Le Quartier Français - Bread & Wine

the tasting room I iCi I bread & wine I culinary menu I culinary menu brochure

Bread & Wine Vineyard Restaurant & Farm Grocer. Situated on Môreson, a working wine farm, 10 minute drive from Le Quartier. Home baked breads, sublime soups, country terrines. Imaginative salads and highly original dishes. Explore the tastes of homecured charcuterie; beech smoked salmon and filled foccacias while savouring Môreson's fine wines. Open Everyday for lunch from 12:00 - 15:00 Also Available Bread Baking Courses Private Lunches Evening Functions Weddings Max 80 guests Reservations

print menu11

West coast oysters, lardo, onion and potato crackling	20
Jerusalem artichoke soup, hazelnut & parsely	45
Caeser salad	50
Buffalo mozzarella & tomato salad	55
Potato & Fontina cheese gnocchi, smoked mushroom vinaigrette & leek	55
Cape Malay spiced lamb confit, baba ganoush, Alpine cheese & pepperdew pizza	55
Ravioli Cabonara	60
Black pudding, parmentier potato, apple & foie gras	60
Warm salad of beetroot, lentil & smoked duck	60

Mussels, carrot & Pernod	85
Risotto of truffle, cap classique, pea & Auriccho cheese	95
Antipasto plate - farm cured meats, olives, yoghurt cheese balls, crostini and rocket salad	105
Butter roasted silver fish. pomme mousseline, caper, lemon & red onion	120
Char grilled octopus, roast tomato risotto, chorizo chips	125
Confit pork belly, cassoulet & provencal crumbs	130
Pan roasted quail, caremelised gnocci & cherry reduction	130
Steamed angel fish, polenta, onion & scallop	130
Poached karoo lamb, boulangere potato & crispy confit	160

Chocolate truffle trio and coffee	25
Trio of ice-cream	25
Plate of sweets - citrus confit, fudge and chocolate	35
Poached rhubarb & custard	40
Warm chocolate fondant, salted caramel ice-cream (10 minutes)	50
Plate of cheese- caraway biscuits, chutney & sesame cheese ball	60

Neil Jewell's - Bread & Wines cook book 195

Our unique antipasto plate offers a selection of charcuterie (mostly pork), hand crafted by Neil Jewell, head chef.

He is self-taught, following traditional methods using age-old recipes; meats are butchered, cured and spiced accordingly. Most but by no means all meats are then either hot or cold smoked before maturing.

Maturation can be as short a time as one month or as long as 18 months.

West coast oysters, lardo, onion and potato crackling	20
Jerusalem artichoke soup, hazelnut & parsely	45
Caeser salad	50
Buffalo mozzarella & tomato salad	55
Potato & Fontina cheese gnocchi, smoked mushroom vinaigrette & leek	55
Cape Malay spiced lamb confit, baba ganoush, Alpine cheese & pepperdew pizza	55
Ravioli Cabonara	60
Black pudding, parmentier potato, apple & foie gras	60
Warm salad of beetroot, lentil & smoked duck	60

Mussels, carrot & Pernod	85
Risotto of truffle, cap classique, pea & Auriccho cheese	95
Antipasto plate - farm cured meats, olives, yoghurt cheese balls, crostini and rocket salad	105
Butter roasted silver fish. pomme mousseline, caper, lemon & red onion	120
Char grilled octopus, roast tomato risotto, chorizo chips	125
Confit pork belly, cassoulet & provencal crumbs	130
Pan roasted quail, caremelised gnocci & cherry reduction	130
Steamed angel fish, polenta, onion & scallop	130
Poached karoo lamb, boulangere potato & crispy confit	160

Chocolate truffle trio and coffee	25
Trio of ice-cream	25
Plate of sweets - citrus confit, fudge and chocolate	35
Poached rhubarb & custard	40
Warm chocolate fondant, salted caramel ice-cream (10 minutes)	50
Plate of cheese- caraway biscuits, chutney & sesame cheese ball	60

Neil Jewell's - Bread & Wines cook book 195



Date of Arrival:
Date of Departure:
Nights:
People: