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PRESENTATION
Your Premier A La Carte Restaurant in Botswana. The perfect venue for any occasion. Maximum capacity 150 people. Opening times daily from 12 noon until 21:30.Closed Sunday evening and all day Monday.
MENU
Soups / Les Potages
- French Onion Soup, gratinated & served with a Cheese Crouton
La Soupe a l'Oignon Gratinee
- Seafood Soup served with a Garlic & Fines Herbs Crouton
Le Bisque aux Fruits de Mer, Crouton a l'Ail et Fines Herbes
Cold Starters / Les Entrees Froides
- Mixed Seasonal Salad with Roquefort Cheese
La Salade Saisoniere au Roquefort
- Greek Salad with Feta Cheese and Olives
La Salade Greque au Fromage de Feta Etaux Olives
- Smoked Salmon Roulade, thinly sliced, marinated with Lemon & Dill, stuffed with Feta Cheese
La Roulade de Saumon Fume en Carpaccio, parfume au Dill et Citron, farce au Fromage de Feta
- Smoked Ostrich Roulade stuffed with Nuts and fresh Rosemary
La Roulade d'Autruche fume, farcie aux Noix, parfume au Rosmarin
- Shrimps and Crab Cocktail in a Marie Rose Sauce
Le Cocktail de Crevettes et de Crabes en sauce Marie Rose
- Botswana Antelope Pate in Pastry (home made)
Le Pate d'Antilopes en Croute Maison
Hot Starters / Les Entrees Chaudes
- Snails in real Garlic, Parsley, Lemon Butter
Les Escargots a l'Alsacenne
- Crocodile Scampis, deep fried, served with Tartar Sauce
Les Scampis de Crocodile, frit, Sauce Tartar
- Scallop Mussels, slightly cooked, served with John's Secret Sauce
l'Escalope des St Jacques Tiede, au Pistou
- Traditional Crumbed Buttom Mushrooms, Tartar Sauce
Les Champignons Frits Sauce Tartar
- Duck Livers Mokolodi-style
Les Foies de Canard, facon de Mokolodi
- The real Classical Seafood, served in a Scallop St Jacques Shell
Le Gratin aux Fruits de Mer Classique
- Deep-fried Camembert: "the original"
Camembert Frit Traditionel
Fish Dishes / Les Poisons
- Grilled King Klip, South Africa's favourite
Le King Klip Grille
- King Klip Bretonne (Shrimps, Mushrooms, Lemon Butter Sauce)
Le Filet de King Klip a la Bretonne
- Angel Fish Steak grilled
Le Filet du Poisson des Anges
- Sole, panfried or grilled, served with Creamy Mushroom & Prawn Sauce
La Sole grillee ou meuniere, servie en Sauce de Crevettes & Champignons
- Calamari Stir Fry
Le Stir Fry aux Calamares
- Chobe Bream grilled or panfried straight out of Kasane
La Breme Crilleou sautee du Chobe, directement de Kasane
(subject to availability)
- Trout Rob Roy a good old Mokolodi favourite
La Truite Rob Roy tradition de Mokolodi
Show Time at Mokolodi Restaurant
- Special meals for special occasions.
Available for two or more persons.
Please allow 50 - 60 minutes preparation time.
- Saddle of Lamb, oven roasted, glazed with a Garlic Panade, served with a Garlic Rosemary Sauce
Carre d'Agneau, Panade a l'Ail, Sauce au Rosmarin
- Chateaubriand, the finest Beef Fillet grilled to perfection, served the classical Brillart Savarin way, on a Bread Crouton, with Bearnaise Sauce
Le Chateaubriand Brillart Savarin, Sauce Bearnaise
- Saddle of Botswana’s Antelope, (Kudu or Impala) served in a Red Wine Sauce, just like in the Ardennes of Belgium
La Selle d'Antilope du Botswana, (Kudu or Impala) servie a la facon Ardenaise
- Saddle of Hare, marinated for 12 hours in Red Wine, served in a real strong delicious Game Sauce
Le Rable de Lievre, marine rendant 12 heures, servie a la facon St Hubert
- Oven-roasted Crocodile Tail glazed with Bearnaise Sauce, and Almonds Potatoes
La Queue de Crocodile au four glacee a la Bearnaise, servie avec des Pommes Almondine
(subject to availability)
- Oven-roasted Ostrich Fillet in a Juniper Berry Sauce
Le Filet d'Autruche, a la Sauce au Genievre
From the Grill / Les Grillades
- Mokolodi T-bone 500 g
- Rumpsteak
- BBQ Pork Spare Ribs
- Grilled Lamb Chops
- Peri Peri Chicken (whole baby chicken)
- Blue Cheese Fillet Steak
- Pepper Fillet Steak flambed with Cognac
- Peppered Fillet Steak unique to Mokolodi
- Ostrich Steak with Cranberry Sauce
- Impala or Kudu Medallions
Some Good Old Favourltes
- Mokolodi oxtail, famous to Mokolodi and served with Mash or Rice
- Crumbed Chicken Breasts, topped with a Spicy Mango Sauce
- Ostrich Kebabs served on a Bed of Rice
- Kudu or Impala Casserole, served with Red Cabbage and Fried Rice
- Duck Breast (Magret) served in an Orange Sauce
The Vegetarian Corner
- Tagliatelle with a choice of Pesto or Creamed Spinach Sauce
- Vegetable Lasagne, smothered in Cheese with chunky Vegetables
- Vegetarian platter, a selection of Vegetables in season
For the Sweet Tooth
- Creme Brulee, our speciality which won’t disappoint
- Chocolate mousse, rich and creamy, everyone's favourite
- Lemon Meringue, a tangy treat
- Carrot Cake, freshly baked in our kitchen
- Brandy Tart, just like it should be
- Ice Cream and Hot Chocolate Sauce
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