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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French Toast
Bread slices fried in egg, crispy bacon, fried banana, maple syrup
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R95 |
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3 Egg Omelette
Filled with your choice of cheese, mushrooms, tomato, bacon
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R115 |
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Avocado & Lemon Verbena Smash
On toasted whole wheat, avocado, lemon verbena oil, cherry tomato, toasted pumpkin seeds, poached eggs or halloumi
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R125 |
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Eggs Benedict
Two poached eggs, smoked trout ribbons or ham, on two toasted English muffins. Wilted spinach, zesty hollandaise sauce, stir-fry seasonal vegetables, macedoine potato
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R135 |
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Stellenbosch Farmhouse Breakfast
Boereworsie, crispy bacon, mushrooms, plum tomato. Two fried / scrambled / boiled / poached eggs, toast
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R135 |
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Classic French Crêpes
Rooibos poached apples, vanilla ricotta, fynbos honey
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R135 |
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Overberg Farmed Trout Florentine
Creamy spinach, stir-fry seasonal vegetables, capers sauce
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R145 |
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Continental Breakfast
Fruit juices, fresh & stewed fruit, yogurt, home-made muesli, cereal, seeds & nuts, Danish, freshly baked muffins, scones, bread, croissants, jams & preserves, charcuterie & cheese selection
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R165 |
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Continental & Hot Breakfast
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R255 |
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Americano
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R35 |
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Cappuccino
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R45 |
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Espresso
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R35 |
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Double Espresso
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R40 |
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Hot Chocolate
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R45 |
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Tea
Choose from our selection of fine teas
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R30 |
WINTER LUNCH
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Soup and bread of the day
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R110 |
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Honey & mustard chicken skewer
Pickled onions, yogurt dressing, crispy onions, flat bread
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R125 |
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Winter salad, roasted pear, poached quince, baby beets
Marinated red onion, Danish feta, walnuts, lemony vinaigrette
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R135 |
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Croque Monsieur
Toasted ciabatta, smoked ham, white cheddar, greens, Béchamel sauce
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R145 |
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Cape Malay Bobotie phyllo parcel
Baby salad, “slap-hakseentjies”, sweet potato
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R155 |
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Prawn Linguine
Tomato, garlic, chilli, white wine creamy lemon sauce, Parmesan
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R165 |
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Mezze platter, roasted red peppers, marinated button mushrooms
Chevre & peppadew croquets, fried aubergine sticks, smoked snoek pâté, toasted ciabatta
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R175 |
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Homemade individual lamb pie
Muscadel roasted apples, green salad
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R195 |
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Braised Brisket Brioche Burger, frites
Garlic buttered brioche, mayo, red onion, pickles, white cheddar, baby greens
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R195 |
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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
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R215 |
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Ribeye Steak, Café de Paris butter
“Slap-hakseentjies”, frites
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R225 |
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Seafood bisque, lightly toasted ciabatta
Line fish, prawns, light curry, ginger, lemongrass, coconut cream
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R245 |
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Slow cooked Swartland lamb shank
Creamed spinach, sweet & sour beetroot, polenta, guava compote
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R245 |
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Overberg Farmed Trout
Rooibos smoked mashed potato, roasted cherry tomatoes, green salad
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R255 |
WINTER DINNER
| TO START | |
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Soup and bread of the day
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R125 |
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Chicken liver pâté, Chenin Blanc jelly
Pistachio nuts, homemade black olive jam, toasted brioche
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R125 |
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Winter salad, roasted pear, poached quince, baby beets
Marinated red onion, Danish feta, walnuts, lemony vinaigrette
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R135 |
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Twice baked gem squash & biltong soufflé
Creamed corn sauce
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R145 |
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Homemade potato gnocchi, garlic prawns
Garden peas, roasted cherry tomatoes, red pepper aioli
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R145 |
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Avocado Ritz
Prawns, avocado, cucumber ribbons, chives
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R165 |
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Springbuck carpaccio, wild rocket, red onion
Parmesan shavings, balsamic reduction
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R175 |
| MAINS | |
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Prawn Linguine
Tomato, garlic, chilli, white wine creamy lemon sauce, Parmesan
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R195 |
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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
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R235 |
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Vegan aubergine tower
Grilled vegetables, spicy chickpeas, Napolitano sauce
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R245 |
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Overberg farmed trout
Rooibos smoked mashed potato, roasted cherry tomatoes, green salad
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R255 |
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Seafood bisque, lightly toasted ciabatta
Line fish, prawns, light curry, ginger, lemongrass, coconut cream
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R265 |
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Slow cooked Swartland lamb shank
Creamed spinach, sweet & sour beetroot, polenta, guava compote
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R265 |
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Grilled linefish of the day
Potato croquettes, vegetable trio, pickled zucchini, red pepper sauce
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R285 |
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Slow cooked beef short rib
Spinach, parmentier potatoes, creamy wild mushroom & brandy ragù
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R285 |
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Swartland roasted rack of lamb, lamb jus
Boulangère potatoes, roasted garlic raita, grilled courgettes, baby carrots
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R295 |
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Ostrich fillet, red wine jus, date chutney
Creamy herbed polenta, orange glazed baby carrots, fine beans
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R295 |
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Grilled prime beef fillet, shallots braised in Boplaas Cape Tawny
Pommes Dauphine, smashed peas, creamed beets, Béarnaise sauce
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R345 |
SUNDAY LUNCH
| TO START | |
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Soup and bread of the day
|
R125 |
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Chicken liver pâté, Chenin Blanc jelly
Pistachio nuts, homemade black olive jam, toasted brioche
|
R125 |
|
Winter salad, roasted pear, poached quince, baby beets
Marinated red onion, Danish feta, walnuts, lemony vinaigrette
|
R135 |
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Twice baked gem squash & biltong soufflé
Creamed corn sauce
|
R145 |
|
Homemade potato gnocchi, garlic prawns
Garden peas, roasted cherry tomatoes, red pepper aioli
|
R145 |
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Avocado Ritz
Prawns, avocado, cucumber ribbons, chives
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R165 |
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Springbuck carpaccio, wild rocket, red onion
Parmesan shavings, balsamic reduction
|
R175 |
| MAINS | |
|
Prawn Linguine
Tomato, garlic, chilli, white wine creamy lemon sauce, Parmesan
|
R195 |
|
Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil
|
R235 |
|
Vegan aubergine tower
Grilled vegetables, spicy chickpeas, Napolitano sauce
|
R245 |
|
Overberg farmed trout
Rooibos smoked mashed potato, roasted cherry tomatoes, green salad
|
R255 |
|
Seafood bisque, lightly toasted ciabatta
Line fish, prawns, light curry, ginger, lemongrass, coconut cream
|
R265 |
|
Slow cooked Swartland lamb shank
Creamed spinach, sweet & sour beetroot, polenta, guava compote
|
R265 |
|
Grilled linefish of the day
Potato croquettes, vegetable trio, pickled zucchini, red pepper sauce
|
R285 |
|
Slow cooked beef short rib
Spinach, parmentier potatoes, creamy wild mushroom & brandy ragù
|
R285 |
|
Swartland roasted rack of lamb, lamb jus
Boulangère potatoes, roasted garlic raita, grilled courgettes, baby carrots
|
R295 |
|
Ostrich fillet, red wine jus, date chutney
Creamy herbed polenta, orange glazed baby carrots, fine beans
|
R295 |
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Grilled prime beef fillet, shallots braised in Boplaas Cape Tawny
Pommes Dauphine, smashed peas, creamed beets, Béarnaise sauce
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R345 |
THREE COURSE DINNER
LUNCH DESSERT
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Fresh fruit salad & homemade vanilla pod ice cream |
R95 |
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Individual floating malva pudding
Rooibos apricot compote, crème anglaise |
R125 |
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Coconut and passion fruit panna cotta
Meringue, nut crumble, homemade Pina colada ice cream |
R135 |
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Dark chocolate fondant with a pure heart
Cape gooseberries, crème anglaise |
R145 |
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New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream |
R155 |
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Americano |
R35 |
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Cappuccino |
R45 |
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Espresso |
R35 |
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Double Espresso |
R40 |
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Hot Chocolate |
R45 |
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Selection of Teas |
R30 |
DESSERT
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Brûlée style sago pudding
Stewed guava
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R145 |
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Individual floating malva pudding
Rooibos apricot compote, crème anglaise
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R145 |
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Coconut and passion fruit panna cotta
Meringue, nut crumble, homemade Pina colada ice cream
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R145 |
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Pecan nut meringue Saratoga torte
Homemade strawberry ice cream
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R145 |
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Macadamia nut & Brandy crêpes
Homemade vanilla pod ice cream
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R145 |
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Chocolate Symphony
Chocolate coffee sponge, white chocolate mousse, homemade fresh mint ice cream
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R155 |
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New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream
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R165 |
| COFFEE | |
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Americano
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R35 |
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Cappuccino
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R45 |
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Espresso
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R35 |
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Double Espresso
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R40 |
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Hot Chocolate
|
R45 |
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Selection of Teas
|
R30 |
