Savour @ 15 On Orange – Sunday Lunch

Savour Desserts
Savour Desserts
Savour Desserts


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Quality of Food

Quality of Service

Value for Money

Total Score
4.5/ 5

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Excellent quality food, large selection



Posted 06/07/2014 by


Savour Desserts

Finally, a 5 Star Sunday Lunch worthy of a 5 star rating.

Savour @ 15 On Orange holds their luxurious Sunday Lunch buffet on the first Sunday of every month.  But it comes at quite a price.  R495 per person. However, not only does it include enough goodies to feed an army, it also includes bottomless Graham Beck Méthode Cap Classique bubbly.

The starter section was quite spectacular and included items like Prawns and Avocado Cocktail, Fresh Shucked Oysters, Cobb Salad, Beef Tataki, etc.

The Entrées were unfortunately on a much smaller scale but the quality of the food was very good.  The selection included Hazelnut Crusted Beef Filet Mignon, Chermoula Lamb Cutlets and Royal Thai Seafood Curry.

The desert section was also rather impressive and included items like a hot pudding with custard, cheesecake, fudge, etc.

Of course, we can’t forget to mention the Graham Beck bubbly was divine.

The service was very good – our waiter was very attentive. We had a few small irritations like no butter our table and having our soup getting cold while the waiter goes off to find us soup spoons.  Other than that everything ran very smoothly.  Food was replenished quickly and we had no issues with waiting around for any items.

We thoroughly enjoyed the experience.  However, we really can’t justify the price of the lunch. You would really need to drink quite a bit of bubbly to justify paying R495 for the experience.

My suggestion would be to have the option of the buffet with or without the bubbly, as not everyone drinks alcohol.


Salads and Starters

Traditional Caesar
Cajun chicken, grana padana, foccacia croutons and sesame bacon

Classic Greek Salad
Cucumber, tomato, peppers, red onion, olives and feta

Cobb Salad
Tomatoes, avocado, chicken, blue cheese and hard boiled eggs

Beef Tataki
With pickled carrot and daikon salad, citrus vinaigrette and garlic chips

Roast Vegetables Roulade
With goats cheese sundried tomato tapenade

Flior de Latte
Mozzarella and plum tomato, rocket pesto

Seared Beef Carpaccio
Mushroom confit, horseradish cream

Asparagus Spears
Wrapped in smoked springbok, chive aioli

Prosciutto Ham
Coppa, smoked beef and milano salami with stone ground mustard

Sweet Pickles and Marinated Olives

Chilled Gazpacho Shooters, Celery Sticks

Goats Cheese and Red Beets Tian

Duck Liver Crème Brûlée, Apple Chutney, Pecan Nut Brioche

Tomato Salsa, Pineapple Relish, Pickled Cucumber and Red Beet Salad

Selection of Condiments

Seafood Counter

Fresh Shucked Oysters
Lemon and sauce mignonette

Salmon Sashimi
Pickled ginger and daikon

New Style Sashimi
With yuzu dressing

Smoked Salmon Roses
Avocado bon bons, ikura caviar

Honey mustard dressing and wasabi crème fraîche

Vietnamese Salad Rolls
With vermicelli noodles, crab and avocado

Squid Marinara
With roasted peppers and tomatoes

Tuna Ceviche
Lime, coriander, jalapeño and tortilla crisp

Seared Yellowfin Tuna Tataki
Soy dipping sauce

Black Mussels, Antiboise Sauce

Prawns and Avocado Cocktail
With sauce marie rose


Hazelnut Crusted Beef Filet Mignon
Fondant potatoes, wild mushroom casserole

Baked Kingklip
Prawns thermidor, velvety leek

Chermoula Lamb Cutlets
Ratatouille vegetables

With creamy gorgonzola, English spinach and toasted walnuts

Royal Thai Seafood Curry
Kafir lime leaf and coriander

Nasi Goreng
Egg fried rice and scallion

Glazed Spring Vegetable
With basil

Sweet Corner
Chef Selection of World Class Gateau, French Pastries and Cakes
Selection of Local and International Cheeses