MENU

A la Carte Menu

Tasting Menu

Desserts

 Corporate Set Menus

APPETIZERS

 

Duck Liver Crème BruleE    95

Beetroot & orange granola, pickled apples, brioche croutons

 

Gorgonzola, Pear & Candied Pecan
Nut Salad     79

Mixed field greens, lemon vinaigrette

 

Roasted Butternut Squash Ravioli    79

Madeira cream, mushrooms, candied pecans, parmesan

 

Gin Cured Salmon     98

Black onion seed crème fraiche, potato blini, dill cucumber

 

Crispy Fried Calamari   95

Vietnamese sauce & roasted jalapeno aioli

 

Free-range Chicken & Goats Cheese
Crostillant    85

Honey pickled vegetables & goat’s cheese dressing

 

Caesar Salad     79

House cured bacon lardons, Cos leaves, roasted garlic croutons, anchovies & parmesan

 

Today’s Soup      SQ.

Ask your server about today’s presentation

 

Creamy Shellfish Orzo    119

Bbq langoustine, baby lango tails, lemon foam

 

mains

 

Grilled Pork Loin & Sticky Braised Rib  189

Polenta fondant, spicy black bean sauce, salsa & coriander oil

 

Crispy Roasted Free-Range Duck     195

Potato & spring onion hash, carrot puree, spinach,
ginger parkin

 

Grilled Ostrich Steak   189

Bone marrow butter samp, Pancetta ham, bourguignon & red wine sauce

 

Roast Lamb Rump     195

Spinach, lentils, onion bhajis, cauliflower, raita, curry oil & lamb jus

 

Fresh Line Fish of the Day   SQ

Subject to availability

 

Prawn Tail Fettuccine   179

Fire roasted red pepper & tomato cream ragout, chilli & roast garlic

 

Slow Braised Beef Brisket    189

Potato mash, red onion jam, short rib & root vegetable pie

 

Truffled Porcini & Leek Risotto   170

Confit egg yolk

Add homemade lamb bacon R39                                                                                                        Appetizer portion: R79

 

Organic Free Range Beef Steak    225

Dripping chips, roast onion gratin, spinach & brandy green peppercorn sauce

 

Grilled Queen Prawns    SQ

Mild curry butter & coconut Basmati rice, lemon & garlic butter sauce

 

Sides: 39

Sautéed Garlic Mushrooms, Buttermilk Mash Potato, Dripping Chips, Grilled Seasonal Vegetables

 

Please enquire about alternative vegan & vegetarian options.

 

@9thavenuebistro

 

Please enquire about our tasting menu

Menu subject to change/substitutions

Tasting menu

 

 

Amuse Bouche

 

Gin Cured Salmon 

Black onion seed crème fraiche, potato blini, dill cucumber

Paired with Moreson Miss Molly MCC

 

Duck Liver Crème Brule

Beetroot & orange granola, pickled apples, brioche croutons

Paired with Allesverloren “Port”

 

Free-range Chicken & Goats Cheese Crostillant

Honey pickled vegetables & goat’s cheese dressing

Paired with Laibach Ladybird Chenin Blanc

 

Creamy Shellfish Orzo 

Bbq langoustine, baby lango tails, lemon foam

Paired with Thelema Unwooded Chardonnay

 

Roast Lamb Rump

Spinach & lentils, roast cauliflower, raita, onion bhajis, curry oil & lamb jus

Paired with Anura Legato

 

Vanilla Bean Crème BruleE

Pineapple salsa & shortbread

Paired with coffee

or Waterford Heatherly R20 Supplement

 

 

The tasting menu is only available for the entire table

 

R450

 

With pairings & coffee

R580

 

 

Desserts

 

Blue Berry Cheese Cake Ice cream   69

Honey granola, yoghurt & honey panna cotta, roast white chocolate sauce

 

Vanilla Bean Crème Brûlée     65

Pineapple salsa, homemade shortbread

 

Baked Pavlova  59

Lemon Chantilly, lemon curd & seasonal fruit sorbet

 

Pear, Apple and Raisin Bread Pudding   59

Jameson Whiskey ice cream, crème anglaise, pecans, pear & apple compote

 

Selection of Seasonal Sorbets     55

Ginger gelée, spiced tuiles

 

Trio of Chocolate Mousses     69

White, dark &milk chocolates topped with shaved chocolate

 

Cheese Board     75

Homemade chutney, fruit, rasin & pecan bread

 

Petit Fours  30

An assortment of three

 

Affogato 65

Homemade white chocolate ice cream, Frangelico, espresso & biscotti

 

 

*Please enquire with your server about our after dinner drinks list

 

 

 

 

R325

 

Rosemary & Kalamata olive Ciabatta

Extra virgin olive oil & balsamic

 

Appetizers

 

  Roasted Butternut Squash Ravioli

Madeira cream, mushrooms, sage, candied pecans, parmesan

 

Gorgonzola, Pear and Candied Pecan Nut Salad

Mixed field greens, lemon vinaigrette

 

Crispy Fried Calamari

Vietnamese sauce & roasted jalapeno aioli

 

Duck Liver Parfait

Toasted duck brioche, preserved plums

 

Today’s Soup

 

Mains

 

Char-grilled Beef Steak

Dripping chips, spinach, cafe de Paris butter,
peppercorn sauce

 

Crispy Roasted Free-Range Duck

Potato, carrot & spring onion hash, carrot puree, roast carrots, spinach & crumbled ginger parkin

 

Fresh Line Fish of the Day

On today’s presentation

 

Braised Lamb Shoulder

Potato mash, rosemary & garlic, roasted squash,
cream cabbage & pickled onions

 

Grilled Seasonal Vegetable Fettuccini

Roast tomato, rocket, parmesan

 

 

Desserts

 

Vanilla Pavlova

Lemon Chantilly, lemon curd, seasonal fruit sorbet

 

Pear, Apple and Raisin Bread pudding

Whiskey ice cream, crème anglaise, pear compote

 

Chocolate Torte

White chocolate ice cream, bittersweet chocolate sauce, orange essence

 

 

R275

 

Rosemary & Kalamata olive Ciabatt

 Extra virgin olive oil & balsamic

 

Appetizer Platters

 

Apple & Goats Cheese Arancini

Herb mayo

 

Gorgonzola, Pear and Candied Pecan Nut Salad

Mixed field greens, lemon vinaigrette

 

Duck Liver Parfait

Toasted duck brioche, pickled apple salad

 

Line Fish & Potato Cakes

Jalapeño aioli

 

Mains

 

Char-grilled Beef Steak

Dripping chips, spinach, cafe de Paris butter,
peppercorn sauce

 

Chicken Breast

Potato, carrot & spring onion hash, carrot puree,
roast carrots, spinach

 

Fresh Line Fish of the Day

On today’s presentation

 

Braised Lamb Shoulder

Potato mash, rosemary & garlic, roasted squash,
cream cabbage & pickled onions

Grilled Seasonal Vegetable Fettuccini

Roast tomato, rocket, parmesan

 

Desserts

 

Vanilla Pavlova

Lemon Chantilly, seasonal fruit sorbet

 

Pear, Apple and Raisin Bread pudding

Whiskey ice cream, crème anglaise, pear compote

 

Chocolate Torte

White chocolate ice cream, bittersweet chocolate sauce, orange essence

Please note no shows will be charged for at full cost of set menu

10% gratuity maybe added to your final bill

No byo on set menus

© 9th Avenue Bistro 2016.

9th Avenue Bistro Access Manual

Reservations and information

9th Ave. Bistro: +27 31 312 9134

Boiler Room Café: +27 31 312 9021

Email: info@9thavenuebistro.co.za