Quentin at Oakhurst Barn

Hout Bay

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Breakfast Menu
Main Menu
Winter Bistro Menu
Mid-Week Carvery & Sunday Lunches

Breakfast Menu
1. Breakfast
  1. Orange Juice
    R 32.00
    Freshly squeezed to order.
  2. Seasonal Fruit, Ginger and Cinnamon Smoothie
    R 46.00
  3. Homemade Anchovy Spread on Toasted Bread
    R 42.00
  4. Wheat-Free Granola with Farm Yoghurt and Sliced Fruit
    R 50.00
  5. Jungle Oats with Caramelised Banana and Macadamia Nuts
    R 39.00
  6. Croissant, Brie and Smoked Ostrich Carver
    R 100.00
  7. Omeletttes
    Smoked snoek and mature cheddar cheese
    R 80.00
    Forest mushrooms and gruyere cheese
    R 82.00
    Tomato, spinach and feta cheese
    R 72.00
  8. Benedicts
    Two poached eggs served on home baked bread topped with the following:Gratinated with béarnaise sauce.
    Ham
    R 80.00
    Asparagus
    R 80.00
    Salmon
    R 100.00
    Spinach
    R 70.00
  9. The Barn Fry Up
    Mushrooms, bacon, boerewors, tomato and eggs
    Price
    R 70.00
    For Kids
    R 40.00
  10. Extras:
    Croissants
    R 25.00
    Eggs
    R 16.00
    Sausage
    R 16.00
    Mushroom / Tomato
    R 14.00
Menu last updated: 06 Jun 2016
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

Main Menu
1. Starters
  1. Warm Sweet Potato, Avocado, Papaya and Peppadew Salad
    R 85.00
    With charred corn. Dressed with a spiked lime, crispy ginger, coconut and toasted macadamia nut vinaigrette
  2. Quentin's Luxury Lobster Bisque
    R 140.00
    With a brandy “chino” cream foam.
  3. Roasted Marrow Bones
    R 85.00
    With parsley and garlic. Served with phantom forest “Belnori” ash goats cheese on toast.
  4. "90 Seconds" Saldanha Bay Mussels
    R 93.00
    Tempested in white wine, parsley, cream and garlic
  5. Cream of Wild Cape Forest Mushroom Soup
    R 135.00
    With grated Kalahari truffle
  6. Seared Seed-Spice Encrusted Game Fish and Grilled Vegetable Salad
    R 135.00
    With a charred pear, sweet red onion and preserved sour fig vinaigrette
2. Main Course
  1. Roast Loin of Kingklip
    R 194.00
    With a lemon and hazelnut crust. Served with citrus infused pan juices, spinach and roasted fennel-seeded tomatoes.
  2. Roast Rack of "Calvinia" Lamb
    R 216.00
    With a charred scrub-herb and whole grain mustard crust. Served with young beetroot, roasted butternut, caramelised baby onions and a red wine sauce
  3. Aromatic Coconut Prawn Curry “Lourenco Marques”
    R 255.00
    Five queen sized crustaceans served with fragrant rice, fresh coconut, coriander, lime and cashew nuts.
  4. Pumpkin and Lentil Bobotie
    R 157.00
    Served with a saffron-hued almond and sultana basmati rice. Accompanied by a banana sambal.
  5. “Sir Sol’s Lamb Curry” - Pukka Durban Style
    R 189.00
    Lamb shin, always on the bone. Served with basmati rice, sambals, Mrs Balls peach chutney and mango atchar
  6. Chargrilled Fillet Steak 300g
    R 220.00
    Served with long stemmed broccoli, homemade potato chips and a green peppercorn sauce
3. Dessert
  1. Cape Pear and Almond Tartlet
    R 120.00
    Served with a honeycomb and cinnamon ice cream. (Freshly baked to order please allow +/- 25 min.)
  2. 70% Cocoa Content, Dark Lindt Chocolate Mousse Ganache Cake
    R 115.00
    Served with hazelnut and burnt citrus rind ice cream
  3. Soft-Hearted Chocolate Pudding
    R 92.00
    With a warm cherry compote and homemade full cream vanilla bean ice cream
  4. Apple and Blackberry Crumble
    R 87.00
    Served with a “Christmas spice” mascarpone
  5. Treacled Orange, Saffron and Cardamom Steamed Pudding
    R 92.00
    Served with homemade blood red grapefruit and pomegranate ice cream
  6. Prune and Brandy 'Black Cape' Rice Pudding
    R 95.00
    With gorgonzola cheese
4. Hot Drinks
  1. Fine Steeped Loose Teas
    Rooibos
    R 28.00
    Buchu
    R 30.00
    Chamomile
    R 34.00
    Green Dragon
    R 33.00
    Earl Grey
    R 33.00
    English Breakfast
    R 31.00
  2. Freshly Ground and Pressed Coffee
    Cappuccino
    R 28.00
    Espresso
    R 22.00
    Americano
    R 23.00
    Macchiato
    R 24.00
5. Digestifs
  1. Whiskeys
    Bains Cape Mountain Single Grain
    R 35.00
    Clan Denny - Speyside Blend
    R 42.00
    Caol Ila - 12 Year Old Single Malt
    R 42.00
    Bushmills Black - Sherry Cask Maturation
    R 38.00
  2. Brandies
    Buchu
    R 38.00
    Hennesey V.S
    R 55.00
    Sir George Pot Sill - Napier
    R 36.00
    Van Rhyns 12 Year Reserve
    R 50.00
    KWV 10 Year Vintage
    R 38.00
    Klein Constantia Spirit of Constance
    R 42.00
    Dalla Cia Grappa
    R 35.00
6. Corkage
  1. Per Bottle
    R 50.00
Menu last updated: 13 Jun 2016
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

Winter Bistro Menu
Available Friday and Saturday night.
1. Starters
  1. Saldanha Bay Mussels
    R 89.00
    Steamed in white wine, garlic, parsley and cream
  2. Split Marrow Bones
    R 77.00
    With a brie cheese gratin and rye melba toasts
  3. Bistro Snails
    R 72.00
    With parsley, garlic and hazelnut butter
  4. Grilled Sheep’s Tails
    R 82.00
    With rosemary, olive oil and lemon juice
  5. Vintage Avocado Ritz
    R 90.00
  6. Pan Seared Baby Peri-Peri Squids
    R 88.00
  7. Warm Woodland Mushroom Salad
    R 79.00
    With pears and walnuts
  8. Quentin's Luxury Lobster Bisque
    R 120.00
  9. Cream of Wild Mushroom Soup with Truffle
    R 92.00
  10. Cape Garlic Soup
    R 76.00
    With goats cheese croutons
2. Mains
  1. Cape Seafood Stew
    R 160.00
    With aïoli croutons
  2. Sir Sols Lamb Shin Curry
    R 170.00
    On the bone with basmati rice, sambals, atchar and Mrs Balls chutney
  3. Aromatic Chicken Curry
    R 155.00
    With cashews and toasted pineapple. Served with a fried banana and cardamom rice
  4. Roasted Monkfish
    R 168.00
    Served with calamata olives, caper berries and a roasted onion and thyme purée
  5. Whole Lamb Neck
    R 166.00
    With sweet potato chips
  6. Springbok Shanks
    R 187.00
    Served with roasted apple, butternut and brandy
  7. Braised Rabbit
    R 179.00
    In tomato sauce with brown lentils and spinach
  8. "Coq au vin"
    R 164.00
    With celeriac potato mash
  9. Baby Corn & Sweet Potato Stew
    R 133.00
    With coconut, lime and spinach
  10. Steamed Fish
    R 177.00
    With saffron, fennel, star aniseed and cabbage
  11. Braised Guineafowl
    R 213.00
    With split peas chestnuts, porcini mushrooms and sherry
  12. Lazy Oxtail in Red Wine
    R 150.00
    Served with butterbeans and thyme
  13. Lamb Loin “Wellington"
    R 221.00
    With duck fat potatoes, green beans and a red wine sauce
  14. Signature Roast Lamb Rack
    R 195.00
    Served with beetroot, roasted onions, pear wedges and a red wine sauce
  15. Signature Roast Loin of Kingklip
    R 189.00
    With a lemon thyme and hazelnut crust served on sautéed spinach and fennel - roasted tomatoes
3. Desserts
  1. Pear & Almond Tart
    R 89.00
    With lavender mascarpone
  2. Warm, Soft Centred Dark Chocolate Pudding
    R 75.00
    With raspberries
  3. Lemon & Cardamom Pudding
    R 69.00
    With pistachio and fig ice cream
  4. Warm White Chocolate & Macadamia Nut Cake with Amarula
    R 83.00
  5. Apple & Blackberry Crumble with Gorgonzola
    R 84.00
  6. Traditional Malva Pudding
    R 72.00
    With Van Der Hum custard
Menu last updated: 22 May 2017
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.

Address

Oakhurst Farm
3 Dorman Way
Hout Bay
7806

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Food Served

AfricanCape MalayCape ProvencaleVegetarian

Average Price$$$

Payment accepted

Trading Hours

Monday: Closed
Tuesday – Saturday: 18:00 - 23:00 (kitchen closes 21:30)
Saturday & Sunday: Breakfast: 09:00 - 12:00
Sunday: Lunch: 13:00 - 16:00

Facilities

Secure Parking

Outside Seating

Fireplace

Disabled

Smoking Section

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