Escargot – R80
Infused in cream garlic butter

Chicken livers Peri-peri – R80
Grilled in lemon butter & served with a mild peri-peri basting

Trinchado – R90
Pan-fried cubes of lean fillet of beef served with a tangy, lightly spiced sauce

Beef Carpaccio – R90
Thinly sliced game served with a confit of beetroot, herb roasted baby Tomato, wild rocked and pecorino romano

Black Mussels – R80
Prepared in a white wine veloute with a touch of paprika

Served in portions of 6, 9, 12 – R25ea
Recommended with a lime and chilli dressing – R25 ea

Prawn Cocktail – R95
Steamed prawns and avocado, beetroot, topped with our home-made Cognac cocktail sauce

Calamari – R90
Succulent baby tubes, grilled in a light garlic and lemon butter

Seared Salmon – R85
a tian of cured Norwegian salmon served on fresh avocado and sesame encrusted seared salmon drizzled with teriyaki sauce

Pan seared Scallops – R210
Served with spring onion risotto and hollandaise sauce

Wild Mushroom Ravioli – R85
Served with asparagus spears and cep cream sauce

Mezze platter – R350
Trinchado, calamari, chourico and chicken livers


Caramelised Pear and Almond – R75
Fresh pears and almonds, caramelised and drizzled with a creamy Dijon mustard dressing

Mediterranean Salad – R95
Marinated roasted peppers, sundried tomato, olives, Buffalo Mozzarella in basil pesto

Caesar Salad – R75
Cos lettuce, anchovies, bacon and oven roasted herb croutons

Greek Salad – R79
Traditional, tossed in a creamy herb dressing

Lobster Salad – R310
Mixed leaves,  seasonal fruits with a seafood cognac dressing


Soup de Jour- R75
Soup of the day

Prawn Soup – R95
Prawn and shiitake mushroom served in a seafood and coconut broth

Roast Butternut and Cumin Soup – R75
Served with pecans and sour cream


Queen – R250
King – R290
Tiger Medium – SQ
Tiger Giant (when available) – SQ

All the above are butterflied and grilled to our long-standing recipe
Nacional sauce – extra – R50
Simmered in beer, garlic, mild green chilli and a touch of cream

Langoustines – SQ
The sweetest of all shellfish… Grilled in lemon butter and lightly brushed with garlic

Lobster – R510
Grilled in lemon butter and lightly brushed with garlic

Lobster Thermidore (when available) – R560
Lobster loosened from the shell and sautéed with cream, cognac, Black cherries and topped with a parmesan au gratin

Pigalle platter – R490
Delicious combination of prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade

Shellfish platter – R590
Combination of baby lobster, prawns and langoustines grilled in lemon butter and lightly brushed with a garlic marinade.

Seafood platter for two – R890
Baby lobster, prawns, langoustines, line fish, calamari and mussels, prepared in our unique recipe

Mozambican Prawn Curry – R260
A flavour some mild curry, with coconut and coriander

Calamari – R210
Succulent baby tubes, grilled in lemon butter and lightly brushed with a garlic marinade

Line fish

Line Fish
Grilled and served on basil mash with a casserole of baby peas, red onions and pepperdews with a choice of –
Whole Prawns – R250
Chili Ginger Beurre Blanc – R230

Salmon Teriyaki – R250
Norwegian salmon marinated in teriyaki, pan seared served with mash and drizzled with a sweet soya and sesame dressing

Grilled and served on basil mash with a casserole of baby peas, red onions and pepperdews with a choice of –
Lemon and herb butter – R200
Creamy prawn sauce – R250

East Coast Sole (when available)  R320

Baby Kingklip
Served on the bone with shrimp fried rice and panache of vegetables.

Linefish Nacional – R270
Grilled & served with seared scallop & black shell mussels, Mozambique nacional sauce

Tuna Steak – R270
Sesame crusted Tuna, drizzled with teriyaki sauce served with Asian spinach and wasabi pureed potato and julienne veg


Whole Baby Chicken – R200
Marinated in fresh garlic, green chilli and served with a side salad and fries

Pekine Duck – R230
Pan roasted breast served on onion marmalade, confit leg served on creamy polenta with cherries and sage sauce


All grills served with a choice of french fries or mustard mash potato and a mélange of vegetables

Rib Eye – R220
Lamb Rump – R230
Beef Fillet – R220
Prime Rib – R240
Rubbed in crushed black pepper, sea salt and wholegrain Dijon mustard seeds

Optional sauces
Mushroom sauce – R40
Port wine sauce – R40
Creamy pepper sauce – R40
Portuguese sauce – R40
Béarnaise sauce – R40
Hollandaise sauce – R40


Balsamic Beef fillet – R220
Mustard mash and wilted spinach with an onion and balsamic beef jus

Herb marinated beef fillet – R220
With potato fondant, savoy spinach, oyster mushroom-cambozola compote and foie gras jus

Ostrich fillet – R210
Grilled to perfection, glazed with red wine, served with mushroom and black pepper sauce

Lamb shank – R210
Slowly pot-roasted in a beef sauce, served with mashed potato and vegetables.

Springbok loin – R220
Grilled and served on basil mashed potato, wilted spinach, sautéed wild mushrooms and port wine jus

Side Orders
Side vegetables – R45
Garlic Roll – R15
Baby Caesar Salad – R55
Creamed Spinach – R50
Sauté Mushrooms in white wine – R60


Crème Brûlée – R70
Served with nut biscotti

Pavlova – R70
Crème chantilly, tropical fruit with a passion fruit coulis

Hot Malva Pudding – R70
Smothered in crème anglaise or butterscotch, brandy snap, vanilla cream

Chocolate Fondant – R70
Served with pistachio ice cream

Baked Cheesecake – R70
Marbled chocolate and vanilla seed cheesecake, chocolate ganache

Selection of fruit sorbets – R60

Cheese platters
Small – R90
Large – R160