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LAMB PARCELS
Slow
roasted lamb in a phyllo parcel set atop of a pea puree, mango chutney and
minted riata
Limoncello
Limoncello,
the new restaurant and lounge at Il Castello, serves delicious and carefully
selected dishes in the breath-taking surroundings of Clarens. The combination
of great food, amazing views and good company will transform your culinary
experience into something spectacular.
Limoncello is the Italian word
referring to an intensely lemon-flavored liqueur. It has been around for
at least 100 years and it is said that in the early 20th century, it was a
custom for the wealthiest families in Sorrento, Italy to offer their guests a
taste of limoncello.
Now it is our turn to share our
Limoncello with you.
The Limoncello Roof Top terrace
overlooks the beautiful town of Clarens. Enjoy one of our cheese platters and
absorb the breath-taking views.
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The restaurant times are as follows:
§
Breakfast daily: 07:00 to 10:00.
§
Lunch Weekends only: 12:00 to 14:00
§
Dinner Weekdays: 18:00 till 20:30
§
Dinner weekends: 18:00 till 21:00
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Please let us know of any dietary requirements such
as, vegan | allergies etc.
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Unfortunately, we are still in the process of
obtaining our liquor licence so please feel free to bring your own.
Our
Executive Chef, Peter Coleman, was born in Bloemfontein. He has worked in
America, Bahamas and other African countries. We are fortunate to now have him
in Clarens, the Jewel of the Freestate to guarantee an extraordinary dining
experience.
Our dear friend Austrian-born
Chef extraordinaire, Chef Martin Kobald, has assisted in our kitchen setup,
menu development and overall culinary experience.
Chef Martin currently holds the
title of Honorary President of the South African Chefs Association (SACA). He
also serves as the Global Chairman for the World Chefs Without Borders
organisation.
As the Convenor of the Bidvest
World Chefs Tour Against Hunger organisation, Chef Martin, together with over
260 Chefs from 45 countries raised a staggering R8 million. This achievement
allows the organisation to feed over 5,000 children daily for a period of 5
years.
We are proud to call him a friend
and mentor.
Map
Menu
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Starters
PEAR AND BLUE CHEESE SALAD
Grilled red wine poached pear, blue cheese mousse, bacon bits, spiced walnuts and a red wine bacon vinaigrette
SMOKED MOUSSE CHILI
Smoked chicken mousse, cherry tomato chili compote, wild rocket on a melba toast drizzled with pecan nut pesto.
SOUP OF THE DAY
Ask your host.
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Mains
GRILLED SIRLOIN
Grilled sirloin steak accompanied by your choice of mashed potatoes or potato quarters with sautéed baby carrots and baby marrow drizzled with your choice of mushroom or pepper sauce.
SLOW ROASTED LAMB SHANK
Slow roasted lamb shank set atop of mashed potatoes, topped with roasted Meditaerranean vegetables with a pan jus.
RED WINE BRAISED OXTAIL
Braised oxtail with butter-bean, fragrant basmati rice with sauteed green beans and baby carrots.
CHICKEN AND MUSHROOM PASTA
Sautéed chicken breast with roasted baby marrow broccoli, baby corn and pepper set atop of tagliatelle pasta tossed with a mushroom and Parmesan sauce
BUTTER CHICKEN QUARTER
Chicken quarters cooked in a curry and butter sauce set atop of basmati rice and sambals.
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Desserts
SALTED DARK CHOCOLATE TORTE
Dark Chocolate torte with caramel ice cream and strawberry coulis.
MANGO FROZEN YOGURT
Mango and lime frozen yogurt with a citrus short bread with a chilli hot chocolate.
LOCAL CHEESEBOARD