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Our Bistro Menu

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STARTERS


BEEF CARPACCIO | R90

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


MUSSEL MARINIERE | R95

Fresh mussels steamed in Chenin Blanc/ Pinotage, garlic, parsley and fresh cream


CALAMARI AND CHORIZO SALAD | R95

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


POTATO GNOCCHI | R95

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


OXTAIL RAVIOLI | R95

Pasta filled with rich oxtail cooked in Pinotage with Portobellini mushrooms, crispy bacon and jus


SOUP OF THE DAY | R75

Chef’s choice of preparation


PIZZA


MARGHERITA | R75

Tomato sauce base, mozzarella cheese and basil.


ALFREDO | R125

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


BUTTERNUT AND ROASTED PUMPKIN SEEDS | R125

Roasted butternut, mushrooms, sautéed red onion, artichoke and rocket salad with ginger vinaigrette


FINOCCHIONA | R125

Italian Salami, roasted fennel, chorizo and sauteed leeks.


CRUDA BIANCA | R125

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


GARLIC PITA | R40


EXTRAS | R20

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

BURGERS


TRADITIONAL PINOTAGE BURGER | R135

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


GOURMET BURGER | R165

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


VEGAN BURGER | R140

Homemade vegetable patty, hummus, caramelized onions, vegan aioli and courgette baton tempura fries.


ADD-ONS


SIDE SALAD | R25
BROWN MUSHROOM| R20


MAINS


CHICKEN BREAST ON THE BONE | R175

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 | R195

Chef’s choice of preparation.


PORK BELLY | R185

Slow roasted pork belly with sweet potato puree, sautéed kale, chorizo sausage, red onions served with
ginger and orange sauce


ENTROCOTE OF BEEF | R185

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


PAELLA MARINERA | FOR ONE R195 | TWO SHARE R255

Spanish classic prawns, calamari, chorizo, mussels served in spicy tomato sauce with a hint of chili
and basmati rice


BEEF FILLET’ AU POIVRE’ 250g Aged Beef Fillet | R250

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.


SIDES


CHEF’S SALAD | R55


CHIPS | R30


SAUCES


Gorgonzola, Pepper or Mushroom | R30


DESSERT


APPLE RUM CHARLOTTE | R75

Homemade apple tart with rum and raisin filling served with vanilla ice cream


BAKED VANILLA CHEESE CAKE | R75

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


FOLLEN GELATO | R65

Trio of wine gelato Chenin blanc Pinotage, Pinotage Rose, Pinotage with sugar cone caramel
and chocolate sauce


CHOCOLATE FONDANT (PS. ALLOW 20 MINUTES BAKING TIME) | R75

Dark chocolate and orange sauce


10% SERVICE CHARGE FOR TABLES OF 8 OR MORE.