Our A La Carte Menu

 

Go to:

    Main Course | Curries| Fish | Pasta & Herbivores | 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   Fifty Five

 

Salad Japanese

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

 

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.  Fifty Five

 

Snail Sandwich

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

 resting on Stone Bread.  Forty Eight

 

Kanonkop Firecrackers

Handmade Spring Rolls of Chicken and Julienne Vegetables drizzled with

our Sweet ‘n Chilli.  Forty Eight

 

Stone Bread

Griddled Sweet Potato Peasant Bread with Garlic Herb Butter sliced into

 delectable fingers.  Fifteen

 

Roasted Vegetable Salad

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

resting on a Seasoned Salad.  Forty Two

 

Grilled Baby Calamari

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

 

Bobotie Doosies

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

 

Pan Fried Thai Creamed Mussels

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

 

Bon Appetit

 Back to top

Meat 

Sirloin Jacques

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

 New Potatoes and Pan Seared seasonal Vegetables.  One Ten

 

Rump Old Peculiar

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

 Pan Seared seasonal Vegetables. 

One Ten

 

Pork Neck Verloren

Pork Neck topped with Caramelised Port Wine and Caraway Onions

 served with New Potato and Pan Seared seasonal Vegetables.  Eighty Eight

 

Espetadas

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

Ninety Eight

 

 

Back to top

Curries 

Chicken and Prawn Madras

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

 

Thai Curry with Coconut Cream

Vegetarian   Sixty Eight

Chicken  Eighty Eight

Prawn, Mussel, Calamari   Ninety Eight

  Back to top

Fish 

Fresh Line Fish

Grilled selected Line Fish glazed with Lemon Butter.   Ninety Four

 Grilled Line Fish with a Lemon, Feta and Pesto Cream.  Ninety Eight

 

Grilled Baby Calamari Nicoise

Grilled Baby Calamari served on a warm Bacon , Onion, Olive,

Green Bean and Potato Salad.  Ninety Eight

 

Mozambican Style Grilled Prawns

Queen Prawns marinated and pan-fried

 in a mild Peri-Peri and Lemon Butter. 

One Thirty 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.  Eight Five

  

Sebastian’s Pesto Pasta

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

Fresh Cream and tossed with Spaghetti.  Ninety Eight

Herbivores

Elmarie's Vegetable Basket

Homemade Vegetable Spring Roll on Sweet 'n Chilli with a  North Indian Mushroom Curry accompanied by a Tomato willed with Fresh Greek Salad.  Seventy Eight

Chicken

 Marinated Baby Chicken

Wood fired Whole Chicken   Ninety Eight

Wood fired Half Chicken   Eighty 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.  Forty Five

 

Chocolate Tart

Rich Chocolate Tart served with an Amaretto Fudge Sauce.  Forty Five

 

Apple Snapple

Pan Fried Apple and Exotic Nut open Tart served on Lemon Custard Crème

 and Ice Cream.  Forty Five

 

Chocolate Sauce Coated Ice Cream

Full Cream Vanilla on a Nut Brittle, drizzled with a

Sticky Dark Chocolate Sauce.  Forty Five

 

Crème Brûlée

Make sure your waiter tells you of today’s flavoured offering.  Forty Five

  

Dom Pedro 

Whisky Dom Pedro.  Thirty Five

Kahlúa Dom Pedro.  Thirty Five

  

Irish Coffee

Whisky Coffee.  Thirty Five

Kahlúa Coffee.  Thirty Five

 Back to top 

Stone Breads  (11am – 5pm)

  

Prego.  Sixty Five

Pepperoni Pesto Roasted Vegetables.  Fifty Five

Curried Hot Beef & Tomato Cream.  Sixty Five

Spicy Chicken & Pineapple Mayonnaise.  Sixty

Beef in Bacon and Onions Gravy topped with Fried Egg.  Sixty Eight

  Back to top

Children’s Meals

Phoebe’s Ham, Cheese & Tomato Stone Bread.  Thirty Five

Chicken Schnitzel with Vegetables and Roasted Potatoes.  Forty

Grilled Baby Calamari Tubes with Rice and Lemon Butter.    Forty Five

Kain’s Steak and Cheese.  Forty Five

Kiddies Milkshakes.   Twenty

Chocolate  |  Strawberry  |  Bubblegum  |  Lime

 

  

Go to Top of Page

Go to:

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

    Children's Meals| Desserts

 

Printer Friendly Version (PDF File)

 

---

 

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