We are adding a dash of fun to our restaurant menu this November. Each Friday and Saturday evening we will be transforming the Baobab restaurant into a gastronomic adventure, no passport necessary Book your table early to avoid disappointment !
Friday 12th / Saturday 13th of November
Theme: New Orleans
New Orleans – "The Big Easy" Home of the famous Mississippi river, Jazz, Mardi Gras and Gumbo. A melting pot of cultures, New Orleans is always in a party mood!
Join us for a typical New Orleans style 3 course meal, sip on Mimosa cocktail's, win great prizes in our lucky draw. Enjoy wine tasting at your table, and tap along to a selection of Jazz greats.
New Orleans Menu – R135 per head
Welcome Cocktail – Mimosa (New Orleans finest)
Starter
~~~ Mixed herb & leaf salad topped with Parmesan shavings
Drizzled in home made Vinaigrette
~~~
Mains
Freshly Baked Bread Basket
Seafood Gumbo – with Creole style Rice
Or
Chicken & Spicy Sausage Gumbo with Creole style Rice
~~~
Desert
Mississippi Mud Pie
Homemade Vanilla Ice Cream
Welcome Cocktail – Mimosa (New Orleans finest)
Starter
~~~ Mixed herb & leaf salad topped with Parmesan shavings
Drizzled in home made Vinaigrette
~~~
Mains
Freshly Baked Bread Basket
Seafood Gumbo – with Creole style Rice
Or
Chicken & Spicy Sausage Gumbo with Creole style Rice
~~~
Desert
Mississippi Mud Pie
Homemade Vanilla Ice Cream
Friday 19th / Saturday 20th of November
Theme: French Bistro – Menu to follow...
Friday 26th / Saturday 27th of November
Theme: Orient Express. Hop abroad the famous Orient Express. Our Chefs are loving recreating the very first menu served abroad this iconic train on the 10th of October 1882
Orient Express Menu - R165 per head
Welcome Cocktail - Pim's O'clock
Starter
~~
Fresh Oysters on a bed of mixed lettuce leaves
Mains
~~
Turbot with green pesto sauce
Or
Chicken ‘à la chasseur’
Or
Fillet of beef with 'château' potatoes
Or
'Chaud-froid' of Game
Desert
~~
Chocolate pudding
Buffet of desserts
Welcome Cocktail - Pim's O'clock
Starter
~~
Fresh Oysters on a bed of mixed lettuce leaves
Mains
~~
Turbot with green pesto sauce
Or
Chicken ‘à la chasseur’
Or
Fillet of beef with 'château' potatoes
Or
'Chaud-froid' of Game
Desert
~~
Chocolate pudding
Buffet of desserts
