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 with crispy ciabatta               58
  • Crispy pork belly bites, slow cooked pork belly cubes flour dusted and fried served with pea puree and red cabbage sauerkraut               72
  • Twice baked butternut soufflé, served on gorgonzola cream with pistachio and caramelized onion               64
  • Seared beef fillet served on sweet potato quinoa and rocket finished with creamy grilled mushroom               102
  • Caprese salad, fresh mozzarella with charred cherry tomato, pickled beetroot and basil pesto               67
  • Chilli rubbed grilled prawn served on fresh rocket with mango and coriander salsa               108
  • Gorgonzola and grape salad with caramelised pecans               69



  • Fillet of beef served on beetroot puree with layered potato fondant and grilled carrots finished with a parmesan roasted bone marrow and red wine jus               205
  • Flamed grilled sirloin – served on baby potatoes topped with crispy pancetta and finished with balsamic glazed cherry tomatoes and pearl onion               186
  • Crusted Karoo lamb rack served on minted crushed potato with baby carrots, pea puree and red wine jus               228
  • Free range duck confit leg and pan seared duck breast served on ginger pumpkin puree with tangy cherry compote and wilted pak choi               173
  • South African Game – ask your waitron               SQ
  • Wild Mushroom and baby spinach tagliatelle served with fresh rocket, goats cheese and fried wild mushrooms               112
  • Stuffed chicken breast, with goat’s cheese and red pesto then wrapped with oak cured bacon served on basil tossed pasta, sundried tomato and almonds               118
  • Slow roasted crackled belly of pork served on red cabbage sauerkraut with brulee pears and steamed broccoli               167
  • Grilled Aubergine stack layered with lentil and tomato relish               82


  • Sage roasted butternut penne, bacon, toasted pine kernel and cream tossed with penne               86
  • Chicken tagliatelle with basil pesto and roasted cherry tomatoes topped with grana padano               108
  • Prawn and saffron risotto with snap peas, cream and topped with grana padano               138
  • Quinoa and calamari salad, tossed with red pesto, rocket and radish finished with macadamia nut               117
  • Seafood chowder linefish, clams and mussels tossed with baby potatoes, broccoli, cauliflower and chilli               134
  • Bangers and mash grilled pork sausage served on either mash potato or a cauliflower mash with an onion and red wine gravy               98
  • Market cobb salad, cos lettuce mixed with bacon, gorgonzola, avocado and cherry tomato topped with grilled chicken, poached egg and parmesan               89
  • Moroccan lamb burger with lemon feta crust topped with yoghurt and beetroot and apple salsa               126
  • Free range beef burger topped with gorgonzola cream, streaky bacon, avocado and jalapeno marmalade               132
  • Sesame lentil burger topped with beetroot and house made garlic aioli               98
  • Pear and spiced cashew nut salad served on mixed leaves with crispy bacon bits               88


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

Contact Us

Tel: 031 309 8581



40 Marriott (Gladys Mazibuko) Rd