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Dining

Philipine Fiesta

Aurelias and Queen of the Nile at Emperors Palace, Johannesburg, Gauteng

A rich variety of herbs and spices creates the interesting flavours of the Philippine cuisine on offer.

Cost:

Queen of the Nile R145 per person - Aurelias from R95 per person


Details:

Bookings are essential:

 

QUEEN OF THE NILE MENU

ENSALADA AT PULUTAN

(Salads and Appetizers)

 

Adobong kangkong

(Swamp cabbage cooked in soy, garlic and vinegar)

 

Inihaw na talong na may kamatis at sibuyas

(Grilled eggplant mixed with fresh tomatoes and onion)

 

Pepino at carrots

(Cucumber and carrots)

 

Itlog maalat na may kamatis

(Salted egg with tomatoes)

 

Okra na may bagoong

(Okra served with shrimp paste)

 

Pritong Talong

(Fried eggplant)

 

Tokwa’t baboy

(Bean curd and fried pork in soy and vinegar dressing)

 

Pork Embutido

(Pork Galantine)

 

CARVING STATION

(Daily Rotation)

 

Lechon De Leche

(Roasted suckling pig with liver sauce)

 

IHAW-IHAW STATION

(Grill station)

 

Chicken Skewer

Pork Skewer

Beef Ribs

Pork Belly

Prawn Skewer

 

Mga Sawsawan

(Condiments)

 

Atchara

(Pickled green papaya)

Toyo, sili and kalamansi

(Soy sauce with chili and vinegar dipping sauce)

Suka at sili

(Native vinegar with chilies)

Bagoong

(Sautéed shrimp paste)

Kamatis at sibuyas

(Chopped fresh tomatoes and onions)

 

PANGHIMAGAS

(Dessert)

 

Ube Halaya

(Purple yam cooked in coconut milk)

Bibingka

(Glutinous rice cake with salted egg and grated milk)

Halo-halo

(Assorted sweetened fruits with crushed ice and milk)

Leche Flan

(Caramel Custard)

 

AURELIAS MENU

23 June 2013 

Family Lunch

80 Pax

  

SARI-SARING TINAPAY

(Bread Basket)

 

Pandesal, Malunggay Roll, Pilipit 

 

ENSALADA AT PULUTAN

(Salads and Appetizer)

 

Tokwa’t Baboy

(Deep fried tofu and pork with soy sauce, vinegar and chili) 

King fish kilawin 

(King fish ceviche)

Crispy Pork Sisig (A)

(Crispy Pork bits served on a Sizzling Platter)

Lumpiang Sariwa (A)

(Fresh Vegetable Spring Roll wrapped in Crepes)

 

SOPAS

(Soup)

Tinolang Manok

(Clear Chicken Broth with Green Papaya and Ginger)

 

CARVING STATION

Pork Hamonado

(Roasted Pork Leg with Pineapple and Brown Sugar Glaze)

 

PANGUNAHING PUTAHE

(Main Course)

 

Blue Marlin Inasal

(Grilled Blue Marlin in Annatto Oil)

Beef Cheek Kare Kare

(Beef Cheek stewed in Peanut Sauce)

 

Laing

(Taro Leaves cooked in Coconut Milk)

Pork Adobo

(Pork cooked in Vinegar, Soy Sauce and Garlic)

Achara

(Pickled Young Papaya)

Garlic Fried Rice

Steamed Pandan Rice

 

IHAW-IHAW STATION

(Grill station)

Chicken Skewer

Prawn Skewer

  

PANGHIMAGAS

(Dessert)

Leche Flan (C)

(Caramel Custard)

Halo-halo (C)

(Assorted sweetened fruits with crushed ice and milk)

Turon (C)

(Jack Fruits and Banana Spring Roll)

Guinataang Mais (H)

(Glutinous Rice cooked in Coconut Milk and Sweet Corn) 

Bibingka (H)

(Rice Cake topped with salted egg and grated coconut)

24 June 2013 

Set Dinner

 

Selection of Fine Breads:

Pandesal, Pan de Leche, Pilipet, Olive Bread

* * *

Kesong Puti with Candied Jackfruit, Kangkong Pesto, Smoked

Lapu-lapu and Coconut Crab Dumpling, Yellow and Green Mango Salsa,

Sisig Terrine, Roasted Eggplant Timbale,

Patis Vinaigrette

* * *

Red Snapper, Annatto Oil, Vegetable Atchara and Cherry Tomato

Confit 

* * * 

Jackfruit & Buko Sherbet 

* * * 

Grilled Beef Tenderloin, Calamansi Gravy and Braised Beef

Cheek, Kare-Kare Sauce Sweet Potato Mash and Caramelized

Pumpkin

* * *

Mango Panna Cotta, Ube Macaroon and Cashew Nut Sans rival with Yema Custard

25, 26, 28 June 2013

Philippine Flair (Aurelias)

 

Starter

Chicken Embatido Gelantine, Pickle Papaya, Mango Coconut Nectar Vinegar Dressing

* * *

Main 

         Garlic Infused Beef Tenderloin, Adobo Onion Fritters, Lumpiang Hubad               and Oxtail Peanut Sauce

* * *

Dessert

Halo-Halo with Leche Flan and Ube Ice Cream

 

27 June 2013 

 

Tamarind Jelly with Tuna

Frog Leg Pop Corn with Garlic Aoili

Chili Flavor White Bait Fish 

* * *

Pumpkin Seed and Malunggay Bread with Anchovy Butter

Salmon Carpaccio, Vege Blossom, Potato and Feta Coil Mint and Fern Salad,

Caramelized Walnut Nuts 

*  *  *

Sting Ray Poach “Kilawin” with Star Anise Pork Humba Croquette

 

*  *  *

Lemon Grass and Ginger Sorbet in Bamboo Shoot 

* * *

Braise Beef Cheek Mechado, Ube Mash, Banana Shallots

And Sour Leek 

*  *  *

Baked Young Coconut, Banana and Jackfruit in

Phyllo Pastry and Sour Sop Ice Cream

29 June 2013 

Filipino High Tea

 

Pancit wrapped in Banana Leaves

* * *

Beef Kalderetta “Empanada”

* * *

Vegetable Okoy

* * *

Pan de leche with Chicken Adobo spread

* * *

Calamansi tartlet

Young Coconut Salad

Banana and Jackfruit Spring Roll

Leche Flan

 

Suman at Manggang Hinog

(Sticky Rice Cake with Banana Leaf)

 

30 June 2013 

Family Lunch

(80 Pax)

 

ENSALADA AT PULUTAN

(Salads and Appetizer)

 

Lumpiang Sariwa

(Vegetable spring roll wrapped in crepes)

King fish kilawin

(King fish ceviche)

 

SOPAS

(Soup)

 

Tinolang Manok

(Clear Chicken Broth with Green Papaya and Ginger)

 

PANGUNAHING PUTAHE

(Main Course)

 

Blue Marlin Inasal

(Grilled Blue Marlin in Annatto Oil)

Beef Cheek Kare Kare

(Beef Cheek stewed in Peanut Sauce)

Laing

(Taro Leaves cooked in Coconut Milk)

Pork Adobo

(Pork cooked in Vinegar, Soy Sauce and Garlic)

Achara

(Pickled Young Papaya)

Garlic Fried Rice

  

PANGHIMAGAS

(Dessert)

 

Leche Flan

(Caramel Custard)

Maja Blanca

Coconut milk pudding with sweet corn)

Turon

(Jack Fruits and Banana Spring Roll)







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