2010 CELEBRATES LE CANARD'S 21st BIRTHDAY!!
OLD AND NEW, AND ALWAYS ON THE FOREFRONT OF GASTRONOMIC FASHIONS, PUTTING FUN INTO FINE DINING!
Your Haven of Peace, Charm and Security in Sandton
Nestled in the heart of Africas richest square mile lies a Restaurant that has been judged by American Express as one of the Top Ten Deluxe Restaurants, yearly inclusion as one of the Top 100 in South Africa, and numerous Diners Club Wine List Awards.
More important are the accolades given by some of the most powerful and influential business people, royalty, politicians, celebrities and local patrons, both young and not-so-young.
The Restaurant itself is in a lovingly restored Georgian homestead shaded by majestic pin oaks. Fresh flowers fill the rooms and classical music complements the cuisine which conforms to the highest of epicurean standards.
Close to all the major hotels, the Restaurant offers EXECUTIVE PRIVATE DINING ROOMS for corporate functions and private parties (lunches, dinners, end-of-year events and cocktail receptions) with personally designed menus to cater for all tastes and budgets. And the ambience is PERFECT FOR INTIMATE BIRTHDAY OR ANNIVERSARY CELEBRATIONS.
And there is free, secure parking within the grounds.
Le Canard ... Gautengs icon of excellence.
Directions
On Rivonia Road close to the Morningside Clinic off Grayston Drive. Open our map from this page to view and print.
Open times :
monday to friday lunch
monday to saturday dinner
SPECIALS
CUISINE FROM KERALA
CUISINE FROM KERALA
By the Chefs from Orange Peel
As part of the “Shared History – The Indian Experience” for 2010, Le Canard Restaurant in Sandton again plays proud host to two Master Chefs for ten days of fine “Cuisine from Kerala”.
In association with the High Commission of India in South Africa, Arts Alive and the City of Joburg, visiting Chefs Vikram Udayagiri and T.S. Nanaiah will be bringing tantalizing recipes and spices along to create authentic and traditional Kerala dishes.
Kerala, known as the "land of spices", features cuisines linked by the history, culture and geography of the land, and is defined by sublime, spicy and hot foods. Traditionally in Kerala food is served on a banana leaf and almost every dish prepared in Kerala has coconut and spices giving it a sharp pungency that is heightened with the use of tamarind and ginger. Coconut gives the cuisine its richness, absorbing some of the tongue-teasing, pepper-hot flavours.
Kerala cuisine is a combination of vegetables, meat, poultry and seafood, with this menu changing frequently to enable more than one visit by fans of fine food.
Guests can enjoy dishes such as Pazham Pori (banana wafers), famous Malabar Lamb Curry, Parippu Vada (lentil cakes with coconut chutney) and Meenu Porichatu (steamed line fish fillets marinated in lime and turmeric), amongst other delectable creations.
Tickets for this festival of food are just R250, and include little goodie-bags of spices with a signed recipe and imported teas. Another treat will also be a short live classical Indian musical performance at dinner.
Booking is essential. You can reserve your table with Le Canard on 011-884-4597, or email lecanard@icon.co.za
For more information on the Shared History Experience visit www.sharedhistory.co.in
JOHANNESBURG, 14 to 22 September 2010
Expires : 23 September 2010
CHEFS DETAILS
Freda Appelbaum is Chef Patron. Only the best available ingredients are sourced for our specially researched menu. I have not become confused by faddy Fusion Food, however I do recognise that eating patterns are changing constantly. More knowledge and concern for healthier eating is apparent.
CHEFS FAVOURITES
Scottish Salmon Trio - Circles of fresh Scottish Salmon Tartare with honey wasabi dress, Salmon Carpaccio with grapeseed film, and Smoked Salmon rose
Le Canard Signature - Our Renowned half Duckling, crisped with Honey and Black Pepper, Deboned and Tender Partnered with your choice of our delectable daily Sauces of Fresh Fruits and seductive partnering Liqueurs
Fillet of Karan Beef - Tournedos of aged Beef, char-grilled, enveloped with a Concasse of Red Wine, resting on peppered Duck Liver, inserts of Potato Croquettes, with Porcini mushroom
Fresh Line Fish of the Day - Freshest available Line Fish flown in daily from the Cape Coast (therefore availability is dependant on weather) filleted for you and grilled perfectly, on bokchoi and caviar dress
Sticky Vanilla Almond - Homemade vanilla ice cream with crushed almond and hot cocoa honey crown
CONTACT DETAILS
