With fresh line fish, black mussels, prawns and calamari. Served on a rich rouille sauce and brandade.
Ravioli of duck confit with beetroot carpaccio & sage butter.
Garnished with roast butternut, grilled artichokes, portobellini mushrooms, pine nuts, sage and a parmesan sauce.
LINEFISH SALSA VERDE
Served with garlic mash, green beans, Japanese mayonnaise, salsa verde and topped with a soft poached egg.
PAN FRIED SALT AND PEPPER CALAMARI PRAWNS
Served on a tom yum cream sauce and steamed rice noodles. With lime, chilli & basil marinated courgette salad.
BEEF SHORT RIB
Free range beef short rib with pommes Anna, roasted pimentos, aubergine and fine green beans on a balsamic and red wine reduction.
Infused with Lemon Verbena.
RED WINE POACHED PEARS
Served with Kahlua tiramisu, mascarpone & vanilla bean ice cream.
TWO COURSES R150 • THREE COURSES R170
VALID FOR THE MONTH OF May 2013
NOT AVAILABLE SUNDAY LUNCHES
All items subject to availability.
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