Oven baked snails smothered in creamy garlic and herb butter
Steamed mussels flavoured with chervil, a hint of garlic and cream
Tender calamari grilled in olive oil complemented by a grill lobster tail, served with a baby leaf salad and a chilli and garlic dressing.
Finished in a garlic, chilli, coriander and Chenin Blanc sauce
Succulent tubes grilled in either a lemon and herb butter, perfected with a light garlic sauce or olive oil and lemon
Short crust pastry lined with basil pesto, topped with roasted capsicum, parmesan cheese and roasted pine nuts
Strips of tender beef strips de-glazed in Port, chilli, garlic and fresh herbs
Grilled with coarse salt and served in a spicy garlic and lemon basting
Grilled baby octopus, calamari stead and squid bites, dressed with olive oil and lemon, concasse tomato and capers
Seared in thyme scented olive oil, topped with a ginger, black pepper and soy sauce and served on an almond tatsoi salad
Seared in the shell, topped with thermidor sauce and gratinated to perfection
6, 9 or 12 Oysters, served on a bed of ice
Thinly sliced linefish served with rocket and dressed in an apple and lime vinaigrette
Thinly sliced game, dressed with a caper and citrus vinaigrette, accompanied by red peppers and herb leaves
Served with a creamy Greek dressing
A bouquet of rocket leaves tossed with radishes, toasted walnuts and blue cheese, garnished with fresh pear slices and dressed with a red wine vinaigrette
Baby beet and carrot salad tossed with kale and delicious greens. Served with chickpeas, barley and grapes and drizzled in a honey citrus and sesame oil dressing
Crisp cos lettuce dressed with a traditional Caesar dressing, served with half a crayfish tail, anchovies, garlic flavoured croutons and parmesan
Shaved Parma ham served with sweet melon
Seared tuna set on tomato and lime salsa, topped with a bean sprout and crab salad and drizzled with a spicy wasabi dressing
Served with black mussels and tomato salad
Fresh Norwegian salmon and linefish of the day presented sashimi style with yuzu sauce and sesame oil
Ceviche of selected game fish perfected with lime, mint, coriander and capers
Lobster tail ceviche with lime, jalapeño and oregano, served with a Mirin poached prawn salad
Served with bamboo shoots and water chestnuts
Served with a prawn tail
Served with sage beurre noisette, parmesan and toasted pine nuts
With a balsamic reduction
Full flavoured spicy fish soup accompanied by fresh vegetables and pieces of linefish
The traditional flavours from the former Portuguese coloniesQueen Prawns King Prawns Tiger Medium Prawns Tiger Giant Prawns Fresh aromas and flavours of the sea abound in our finest quality products and are perfected with our magically subtle flavours and spices.
A sweeter crustacean, perfectly prepared to enhance their sweeter flavours
Fresh lobster grilled and served with lemon butter and garlic sauce Baby Lobster Large Lobster: Grilled, Steamed or Thermidor
Sautéed in beer, a hint of garlic, mild chilli and a touch of cream
8 Half shelled queen prawns prepared in a mild coconut cream curry sauce
Succulent tubes grilled with lemon and herb butter perfected with a light garlic sauce
Fresh linefish baked in a parchment paper parcel, with thyme marinated tomato, courgettes, fennel and extra virgin olive oil
Pan-seared linefish and lobster tail, oven baked with baby squash and broccoli, served with creamed potato & leek casserole
A selection of freshly caught fish, grilled in a lemon and light garlic butter sauceorPan-fried with olive oil, lemon and thyme
Please enquire about our fresh daily catch
Served on potato purée, with a selection of vegetables and a cream Champagne sauce
Grilled linefish topped with prawns and squid tentacles, perfected with peppadew, caper and chilli salsa
A selection of fish, grilled in olive oil and served with pan-fried mushrooms, steamed baby potatoes, red pepper salsa and finished with a ginger beurre blanc
Fresh fillet of kingklip pan-fried in fresh ginger, garlic and coriander served with a pickled ginger salsa
500g - 600g Fresh baby kingklip grilled with lemon butter and fresh herbs
Flame grilled in olive oil and lemon, topped with snow crab and coriander, served with seasonal baby vegetables and buttered new potatoes
Grilled kingklip fillet with a traditional crayfish thermidor tail
With sliced jalapeño, shaved fennel, Châteaux potatoes and petit pois, accompanied by a half crayfish tail and served with a lime marmalade
Set on long stemmed broccoli, served with potato purée and a tomato saffron sauce
Sole, served off the bone, grilled with fresh herbs and lemon butter
Grilled soled and Mirins poached prawns dressed with capers, tomato, lemon, red pepper and olive oil, served with pan-fried vegetables
Selection of prawns, langos, mussels, calamari and a variety of fresh linefish, prepared in a Portuguese seafood style casserole
Baby chicken, grilled Portuguese style with garlic and chilli
Filled with mushrooms, leeks and feta, set on pomme purée and sautéed vegetables with a thyme scented jus
Tender duck breast, served with pan-fried polenta, Mediterranean vegetables and a pineapple and red pepper chutney
Flame grilled prime beef fillet, basted with chilli and lemon. Served with garlic and thyme oven roasted tomato, pan-fried mushrooms glazed with port and black pepper
Grilled to desired temperature, served with pomme frittes, served with one of the following:- Pepper Sauce- Portuguese Sauce- Mushroom Sauce- Red Wine JusOptional seasonal vegetables
Sliced and set on sautéed mushrooms, served with sauce Béarnaise sauce and pomme fritte
28 Day aged sirloin, flame grilled, finished with herb butter, served with sautéed exotic mushrooms and greens, mashed potato and drizzled with black truffle oil
Pepper crusted and char-grilled, served with oregano, rosemary and pepper demi-glaze
Tender aged rump, pan seared and oven roasted with bone marrow, served with buttered mash potato and seasonal vegetables
500g Prime rib, well matured and grilled to perfection served with pomme purée and a Bordelaise sauce
Kudu, springbok and ostrich medallions flame grilled and served with a trio of sauces
Flame grilled saddle set on a ragout of lamb shoulder served with wilted spinach, fondant potatoes and ribbon vegetables tossed in sun-dried tomato butter
Topped with a honey nut brittle and served with Chantilly cream
With chocolate and butterscotch sauce
Semi-frozen homemade chocolate ice cream with a hint of espresso
Served with crème anglaise and honeycomb ice cream
Baked dark chocolate fondant with a white chocolate ice cream
Wrapped around chocolate ice cream, served with caramelised orange and sprinkled with dark chocolate shards
Baked with molasses and served with a vanilla and cinnamon ice cream
Three delectable flavours of the day
Baked custard with a caramel sauce and Chantilly cream
Fresh sliced fruits of the season, served with sorbet
Assortment of South African cheeses, served with biscuits and fruit preserves