set menus

Stardust Set Menus August 2020

The following set menus may be pre-ordered. Set menus are required for tables of 8 people or more. Our set menus have an option of meat, seafood and poultry. This does cater for all tastes.
Vegetarians, vegans and/or other dietary requirements are catered for individually. Please feel free to contact us for more information.

R295 Three Course Menu                                                                                                                      The Opener    (Choose One of the Following)                                                                                        (V) Hummus Masbacha – Homemade hummus topped with tahini, crispy onion, mushrooms, and chickpeas, with za’atar toasted pita bread on the side (GF pita available on request)  Swap onion and mushroom for lamb mince: R40(V)                                                                                              Spanakopita  –  Phyllo pastry filled with feta cheese, blanched spinach, on top of crisp green leaves with tzatziki sauce                                                                                                                                    (V) Mushroom Arancini   –  Golden brown fried risotto balls, filled with mushroom and mozzarella cheese, served on top of marinara sauce, dusted with parmesan cheese, sprinkled with Italian parsley                                                                                                                                                      Add 4 falafel balls to any dish: R40                                                                                                      Add 2 Moroccan Cigars (Lamb mince wrapped in a crispy Moroccan-style pastry) to any dish: R40

Main Performance (Choose One of the Following)                                                                                Shishlick – Mediterranean skewers grilled to perfection on an open flame, centrally plated with mixed salad and sumac fried baby potatoes                                                                                            2 skewers per person – 150g each (1 rump & 1 chicken)                                                                        Rump – prime rump cooked on open flame, served with salsa verde                                                      Chicken – free range chicken breast served with sun-dried tomato chermoula                                      Upgrade rump to fillet for R60                                                                                                              Moroccan Fish  –  Spicy fish made in a slow-cooked flavoured salsa base stew, with chickpeas, ginger, chillies, coriander, and black olives, served with aromatic couscous                                          (V)Roasted Cauliflower Pasta  – Served with toasted pecan nuts, lemon, garlic, and fresh parsley. Vegetarian option: dusted with parmesan cheese. Vegan option: coconut mozzarella cheese          Gluten-free pasta for R20

The Grand Finale (Choose One of the Following)                                                                                  Halva infused crème Brûlée                                                                                                                  Vanilla ice cream topped with dark chocolate sauce and dulce de leche                                              Low Carb Dark Chocolate Brownie (Vegan)(GF) served with vanilla pod ice cream or vegan sorbet.                                                                                                                                                      Add 2 churros (a cinnamon sugar coated pastry) to any dessert for R20

Or take any two courses for R275

R375 Three Course Menu                                                                                                                      The Opener   (Choose One of the Following)                                                                                        Fried calamari spiced and served with chilli & lime aioli                                                                        North-African Aromatic Chicken Wings served with chilli & lime aioli, spicy fresh pineapple match sticks and red cabbage slaw                                                                                                                    (V) Homemade Green Pea Falafel Balls served with seasonal hummus, tahini, schoog, Greek salad and za’atar toasted pita bread                                                                                                        (V) Spanakopita and Falafel Balls: Phyllo pastry filled with feta cheese, blanched spinach, on top of crisp green leaves with tzatziki sauce                                                                                                  Spicy Moroccan Cigars: Lamb mince wrapped in a crispy Moroccan-style pastry, served on a bed of green leaves, accompanied by herbed tahini sauce

The Main Performance (Choose One of the Following)                                                                        250g Beef Sirloin served with a truffle and black pepper cream sauce, topped with wild mushrooms. Served with oven roasted root vegetables. Upgrade to a 300g Beef Fillet for R60                              Moroccan Lamb Shank (350g) tender, slow cooked shank served with herbed pomme purée, and oven roasted root vegetables                                                                                                                  Grilled Line Fish, with a savoury lemon & herb cream, served over sumac fried baby potatoes, topped with fresh fennel and red onion salsa                                                                                          Moroccan Lamb Tagine cooked in our chef’s special spice blend topped with fresh greens, fresh tomato, and red onion salsa. served with fragrant rice                                                                            Vegan Moussaka – Layered aubergine, with stewed lentils and melted vegan coconut mozzarella cheese, baked in marinara sauce, garnished with fresh basil leaves                                                      Vegetarian Moussaka – Layered aubergine, with stewed lentils and melted mozzarella cheese, baked in marinara sauce, topped with béchamel sauce, garnished with fresh basil leaves

The Grand Finale (Choose One of the Following)                                                                                  Coconut Panna Cotta (Vegan)(GF)(Low Carb)                                                                                      Crème Brule and Churros with cinnamon sugar                                                                                  Low Carb Dark Chocolate Brownie (Vegan)(GF) served with vanilla pod ice cream or vegan sorbet                                                                                                                                                      Vanilla ice-cream topped with dark chocolate sauce and dulce de leche, served with Churros

 Or take any two courses for R350

Vegan Set Menu – Give Peas a Chance R285
The Opener
Hummus Masbacha – Homemade hummus topped with tahini, crispy onion, mushrooms and chickpeas. Served with 2 Falafel balls and 2 oven baked spanakopita filled with blanched spinach and almond cheese, with za’atar toasted pita bread on the side (GF pita available on request)
Main Performance
Vegan Moussaka – Layered aubergine, with stewed lentils and melted vegan coconut mozzarella cheese, baked in marinara sauce, garnished with fresh basil leaves
Or
Roasted cauliflower pasta – Served with toasted pecan nuts, lemon, garlic and fresh parsley.
Vegetarian option: dusted with parmesan cheese. Vegan option: coconut mozzarella cheese (Add R20 for gluten-free pasta)
Grand Finale
Vegan rose panna cotta and dark chocolate brownies (vegan & gluten-free)

Mediterranean Feast R495
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.
All the following dishes are included.
Best of Lebanon – hummus masbacha, labane, baba ganoush, marinated aubergines and schoog (spicy hot paste). Served with za’atar toasted pita bread.
Best of Greece – Spanakopita, falafel, tahini, tzatziki and marinated olives
Best of Cyprus – Grilled prawns, paprika-spiced calamari and coconut mussels served with mini ciabatta loaf and burnt lemon
Best of Morocco – Moroccan spicy cigars, dukkha-spiced roast lamb riblets, harissa-spiced chicken breast skewer and a beef skewer drizzled with salsa verde
Served with oven-roasted root veg, Romesco sauce and pickled vegetables
Dolce – The best of Stardust
A combination of:
 Halva infused crème brûlée
 Chocolate brownies
 Vanilla ice-cream topped with dark chocolate sauce and dulce de leche
 Churros, cinnamon sugar and chocolate cardamom sauce

Surf & Turf R495
The Opener
Homemade falafel and spanakopita with tzatziki and hummus masbacha, our famous hummus topped with tahini, crispy onion, mushrooms and chickpeas, served with za’atar toasted pita bread
The Main Performance
Platters of succulent Karoo lamb chops Grilled to perfection with salsa verde, accompanied with herbed pomme purée
Seafood Platter
A combination of deep-fried Patagonian calamari tubes and tentacles, grilled line fish and king prawns, accompanied with lemon butter and chilli-lime aioli, served with savoury basmati rice and a chunky Greek salad
The Grand Finale
Dessert Platter consisting of:
 Halva infused crème brûlée
 Vanilla pod ice cream topped with dark chocolate sauce and dulce de leche
 Dark chocolate brownies

Lamb shank or Norwegian salmon or fillet R495
The Opener
Homemade falafel and spanakopita with tzatziki, hummus masbacha – Our famous hummus topped with tahini, crispy onion, mushrooms and chickpeas accompanied with za’atar toasted pita bread
The Main Performance
All main options are individually plated and served with roasted root vegetables
Lamb Shank
Slow cooked 350g lamb shank served with herbed pomme purée and salsa verde
OR
Norwegian Salmon
Pan seared, served on a bed of herbed pomme purée with savoury lemon & herb cream, topped with fresh fennel and red onion salsa
OR
300g Beef Fillet
Served with tricolour crushed baby potatoes with feta, sun-dried tomato, salsa verde, topped with spicy crumbed jalapenos
The Grand Finale
Dessert Platter consisting of:
 Halva infused crème brûlée
 Vanilla pod ice cream topped with dark chocolate sauce and dulce de leche
 Dark chocolate brownies

 

 

ANY OTHER IDEAS CAN BE DISCUSSED WITH OUR CHEF – WE ARE ABLE TO MAKE UP ANY MENU TO SUIT ANY BUDGET AND OR CULINARY PREFERENCE

*Subject to terms and conditions as noted in our booking form http://stardustcapetown.com/wordpress/bookingform

* Example menu only – prices and items subject to change without notice