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Our Bistro Menu

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STARTERS


BEEF CARPACCIO | R85

Seared beef, black pepper, parmesan, mayonnaise pickled shimeji mushrooms and balsamic vinaigrette.


PERI-PERI CHICKEN LIVERS | R65

Served with risotto.


CALAMARI AND CHORIZO SALAD | R80

Pan seared with pickled carrots, zucchini, confit tomatoes, rocket, oranges and
Red pepper vinaigrette with aioli and couscous.


SMOKED SALMON SALAD | R95

Chick peas, radish, orange segments, baby leaves, orange vinaigrette and topped with
Julienne potato crisps


POTATO GNOCCHI | R75

Served with oven roasted butternut, medley of mushrooms, seared English spinach and
Parmesan sauce on the side


PIZZA


MARGHERITA | R60

Tomato sauce base, mozzarella cheese and basil.


ALFREDO | R95

Sauteed chicken breast, bacon, mushrooms topped with ricotta cheese.


GARLIC CONFIT AND MUSHROOM PIZZA | R85

Roasted broccoli, ricotta cheese, sauteed mushrooms and garlic confit.


FINOCCHIONA | R95

Italian Salami, roasted fennel, chorizo and sauteed leeks.


CRUDA | R105

Classic margherita, topped with ribbons of prosciutto, cherry tomatoes,
rocket leaves and parmesan cheese.


GARLIC PITA | R30


EXTRAS | R15

Olives, avocado, mushrooms,bacon, basil pesto and chorizo.

MAINS


TRADITIONAL PINOTAGE BURGER | R125

250g Home-made beef patty, freshly baked bread roll. Pinotage
onion reduction served with salad and chips.


GOURMET BURGER | R145

Homemade lamb patty with rosemary and cumin, brown mushroom, basil pesto and blue cheese served with garlic aioli and chips.


CHICKEN BREAST ON THE BONE | R140

Chicken breast on the bone, artichokes, fennel, roasted peppers, spring
onion, basil pesto peas, mushrooms and tomato sauce.
Served with risotto and cream sauce.


FISH OF THE DAY | R175

Chef’s choice of preparation.


ENTROCOTE OF BEEF | R150

300g Sirlion steak served with a medley of mushrooms, pinotage jus, and
chips.


BEEF FILLET’ AU POIVRE’ 250g Aged Beef Fillet | R210

Chef Frank’s signature dish. Fillet dusted with crushed black
pepper corns and english mustard, sauteed in pinotage brandy. Served
with fried portobellini mushrooms, parmesan potato gratin and rocket salad
with balsamic reduction and black truffle oil.


BARBEQUE PORK SPARE RIBS 500g | R175

Pork ribs, slow cooked in honey and mustard barbeque sauce, served with
chips and fresh mango salsa.


SIDES


CHEF’S SALAD | R45


CHIPS | R25


SAUCES


Monkey Gland, Pepper or Mushroom and Black Truffle oil | R25


DESSERT


WHITE CHOCOLATE CRÈME BRULEE | R60

Made from belgium chocolate, served with a berry compote and a orange
and mint sauce.


BAKED VANILLA CHEESE CAKE | R65

Served with pinotage gelato (home-made ice cream), red wine
syrup and berry compote.


COUPE DENMARK | R45

Vanilla ice cream with salted caramel and chocolate sauce.


10% SERVICE CHARGE FOR TABLES OF 8 OR MORE.