Chef's Table of Food and Wine - 11 May

Proudly Present a Chef's Table of Food and Wine!

Date: Friday 11 May 2012  Time 18:30 - 19:00
Dress code: Smart Casual
Cost: R575 per person

We have incorporated fine wine with our Chef's tables to make your  experience
that much more enjoyable!

MENU

Amuse-bouche
Cheese and Tomato

Starter
Vodka Cured Scottish Salmon with Apple and Champagne Jelly,
Pickled Seaweed, Beetroot Chips, Lemon Crème Fraîche and Micro Herbs

Pallet Cleanser
Passion-Fruit and Chilli Mint

 Main course
Grilled Sirloin on Malt Soil with Pea Pesto,
Crispy Potatoes, “Mushroom-mallow” and Madeira Jus

OR

Pan Fried Chicken Breast, Chicken Lollypop with Carrot Purée,
Pomme Pont-Neuf, Aubergine and Peanut Butter Quenelle and Fennel Jus

Cheese course
Parmesan Frozen Cream
with Balsamic Crisp, Tomato Crisp, Tomato Confit and Cold Basil Gelée

Dessert
Elderflower White Chocolate Mousse with Almond Praline Truffle Meringue Flakes,
Scorched Apple Vanilla Bean Caviar, White Chocolate Smoked Oak Soil,
Liquorice and Sour Apple Sauces

With Tea and Coffee
White Couveture, Violet Candy and Dehydrated Berry Medallions
Milk Couveture , Toasted Sesame and Maldon Salt Medallions
Dark Couveture and Mint Medallions

Debi van Flyman will be representing Wine Cellar, by introducing wines paired with each course that we will offer on the evening.


Join us for an exclusive and unique evening and let us make you feel like royalty when dining with us!


Upcoming Food and Wine Dates:

Thursday, 21 June2012
Thursday, 26 July 2012

Contact
nico@sugarchoc.com
www.sugarchoc.com

Contact details: 011 462 8964
Contact Jess for bookings and further details.

Chef's Table - 9 March 2012

The FBI Chef School and Patisserie Academy proudly presents their first Chefs table!

“Classic menu with a Modern twist”

Date: Friday 09 March 2012  Time 19:00 - 19:30 
Dress code: Smart Casual

Cost: R355.00 per person excluding your  wine or choice of drinks
(Corkage fee included)

MENU

Amuse-boushe
Beef steak tartar
Smoked salmon blini and caviar
Bread

Starter
Modern Greek salad

Pallet cleanser
Passion-fruit mint sorbet, sesame poppy orange tuile

Main course
Pan-fried Line fish, lemon jelly, caper meringue, parsley Vierge
OR
Roasted Chicken supreme, wild mushroom croquette, truffle scented pomme puree, tarragon velouté

Cheese course
Black pepper matured cheese, pepper dew baked cheesecake, parma- ham crisp, marinated grapes, pistachio & almond biscotti, Amenian bread, chive & parmesan doughnuts, balsamic reduction

Dessert
Flourless chocolate cake, black berry milk chocolate salami, white cherry tobacco truffle, raspberry coulis

Friandise, tea or coffee

Contact Jess for bookings and further details.
Contact details: (T) 011 462 8964 (F) 0865742992 (C) 0721021943