top of page
  • Writer's pictureTemenos

Tebaldi's Wednesday to Saturday Menu



Come and enjoy Chef Luqhman’s contemporary menu.


Starters

Cheese souffle, parmesan, scallion & chives cream, parmesan crisp  95

Duck breast, wild rocket, plum, beetroot 125

Mushroom ravioli, mushroom broth, mange tout 95

Aubergine tartare, shitake mushroom duxelle, spring onion, pecan nut mayo 85

Baked cured salmon trout, grilled nectarine, fine bean, lime  120

 

Mains

Root vegetable medley, parsnip, baby beets, turnip, carrots, radish, baby leaves 165

Red Earth chicken, smoked cream, sweet potato, aji verde, slaw  185

Charcoal grilled Kalahari beef, bone marrow, onion salad, demi-glace  240

 

West Coast mussels chowder, chorizo, shrimp, prawns    235

Laingsburg lamb, ratatouille, tomato sauce, reduction   225

Cape salmon, fermented cream, potato, baby spinach, lemon oil 220

 

Desserts

Vanilla crème brûlée, shortbread  75

Baked chocolate fondant, dulce de leche, hazelnut praline  75

Cashew & coconut panna cotta, date paste, peanut cookie crumble, roast pineapple  (V) 65 

Dark rum Tiramisu "pick me up"  85

Apple tarte tatin, home-made vanilla  ice cream  65


78 views

Recent Posts

See All

Comentários


bottom of page