If you have or use Twitter you certainly will know about this new hotspot on Somerset Road, Green Point! They are by far the most interesting and interactive of the restaurant brands on Twitter and it sure does pay off, as I have seen numerous people making bookings for big parties via the medium. I just saw on http://batonage.com that they are launching a new Summer menu this week and I thought you Donkey loyalists would like to have a look see at some of their new offerings. I really do need to check this place out when I get a chance I only hear good things about the place!
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@_El_Burro
NEW Summer Menu
STARTERS
SOPA DEL DIA (Price On Request) – Soup of the day
CHILES RELENOS (3 for R33 or 5 for R46) – Smoked jalapeno’s stuffed with queso fresco, served with rocket, radish and picked red onion
BRAISED OX TONGUE (R46) – Thinly sliced braised ox tongue served on a spiced tomato and almond sauce, dressed with salsa verde and rocket
CEVICHE (R57) – Diced fresh line fish marinated in lime juice, Serrano chillies, fresh red onion, ginger and coriander
CALAMARES A LA SARTEN (R42) – Pan-seared squid with chilli, lime and coriander, garnished with fresh greens
TAQUITOS (R36) – Corn tortillas wrapped around refried beans and queso fresco, lightly fried and served with sour cream and fresh tomato salsa
SALADS
PICKLED SQUID (R65) – Tender baby squid pickled with fresh lime juice, Serrano chilli and coriander, served with a traditional Pico de Gallo salad
GRILLED ASPARAGUS (68) – Grilled summer asparagus, goats cheese and toasted hazelnut salad with hibiscus flowers
PRAWNS, MANGO AND WILD RICE (R72) – Pan-seared prawns, mango and wild rice salad tossed with toasted peanuts and a chilli-citrus vinaigrette
CAESAR SALAD (R52) – With its origins in Mexico; cos lettuce with anchovy mayonnaise dressing, bacon lardons, croutons, boiled egg, anchovies and parmesan shavings.
MAINS
CHICKEN MOLE PABLANO (R80)
The National dish of Mexico, tender chicken served in a complex and rich sauce consisting of tomato, 32 herbs and spices, almonds, walnuts and a hint of couverture chocolate, served with green rice and refried beans
CARNE ASADA (R94)
Dry-aged free-range sirloin grilled medium, served with potatas alla pobre, guacamole and queso fresco tostadas, either served in the traditional Mexican way – butterflied, or thick-cut
HERB-CRUSTED LINEFISH (R96)
Herb-crusted line fish, served with warm tomato chutney, courgette ribbons, capers and lemon.
ENCHILADAS:
Filled flour tortillas covered in a mild roast tomato and chilli sauce, topped with queso fresco and gratinated, served with a side salad and sour cream.
Chicken or (Veg New) spinach and feta (R74)
MUSHROOM AND COURGETTE QUESADILLA (R70)
Grilled flour tortilla filled with sautéed field mushrooms, pan-fried courgette ribbons and queso fresco, served with salsa verde and greens (veg new recipe)
CHILAQUILES (R78)
Layered tortilla bake with chickpea’s spinach, blackened tomatoes and caramelised leeks, covered with queso fresco and gratinated (veg new recipe)
TACO’S
PLATED:
PORK CARNITAS (R78) – 3 corn tortillas topped with a spicy tomato sauce, twice roasted pulled pork and 3 different salsa’s
RAJAS (R73) – Sliced peppers, jalapenos and poblano chillies, sautéed with queso fresco, parmesan and crème fraiche, served on 3 corn tortillas with pumpkin seed pesto (veg new)
GRILLED PRAWNS (R90) – Two flour tortillas filled with grilled prawns, shredded lettuce, chipotle mayo, guacamole and seasonal fruit salsa
BUILD-YOUR-OWN:
- Beef (R74)
- Chicken (R72)
- Roast Veg (R66)
- Line Fish (R74)
- Goat (R90) – Slow cooked free-range goat with cloves, toasted almonds and walnuts, Serrano chilli, cumin and cinnamon, served with green rice & subject to availability
- Chilorio (R74)
DESSERTS
CARAMELISED BANANA TAQUITOS (R38) – Caramelised bananas wrapped in corn tortillas and lightly fried, served with salted caramel sauce and vanilla ice-cream
CHURROS (R28)
CHOC FONDANT (R42)
Wow that Grilled Prawns tortilla sounds amazing! Definitely going to be paying a visit there