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

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………………….………………………………………..……….R56
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)

Spicy Moroccan cigars………….……………….…….……………………………….…………  R75 Spicy Lamb mince wrapped in a crisp Moroccan style pastry, served on a bed of green leaves accompanied by a herbed tahini sauce

Calamari fried tentacles with duck bacon ……….……………………………….……………R75   Served on a bed of garden fresh rocket leaves with shaved fennel dressed with a saffron aioli

(VG)(GF) Masbaha……………….……………………….….………………………………………R75 Homemade hummus topped with tahini, caramelised onion, mushrooms and chickpeas. Served with pita bread (ask for GF option pita)

(VG)(GF) Warm quinoa salad…….……………..……………….…………………..……..…… R75 Quinoa, spinach and mushrooms with spring onion and almond flakes. A heart-warming salad for a cold winter’s night. Add feta for R20      Add Chicken for R20         Add 3 Harissa prawns for R45

(VT) (VG) (GF) Aubergine rolls (also available as a main dish)……………….……………R75    Stuffed with spinach and almond cheese served on tahini coconut cream with cumin roasted baby carrots

Mussels Escabeche……………………………..….…..…………………..…………………..…R90           It is one of the most traditional in Spanish gastronomy. Made up of olive oil, vinegar, garlic, salt, fresh leaves, smoky paprika, chilli and tomato sauce with warm herbed toasted pita bread

(VT)(GF)Mediterranean mezé ……………..  serves 2 R135 ………….  serves 4 R250
Assortment of authentic home-made Mediterranean mezé dips: humus, tahini, tzatziki, labané goat cheese, pesto, feta, marinated brinjals, aubergine mayo, babaganoosh, vegetable crudités, matbuha, schoog (spicy paste) served with pita bread (ask for GF option of pita)                                             Add spanakopita and falafel balls for R18 per person

The Climax

Moroccan fish tagine…………………………….…………………….…………………..……..R159
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.   Served in a tagine dish.

Lamb tagine….………..…………………………..………………….…………………………….R178
A Stardust speciality oven baked & served in traditional tagine earthenware pots. Slow cooked lamb spiced with cinnamon and nutmeg, and finished with honey-drenched onion and dried fruit compote.

Beef ribs assado – our special cut…………………..………………………….………………R180
A sumptuous beef short rib cut. Oven baked for six hours in a delicious sauce.

Tomahawk Steak  (400g)…………….………………..……………………..…….………………R240     Our unique cut of beef ribeye on the bone. Served with seasonal vegies and potato wedges. Garnished with compound butter. Ideal for meat lovers.

Chicken piccata…………………..………………….…………………………………….………R155
Comprises of slow roast chicken thigh, skewered and glazed with lemon caper butter, served with potatoes wedges and green vegetables in a tagine dish.

Seafood medley in fragrant coconut milk…………….………………………..……………. R170 Mussels, calamari, line fish and prawns simmered in a fragrant coconut milk, ginger and coriander cream sauce, served in a tagine dish.

Lamb Chops  …………………………………………………………………………………..   R245           3 Juicy tender lamb chops, thick cut, served on soft polenta and mushroom ragout topped with brown sauce and a dash of edamame pea, mint and pistachio.

Lamb shank.…………….………………………………………………………………………  R230
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 …..……………………………………………….……………R120    Stuffed with spinach and almond cheese served on tahini coconut cream with cumin roasted baby carrots

Something meaty…………………………..……………………………Single R220/Double R395
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 creamy guacamole

 

Something fishy……………………………………..…………………….Single R295/Double R540
A seafood lover’s platter of: fresh line fish, grilled queen prawns (3 single or 6 double), Cajun Patagonica calamari and crispy tentacles, Mussels Escabeche in a smoky paprika, chilli and tomato sauce , 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 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

 Rump skewer – 150 gr. per skewer – 2 skewers     ………….……………….……………..R189
Prime rump soaked in a balsamic demi-glaze reduction sauce, served with Dijon & Pepper sauces

Prime fillet – 150 gr. per skewer – 2 skewers      ……………….………………………….…R225
With a rosemary infused basting, served with Dijon & Pepper sauces

Chicken (free range) – 150 gr. per skewer – 2 skewers    …………………………………..R165
With a creamy wholegrain mustard sauce

Half and Half – 2 skewers  ………………………………..……………..………………………..R178
A combination of chicken and grade “AAA” Rump – a skewer of each (add R18 for fillet)

ON THE SIDE…………………………….……………………………………………………..…….R40
• Steamed Vegetables • Couscous • Side Salad • Wedges • Mash • Rice • Cauliflower Couscous

 

The Standing Ovation

Crème Brûlée………………………………………………………………………………………….R70
We guarantee this to be one of the best Crème Brûlées you have ever tasted. Baked creamy custard with white chocolate, finished with a caramelized sugar topping

Chocolate Malva…………………………..……………………….………………………………..R70
Grandma’s malva pudding recipe – rich chocolate sponge, served with chocolate sauce
topped with vanilla ice-cream

Halva Ice-Cream  …………………………….…………………………………………………….R70
Home-made Halva ice-cream drizzled with honey and finished with a sesame topping. A taste to remember! Served in an ice-bowl

Vanilla Ice-Cream..………………………….……………………….……………………………..R50
Vanilla ice-cream smothered in chocolate or caramel sauce. Served in an ice bowl

Dessert Platter | Serves 4………………….…………………….…………………….………..R195
The best of all worlds! A combination of Crème Brûlée, chocolate malva and halva ice-cream

(VG)(GF) Coconut Strawberry Panna Cotta ………………………………..…………………R75     This Vegan and gluten free dessert is served in a strawberry soup and topped with a vanilla tuille

 

See pre-ordered set menus http://stardustcapetown.com/wordpress/mixed-menu-setup/set-menus/

The following set menus 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 4 people or more and are all centrally plated…

 Set Menu # 1    

Chicken piccata, beef assado & Moroccan fish Tagine set menu R295 p/p – 3 course meal:

Starter
Mediterranean Tapas Assortment of 9 authentic home-made Mediterranean Mezè dips: humus,     tehina, tzatziki, herb encrusted goat cheese labanè balls, pesto, feta, aubergine mayo, marinated brinjals, babaganoosh, matbuha, Schoog (spicy paste) served with pita bread and vegetable crudités.         You can add falafel balls and Spanakopita to your mezè platter for R18 per person

Mains                                                                                                                                                     Assado Beef – A sumptuous beef short rib cut. Oven baked for six hours in a delicious sauce           AND                                                                                                                                             Moroccan Fish Tagine – Spicy fish slow cooked in flavoured salsa base stew, chickpeas, ginger, chillies, coriander, green and black olives, preserved lemon and flaked almonds.                           AND                                                                                                                                               Chicken Piccata – Comprises of slow roast chicken thigh, skewered and glazed with lemon caper butter.

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

Replace the assado beef dish with lamb tagine for R40 per person  =  Lamb Tagine– Slow cooked lamb spiced with cinnamon and nutmeg, finished with honey drenched onions, apricots and prunes

 Dessert Platter                                                                                                                                        A combination of crème brûleé, chocolate malva and halva ice-cream

Set Menu # 2

Shishlick (Skewers) set menu R295 p/p – 3 course meal:

Starter
Mediterranean Tapas Assortment of 9 authentic home-made Mediterranean Mezè dips: humus,     tehina, tzatziki, herb encrusted goat cheese labanè balls, pesto, feta, aubergine mayo, marinated brinjals, babaganoosh, matbuha, Schoog (spicy paste) served with pita bread and vegetable crudités.         You can add falafel balls and Spanakopita to your mezè platter for R18 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 balsamic demi-glaze reduction sauce                                     Chicken – free range deboned chicken thighs 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 crème brûleé, chocolate malva and halva ice-cream

 

Set Menu # 3

Mediterranean feast set Menu – R450 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, babaganoosh, schoog, aubergine mayo, labanè cheese and pita

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

Best of Cyprus: Grilled queen prawns, grilled patagonica calamari & crispy tentacles and mussels escabeche in a smoky paprika, chilli and tomato sauce, basmati rice

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

Best of Stardust: crème brûleé, chocolate malva and halva ice-cream