HELENA’S RESTAURANT AT COOPMANHUIJS BOUTIQUE HOTEL AND SPA
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Helena’s Restaurant at Coopmanhuijs: Where the familiar is made spectacular by an ambiance of celebratory anticipation, as guests rediscover the flavours and textures of good, honest food – which lie at the heart of South African cuisine.
BREAKFAST
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American style pancakes
Freshly baked pancakes, whipped cream, banana, toasted coconut and maple syrup |
R85 |
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Oeufs en cocotte
French baked eggs cooked in cream with ham and cheese |
R85 |
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French toast
Bread fried in egg until golden, rashers of crispy bacon, fried banana, maple syrup |
R85 |
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3 Egg Omelette
Made with three eggs and your choice of cheese, mushrooms, tomato and bacon |
R110 |
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Eggs Florentine
Two poached eggs with smoked salmon or ham, on two toasted English muffins. Wilted spinach, zesty hollandaise sauce. Stir-fry seasonal vegetable, macedoine potato |
R125 |
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Full English Breakfast
Rashers of bacon, pork or beef sausage, mushrooms, fried plum tomato. Two fried / scrambled / boiled / poached eggs, toast |
R125 |
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Continental Breakfast
Fruit juices, fresh & stewed fruit, yogurt, home-made muesli, cereal, seeds & nuts, freshly baked muffins, scones, croissants, Danish, bread, jams & preserves, charcuterie & cheese selection. Filter coffee & tea |
R185 |
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Continental and Hot Breakfast |
R260 |
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Coffee
Choose from our selection of fine coffees |
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Americano |
R30 |
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Cappuccino |
R35 |
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Espresso |
R30 |
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Double Espresso |
R32 |
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Hot Chocolate |
R40 |
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Tea
Choose from our selection of fine teas |
R26 |
WINTER LUNCH
Soup of the Day, home made brioche | R95 |
Winter salad, roasted pear, baby beets, feta Pomegranate pitts, finely cut red onion, roasted walnuts | R115 |
Cape Malay bobotie phyllo parcel Sweet potato, beet and orange chutney | R135 |
Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil | R215 |
Saucy pulled oxtail, home made tagliatelle Portobellini mushrooms, roasted cherry tomatoes, Parmesan shavings | R235 |
Seafood bisque & lightly toasted ciabatta Line fish, prawns, light curry, ginger, lemongrass, coconut cream | R245 |
Line fish of the day, mild Malay curry sauce Cinnamon roasted sweet potato, grilled aubergine, cherry tomato, roasted cauliflower, pickled zucchini | R295 |
WINTER DINNER
| To Start | |
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Winter salad, roasted pear, baby beets, feta
Pomegranate pitts, finely cut red onion, roasted walnuts
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R135 |
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Home made potato gnocchi, garlic prawns
Garden peas, roasted cherry tomatoes, aioli
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R145 |
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Twice baked gem squash & biltong soufflé
Creamed corn sauce
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R145 |
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Springbuck carpaccio, wild rocket, red onion
Parmesan shavings, balsamic reduction
|
R145 |
| Main Courses | |
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Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil
|
R235 |
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Mushroom cannelloni, Napolitano sauce
Grilled vegetables, chickpeas, avocado
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R245 |
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Seafood bisque & lightly toasted ciabatta
Line fish, prawns, light curry, ginger, lemongrass, coconut cream
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R275 |
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Classic French “Pot-au-feu”: slow cooked prime beef cuts
Root vegetables, celery, home made brioche
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R275 |
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Slow roasted lamb curry, minted rice
Broccoli, pumpkin fritter, quince chutney
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R285 |
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Line fish of the day, mild Malay curry sauce
Cinnamon roasted sweet potato, grilled aubergine, cherry tomato, roasted cauliflower, pickled zucchini
|
R310 |
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Grilled prime beef fillet, shallots braised in Boplaas Cape Tawny
Béarnaise sauce, potato fondant, smashed peas, creamed beets
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R335 |
SUNDAY LUNCH
| To Start | |
|
Winter salad, roasted pear, baby beets, feta
Pomegranate pitts, finely cut red onion, roasted walnuts
|
R135 |
|
Home made potato gnocchi, garlic prawns
Garden peas, roasted cherry tomatoes, aioli
|
R145 |
|
Twice baked gem squash & biltong soufflé
Creamed corn sauce
|
R145 |
|
Springbuck carpaccio, wild rocket, red onion
Parmesan shavings, balsamic reduction
|
R145 |
| Main Courses | |
|
Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil
|
R235 |
|
Mushroom cannelloni, Napolitano sauce
Grilled vegetables, chickpeas, avocado
|
R245 |
|
Seafood bisque & lightly toasted ciabatta
Line fish, prawns, light curry, ginger, lemongrass, coconut cream
|
R275 |
|
Classic French “Pot-au-feu”: slow cooked prime beef cuts
Root vegetables, celery, home made brioche
|
R275 |
|
Slow roasted lamb curry, minted rice
Broccoli, pumpkin fritter, quince chutney
|
R285 |
|
Line fish of the day, mild Malay curry sauce
Cinnamon roasted sweet potato, grilled aubergine, cherry tomato, roasted cauliflower, pickled zucchini
|
R310 |
|
Grilled prime beef fillet, shallots braised in Boplaas Cape Tawny
Béarnaise sauce, potato fondant, smashed peas, creamed beets
|
R335 |
THREE COURSE DINNER
TWO COURSE DINNER
DESSERT
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Malva pudding, rooibos apricot compote, crème anglaise
Homemade vanilla pod ice cream
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R115 |
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Dark chocolate fondant with a pure heart
Berry compote, homemade fresh mint ice cream
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R120 |
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Brûlée style Sago pudding
Stewed guava
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R120 |
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New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream
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R125 |
CHEESE PLATTER & DESSERT WINE
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Selection of local cheeses, Chèvre & peppadew croquettes
Hummus, olives, fresh fruit, crackers
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R185 |
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Allesverloren Port
|
R95 |
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Klein Constantia Vin de Constance
|
R155 |
