Summer 2017

** ask your waitron for specials, gluten free, banting and vegan options **


  • Bone marrow oven baked with a Parmesan crust, served with a red onion, caper and chive salsa and crispy ciabatta               58
  • Slow cooked rolled pork belly, served on apple and cranberry coleslaw               65
  • Twice baked butternut and gorgonzola soufflé, served with pistachio and caramelized onion               64
  • Seared beef fillet with sweet potato quinoa and creamy grilled mushrooms               105
  • Caprese Salad, fresh mozzarella with charred cherry tomato, pickled beetroot and basil pesto               60
  • Chilli rubbed grilled prawn with coriander pesto and lemongrass spaghetti               105
  • Gorgonzola and grape salad with caramelised pecans               69


  • Fillet of beef served on sauteed baby potatoes, cherry tomatoes, mushrooms finished off with port jus and béarnaise sauce               230
  • Oxtail slow braised in aromatic herbs and red wine, served with polenta and seasonal vegetables               168
  • Beef sirloin flamed grilled – served on baby potatoes topped with crispy pancetta and finished with balsamic glazed cherry tomatoes and pearl onion               190
  • Crusted Karoo lamb rack served on minted mash with baby carrots, pea puree and port jus               240
  • Free range duck confit leg and pan fried duck breast served on red kidney beans with sautéed spinach and a cherry jus               175
  • South African Game – ask your waitron what is available               SQ
  • Wild Mushroom and baby spinach tagliatelle with goats cheese               112
  • Chicken breast stuffed with goat’s cheese and red pesto,   wrapped with oak cured bacon served on basil tossed pasta, sun dried tomato and almonds               110
  • Slow roasted crackled belly of pork served on red cabbage sauerkraut with caramelized pear and roasted pumpkin               160


  • Sage roasted butternut, bacon and pine kernel cream  penne               86
  • Grilled Aubergine stack layered with lentil and tomato relish               75
  • Prawn and asparagus risotto with saffron               130
  • Calamari quinoa with red pesto and macadamia nuts               115
  • Seafood chowder with Linefish, clams , mussels and a hint of chilli 130                                         
  • Durban hand crafted pork sausages grilled and served with an onion and red wine gravy on either mustard mash potato or a cauliflower mash(Banting)               118
  • Market Cobb salad, with bacon, gorgonzola and avo     89
  • Mushroom and courgette tortellini with sundried tomato and creamy almond spinach Reduction               78
  • Lamb burger Moroccan spiced with minted feta crust topped with red onion, beetroot and apple salsa               125
  • Free range beef burger topped with gorgonzola, bacon, avo and onion marmalade       135
  • Sesame lentil burger with beetroot and house made mayo               95
  • Pear and spiced cashew nut salad with bacon               86



Please ask your waitron about our chef’s speciality deserts for the evening

Contact Us

Tel: 031 309 8581



40 Marriott (Gladys Mazibuko) Rd