Fusion Cafe (The Fusion Cooking School)
Ambiance: Casual Menu type: Global/International/Fusion Main course (avg): R100 Licensed: yes, corkage: R35 Open: Breakfast , Lunch , Dinner We are open for lunch only on Tuesdays-Fridays (open sat & mon evenings only - no lunch) We are open for Saturday Breakfast. Seating Capacity: 48 Valentines Dinner 2012
14 Feb 12 - 14 Feb 12
Cook Eat Love Pray Valentines Dinner @ FUSION Tuesday 14th February 2012 R350pp (excl Gratuity, No BYO) A 50% deposit is required to confirm your booking due the limited number of tables On Arrival Pink Bubbly Strawberry, black pepper & smoked salmon cream cheese roulade COOK Starter Lovers fondle… err… fondue… to share Dip skewered delectables – large prawns, toasted olive ciabatta, pepperdews, veg batonettes, roasted mushrooms and lover’s fingers in a creamy parmesan and paprika anglaise Sorbet Watermelon & Mint EAT Main Course Sous vide Fillet served with Sweet potato & Brie cake, sautéed brown mushrooms, seasonal greens,confit tomatoes, finished with a red wine & rosemary jus. OR Olive, Feta & Chorizo stuffed Chicken on baby spinach & basil mash, steamed green beans and a bacon crisp OR Seafood Risotto with prawns, mussels and fish bites OR Mediterranean Vegetable Roulade (V) served with Sweet potato & Brie cake, lemon emulsion and fresh summer micro herb salad OR Smoked Butternut Penne (V) with olives, pinenuts and a Spanish paprika & sage beurre noisette LOVE Dessert A lovers’ plate to share: Rose infused Crème Brûlée topped with Turkish delight; Black Forest Cheesecake layered with shards of Lindt dark chocolate & black cherries, topped with red cherry jelly and crisp meringue; Frozen Layered Cookies & Cream PRAY Tea or Coffee accompanied by biscotti, marshmallows & fortune cookies
Description: Come Experience our world renowned "Beef Fillet cooked in a Dishwasher" and a table-side creation of "Liquid Nitrogen Ice cream" before your very own eyes. Owner-Chefs Shaun Smith and Caryn England form a passionate team and are host to this unpretentiously stylish 48 seater restaurant, which is an extension of their world renowned chef school: The Fusion Cooking school. With many years experience between them, their global, trendy, modern, health-conscious cuisine showcases the very best of world food flavours. Head chef: Caryn England / Shaun Smith Signature dish: Sesame and Chilli Line Fish / Dishwasher Beef Fillet Sesame and Chilli crusted Linefish on sweet potato rosti, with Rocket and Asian Micro-Julienne salsa served with a lime, ginger and lemongrass coconut milk sauce Sous Vide slow-cooked fillet at 48 degrees C for 4 hours in a dishwasher done in a classic version and a Mexican Mole Poblano Chilli Chocolate version |
Address
Shop 4 Silvervause Centre Berea |
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Reviews of Fusion Cafe (8 reviews) - Write a review | |||||||||||||||||
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Lovely bits, 02 May 2011