Account Not Active

1. Planet Restaurant
   Love for the ingredients is the motto that defines the cuisine of Planet Restaurant. This respect is woven into the essence of the food that is served by Chef Rudi Liebenberg and his passionate team, from the moment the fresh produce arrives in the kitchen, to the preparation and the plating, until it is proudly presented to you.Our ingredients are carefully sourced from local suppliers, from earthy veggies to intensely flavoured local leaves and berries, to meticulously sourced meat and fish. Our award-winning artisan breads are baked fresh everyday using stone ground flour.Planet's menu will surprise and delight you with weekly (and sometimes daily ) changes to accommodate the freshest possible ingredients, but for our regular guests, please don't worry, the perennial favourites are still there.And please don't forget to ask your waiter to tell you more about the Abalimi Bezekhaya salad!Executive Chef - Rudi Liebenberg
   Five Course Vegetarian Journey menu - Surprise menu created by the chef Only available for the whole table
   R 500.00
   1. Starters
      ⁿ - contains nuts √ - vegetarian √ √ - vegan - * gluten free
      1. Smoked Franschhoek trout
         R 125.00
         with fromage blanc, home made pickles, rye melba
      2. Seared spiced kudu loin
         R 110.00
         baby tomato salad, spring onion, garlic and rocket
      3. Chef D's beef tartare
         with our own secret spices, served with grilled baguette, fries and aioli
         Starter
         R 125.00
         Main
         R 200.00
      4. Fritto Misto
         R 150.00
         crisp-fried seafood and vegetable selection, with aioli (calamari, prawns, oysters and mussels)
      5. Ceviche
         R 125.00
         with a tomato, onion and radish salad
      6. Slow cooked free range egg
         R 85.00
         potato and chorizo hash, spinach veloute
      7. Duck terrine ⁿ
         R 120.00
         brioche, prune puree
      8. Fresh West Coast Oysters
         with lemon, mignonette and tabasco
         1/2 doz
         R 145.00
      9. Cold seafood platter
         prawns, calamari, mussels, oysters, smoked salmon, served with Mary Rose sauce, mignonette and tartare
         serves 2
         R 500.00
      10. Caviar
          served with potato blinis, egg, chives, onion and sour cream
          50g
          R 2800.00
      11. Chilled tomato soup √
          R 85.00
      12. Caesar salad
          R 115.00
          gem lettuce, garlic croutons, shaved parmesan and Caesar dressing
      13. Asparagus salad ⁿ √
          R 120.00
          cashew 'cream', candied nuts and seeds, nasturtiums
      14. Abalimi bezekhaya plate √
          R 105.00
          "Planters of the home" - the basket of fresh produce delivered to us daily will determine he ingredients of this salad
   2. Main Courses
      ⁿ - contains nuts √ - vegetarian √ √ - vegan - * gluten free
      1. Springbok loin ⁿ
         R 210.00
         spice braised shoulder parcel, roasted beetroot, 'marogo' and a blueberry jus
      2. Karoo lamb fillet and shank
         R 210.00
         lemon and tomato, garlic confit, green bean salad
      3. Soya and honey glazed pork belly
         R 175.00
         with a cabbage, apple, caraway and parmesan salad
      4. Prosciutto wrapped chicken breast
         R 175.00
         with polenta and broccoli
      5. Dusky kob 'meuniere'
         R 180.00
         with lyonnaise potatoes
      6. Pan-fried salmon trout
         R 180.00
         watercress puree, fried summer greens, hot smoked trout, pommes dauphine
      7. Spinach gnudi √
         R 155.00
         spinach, ricotta and semolina dumpling with an exotic mushroom and truffle oil sauce
      8. Spiced cauliflower ⁿ √
         R 140.00
         roasted, with a lentil fritter, nut and seed quinoa
   3. Grill
      1. Chef Rudi's beef burger
         R 135.00
         with fries
      2. Beef fillet 200g
         R 210.00
         served with a side green salad and a choice of hand cut fries, steamed basmati rice, boiled new potatoes or cauliflower and quinoa
      3. Linefish 200g
         R 150.00
         served with a side green salad and a choice of hand cut fries, steamed basmati rice, boiled new potatoes or cauliflower and quinoa
      4. Rib eye steak 300g
         R 195.00
         served with a side green salad and a choice of hand cut fries, steamed basmati rice, boiled new potatoes or cauliflower and quinoa
      5. Lamb rack
         R 250.00
         served with a side green salad and a choice of hand cut fries, steamed basmati rice, boiled new potatoes or cauliflower and quinoa
   4. Sauces
      1. Green Peppercorn
         R 50.00
      2. Mushroom ragout
         R 50.00
      3. Bearnaise
         R 50.00
      4. Jus
         R 50.00
      5. Lemon butter
         R 50.00
   5. Desserts
      ⁿ - contains nuts √ - vegetarian √ √ - vegan - * gluten free
      1. Lemon verrine
         R 75.00
         compressed pineapple, raspberry sorbet
      2. Chocolate and coffee landscape
         R 75.00
         warm chocolate pudding, chocolate ganache, smoked milk chocolate ice cream
      3. Stone fruit and almond cake ⁿ
         R 75.00
         praline cream, stone fruit sorbet
      4. Vanilla and strawberry bomb ⁿ
         R 75.00
         strawberry sorbet, vanilla frozen yogurt, pistachio sponge
      5. Planet caramel, pecan and banana sundae ⁿ
         R 75.00
      6. Ice cream filled coconut macaroon ⁿ
         R 75.00
         with vanilla and honey roasted guava
      7. Selection of local cheese ⁿ
         R 135.00
         preserves, bread and biscuits
   6. Chef's Table
      dine in our kitchen - 5 course lunch or dinner
      1. Chef's table lunch
         R 500.00
         5 course lunch in our kitchen, excluding wine pairingFridays only, other days by prior arrangement
      2. Chef's table dinner
         5 course dinner in our kitchen
         including wine pairing
         R 995.00
         excluding wine pairing
         R 595.00
   Menu last updated: 25 Nov 2014

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.