640854_thumb.jpg

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Delta!    391

 

I finally was able to get a little time aside, and have spent some time looking over the delicious assortment of savory and sweet pastries you've put together here for us as treats here for the community. You are so fortunate to be somewhere like this where you can lose yourself in smells of butter, flour,sugar, cream, chocolate.

 

If you're allowed to, and don't get into too much trouble please keep up with these pix from the forbidden treats, our conscience demands it!

 

:bounce:

 

gogo

 

Castor sugar, butter, cream, chocolate and eggs are the ingredients I use the most.

Although a small little dark dot on the very bright and happy horizen is that I don't eat commercial Ice cream or candybars anymore, having tasted couverture chocolate and making my own delicious ice creams at home/work all the time!

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Delta!    391

Trio of sorbet

In the photo is Melon, Mango, and Strawberry and blackpepper.

Other choices include red grape and champagne, apple, Orange and mint, peach and apricot, Pine apple and tarragon, chocolate, guava, strawberry and cream, Kiwi.

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For valentines day (stupid flying little baby freak!) we had a set menu and dessert was a chocolate tart slice with peanut brittle, home made vanilla ice cream with brandy snaps, and (heart shaped) strawberry jelly with strawberry coulis

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And as a special this past week, we had a parma ham, fig, blue cheese and baby roquet salad with balsamic reduction.

post-15332-0-29130000-1298675267_thumb.jpg

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gogoblender    1,524

The pictures are exquisite. Fruits and blackpepper...I caught that off your first pic. Is Blackpepper known especially as an element to set off sweet fruit with?

 

:)

 

gogo

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Delta!    391

The pictures are exquisite. Fruits and blackpepper...I caught that off your first pic. Is Blackpepper known especially as an element to set off sweet fruit with?

 

:)

 

gogo

 

Only in more recent years, since people started thinking a bit wider/training their pallets more. But blackpepper vinegrette/dressing for fruit salad is very popular, it gives a bit of a bite to the sweetness. you can use your imagination, but 3tblsp rice vinegar, +-2tblsp castor sugar, a pinch of salt, and some fresh ground black pepper, mixed till the sugar dissolves makes an excellent accompaniment for fresh summer fruit salad.

 

Black pepper also goes well with melon/cantaloupe/honeydew/casaba.

and in one of the previous posts is a trio of panna cotta black pepper, strawberry and balsamic reduction. each one on its own was good, but trying them together was amazingly delicious! :drool:

 

;)

Delta!

Edited by Delta!

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Delta!    391

Some more pictures of food we serve at the restaurant.

 

Cuisses de grenouilles et d'escargots

(Frog Legs and Snails) a truly wonderful starter! :drool:

Served with parsley jus and a creamy garlic sauce for the snails!post-15332-0-98474500-1298758445_thumb.jpg

 

 

Chateaubriand (440g beef fillet).

Served with sauteed green beans, french fries and a delicious béarnaise sauce. this portion was shared between 2 people and served medium.

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A black sesame crusted Scottish Salmon served with creme fraiche, fruit salsa a shortcrust pastry disc and red wine reduction.

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gogoblender    1,524

 

 

A black sesame crusted Scottish Salmon served with creme fraiche, fruit salsa a shortcrust pastry disc and red wine reduction.

26022011318.jpg

 

wow, beautiful!

 

Do you get to nibble on the smoked salmon for free?

 

:D

 

gogo

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