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
American style pancakes
Freshly baked pancakes, whipped cream, banana, toasted coconut and maple syrup |
R85 |
Oeufs en cocotte
French baked eggs cooked in cream with ham and cheese |
R85 |
French toast
Bread fried in egg until golden, rashers of crispy bacon, fried banana, maple syrup |
R85 |
3 Egg Omelette
Made with three eggs and your choice of cheese, mushrooms, tomato and bacon |
R110 |
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 |
Full English Breakfast
Rashers of bacon, pork or beef sausage, mushrooms, fried plum tomato. Two fried / scrambled / boiled / poached eggs, toast |
R125 |
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 |
Continental and Hot Breakfast |
R260 |
Coffee
Choose from our selection of fine coffees |
|
Americano |
R30 |
Cappuccino |
R35 |
Espresso |
R30 |
Double Espresso |
R32 |
Hot Chocolate |
R40 |
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 | |
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 |
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
TO START
Winter salad, roasted pear, baby beets, feta
Pomegranate pitts, finely cut red onion, roasted walnuts
or
Home made potato gnocchi, garlic prawns
Garden peas, roasted cherry tomatoes, aioli
or
Springbuck carpaccio, wild rocket, red onion
Parmesan shavings, balsamic reduction
Longridge Emily
MAINS
Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil
or
Line fish of the day, mild Malay curry sauce
Cinnamon roasted sweet potato, grilled aubergine, cherry tomato, roasted cauliflower, pickled zucchini
or
Slow roasted lamb curry, minted rice
Broccoli, pumpkin fritter, quince chutney
Kleine Zalze Vineyard Selection Chenin / Tokara Cabernet Sauvignon
DESSERT
Malva pudding
Rooibos apricot compote, crème anglaise, homemade vanilla pod ice cream
or
Brûlée style Sago pudding
Stewed guava
or
New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream
Ken Forrester T Noble Late Harvest
Kindly select one item from each course
R545 excluding wine | R795 including wine
R545 excluding wine | R795 including wine
TWO COURSE DINNER
MAINS
Risotto with fresh wild mushrooms from the Hemel-en-Aarde Valley
Shimeji, shiitake, king oyster mushrooms, Grana Padano, white truffle oil
or
Line fish of the day, mild Malay curry sauce
Cinnamon roasted sweet potato, grilled aubergine, cherry tomato,
roasted cauliflower, pickled zucchini
roasted cauliflower, pickled zucchini
or
Slow roasted lamb curry, minted rice
Broccoli, pumpkin fritter, quince chutney
DESSERT
Malva pudding
Rooibos apricot compote, crème anglaise
Homemade vanilla pod ice cream
Homemade vanilla pod ice cream
or
Brûlée style Sago pudding
Stewed guava
or
New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream
Kindly select one item from each course
R445 per person
R445 per person
DESSERT
Malva pudding, rooibos apricot compote, crème anglaise
Homemade vanilla pod ice cream
|
R115 |
Dark chocolate fondant with a pure heart
Berry compote, homemade fresh mint ice cream
|
R120 |
Brûlée style Sago pudding
Stewed guava
|
R120 |
New York-style cheesecake
Berry compote, honey comb, homemade vanilla pod ice cream
|
R125 |
CHEESE PLATTER & DESSERT WINE
Selection of local cheeses, Chèvre & peppadew croquettes
Hummus, olives, fresh fruit, crackers
|
R185 |
Allesverloren Port
|
R95 |
Klein Constantia Vin de Constance
|
R155 |