Menu

Soups (seasonal)

  • French Onion Soup – topped with Gruyere cheese and finished in the oven: R68
  • Butternut Soup – nice and creamy: R58
  • Zuppa di Pesce – a hearty seafood broth with prawns, mussels and fish: R96
  • Venison and Bean – a real classic: R76

Starters

  • Saldanha Bay Mussels – in cream, garlic, white wine & Italian parsley: R86
  • Falklands Calamari – with chilli and garlic: R76
  • Calamari Tentacles – with chilli, garlic and tomato concasse: R64
  • Boerewors – with cumin and chilli flakes: R62
  • Springbok Carpaccio – with parmesan shavings, capers and red onion: R76
  • Black Mushrooms – with garlic, Italian parsley and a touch of red wine: R58
  • Chicken Livers Peri-Peri: R62
  • Grilled Haloumi Cheese: R68
  • Snails – cooked in a creamy garlic and parsley sauce: R68
  • Grilled Polenta – topped with grilled mushrooms and baby marrow, drizzled with a balsamic and olive oil dressing: R64
  • Baked Camembert – topped with caramelised onions and garnished with sweet dates: R68
  • Oyster Mushrooms – in white wine, garlic and Italian parsley: R62
  • Marrow Bones – served with slices of bruschetta: R62
  • Beef Bresaola – rocket, parmesan, capers, spring onion, red onion, celery and mushrooms: N/A
  • Asparagus – baked in our oven and topped with parmesan cheese, olive oil and Italian parsley: N/A

Salads

  • Greek Salad: R82
  • Garden Salad: R82
  • Blue Cheese Salad: R86
  • Roast Beef & Parmesan Salad: R92
  • Grilled Haloumi Salad: R88
  • Baby Spinach Salad – with rocket, parmesan shavings, avocado, red onion, spring onion, chives, cucumber and oranges: R88
  • Chicken Salad: R92
  • Buffalo Mozzarella Salad: N/A
  • Smoked Salmon Salad – olive tapenade, peaches, capers, sesame seeds and a mayonnaise dressing: N/A

On A Roll (served with our homemade oven-baked chips)

  • Fireside Burger – classic beef or chicken burger served on our homemade bun: R85
  • Chicken Burger – classic chicken burger served on our homemade bun: R85
  • Fillet Steak Baguette – grilled tomato and onion, lettuce and a touch of sweet mustard: R115
  • Grilled Peri-Peri Chicken Breast and Haloumi Cheese Baguette – grilled tomato and onion, lettuce and a touch of sweet mustard: R110
  • Brisket Baguette – oven-baked brisket topped with onions, tomato, mustard and pickles: R120
  • Mozzarella Baguette – slices of mozzarella cheese, grilled onions, tomatoes, lettuce, mustard and pickles: R100

Pasta

  • Penne Filletto: with slices of fillet steak, black mushrooms and cream: R92
  • Penne Toscana: with sundried tomatoes, olives, onions and oreganum in a Napolitana sauce: R78
  • Ravioli Beef – served with either bolognese, napolitana or arrabiata sauce: N/A
  • Panzerotti Butternut – served with a rosé sauce or butter and sage sauce: N/A

Mains  all mains served with roasted potatoes and vegetables or a side salad

  • Deboned Chicken (1/2 portion) – lemon or peri-peri: R88
  • Deboned Chicken (full portion) – lemon or peri peri: R146
  • Chicken Thigh Kebab – BBQ basting, lemon and herb or peri-peri: R116
  • Grilled Chicken Breasts – BBQ basting, lemon and herb or peri-peri: R116
  • Baked Chicken Breasts – baked in a creamy mushroom sauce and topped with parmesan cheese: R136
  • T-Bone Steak (450g) – with a touch of garlic and chilli: R172
  • Rump Steak Chimichurri (300g) – cooked in a mix of dried herbs, olive oil and rainbow peppercorns: R168
  • Fillet Steak (200g) – served with mushroom sauce: R162
  • Wing Rib (800g) – grilled simply with sea salt and pepper: R220
  • Sirloin on the Bone (400g): R162
  • Terence’s Beef Ribs (700g – 800g) – brushed with our sweet BBQ basting: R190
  • Oxtail Potjie – cooked with butter beans: N/A
  • Calf’s Liver – pan fried with onions, sage, white wine and served with grilled polenta: R148
  • Ox Tongue – cooked in a sauce of sweet mustard, capers and spring onions: R146
  • Ostrich Steak (300g) – with a creamy Madagascan peppercorn sauce or coated with chimichurri: R182
  • Springbok Steak (230g) – served with a balsamic glaze: R152
  • Kudu Steak (300g) – served with our creamy black peppercorn sauce: R178
  • Lamb Cutlets (500g) – served with a cream, mustard and white wine sauce: R188
  • Lamb Shanks – slow braised in tomatoes, onions and wholegrain mustard: N/A
  • Moroccan Lamb Tagine – seasoned with cumin and coriander: N/A
  • Norwegian Salmon (300g) – oven baked with lemon butter: R210
  • Grilled Kingklip (300g) – oven baked with lemon butter: R192
  • Tuna Steaks (300g) – marinated in soy, origanum, lemon juice and a touch of garlic & chilli: N/A
  • Whole Baby Trout – oven-baked with capers, Italian parsley, lemon, butter, black pepper and a touch of white wine: R152
  • Linefish of the day – oven-baked with lemon butter: N/A
  • Falklands Calamari – with garlic and chilli: R172
  • Queen Prawns (8) – grilled with lemon butter or peri-peri: N/A
  • Vegetarian Platter – with artichokes, haloumi cheese, variety of mushrooms and our roasted vegetables and potatoes: R116

Desserts

  • Choc Brownie & Roasted Pineapple – flavoured with vanilla pod, brown sugar and cayenne pepper: R56
  • Crème brûlée: R48
  • Malva Pudding – with roasted peaches and custard: R56
  • Profiteroles – 3 salted caramel and 3 chocolate coated profiteroles filled with vanilla cream and served with sweet marinated oranges: R68
  • Pete’s Super-Natural Ice-Cream: Double Valhrona Chocolate / Ethiopian Vanilla Bean / Vietnamese Coffee / Popcorn Cream with Toasted Marshmallows and Honeycomb / Rose, Pomegranate and Turkish Delight / Burnt Orange and Toffee. Each 150ml portion is sold individually in the container: R42 each
  • Sorbet – mango / kiwi / strawberry: R64 each
  • Mozart Gateaux – soft pillow of meringue layered with dark, milk and white Belgian chocolate ganache and roasted pecans: R68
  • Flour-Free Orange and Lavender Cake – made with ground almonds and a syrup of orange, lemon, cinnamon and lavender flowers: R64
  • Chocolate and Peanut Butter Cheesecake: R68
  • Moist Belgian Chocolate Cake – smothered in ganache and topped with Fererro Rocher truffles: R68
  • Belgian Raspberry and Chocolate Tart: N/A

 

Wine List

House Wines by Van Loveren Family Vineyards (carafe 250ml / bottle 750ml)

  • Sauvignon Blanc – dry white wine: R40 / R130
  • Blanc de Blanc – dry but fruity: R40 / R130
  • Chardonnay – nice fruity aromas: R40 / R130
  • Merlot – dry and smooth: R43 / R140
  • African Java Pinotage – mocca flavours: R43 / R140
  • Blackberry Cabernet Sauvignon Shiraz – robust and luscious: R43 / R140

Red Wines (by the bottle only)

  • Morgenster ‘Nu’ Cabernet Franc: R180
  • Louis Nel ‘Titanic’ Cabernet Sauvignon: R170
  • Christina Van Loveren Cabernet Sauvignon Reserve: R260
  • Morgenster ‘Nu’ Sangiovese: R210
  • Starhill Shiraz: R230
  • De Meye ‘Little River’ Shiraz: R170
  • Morgenster ‘Nu’ Merlot: R180
  • Southern Right Pinotage: R290
  • Flagstone ‘Truth Tree’ Pinotage: R180
  • Silkbush Pinotage: R205
  • Beyerskloof Pinotage Reserve: R190
  • Flagstone ‘Treaty Tree’ Cabernet / Shiraz: R220
  • Louis Nel ‘Blackforest’ Shiraz / Merlot: R170
  • Springfield Wholeberry Cabernet Sauvignon: N/A
  • Mont Du Toit Les Coteaux Merlot: N/A
  • Villiera Merlot: N/A
  • First Sighting Shiraz: N/A
  • Thelema Shiraz: N/A
  • Vergenoegd Terrace Bay: N/A
  • AA Badenhorst Secateurs Red: N/A

White Wines (by the bottle only)

  • Flagstone ‘Truth Tree’ Sauvignon Blanc: R180
  • Bouchard Finlayson Sauvignon Blanc: R290
  • Morgenster ‘Nu’ Sauvignon Blanc: R170
  • Louis Nel ‘Buckleberry’ Sauvignon Blanc: R170
  • Sutherland Sauvignon Blanc: R165
  • Christina Van Loveren Chardonnay Reserve: R210
  • Bouchard Finlayson Chardonnay: R280
  • Thelema Chadonnay: R190
  • Journey’s End ‘Haystack’ Chardonnay: R220
  • De Meye Chenin Blanc: R155
  • Silkbush Viognier: R170
  • Starhill Blanc de Noir: R180
  • Springfield ‘Miss Lucy’ White: R210
  • AA Badenhorst ‘Papegaai’ White: R150
  • Thelema Sauvignon Blanc: N/A
  • Villiera Sauvignon Blanc: N/A
  • Waterford Rosemary Rose: N/A

Please note: Menu items and prices listed above are subject to availability and may change without prior notice.

6 Replies to “Menu”

  1. Hi! I just want to find out if you have a corkage fee if we bring our own wine? If so, how much is it?

    Thanks, looking forward to come to your restaurant, looks awesome!

    1. Hi – thanks for your inquiry. We are not currently charging a corkage fee, so you are welcome to bring your own wine. See you soon!

  2. Hi Guys

    Was there for dinner last week and so in love with you guys I’m bringing a whole crowd haha!

    Please can I make a booking for Saturday at 5pm , 8 people , non smoking.

    Thank you
    Janine Pezarro
    0828548381

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