PDF-aubergine res

Author : mitsue-stanley | Published Date : 2016-10-10

taurant degustation menu spring 2016 aubergine restaurant 39 barnet street gardens cape town 2721 465 0 0 00 wwwauberginecoza infoauberginecoza D egustation Menu Amuse

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taurant degustation menu spring 2016 aubergine restaurant 39 barnet street gardens cape town 2721 465 0 0 00 wwwauberginecoza infoauberginecoza D egustation Menu Amuse Bouche Trio of Cape Se. INTRODUCTION Also known as the eggplant aubergine is very common in Southern European countries where it is highly prized The Greek put aubergine in a traditional recipe called moussaka the French in their traditional recipe ratatouille and the Turk Tea. Turkish. . Coffee. Simit. . . Turkish. . bagels. . Pastry. MENEMEN. . eggs . scrambled with tomatoes and green pepper. SWEET CHILLI PRAWNS @ Please inform your waiter regarding any allergies or dietary requirements. All prices are inclusive of VAT at the current rate. An optional service charge of 12.5% will be added to your bill. TXIKI HÅG Futu® HÅG Futu 1100 mesh Textile: FutuKnit mesh Night MEH099 Today’s working world is more agile than ever. Of�ce landscapes are continuously evolving. Adaptability is key f LIONEL DOYEN KUMO COLLECTION bottom fabricnautic lotus coal black cover fabric available in FRAME + BACKRESTSPCA whitePCA lavaSPECIAL FEATURESOPTIONS 1 2 3 4 5 6 7 8 9 10 111. Movable back-/armrest s cAZI – μαζί: Gathering, company, mass, combina�on, mixture. Come, eat, drink, share, talk, laugh, enjoy, love……MAZI Our menu is designed to be shared by the whole table Each Rump 280grs. Recommended MR/ M Sirloin 400grs. Thick & rich in avour with a juicy strip of fat on one side. Recommended R/ MR Fillet 220grs. Lean & tender with a Textile FutuKnit mesh Night MEH099Today146s working world is more agile than ever Ofx00660069ce landscapes are continuously evolving Adaptability is key for staying competitive The HG Futu is a high-p EGGPLANTWORLDWIDEThe Nasu is a Japanese variety of purple aubergine which is long and thin The 31esh of the Nasu is soft and has a sweet distinctive taste The Nasu is the only aubergine which stays an INGREDIENTS. . 2 x medium-large aubergines . 2 medium onions . 2 large garlic cloves. 1 tsp salt. 1 medium red pepper. 50g fresh parsley. 150g pickled gherkins. 4-6 tbs red wine vinegar – to taste.

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