a’ la carte

WELCOME

We do not charge for the performances, therefore our performers will appreciate a minimum of 15% gratuity for giving their all – we are sure you will wish to add more

We do our best to cater for everyone, following are abbreviations that you may find useful:             GF = Gluten free, VT = Vegetarian and VG = Vegan

NEW DISHES IN RED – (April 2018) 

Please let us know if we can do anything more to make your evening perfect
Don’t be shy!

We wish you a fabulous time with us.                                                                                                 The Stardust team

The Opening Act

Soup of the day- chef’s choice………………….………………………………………..……….R65
The Chef’s chance to tickle your taste buds with a warm appetiser.   Served in a homemade bread bowl

(VT)(VG) Spanakopita ……………………………………………………………………………R65
Pastry filled with blanched spinach and almond cheese. Oven baked and served with herbed tahini sauce and accompanied by a garden fresh green leaf salad

(VG)(GF) Falafel………………………………………………………………………….………….R65
Our secret recipe of delicious deep fried chickpea balls. Served with green salad, humus, schoog and pita bread (ask for GF option of pita)

(VG)(GF) Masbaha……………….…………….……………………………..………………………R65  Homemade hummus topped with tahini, caramelised onion, mushrooms and chickpeas. Served with pita bread (ask for GF option pita)

 (VG)(VT) Trio of Samoosa …………………….………….……..…………………….…………R65          3 different fillings: aubergine & thyme AND potato, onion & Moroccan spices AND sweet potato, cumin seed. Accompanied by a dip of salsa onion tomato chilli & salsa pineapple coriander chilli

(VT) (VG) (GF) Aubergine rolls (also available as a main dish)…………….……………R65    Stuffed with spinach and almond cheese served on tahini coconut cream & cumin roasted carrots

(VT) (VG) Wild Mushroom Trinchado ……………………….……………………………….…R95          Pan fried exotic mushrooms finished off in a coconut cream base sauce served on a garlic and thyme toasted focaccia

Spicy Moroccan cigars………….…………………….……………………………….…………R85      Spicy Lamb mince wrapped in a crisp Moroccan style pastry, served on a bed of green leaves accompanied by herbed tahini sauce

Calamari fried tentacles with duck bacon …………………………………………………R90              Served on a bed of garden fresh rocket leaves with shaved fennel dressed with a saffron aioli

(VG)(GF) Warm quinoa salad…….……………..………………………………..……..…… R90              Quinoa, spinach and mushrooms with spring onion and almond flakes. A heart-warming salad for a cold winter’s night. Add feta R20/ Add Chicken R20/ Add Beef R30/ Add 3 Harissa prawns R45

Coconut, Lemongrass & Garlic Mussels………………………………………………..……….R99        Lemongrass, garlic, coriander, ginger, blended into a coconut-based sauce served with warm herbed toasted pita bread (Optional GF Pita)

(VT)(GF)Mediterranean mezé ………..………serves 2 R150 .……..…….serves 4 R275
Assortment of authentic home-made Mediterranean mezé dips: humus, tahini, tzatziki, homemade labané cheese, pesto, marinated brinjals, aubergine mayo, pickled vegetables, schoog (spicy paste) served with pita bread (ask for GF option of pita)

Add 2 spanakopita and 3 falafel balls for R40 per person

The Climax

(GF)Moroccan Lamb Meatball Tagine…………………………………………………..……. R145          100% ground lamb spiced with saffron ginger red chilli and other original spices accompanied by Kalamata olives and fresh coriander

(GF)Harissa Chicken ……………….…………….……………………………………….…… R170
Comprises of slow roast chicken thigh baked in a homemade harissa sauce with fresh green beans, baby onion garlic & cherry tomatoes.  served with potatoes wedges in a tagine dish

(GF)Moroccan fish …….………….…………….…………………….………………….……. R165
Spicy fish made in a slow cooked flavoured salsa base stew, with chickpeas, ginger, chillies, coriander, green and black olives, preserved lemon and flaked almonds

(VG)Trio of Veg……………….……….……………….………………………………………… R165  Couscous stuffed tomato gratinated with feta and panko crumbs/ Mushroom arancini served in a parmesan cream/ Grilled aubergine & baby marrow served with tahina yoghurt

(VG) (VT)(GF) Lentil and Thyme Tagine ……………….…………………………………… R165            Warm lentil and thyme with roasted potatoes served in an authentic Moroccan tagine dish. Served with Persian rice and garden leaves fresh salad.

(VG)(VT)(GF) Vegan Melanzane ……….………….…………………………………………  R160    Layered aubergine, with melted vegan cheese, whole peeled tomatoes and onions garnished with fresh basil leaves spiced to perfection.

(GF)Peruvian Lamb stew – Seco de Codero ….……….……………………………………. R175
A Stardust speciality! oven baked & served in traditional tagine earthenware pots. Slow cooked lamb spiced with our chef’s mixture of herbs and spices

(GF)Duo of Duck ………………………………………………………………………………… R175          Confit duck leg, sous vide duck breast, served with a butternut fondant, jus dusted potato, wilted spinach and tamarind orange jus

(GF)Honey Lamb Ribs …………………………………….…………………….……………… R175
Oven baked for six hours in a delicious sweet and sour spicy deep brown sauce

Butcher’s Cut…………………………..………………..………………………….……………….…SQ        Our unique cut of beef. Ideal for meat lovers     (ask your performing waiter)

(GF)Seafood medley in fragrant coconut milk…………….……………….……………. R185    Mussels, calamari, line fish and prawns simmered in a fragrant coconut milk, ginger and coriander cream sauce, served in a tagine dish.

Lamb Chops ………………………………………………………………………………………. R280        3 Juicy tender lamb chops, thick cut, served on soft polenta and mushroom ragout topped with brown sauce and a dash of edamame.

Lamb shank.…………….…………………………………………………………………………. R285
Slow cooked 450g lamb shank braised in root vegetables & fresh herbs, resting on a tower of buttery herbed mash served in its own gravy with chimichurri sauce

(VT) (VG) (GF) Aubergine rolls ….………………………………………………….…………  R135    Stuffed with spinach and almond cheese served on tahini coconut cream with cumin roasted baby carrots

Lafa Bread –  build your own dish – suit your own taste ………………………………R 195              2 homemade lafa bread to be filled with any 2 from the following: Shredded lamb meat or thinly sliced duck breast or chicken thigh meat or pan-fried shrimps or grilled haloumi cheese.

Accompanied by bowls of wild mushroom and caramelised onion, tahina, tzatziki, Arabic salad, schoog = spicy chili paste, potato wedges (You can make it VT By adding the haloumi cheese)  

Something meaty………………………………………………………Single R295/Double R575
Stunning combination of (150g single or 300g double) grilled and thin sliced beef rump drizzled with chimichurri sauce, lamb chop, chicken skewers, spicy Moroccan style cigars, cold red cabbage salad and potato wedges. Served with a trio of dips: chilli schoog, tahini and mustard sauce.

Something fishy…………………………………..…………………….Single R295/Double R575
A seafood lover’s platter of: fresh line fish, grilled queen prawns (3 single or 6 double), Cajun Patagonia calamari and crispy tentacles, coconut garlic mussels, accompanied by a cold red cabbage salad, Persian rice & Stardust’s tartar sauce

Add a crayfish tail, or two, to your platter to make it super special……………………………………….SQ

Chef’s special fish….………………………….………………………………………………………SQ
Ask your performing waiter what the Chef has the net today!

Shishlick(meat skewers)   Your choice of shishlick placed onto hand-crafted Moroccan skewers with bell peppers, caramelized onions, pineapple & mushrooms, grilled to perfection on an open flame. Served with potato wedges

Chicken (free range) – 150 gr. per skewer – 2 skewers…………………………………..R160
With a creamy wholegrain mustard sauce

Rump skewer – 150 gr. per skewer – 2 skewers………….……………….……………..R190
Prime rump soaked in a thick jus reduction sauce, served with pepper sauce

Half and Half – 2 skewers………………………………..……………..………………………..R175          A combination of chicken and grade “AAA” Rump – a skewer of each (add R40 for fillet)

Prime fillet – 150 gr. per skewer – 2 skewers……………….………………………….…R265
With a rosemary infused basting, served with Pepper sauce and thick jus

ON THE SIDE…………………………….……………………………………………………..…….R45
• Steamed Vegetables • Couscous • Side Salad • Wedges • Mash • Rice • Sweet potato baked

The Standing Ovation

(GF)Halva infused Crème Brûlée……………………………..….…………………….……….R75
We guarantee this to be one of the best Crème Brûlées you have ever tasted. Baked creamy custard with Halva, finished with a caramelized sugar topping

Chocolate bomb…………………………..……………………….………………………………..R80
Filled with pistachio dark chocolate mousse, berries soaked in sherry, walnut praline, melted with a white chocolate sauce

(VG)(GF) Red and black forest berries sorbet …………………………..….……………..R65              Sweet but zesty sorbet made with red and black berries. We added a touch of lime to balance this to excellence.

Lindt chocolate torte……………………………………………………………………………….R80          Made with oat flour and golden syrup base layered with 100% based Lindt chocolate mixture oven baked to perfection

(VG)(GF) Coconut Strawberry Panna Cotta ………………………………..…………………R80          This Vegan friendly gluten free dessert is served in a strawberry consommé and topped with a vanilla tuille

(GF) Vanilla Ice-Cream..…………………………………………………………….…………..R55
Vanilla ice-cream smothered in chocolate or caramel sauce. Served in an ice bowl

Dessert Platter | Serves 4………………….…………………….……………………………..R220
The best of all worlds! A combination of Halva Crème Brûlée, chocolate torte and forest berries sorbet

Set Menus

Set Menus that are always available – ask your waiter for our vegetarian options and other set menus that may be pre ordered or adapted especially for you. (Set menus are available for tables of 2 people or more and are all centrally plated…)

Winter Special – 3 course full meal

Shishlick (Skewers) ……………………………………… R295 per person

Starter
Mediterranean Tapas Assortment of authentic home-made Mediterranean Mezè dips: humus, tahina, tzatziki, homemade cheese labanè balls, pesto, aubergine mayo, marinated brinjals, schoog (spicy paste) and pickled vegetables. Served with pita bread                                                                You can add falafel balls and Spanakopita to your mezè platter for R40 per person

Mains
Shishlick – Mediterranean Skewers Grilled to perfection on an open flame, centrally plated with green salad & potato wedges                                                                                                                  2 skewers per person – 150 gr. each (1 rump & 1 chicken)                                                                    Rump – Prime rump soaked in a thick jus, served with a pepper sauce                                                  Chicken – free range chicken breast glazed with a honey and mustard sauce                                      To change the rump option to a beef fillet, add R40 per person

Dessert Platter                                                                                                                                        A combination of Lindt Chocolate Torte, Halva infused Crème Brûlée and red and black forest berries sorbet

 

Set Menu  Honey Lamb Ribs, Harisa Chicken & Moroccan fish … R340 per person           

Starter
Mediterranean Tapas  Assortment of authentic home-made Mediterranean Mezè dips: humus, tahina, tzatziki, homemade cheese labanè balls, pesto, aubergine mayo, marinated brinjals, schoog (spicy paste) and pickled vegetables. Served with pita bread

You can add falafel balls and Spanakopita to your mezè platter for R40 per person

Mains                                                                                                                                                      Honey Lamb Ribs oven baked for six hours in a delicious sweet and sour spicy thick brown sauce    Harissa Chicken slow roast chicken thighs baked in a homemade harissa sauce with fresh green beans, baby onion garlic & cherry tomatoes.                                                                                    Moroccan Fish made in a slow cooked flavoured salsa base stew, with chickpeas, ginger, chillies, coriander, black olives, preserved lemon and flaked almonds.

With a choice of Persian rice, couscous or a combination of both and served with a fresh garden green salad

Replace the Harissa Chicken or the Moroccan Fish for R40 per person
with Peruvian Lamb Stew Seco De Cordero – Slow cooked lamb spiced with our chef’s mixture of herbs and spices

 Dessert Platter                                                                                                                                       A combination of Lindt Chocolate Torte, Halva infused Crème Brûlée and red and black forest berries sorbet

Set Menu      Mediterranean feast   …………….R495 per person

 We will spoil your whole table (essential!) with the best dishes the Mediterranean has to offer and we will keep it coming throughout the evening.  As close as you can get to the Mediterranean Sea without getting wet!

Best of Lebanon:  Masbaha, schoog, aubergine mayo, labanè cheese and pita

Best of Greece: Spanakopita, falafel, tzatziki, feta, Kalamata olives and cherry tomatoes

Best of Cyprus: Grilled queen prawns, grilled Patagonia calamari & crispy tentacles and Coconut mussels with basmati rice

Best of Morocco: Moroccan spicy cigars, honey lamb ribs, rump & chicken shishlick skewers, marinated aubergines, potato wedges and Mediterranean salad

Best of Stardust: A combination of Lindt Chocolate Torte, Halva infused Crème Brûlée and red and black forest berries sorbet

Set Menu Vegan Vegetarian   ……… R265 per person

Starter                                                                                                                                                      Hummus Masbaha:  Homemade hummus topped with tahini, caramelised onion, mushrooms and chickpeas.                                                                                                                                            And 3 Falafel balls                                                                                                                                  And 2 Spanakopita – Pastry filled with blanched spinach and almond cheese. Oven baked and served with herbed tahini sauce            Served with pita bread (ask for GF option pita)

Mains                                                                                                                                                      Lentil and Thyme Tagine – Warm lentil and thyme with roasted potatoes served in an authentic Moroccan tagine dish                                                                                                                              And                                                                                                                                                          Diablo (Chillies) Veg Tagine – An assortment of roasted veg slow cooked in a hearty vegetable broth with authentic Mediterranean spices

All served with a fresh green garden salad and Persian rice and couscous

Dessert                                                                                                                                                    Coconut Strawberry Panna Cotta – This Vegan friendly gluten free dessert is served in a liquid strawberry base and topped with a vanilla tuille