SugarClub a La Carte Menu

7/31/2019 SugarClub a La Carte Menu

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Prices are inclusive of V.A.T.

In consideration of fellow diners, patrons are requested to refrain from talking on their cellular telephones

and to switch them to silent mode. Please advise us of your food allergies. 08 2011

Flute of Bubbles

Sparkling Wine, Encore Vin Sec 45

Champagne Moet et Chandon 100

Durban Pirate

Orange Curacao, Dark Rum, Sparkling Wine

50

Kir

KC Sauvignon Blanc, Crme De Cassis

50

Le Chef

Malibu, Bacardi Rum, Lemon Juice, Pineapple Juice

50

Portonic

Ferreira Dry White Port, Tonic Water

60

Martini Dry

Bombay Saphire Gin, Dry Vermouth

60

Sunset Boulevard

Cachaca, Grenadine, Orange Juice

55

Apritifs

The Sugar Club

The Sugar Club takes its name from an informal association of Sugar Barons in the late 1800's who

owned vast sugar plantations up and down the east Coast of Africa from Kenya through Tanzania,

Mozambique to the natal province and also the surrounding Indian ocean islands of Zanzibar,

Seychelles, Mauritius and Reunion.

Our cuisine takes its cue from this heritage and borrows influences of the Swahili coast and Indian

ocean islands harvesting the warm coastal waters and fertile tropical plains blended with fragrant spices

and citrus to infuse flavour and spice into our signature dishes.

As part of our commitment to sustainability, all our fish are found on the green category according to the

SASSI program. The fish that are found in the orange category are farmed.

Our seasonal fruit and vegetables are purchased from locally sustainable sources which support thelong-term maintenance of ecosystems and agriculture for future generations. This includes locally

grown foods, which reduce use of toxic synthetic pesticides and fertilizers and pollution associated

with long distance transportation.


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Tableside from theGueridon

Plantation DinnerFour Course Menu 300 Paired with Wines 565

Green Asparagus and Black Olives.

Toasted Bone Marrow Balsamic Jus

2009 Sauvignon Blanc, Special Edition, Tokara, Elgin glass 125ml

Caramelised Onion Soup.Greek Yoghurt Garlic Chips . Lavender

2010 Chardonnay, Limestone Hill, Danie de Wet, Robertson glass 125ml

2010 Pinot Noir Robertsons glass 125ml

Dark Chocolate Sorbet

.White Chocolate Truffle Jellied Rum Salsa

Dark, Pyrat Rum XO Reserve, Caribbean, glass 50ml

Traditional Caesar Salad. . . .Cos Lettuce Bitter Greens Anchovies Crisp Bacon Poached Egg

.Parmesan Hot Garlic Crotons

75

Drunken Prawns. . .Eight Queen Prawns Sugar Cane Spices Rice Stir-Fried Vegetables

Spiced to your taste

185

Fillet of Prime Beef Chateaubriand. .600g Cognac Cream Sauce Seasonal Vegetables

.French Fries Salad

450

Crpes Suzette.Caramelized in Orange, Lemon, Lime & Grand Marnier Vanilla Pod Ice Cream

65

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and to switch them to silent mode. Please advise us of your food allergies.

Pepper Steak300g Cognac Cream Sauce

Seasonal Vegetables French Fries

. . .Fillet of Prime Beef Green Pepper Corns. . Salad

250

Midlands Dargyle Farm Duck. . .Leg Confit Pan-Fried Breast Citrus Juice Crushed Potatoes

Butternut & Asparagus


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Hors d Oeuvres

2010 Ros, De Grendel, Durbanville 130

House Cured Scottish Salmon

.

Orange & Palm Heart Salad Ceviche

105

Chenin Blanc Bush Vines Kleine Zalze Cellar Selection Stellenbosch 1402010

Chilled Queen Prawn Quintet in Five Flavours. . .Coriander-Lime Tomato Chilli Avocado Egg & Dill Cocktail

100

2010 Sauvignon Blanc, Splattered Toad, Cape Point Vineyards 160

Salad of Grilled Winter Vegetables

Warm Goats Cheese

85

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2009 Verdelho Feiteiras Vineyards, Bot River 200

White Cream of Tomato SoupBattered Scallops

85


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Fish and Seafoodfrom our exclusive small-boat fisheries, subject to availability

Grilled Giant Prawn

Chilli & Papaya Chimichurri

.

Stir-Fried Vegetables Jollof Rice

130 per prawn

2010 Chenin Blanc Kleine Zalze Cellar Selection Bush Vines, Stellenbosch 160

2009 Viognier, Graham Beck, Robertson 280

BlackenedLine Fish

. .

Cajun Spices Sauted Vegetables New Potatoes

160

2009 Chardonnay Natural, Rietvallei Estate, Robertson 200

Grilled

. .Lime Ginger & Cilantro Salsa Basmati Rice Rocket

Line Fish 160

2010 Flagstone Noon Gun Sauvignon Blanc, Viognier blend 150

Baked Line Fish

. . .Baked in Vine Leaves Lemon Butter Garlic Capers

160

2010 Riesling, Rietvallei Estate John B, Robertson Semi Sweet 150

Queen Prawns Mazavaroo

Eight Prawns in Mozambican Chilli Sauce

.Stir-Fried Vegetables Basmati Rice

Medium or Hot

185

2007 Brut Encore Vin Sec, Simonsig Estate 210

Indian Ocean Platter. . .Rock Lobster Four Langoustines Six Queen Prawns Line Fish

.Three Oysters from the Grill Condiments

550

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Meat & Poultry

2010 160Pinot Noir Robertsons

Midlands Dargyle Farm Duck. . .

Leg Confit Pan-Fried Breast Citrus Juice Crushed PotatoesButternut & Asparagus

170

2008 Touriga Nacional, De Krans , Calitzdorp 180

Fillet of Grass Fed Mooi River Beef. .250g Root Vegetables Lyonnaise Potatoes

Jus & Bone Marrow Butter

160

2008 Pinotage, Stellenzicht Golden Triangle, Stellenbosch 240

Loin of Springbok.Tamarind & Star Anis Jus Grilled Pear

Wilted Spinach Gnocchi.

180

2009 Nebbiolo Du Toitskloof Dimension 175

Rack of Karoo Lamb. . . . .Garlic & Thyme Artichokes Raisins Cashew Tomato Chutney Baby Potatoes

180

2009 Shiraz, Paul de Villiers Landskroon Estate, Paarl 60

Braised Oxtail. . .Off the Bone Seven Spices Molasses Mille Feuille

Potato & Vegetable Pot au Feu

145

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Desserts

2007 35MCC Simonsig Estate Encore Vin Sec

Baked Camembert in Phyllo.Balsamic Compote Spicy MacadamiaBerry

65

2005 95Glass of Vin de Constance Klein Constantia Estate

Rum Baba. .Rum-Soaked Savarin Fresh Fruit Vanilla Cream

65

2004 85Glass of Late Bottle Vintage Port Ramos Pinto

Dark Chocolate Tart and SorbetCaramelized Orange

65

2004 85Glass of Late Bottle Vintage Port Ramos Pinto

Chai Crme Brle.Condensed Milk Truffle Cinnamon Bun

60

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2007 35Flute of MCC Simonsig Estate Encore Vin Sec

Orange Gteau with Bitter Marmalade

Vanilla Cream

60




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SugarClub a La Carte Menu