St art er s

Bak e d S nai ls
Oven baked snails smothered in a creamy garlic & herb butter

R 67 R 86 R 96 R 96 R 68 R 89

Bla ck Mu sse ls i n Rie sli ng Ga r li c Sea re d P r aw ns

Steamed mussels flavoured with chervil, a hint of garlic and cream

Tossed with parsley, ginger, chili & garlic, served with a small Asian salad

Sa ut e d pr aw ns

Finished in an orange beurre blanc, with a hint of chili

G ri lle d C a la m ari

Succulent tubes grilled in a lemon and herb butter, perfected with a light garlic sauce

S m oke d N orw egi a n Sa lm on & Aspa r a gu s

Smoked Norwegian salmon with lightly steamed green asparagus topped with hollandaise sauce

Se ar e d T u na & Ala sk a n C ra b
Seared tuna set on a tomato and lime salsa, topped with a sprout , and crab salad, drizzled with a spicy wasabi dressing

R 115

Zu cchi ni a nd Ov e n d rie d T om at o Ta rt
Short crust pastry lined with basil pesto, topped with roasted peppers, parmesan cheese and roasted pine nuts

R 63 R 95 R 65 SQ R 178

T ri ncha d o
Pan fried fillet strips deglazed with Port, chilli, garlic & fresh herbs

C hi cke n Li ve r s

Grilled with coarse salt and served in a spicy garlic and lemon basting

O y st er s T he r mi d or
Oysters baked in our classic thermidor sauce

Ala ska n Ki ng C ra b
Steamed and served with tartare sauce& sweet chilli mayonnaise

Ab a lone & O y ste r s

Thinly sliced Abalone, lightly grilled in lemon butter, accompanied by three baked cocktail oysters

R 165

S ca llops & Mu sse ls

Seared scallops served along side freshly poached mussels, served in a creamy shallot and fennel sauce

R 159 R 95

T ri o of Sa lm on

Norwegian Salmon presented three ways; a slice of ballottine, Carpaccio, and sesame crusted slices of salmon sashimi on a cucumber & pickled ginger salad

O stri ch C ar pa cci o

Complemented by a smoked ostrich mousse, horseradish and caper dressing and salad bouquet

R 92 R 92 SQ SQ

Ca r pa cci o of P ri me Bee f
Served with lemon dressing, avocado & parmesan cheese

C ra y fi sh cockt ai l Fr e sh Oy ste r s

Steamed crayfish tail served with a traditional spicy cognac sauce

6, 9 or 12 oysters, served on a bed of ice

Salads
G ree k S a la d
Served with a creamy Greek dressing

R 62

Me dite r ra ne a n Fie ld Sa la d

Grilled zucchini, sun dried tomatoes, sauted artichokes, roasted peppers, olives And Buffalo style Mozzarella cheese, tossed in a balsamic dressing

R 71 R 72

T hai C oconu t P oa che d C hi c ke n Sa la d

Served with pineapple, sprouts and tatsoi

Baa Cae sa r S a la d

Crisp Cos lettuce dressed with a traditional Caesar dressing, served with half a crayfish tail, anchovies, garlic croutons and parmesan shavings

R 115

Gi nge re d O ct opu s Sa la d
Served with a baby herb and rocket salad, crisp vegetables and dressed with a ginger, sesame oil, lemon grass & chilli salsa

R 82 R 95

Pa r ma H a m S a la d
Shaved Parma ham served with melon, & parmesan shavings

W ar m G oa t s C hee se Sa la d

Warm goats cheese served with citrus, walnuts, cherry tomatoes & artichokes and a lime and honey dressing

R 82 R 95

Ce vi che of F re sh Ki ng k li p
Kingklip slices topped with a jalapeno, tomato and onion salsa, drizzled with a caper and a lime dressing, accompanied by a grilled oyster and hollandaise sauce

Cu r rie d S m oke d T r ou t & P ota t o S a la d

Smoked trout with Malay curry spices and potato

R 75

Soup s
C rea m y S ea food Bi sque
Served with sliced langoustine tail

R 75 R 67 R 67 R 65 R 65 R 89

Mu sse l C how de r
Traditional West Coast Mussel chowder with corn and saffron

P or chi ni Mu shr oom & R oa st ed Ga r li c S ou p

Garnished with crme friache and a sauted mushroom

But te r nut P u re S ou p
Served with sage beurre noisette, parmesan and toasted pine nuts

T ra di ti ona l Ga zpa cho

With a sweet basil oil dressing

C ra y fi sh G a zpa cho
Served with sliced crayfish tail

Sh ellfish / L in efish
Pr aw ns
Queen prawns King prawns Tiger medium prawns Tiger giant prawns
The traditional flavours from the former Portuguese colonies

SQ

Fresh aromas and flavours of the sea abound in our finest quality products and are perfected with our magically subtle flavours and spices

La ng ou sti ne s

A sweeter crustacean, perfectly prepared

SQ

R ock L ob ste r Fresh lobster grilled & served with lemon butter & garlic sauce
Baby lobster Large lobster: Grilled, Steamed or Thermidor

SQ

Pr aw ns Na i ona l
or

Sauted in beer, a hint of garlic, mild chili and a touch of cream Baked in beer, chopped chili, garlic and mixed herbs

SQ R 225

Moa m bi ca n C u rr y Ca la ma ri

8 half shelled queen prawns prepared in a mild coconut cream curry sauce

Succulent tubes grilled with lemon & herb butter, perfected with a light garlic sauce

R 125

Li ne fi sh P a pi llot e

Fresh linefish baked in a parchment paper parcel, with tomato, courgettes, fennel, thyme and extra virgin olive oil

R 135

Li ne fi sh P a pi llot e wit h L a ng ou sti ne

Fresh linefish and langoustine baked in a parchment paper parcel, with courgettes, tomato, thyme ,fennel and extra virgin olive oil

R 189

Li ne fi sh of t he D a y

A selection of freshly caught fish, grilled or pan-fried, basted with a lemon and light garlic butter sauce

R 135 R 189

Pa n- F rie d Li ne fi sh a nd G ri lle d L a ng ou sti ne

Served on potato puree, with a selection of vegetables

G ri lle d Li ne fi sh wi t h S qui d & P ra w n T ai ls

Grilled Linefish served with prawns & squid tentacles, and a salsa of pepperdews, capers and chilli

R 159

Ki ng k li p Fi lle t

Pan fried fresh ginger, garlic, coriander and lemon grass, served with a lime and olive oil dressing

R 139 R 143

Ba by Ki ng k li p Na tu r a l
Grilled with lemon butter and fresh herbs

G ri lle d Ki ng k li p Fi llet & C houri o

Set on a bed of vegetables, cherry tomatoes, olives and baby potatoes, with crisp fried chourio

R 169 R 229

G ri lle d Ki ng k li p wi t h C ra y fish T he r mi d or
Grilled Kingklip fillet with traditional crayfish thermidor tail

Pa n- F rie d N orw e gia n Sa lm on a nd C ra y fi sh Tai l

Half a lobster tail set on Norwegian Salmon, a bed of potato parmentier, peas, carrots and cauliflower, with a coconut and lobster cream

R 245

Pu m pki n S ee d C ru ste d N or we gia n Sa lm on

Set on long stemmed broccoli, served with potato puree and a tomato saffron sauce

R 165
- 300g 600g - 300g

S ole
Grilled with fresh herbs and lemon butter

S ole wi t h P ra w n S a lsa
Dressed with prawn, tomato lemon and dill salsa

R 143 R 215 R 171

Ca ta pla na

Selection of prawns, langos, mussels, calamari and a variety of fresh linefish with subtle Portuguese influences

R 295

Boui lla b ai sse wi t h S he llfi sh

Selection of prawns, langos, mussels, calamari and a variety of fresh linefish with subtle French influences

R 295 R 169

Boui lla b ai sse wi t h Li ne fi sh

Freshly caught linefish prepared in a French style fish broth

Meat s
Ri be ye
Seared and pan roasted, with a hint of garlic, chilli and rosemary served with pomme puree, sauted greens and cherry tomatoes

R 149

G ri lle d P ri me Bee f Fi llet

Grilled to desired temperature, served with one of the following: Portuguese Sauce Pepper Sauce Mushroom Sauce Red wine jus

250g 300g 450g

R 137 R 179 R 198

C ha te au b ria nd

Sliced and set on sauted mushrooms, served with a barnaise sauce and pomme fritte

R 179

F la me G ri lle d Ag e d Si r loi n

Grilled sirloin gratinated with a feta cheese and Mediterranean butter served with a roasted vegetables and pomme fritte

R 125

La m b Fi lle t

Pepper crusted and char grilled to perfection, served with potato rosti, sauted greens, cherry tomatoes and sage noisette

R 149

T ri o of Ga me

Kudu, springbok and ostrich medallions flame grilled and served with a trio of sauces

R 179

Her b Cr u ste d O st ri ch

Flame grilled sirloin and served with a potato rosti, braised baby onions and a whole grain mustard sauce

R 159 R 185

G ri lle d R a ck of L a m b

Served with potato puree, roasted vegetables and horseradish jus

Vea l S ca llops

Pan fried veal topped with Foie Gras and porchini mushrooms, flamed in a dry Port wine served with a potato rosti, sauted greens and cherry tomatoes

R 159

Pou ltr y
W hole Ba b y C hi cke n
Portuguese style grilled chicken with garlic and chili

R 110

G ri lle d C hi cke n Bre a st s

Filled with mushrooms, leeks and feta, set on pomme puree and sauted vegetables with a thyme scented jus

R 109

Due t of Q uai l & P he a sa nt

Grilled Quail and a braised Pheasant served with a red wine and roasted garlic sauce

R 149

C onfi t of Du ck

Confit legs served with slices of grilled breast, caramelized apple, roasted onion and a green peppercorn sauce

R 159

Dessert s
Bak e d Va ni lla P od I nfu se d C hee se cake
Served with honey paline ice cream

R 59 R 72

I ndivi d ua l Bak e d Li nd t C hoc olate P u d di ng

With chocolate and butterscotch sauce

W hi te C hoc & H a ze lnu t Ta r t le t

White Lindt choc ganache tartlet, served with pistachio ice cream

R 65

Due t of W hi te & Da r k Li nd t C hocolat e

A chocolate and caramel tart accompanied by a chocolate and orange ganache

R 72 R 69

Bak e d Pea r & P re se r ve d Gi nge r Ta rt

Served with crme anglaise and honey comb ice cream

Va ni lla Br u lee
Traditional style Brulee, garnished with a nut biscotti

R 64

Bla ck F or re st D e lig ht
A sugar cup layered with mascarpone cheese and a decadent dark chocolate mousse, drenched in a Kirschwasser and black cherry reduction

R 72

C r me C a ra me l
Baked custard with a caramel sauce and chantilly anglaise

R 64

H ome ma d e I ce- C rea m s

R 66

T ri o of S orb et
R 66

Fr ui t P la tte r
Sliced fruits of the season, served with sorbet

R 68

C hee se P la tt er
An assortment of South African cheeses, served with biscuits & fruit preserves

R 79