Red Carnation Hotels

TRADITIONAL TREATS

Red Carnation Sorbet
Served after main courses this delicious sorbet is served at all hotels within The Red Carnation Hotel Collection.

Afternoon Tea
The Leopard Room is also a great spot to enjoy ""Tea by the Sea"", a delicious afternoon tea with all the trimmings including chocolate brownies, cream scones, finger sandwiches and a selection of the best teas and coffee make something of an institution with the locals.

Cooking with Fynbos
Executive Chef Roberto de Carvalho of The Twelve Apostles Hotel and Spa has over the past few years created international interest and great recognition for his unique Fynbos infused menu served at the Hotel’s stylish Azure Restaurant.

Roberto uses local indigenous herbs picked daily from the Hotel’s own garden, which have been carefully selected for use in popular South African inspired dishes including Spicy West Coast crayfish bisque with wild fennel under a pastry dome or Masala seared fillet of Kingklip served with wild garlic and potato mash, accompanied by vegetable sosaties and buchu sauce.

Crayfish and Prawn Cocktail
Served in a martini glass with fresh Rocket, Avocado slices, Lemon segments and Onion Sprouts
 
Grilled Seafood Platter – (Serves 2)
West Coast Crayfish (500g), LM Prawns (350g), Medium Mozambican Langoustines (350g), Line Fish of the day (2 x 110g), Grilled baby Calamari tubes (300g), West Coast Mussels (115g), Potato Wedges, Spicy Basmati Rice, side Green Salad, home-made Piri-Piri Sauce, Garlic Saffron Sauce and Lemon Beurre Blanc
 
Seafood Espetada

A sumptuous combination of medium Mozambican Langoustines (2), Mozambican King Prawns (2) and Linefish (150gm) on a large metal skewer, marinated and grilled on the open flame and served on a traditional Espetada stand with Steamed Basmati Rice, side Green Salad, Traditional Piri-Piri, Garlic and Lemon Butter Sauces, Portuguese Roll and grilled Lemon cheeks.
 
Pan Fried Springbok Medallions
Accompanied by Sweet Potato Dauphinois, sautéed Red Baby Spinach and velvety Cape Country Mustard Sauce
 
Slow Roasted Duck

A slow roasted free range half Duck served with roasted Châteaux Potatoes, pan fried Vegetables and a tasty Citrus Duck Jus.