Big Restaurant area

Fine Dining

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Mimosa’s Restaurant prides itself in only using the freshest ingredients. In order to do so we change our menu on a daily basis. On the right are only samples of what we do and we cannot guarantee that any specific item on the sample menu’s will be available on any particular day.

Should you want any specific item please make a reservation at least 4 days in advance and request the item you want and we will endeavour to have it for you. For any special occasion we can make a up a menu to suit your needs and requirements.

Although it is a fixed menu we do cater for dietary requirements and we are very flexible to meet your requirements.

Mimosa Lodge’s award-winning restaurant has put Montagu on the culinary map. Swiss Chef, Bernhard Hess takes pride in using only the freshest ingredients, to create gourmet masterpieces, incorporating local specialities such as Lamb, Springbok and Ostrich.

Dishes are paired appropriately with the suitable wine from the Robertson Wine Valley fit for aficionados and gourmands alike and can be enjoyed in the Mimosa Cellar where a chefs table can be set for a party of eight.

The restaurant is highly acclaimed in culinary circles and has received the following accolades:
  • American Express Platinum Awards 2008-2017
  • Blazon from Confrérie de la Chaîne des Rôtisseurs
  • 2008 Eat Out People’s Choice Fab 15 Award
  • 2007 and 2008 AA Travellers Fabulous Food Award

1st STARTER

pineapple fritter with goats cheese & onion sprouts
Mimosa Sauvignon Blanc , 2015

2nd STARTER

black tiger prawn ∙ papaya chutney ∙ sautéed squid ∙
peanut & dried chili strips ∙ peanut sauce ∙ spring roll with bean sprout & vegetable julienne
Mimosa Chardonnay , 2014

ENTRÉE

carpaccio of water buck ∙ basil pannacotta ∙ micro greens ∙ lemon & olive oil dressing  ∙  parmesan  ∙ sundried tomato
Mimosa Cabernet Sauvignon, 2013

PALLET CLEANSER

spearmint ice ∙ bramble syrup

MAIN

veal cutlet ∙ thyme jus∙ garlic puree ∙ croquet cube ∙
seasonal vegetables ∙ deep fried rocket
Mimosa Reserve Natus MMX, 2013

DESSERT

dark chocolate crepe filled with white chocolate mousse ∙ strawberry & rosemary ice cream
Mimosa  Alambic 5 year old Potstill Brandy

All meat served medium rare
R910.00 per person

1st STARTER

pineapple fritter with goats cheese & onion sprouts
Mimosa Sauvignon Blanc, 2015

2nd STARTER

black tiger prawn ∙ papaya chutney ∙ sautéed squid ∙
peanut & dried chili strips ∙ peanut sauce ∙
spring roll with bean sprout & vegetable julienne
Mimosa Chardonnay, 2014

ENTRÉE

foiegras terrine ∙ foiegras rolled in pistachio ∙ rhubarb ribbons crouton ∙ apple puree ∙ cassis reduction  
Mimosa Natural Sweet, 2013

2nd ENTRÉE

carpaccio of water buck ∙ basil pannacotta ∙ micro greens ∙ lemon & olive oil dressing  ∙  parmesan  ∙ sundried tomato
Mimosa Cabernet Sauvignon, 2013

PALLET CLEANSER

spearmint ice ∙ bramble syrup

MAIN

veal cutlet ∙ thyme jus∙ garlic puree ∙ croquet cube ∙  
seasonal vegetables ∙ deep fried rocket
Mimosa Reserve Natus MMX, 2013

DESSERT

dark chocolate crepe filled with white chocolate mousse ∙
strawberry & rosemary ice cream
Alambic 5 Year Old Potstill Brandy

All meat served medium rare
R990.00 per person

Road Upgrade & Closures

Montagu is having major road upgrade at the moment, click here for details

Sample Menu A

STARTER

seared gemsbok ∙ aioli ∙ pickled cucumber ∙roast garlic ∙
deep fried leeks
Mimosa Sauvignon Blanc, 2015

ENTRÉE

melon & yoghurt soup ∙ ham & onion crape ∙
sweet chili drizzle
Mimosa Chardonnay, 2014

MAIN

red heart loin ∙ pomme & celeriac puree ∙
seasonal vegetables ∙ black pepper & pecan nut jus
Mimosa Shiraz, 2014

DESSERT

bramble berry mousse ∙ chocolate brown meringue ∙
pineapple & rosemary coulis
Mimosa Natural Sweet, 2013

Sample Menu B

STARTER

crayfish tail ∙ papaya chutney ∙ aioli ∙ coriander pesto ∙
deep fried leeks ∙ teriyaki sauce
Mimosa Sauvignon Blanc, 2015

ENTRÉE

duck croquet ∙ cauliflower cream ∙ roast tomatoes ∙
port jus ∙ pecorino chip ∙ wild rocket
Mimosa Chardonnay, 2014

MAIN

blue wilde beest ∙ pommes puree ∙ ratatouille tower ∙
black pepper & pecan nut jus
Mimosa Shiraz, 2014

DESSERT

vanilla pannacotta  ∙ milange of fresh berries ∙ almond praline ∙ meringue ∙ pineapple & rosemary coulis
Mimosa Natural Sweet, 2013

Sample Menu C

STARTER

marinated mushroom ∙ pickled beetroot ∙ broad beans ∙
pea shoots ∙ herb croutons ∙ feta ∙ sour cream dressing ∙
coppa crackling

ENTRÉE

kingklip ∙ truffled cream ∙ sundried tomatoes ∙
crispy parsley ∙ balsamic reduction

MAIN

karoo lamb ∙ pomme anna ∙ seasonal vegetables ∙
muscat & thyme jus

DESSERT

chocolate fondant ∙ vanilla yoghurt cream ∙ fresh berries ∙
fig & truffle syrup

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Site News

Dine at Ma Cuisine at Mimosa Lodge

September 18, 2017

 

Follow the road through a short tunnel in the rock and you’ll find yourself in the historic little town of Montagu – not technically part of the Robertson Wine Valley, but close enough and quaint enough to warrant a visit. Mimosa Lodge has been around since 1985, and for the past 13 years Bernard and Fida Hess have built up a reputation for tasty old-style, bistro food. Think scallops with home-made sweet chilli sauce, perfectly seared steak, or ostrich fillet with pommes fondant and muscat-and-thyme jus. Tuck into a three-course menu for R320 (R620 with wine pairing). Mimosa also produces its own wines, which you’ll soon be able to taste at a dedicated tasting facility with an attached day-time restaurant.

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