Truffle and cheese croquettes

250g flour

50g corn flour

300g butter

1 Litre milk

100g grated emmenthal cheese

1 teaspoon white truffle oil

Salt and pepper

Flour for dusting

6 eggs beaten

Bread crumbs

Place milk in a large sauce pan and heat gently to warm.

In a separate pan melt butter and both flours and cook for 2 minutes whisking constantly.

Pour the warmed milk over this mixture.

Whisk on the heat, as it begins to boil you will see the mixture thicken up drastically, carry on cooking until you and feel the mixture come away from the sides of the pan.

Transfer mixture to an electrical mixer machine. Add the cheese, truffle oil, salt and pepper. Mix on a medium setting until it is smooth and silky.

Transfer onto a large flat tray, cool and place in the fridge for 4-6 hours for the mixture to set.

Roll into small balls, about ½ the size of a golf ball.

Dust the balls with flour, dip into egg and then bread crumb. Repeat this process a second time.

 Deep fry at 180oc until golden brown.

Valentines Dinner

Valentines dinner menu

R290 per person

 Selection of tapas to share

 Truffle and cheese croquettes tomato and basil dressing

 Bread with tandoori and smoked aubergine dips

 Arancini sun-dried tomato and smoked mozzarella

 Greek salad cucumber, tomato, feta and watermelon


Bouillabaisse line fish, mussels, calamari, prawn and aioli


Roasted lamb loin cassoulet, braised shoulder, summer vegetables and pesto


Butternut squash raviolis baby spinach, sage and pecorino 


Gin and tonic pre dessert


 ‘Cappuccino’ coffee ice cream, milk foam and chocolate macaroons


Selection of South African cheese toasted fig bread and lavoche