APPETISERS
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ESCARGOT
Infused in cream garlic butter |
R59 |
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CHICKEN LIVERS PERI-PERI
Grilled in lemon butter & served with a mild peri-peri basting |
R54 |
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TRINCHADO
Pan-fried cubes of lean beef served with a tangy, lightly spiced sauce |
R69 |
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PRAWN TANDOORI
Dusted with tandoori spice, shallow fried then mounted on a warm julienne
Veg and accompanied with a papino and coriander salsa |
R69 |
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VENSION CARPACCIO
Thinly sliced game served with a confit of beetroot, herb roasted baby
Tomato, wild rocket and pecorino Romano |
R64 |
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BLACK MUSSELS
Prepared in a white wine Veloute with a touch of paprika |
R69 |
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| OYSTERS |
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| Served in portions of 6, 9, 12 |
R14 |
| Recommended with a lime and chilli dressing |
R16 |
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PRAWN COCKTAIL
Steamed prawns and avocado, beetroot, topped with our home-made
Congac cocktail sauce |
R69 |
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CALAMARI
Succulent baby tubes, grilled in a light garlic and lemon butter |
R59 |
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SMOKED SALMON
Thinly sliced smoked salmon, served with crème fraiche, avocado,
Capers and onion |
R62 |
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PARMA HAM
Thinly sliced Italian Parma ham, garnished with melon |
R74 |
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PAN SEARED SCALLOPS
Served with spring onion risotto and hollandaise sauce
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R70 |
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WILD MUSHROOM RAVIOLI
Served with asparagus spears and cep cream sauce
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R69 |
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MEZZE PLATTER
Trinchado, calamari, Chourico and chicken livers |
R230 |
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SALADS |
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CARAMELISED PEAR AND ALMOND
Fresh pears and almonds, caramelised and drizzled with a creamy
Dijon mustard dressing |
R55 |
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SPINACH AND SALMON SALAD
Seared salmon, baby spinach with a raspberry vinaigrette |
R69 |
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CAESAR SALAD
Cos lettuce, anchovies, bacon and oven roasted herb croutons |
R59 |
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GREEK SALAD
Traditional, tossed in a creamy herb dressing |
R54 |
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GOATS CHEESE SALAD
Warm salad of Chevre goats cheese with Parmesan cream, salad of
Watercress with roast peppers and pine nut balsamic dressing |
R59
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SOUPS |
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GAZPACHO
Chilled with Guacamole and Lavash |
R54
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SEAFOOD BISQUE
With green chilli butter |
R64
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ROAST BUTTERNUT AND CUMIN SOUP
Served with pecans and sour cream |
R54
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SHELLFISH |
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| PRAWNS |
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| Queen |
R180 |
| King |
R210 |
| Tiger Medium |
R230 |
| Tiger Giant (when available) |
R280 |
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| ALL THE ABOVE ARE BUTTERFLIED AND GRILLED TO OUR LONG-STANDING RECIPE |
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NACIONAL SAUCE - EXTRA
Simmered in beer, garlic, mild green chilli and a touch of cream |
R30 |
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LANGOUSTINES
The sweetest of all shellfish…
Grilled in Lemon Butter and Lightly brushed with garlic |
R300 |
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LOBSTER
Grilled in lemon butter and lightly brushed with garlic |
R320 |
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LOBSTER THERMIDORE
Lobster loosened from the shell and sautéed with cream, Cognac,
Black cherries and topped with a Parmesan au gratin |
R320 |
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PIGALLE PLATTER
Delicious combination of prawns and langoustines grilled in lemon butter
And lightly brushed with a garlic marinade |
R270 |
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SHELLFISH PLATTER
Combination of baby lobster, prawns and langoustines grilled in lemon
Butter and lightly brushed with a garlic marinade. |
R310 |
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SEAFOOD PLATTER FOR TWO
Baby lobster, prawns, langoustines, line fish, calamari and mussels
Prepared in our unique recipe |
R490 |
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MAZAMBICAN PRAWN CURRY
A flavour some mild curry, with coconut and coriander |
R180 |
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CALAMARI
Succulent baby tubes, grilled in Lemon Butter and lightly brushed
With a garlic marinade |
R120 |
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LINE FISH |
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LINE FISH
Grilled and served on basil mash with a casserole of baby peas, red onions
And pepperdews with a choice of – |
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| Lemon Beurre Blanc |
R120 |
| Chilli Ginger Beurre Blanc |
R130 |
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BAKED LINE FISH
Filleted and baked in foil with lemon grass, ginger, garlic
White wine and a hint of chilli |
R130 |
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SALMON TERIYAKI
Norwegian Salmon marinated in Teriyaki, pan seared served with mash
And drizzled with a sweet Soya and sesame dressing |
R140 |
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SOLE
Grilled and served on basil mash with a casserole of baby peas, red onions
And pepperdews with a choice of – |
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| Lemon and Herb Butter |
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| Creamy Prawn Sauce |
R130 |
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R150 |
BABY KINGKLIP
Served on the bone with a shrimp fried rice and panache of vegetables |
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| Lemon Beurre Blanc |
R140 |
| Chilli Ginger Beurre Blanc |
R150 |
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POULTRY |
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WHOLE BABY CHICKEN
Marinated in fresh garlic, green chilli and served with a side salad and fries |
R120 |
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SLOW ROASTED DUCK
Served with cherries and sage, creamy polenta and onion marmalade |
R140 |
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GRILLS |
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PRIME CUTS OF SUPER QUALITY AGED BEEF
All grills served with a choice of french fries or mustard mash potato
and a mélange of vegetables |
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| BEEF FILLET |
R140 |
| PRIME RIB |
R150 |
| Rubbed in crushed black pepper, sea salt and wholegrain Dijon mustard seeds |
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OPTIONAL SAUCES |
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| Mushroom and Black Pepper Sauce |
R25 |
| Port Wine Sauce |
R25 |
| Creamy Pepper Sauce |
R25 |
| Portuguese Sauce |
R25 |
| Béarnaise Sauce |
R25 |
| Hollandaise Sauce |
R25 |
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MEATS |
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BEEF FILLET
Mustard mash and wilted spinach with an onion and balsamic beef jus |
R150 |
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HERB MARINATED BEEF FILLET
With potato fondant, Savoy spinach, oyster mushroom-cambozola compote and
foie gras jus |
R150 |
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VEAL SCALLOPS MADEIRA
Fillet medallions pan-fried in a ruby port sauce, served with a potato
Puree and vegetables |
R150 |
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OSTRICH FILLET
Grilled to perfection, glazed with red wine, served with mushroom and
black pepper sauce |
R130 |
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LAMB SHANK
Slowly pot-roasted in a beef sauce, served with rustic fries and vegetables |
R150 |
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SIDE ORERS |
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| Side vegetables |
R25 |
| Garlic Roll |
R10 |
| Baby Caesar Salad |
R30 |
| Cream Spinach |
R30 |
| Sauté mushrooms in white wine |
R40 |
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DESSERTS |
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CRÈME BRÛLÉE
Served with nut Biscotti |
R49 |
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PAVLOVA
Crème Chantilly, tropical fruit with a passion fruit coulis |
R49 |
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BAKED CHOCOLATE MOUSSE TORTE
Served with chocolate syrup, compote of cherries and crème fraiche |
R49 |
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HOT MALVA PUDDING
Smothered in crème Anglaise or butterscotch, brandy snap or vanilla cream |
R49 |
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CHOCOLATE FONDANT
Served with pistachio ice cream |
R49 |
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BAKED CHEESECAKE
Marbled chocolate and vanilla seed cheesecake, chocolate ganache |
R49 |
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ICED NOUGAT AND DARK CHACOLATE CONE
Served with raspberry jelly exotic fruit
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R49 |
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| SELECTION OF FRUIT SORBETS |
R49 |
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| CHEESE PLATTERS |
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| Small |
R75 |
| Large |
R135 |
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NO CHEQUES ACCEPTED
MINIMUM SPEND PER PERSON: R150.00
A 10% GRATUITY IS ADDED TO GROUPS OF 8 OR MORE PEOPLE |
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