Our A La Carte Menu

 

Go to:

    Main Course | Curries| Fish | Pasta | Chicken| Stone Breads|

    Children's Meals| Desserts

 

In the Beginning

 

Our Menu is only a Suggestion

 

Trinchado

Rump in a Rich Red Wine, Chilli and Paprika Gravy served with Stone Bread fingers   Forty Five

 

Salad Japanese

Finely sliced Smoked Salmon, Lettuce, Onion and Mushroom dressed with Olive Oil, Soy, Lemon and a touch of Chilli.  Forty

 

Chicken Greek Salad

Sautéed Chicken, Mushroom and Onions in a hot vinegar cream served with a salad of

Pepper, Tomato, Cucumber, Greens, Calamata Olives and Creamy Danish Feta.  Forty Five

 

Snail Sandwich

Snails drenched in a Spiced Garlic Butter topped with Bacon, Blue Vein Cheddar

 resting on Stone Bread .  Forty

 

Kanonkop Firecrackers

Handmade Spring Rolls of Chicken and Julienne Vegetables drizzled with

our Sweet ‘n Chilli.  Forty

 

Stone Bread

Griddled Sweet Potato Peasant Bread with Garlic Herb Butter sliced into

 delectable fingers.  Twelve

 

Pepperoni Roasted Vegetable Salad

Pan Roasted Mediterranean Vegetables with Pesto, Garlic, Balsamic and Olive Oil

resting on a Seasoned Salad.  Thirty Eight

 

Grilled Baby Calamari

Pan Seared Baby Calamari served with Garlic Lemon Butter.  Forty Five

 

Bobotie Doosies

Pan Fried Bobotie Parcels with a sweet Homemade Coriander Chutney.  Forty

 

Pan Fried Thai Creamed Mussels

Mussels on the half shell with a Thai Green Curry and Coconut Cream garnished with Croutons. Forty Five

 

Bon Appetit

 Back to top

Meat 

Wood Fired Steaks

Rump

200g  -  Seventy

 300g  -  Eighty

500g - One Ten

 

Sirloin

 200g  -  Seventy

300g  -  Eighty

500g - One Ten

 

Saucy Smiles

Fifteen

3 Peppercorn

Pink, Black and Green Peppercorns flambéed with Brandy and simmered in Fresh Cream

 

Wholegrain Mustard, Mushroom and Cheese

Creamed Cheddar Cheese with White Button Mushrooms and Wholegrain Mustard

 

Garlic and Herb Butter

A blend of Garlic, Herbs and Farm Butter

 

Nukem’s Peri Peri

Need we say more!

  

Yes Please!

 Roasted New Potatoes

Crispy and seasoned.  Thirty

Old Fashioned Onion Rings

Deep fried large chunks.  Forty

  

Chef’s Manna Platter

A variety of dishes from our menu.  One Twenty

 

Sirloin Jacques

Sirloin with Shrimp and Cheese Sauce topped with Onion Rings served with

 New Potatoes and Pan Seared seasonal Vegetables.  Ninety Five

  

Rump Old Peculiar

Rump with Brown Mushroom and Dark Ale Gravy served with New Potato and

 Pan Seared seasonal Vegetables.  Ninety Five

 

Pork Neck Verloren

Pork Neck topped with Caramelised Port Wine and Caraway Onions  served with New Potato and Pan Seared seasonal Vegetables.  Seventy Five

 

Beef Espetadas

Wood Fired Garlic and Bay Leaf Seasoned Beef Cubes dripping with Butter  Eighty Five

 

Back to top

Curries 

Chicken and Prawn Madras

Chicken and Prawns in a Rich Spicy Tomato Madras Curry.  One Ten

 

Thai Curry with Coconut Cream

Vegetatarian:   Sixty Five

Chicken:  Seventy  Five

Prawn, Mussel, Calamari:   Eighty Five

  Back to top

Fish 

Fresh Line Fish

Grilled selected Line Fish glazed with Lemon Butter.   Seventy Five

Grilled Line Fish with a Lemon, Feta and Pesto Cream.  Eighty Five

 

Grilled Baby Calamari

with Lemon Butter

or

drizzled with Basil and Chilli Oil

or

dressed in a Smokey Jalepeno and Coriander Sauce

Ninety

 

Breaded Calamari Steak

Topped with a Lemon, Dill and Caper Mayonnaise.   Seventy Five

 

Mozambican Style Grilled Prawns

Queen Prawns marinated and pan-fried in a mild Peri-Peri and Lemon Butter. 

One Twenty Five

 Back to top 

Pasta 

Spaghetti Prince of Naples

Bolognaise in a Rich Tomato Sauce served with Spaghetti finished with a

 Creamy Mushroom and Cheese Sauce.  Seventy

 

Pesto Spaghetti Zellentine

Mediterranean Vegetables in a Rich Tomato Fondue, gratinated with

 Parmesan and Pesto accompanied with a nest of Spaghetti.  Seventy

 

Sebastian’s Pesto Pasta

Pan Fried Prawns, Mussels and Baby Calamari flavoured with Basil Pesto,

Fresh Cream and tossed with Spaghetti.  Ninety

  

Chicken

 Marinated Baby Chicken

Wood fired Whole Chicken   Ninety Five

Wood fired Half Chicken   Sixty Five

Drizzled with a choice of Sweet ‘n Chilli, Peri-Peri or Lemon Butter

  Back to top

Indulgences

 

Nougat Filled Spring Roll

Handmade Spring Roll filled with Nougat served with Van der Hum Butterscotch and

 Cinnamon Ice Cream.  Thirty Eight

 

Chocolate Tart

Rich Chocolate Tart served with an Ameretto Fudge Sauce.  Thirty Six

 

Apple Snapple

Pan Fried Apple and Exotic Nut open Tart served on Lemon Custard Crème and Ice Cream.  Thirty Five

 

Creme Brûlée

Forty

 

Chocolate Sauce Coated Ice Cream

Full Cream Vanilla on a Nut Brittle drizzled with a Sticky Dark Chocolate Sauce. 

 Thirty

 

 

Dom Pedro 

Whisky Dom Pedro.  Twenty

 Kahlúa Dom Pedro.  Twenty

 

Irish Coffee

Whisky Coffee.  Twenty

Kahlúa Coffee.  Twenty

 Back to top 

Stone Breads  (11am – 5pm)

 

Prego.  Fifty

Pesto Roasted Vegetables.  Forty Five

Curried Hot Beef & Tomato Cream.  Fifty

Spicy Chicken & Pineapple Mayonnaise.  Forty Eight

Beef in a Bacon and Onion in Gravy topped with Fried Egg.  Fifty Five

  Back to top

Children’s Meals

Phoebe's Ham, Cheese & Tomato Stone Bread.  Thirty

Chicken Schnitzel with Vegetables and Roasted Potatoes.  Thirty Five

Grilled Baby Calamari with Rice and Lemon Butter.    Forty Five

Kain's Steak and Cheese.  Forty Five

Kiddies Milkshakes.   Ten

Chocolate  |  Strawberry  |  Bubblegum  |  Lime

 

  

Go to Top of Page

Go to:

    Main Course | Curries| Fish | Pasta | Chicken| Stone Breads|

    Children's Meals| Desserts

 

Printer Friendly Version

 

---

 

Home | Menu | School | Functions | Contact Us | Map | Sauces