Moyo (Blouberg)
VIRTUAL TOUR
Ambiance: Traditional Main course (avg): R170 Licensed: yes Open: Lunch , Dinner Daily: 9h00 - 23h00 Seating Capacity: 350 Tagines and Potjies
01 May 12 - 31 Jul 12
The term tagine refers to a North African dish named after the traditional conical clay pot in which it is prepared and served. Traditionally used by the Berber nomads of Northern Africa as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. A potjie is a three-legged cast iron pot. The round potbellied cast iron pot was the perfect cooking utensil to suit the nomadic lifestyle of the black tribes and the Voortrekkers both tagines and potjies are slow cooked in aromatic spices until soft, tender and succulent. Pan African potjie and tagine buffet menu R145 p/p every Thursday evening menu Soup: carrot and cumin soup accompanied by Tunisian flat bread Oxtail Amos potjie: ox-tail braised with butterbeans in red wine and beef stock jus. We’re famous for it! Chicken tagine: marinated chicken, braised with preserved lemons, paprika and turmeric based spice and green olives Ostrich potjie: a combination of ostrich, vegetables, a little bit of brandy, a dash of sherry and a pinch of nutmeg Spicy seafood potjie: slow cooked seafood potjie, with prawns, mussels on the half shell, filleted line fish and tender calamari tubes, seasoned with garlic and ginger vegetable grill: selection of fresh grilled vegetables Served with cous cous rice samp and beans Green salad Potjie pudding: traditional Afrikaans pudding made with apricot jam, orange rind and seedless raisins topped with Hanepoort wine syrup. menu is subject to change without prior arrangement moyo Blouberg set menus
06 Oct 11 - 30 Sep 12
valid until 30 September 2012 Set Menu 1 - R195 moyo flat bread with dukkah spice and olive oil starters sweetcorn and butterbean soup (isobho) house salad shredded cos lettuce, peppadew and fresh herbs served with balsamic marinated red onion, cucumber, feta and toasted pumpkin and sesame seeds main course north african lamb tagine lamb slow cooked in aromatic spices of coriander, cumin and turmeric until soft, tender and succulent chicken yassa chicken pieces marinated in an olive, tomato and preserved lemon senegalese sauce moyo muriwo curry selection of fresh vegetables with traditional durban curry sauce fragrant rice dessert moyo moja baked apricot, ginger and cinnamon pudding, served with vanilla custard Set menu 2 - 225 moyo flat bread with dukkah spice and olive oil west coast smoked snoek pate starters sweetcorn and butterbean soup (isobho) house salad shredded cos lettuce, peppadew and fresh herbs served with balsamic marinated red onion, cucumber, feta and toasted pumpkin and sesame seeds main course north african lamb tagine lamb slow cooked in aromatic spices of coriander, cumin and turmeric until soft, tender and succulent chicken yassa chicken pieces marinated in an olive, tomato and preserved lemon senegalese sauce samaki kavu tanzanian fish curry with a coconut milk, cardamom and groundnut sauce, served with sun-dried mango served with tagine seven vegetable selection of seasonal roast pumpkin, red pepper, zucchini, ginger, garlic and cous cous, braised in a tomato and oregano sauce fragrant rice dessert moyo moja baked apricot, ginger and cinnamon pudding, served with vanilla custard Set Menu 3 - R280 moyo flat bread with dukkah spice and olive oil west coast smoked snoek pate starters sweet corn and butterbean soup (isobho) house salad shredded cos lettuce, peppadew and fresh herbs served with balsamic marinated red onion, cucumber, feta and toasted pumpkin and sesame seeds moyo samoosa platter a selection of cheese & spring onion and pea & potato samoosas, served with a tomato mint chutney main course north african lamb tagine lamb slow cooked in aromatic spices of coriander, cumin and turmeric until soft, tender and succulent chicken yassa chicken pieces marinated in an olive, tomato and preserved lemon senegalese sauce and please select samaki kavu tanzanian fish curry with coconut milk, turmeric, spinach and groundnut sauce, served with sun-dried mango or seafood curry calamari, prawns, line fish and fresh mussels made in creamy curry sauce with a touch of garlic served with tagine seven vegetable selection of seasonal roast pumpkin, red pepper, zucchini, ginger, garlic and cous cous. braised in a tomato and oregano sauce fragrant rice sweet spiced carrots with cumin and honey green beans with sesame seeds dessert moyo moja baked apricot, ginger and cinnamon pudding, served with vanilla custard Set Menu 4 - R350 moyo flat bread with dukkah spice and olive oil west coast smoked snoek pate starters sweetcorn and butterbean soup (isobho) house salad shredded cos lettuce, peppadew and fresh herbs served with balsamic marinated red onion, cucumber, feta and toasted pumpkin and sesame seeds calamari dophi seared calamari with molasses, groundnut and chilli sauce moyo samoosa platter a selection of cheese & spring onion and pea & potato samoosas, served with a tomato mint chutney main course north african lamb tagine lamb slow cooked in aromatic spices of coriander, cumin and turmeric until soft, tender and succulent chicken yassa chicken pieces marinated in an olive, tomato and preserved lemon senegalese sauc whole flamed fillet peppadews, mushroom, spinach and mozzarella stuffed beef fillet, served with a madagascan green peppercorn, peppadew and cream sauce on a herbed potato dauphinoise and please select seafood curry calamari, prawns, line fish and fresh mussels made in creamy curry sauce with a touch of garlic or samaki kavu tanzanian fish curry with coconut milk, turmeric, spinach and groundnut sauce, served with sun-dried mango served with tagine seven vegetable selection of seasonal roast pumpkin, red pepper, zucchini, ginger, garlic and cous cous, braised in a tomato and oregano sauce baby carrots and green beans sweet spiced carrots with cumin and honey green beans with sesame seeds fragrant rice dessert moyo moja baked apricot, ginger and cinnamon pudding, served with vanilla custard seasonal fruit platter moyo is celebrating Northern Africa
01 May 12 - 31 Jul 12
Northern Africa a region that invokes exotic images of camel caravans and oases of palm trees set like dazzling jewels in the vast Sahara – Al Maghreb Al Aksa - The land where the sun sets. Over the centuries traders, travellers and invaders have all influenced the cuisine of Northern Africa: from the Phoenicians we have Merguez (sausages), from the Berbers cous cous, the Arabs introduced a variety of spices and the Ottoman Turks brought sweet pastries. From the full-bodied flavours of Moroccan palace cookery, the fiery dishes of Tunisian cuisine and the humbler dishes of Egypt and Algeria, food in Northern Africa is the occasion for communion and celebration with family and friends. Marhaba! Welcome to our mezze style taste of Northern Africa R100p/p Serves 2pax A variety of Dips served with our Tunisian flatbread Hummus: a chick pea dip blended with olive oil, lemon juice and garlic with origins in Egypt Baba Ghanoush: eggplant blended with tahini, garlic, lemon juice and seasonings Libyan cheese dip: with goats cheese, yogurt, lemon juice and fresh parsley Zucchini dip: a delicious North African inspired dip of Zucchini, yogurt and fresh thyme Harrisa: considered to be the national condiment of Tunisia, a fiery hot chilli dip Moroccan mint meatballs: flavoured with apricot, cinnamon, coriander and toasted almonds Algerian fish cakes: made with red peppers, carrots, saffron and a hint of harrisa Tunisian tajine: different from the well know Moroccan tagine, a Tunisian tajine is more like a frittata or quiche. Ours is made with chicken livers, potatoes and cheese, flavoured with tumeric, harrisa and cumin Salad Mechouia: a grilled vegetable salad of brinjals, tomatoes, peppers onions and garlic
Description: Moyo Blouberg is situated only metres away from the Atlantic Ocean, overlooking the famous Robben Island. The rooftop bar will offer breathtaking views of Cape Town and Table Mountain. This venue will comfortably seat 400 guests over 4 levels and will also offer live African entertainment daily. Kosher and Hallal meals are accomodated on prior arrangement. |
Address
Shop 50 Eden on the Bay c/o Ott Du Plessis & Sir David Baird |
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