Marvin Leugering
Restaurant Week is back!
It’s the time of the year, where upmarket restaurants across the country will offer their menu at reduced prices either for lunch or dinner. Seats have to be pre-booked in advance through the Restaurant Week online portal.
LeSi Performing Waiter Restaurant
LeSi’s newly launched Performing Waiter Restaurant is ready to entertain you whilst you enjoy a scrumptious six course dinner. The performances are live from Monday to Saturday evenings. They offer the full production with a minimum of 5 performers on fully booked evenings, and smaller serenade evenings with fewer performers on quiet nights.
How to book?
This year, LeSI will be part of Restaurant Week (29 September – 5 November) offering a 3 course dinner menu for R395 per person.
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Restaurant Week Menu:
Dinner price exclude 15% service fee
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Choice of Starters
GAZPACHO (CHILLED SOUP)
ROMA | TOMATOES CREAM | CROUTONS | HERBS
WOOD SMOKED CHICKEN BREAST AND CAMEMBERT
SMOKED CHICKEN BREAST SLICES | CITRUS AND MUSTARD SEED CHUTNEY | DEEP FRIED CAMEMBERT | CRANBERRY COULIS | EGYPTIAN DUKKAH
ESCARGOTS WITH MOZZARELLA CHEESE CRUST – CHOICE OF GARLIC OR ROQUEFORT
ESCARGOTS çCREAM | GARLIC / ROQUEFORT | BREAD FINGERS
VEGETARIAN COUSCOUS GREEK SALAD TERRINE
HERB COUSCOUS | SUNDRIED TOMATOES | DANISH FETA | CHOPPED OLIVES | CREAM VINAIGRETTE
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Choice of Main Course
SLOW ROASTED RED WINE SHORT RIB
SLOW COOKED SHORT RIB | CREAMY MASHED POTATO | RED WINE JUS | CURRIED CABBAGE SLAW | SEASONAL VEGETABLES | FRESH DILL AIOLI
THAI CHICKEN AND PRAWN CURRY
TENDER CHICKEN BREAST | GREEN CURRY PASTE |GARLIC AND CORIANDER LEAF |CREAM AND COCONUT MILK |BASMATI RICE | POPPADUM
SLOW ROASTED CIDER PORK BELLY
CIDER PORK BELLY | SOY AND RED WINE REDUCTION | POTATO CROQUETTE | APPLE JELLY | CRISPY CRACKLING
BEEF FILLET AND BONE MARROW
SUCCULENT PERFECTLY AGED 250G FILLET WITH OVEN ROASTED BONE
MARROW AND POTATO CROQUETTE | SEASONAL VEGETABLES | DUSTED FRIED
ONION SLIVERS | BLACK PEPPER REDUCTION | CHIMICHURRI | RED WINE JUS.
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Choice of Dessert
VELVET CHOCOLATE MOUSSE TARTLET
DECADENT VELVET CHOCOLATE MOUSSE TARTLET | CHOCOLATE SHAVINGS | BERRY COULIS | WHIPPED CREAM
PASSIONFRUIT AND RASPBERRY PANNA COTTA
PASSION FRUIT CURD PANNA COTTA, SERVED WITH A FRESH RASPBERRY AND
STRAWBERRY TOPPING
CRÈME BRÛLÉE
CREAM CUSTARD WITH A BRITTLE TOP OF MELTED SUGAR WITH A DOLLOP OF CREAM AND BERRY COULIS
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3-Course Dinner Menu – R395
