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FESTIVE DINING IN STELLENBOSCH

Helena’s Restaurant housed in the truly remarkable 5-star Coopmanhuijs Boutique Hotel & Spa is hosting four fine dining festive events. The opening event will be on Christmas Eve dinner, followed by a Christmas Day Lunch & Dinner and lastly a New Year’s Eve dinner.

Masterful chefs Ronaldo Jacobs & Jason Common will be preparing six courses from two highly anticipated menus. The menus created by owners Helena & Andre Pieterse were carefully curated with a selection of dishes influenced by recipes from French Provence, classical festive food and Helena’s own.

The palette is to be painted with an array of complimentary flavours promising to turn the familiar into the spectacular. From crayfish to seafood bisque, braised turkey, gammon and Chalmar beef fillet, Karoo lamb neck, peaches in red wine and a traditional plum pudding with three-coin surprise. This is festive dining that is not to be missed.

HELENA’S RESTAURANT FESTIVE SEASON MENUS

CHRISTMAS EVE

Christmas Eve Fine Dining at Helena’s

Tuesday, 24 December 2019 from 16:00-21:00

Pierre Jourdan Brut / Rosé

AMUSE BOUCHE

Crayfish tail butter poached
Dashi pearl cous cous, fresh dill, prawn aïoli

I COURSE

Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake and king oyster mushrooms, Grana Padano, white truffle oil

II COURSE

Terrine de Campagne, tomato atjar, onion marmalade, pickles
Duck liver pate, olive jam, toasted brioche

III COURSE

Seafood bisque
Kingklip, prawns, light curry, ginger, lemon grass, coconut cream

IV COURSE

Braised turkey basted with honey butter and herbs, cranberry jelly
Roasted gammon, Celeriac and pomme purée, apple mustard sauce Roasted baby beetroot, candied walnuts, crème fraiche Salad of baby greens, mange tout, baby peas, pomegranate

TO FOLLOW

Cherry and Calvados sorbet

V COURSE

Roasted Chalmar beef fillet, sauce Béarnaise
Slow cooked Karoo lamb neck (Certified Karoo Meat of Origin), thyme and cumin jus Crispy fried Nicola potatoes, tender stem broccoli with sesame seeds Rainbow carrots with fresh herbs, cucumber bake

VI COURSE

Traditional Plum pudding with a three coin surprise, crème anglaise
Intense dark chocolate torte, fresh berries, home-made vanille ice cream
Fresh peaches poached in red wine
Pavlova with passion fruit curd,
tropical fruit, sour fig jam, homemade Amarula ice cream

TO CONCLUDE

Dessert wine or cognac

Coffee / Tea / Cappuccino

Petit four

R1075 per adult | R575 per child (3 to 12 years old)

 ~ WHERE THE FAMILIAR IS MADE SPECTACULAR ~

CHRISTMAS LUNCH

An unforgettable Christmas Lunch at Helena’s

Wednesday, 25 December 2019 from 12:00-16:00

Pierre Jourdan Brut / Rosé

AMUSE BOUCHE

Smoked Atlantic salmon, caviar

Sweetcorn blini, cucumber, dill crème fraiche

I COURSE

Terrine de Campagne, tomato atjar, onion marmalade, pickles

Duck liver pate, olive jam, toasted brioche

II COURSE

Chilled roasted red pepper and tomato soup

III COURSE

Braised turkey basted with honey butter and herbs, cranberry jelly

Roasted gammon, Celeriac and pomme purée, apple mustard sauce

Roasted baby beetroot, candied walnuts, crème fraiche

Salad of baby greens, mange tout, baby peas, pomegranate

TO FOLLOW

Cherry and Calvados sorbet

IV COURSE

Roasted Chalmar beef fillet, sauce Béarnaise

Slow cooked Karoo lamb neck (Certified Karoo Meat of Origin), thyme and cumin jus

Crispy fried Nicola potatoes, tender stem broccoli with sesame seeds

Rainbow carrots with fresh herbs, cucumber bake

V COURSE

Traditional Plum pudding with a three coin surprise, crème anglaise

Intense dark chocolate torte, fresh berries, home-made vanilla ice cream

Fresh peaches poached in red wine

TO CONCLUDE

Dessert wine or cognac

Coffee / Tea / Cappuccino

Petit fours

R945 per adult | R545 per child (3 to 12 years old)

~ WHERE THE FAMILIAR IS MADE SPECTACULAR ~

CHRISTMAS DINNER

Helena’s Spectacular Christmas Dinner

Wednesday, 25 December 2019 from 18:00-21:00

Pierre Jourdan Brut / Rosé

AMUSE BOUCHE

Smoked Atlantic salmon, caviar

Sweetcorn blini, cucumber, dill crème fraiche

I COURSE

Terrine de Campagne, tomato atjar, onion marmalade, pickles

Duck liver pate, olive jam, toasted brioche

II COURSE

Chilled roasted red pepper and tomato soup

III COURSE

Braised turkey basted with honey butter and herbs, cranberry jelly

Roasted gammon, Celeriac and pomme purée, apple mustard sauce

Roasted baby beetroot, candied walnuts, crème fraiche

Salad of baby greens, mange tout, baby peas, pomegranate

TO FOLLOW

Cherry and Calvados sorbet

IV COURSE

Roasted Chalmar beef fillet, sauce Béarnaise

Slow-cooked Karoo lamb neck (Certified Karoo Meat of Origin), thyme and cumin jus

Crispy fried Nicola potatoes, tender stem broccoli with sesame seeds

Rainbow carrots with fresh herbs, cucumber bake

V COURSE

Traditional Plum pudding with a three-coin surprise, crème anglaise

Intense dark chocolate torte, fresh berries, home-made vanilla ice cream

Fresh peaches poached in red wine

TO CONCLUDE

Dessert wine or cognac

Coffee / Tea / Cappuccino

Petit fours

R945 per adult | R545 per child (3 to 12 years old)

~ WHERE THE FAMILIAR IS MADE SPECTACULAR ~

NEW YEAR’S EVE

Pierre Jourdan Brut / Rosé

AMUSE BOUCHE

Crayfish tail butter poached

Dashi pearl cous cous, fresh dill, prawn aïoli

I COURSE

Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley

Shimeji, shiitake and king oyster mushrooms, Grana Padano, white truffle oil

II COURSE

Terrine de Campagne, tomato atjar, onion marmalade, pickles

Duck liver pate, olive jam, toasted brioche

III COURSE

Seafood bisque

Kingklip, prawns, light curry, ginger, lemon grass, coconut cream

IV COURSE

Braised turkey basted with honey butter and herbs, cranberry jelly

Roasted gammon, Celeriac and pomme purée, apple mustard sauce

Roasted baby beetroot, candied walnuts, crème fraiche

Salad of baby greens, mange tout, baby peas, pomegranate

TO FOLLOW

Cherry and Calvados sorbet

V COURSE

Roasted Chalmar beef fillet, sauce Béarnaise

Slow cooked Karoo lamb neck (Certified Karoo Meat of Origin), thyme and cuminju s

Crispy fried Nicola potatoes, tender stem broccoli with sesame seeds

Rainbow carrots with fresh herbs, cucumber bake

VI COURSE

Traditional Plum pudding with a three coin surprise, crème anglaise

Intense dark chocolate torte, fresh berries, home-made vanille ice cream

Fresh peaches poached in red wine

Pavlova with passion fruit curd, tropical fruit, sour fig jam, homemade Amarula ice cream

TO CONCLUDE

Dessert wine or cognac

Coffee / Tea / Cappuccino

Petit fours

R1175 per adult | R675 per child (3 to 12 years old)

~ WHERE THE FAMILIAR IS MADE SPECTACULAR ~

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