STARTERS |
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| 10% gratuity will be added for tables of 8 and more |
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| Seared tuna Fresh Seared Tuna cubes set on a bed of crisp lettuce topped with Caviar and served with pickled ginger ice cream |
R 66 |  |
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| Oysters Ocean fresh Oysters set on ice cubes accompanied by a chilli, onion and pineapple salsa |
R 18 each | ||
| Carpaccio Smoked venison carpaccio set on a bed of rocket topped with slow-roast tomato, cucumber and pecorino shavings drizzled with a balsamic and soya cranberry dressing |
R 58 | ||
| Peri-Peri Chicken Livers Juicy chicken livers cooked in a mouth watering creamy peri-peri sauce served with oven crisp melba toast |
R 44 | ||
| Mussels Mussels simmered in a creamy garlic and white wine sauce with a cilantro and rosemary crouton |
R 46 | ||
| Seafood Soup |
R 85 | ||
| Half portion Seafood bisque(Calamari, linefish and fresh mussels) ended off with a prawn and crouton garnish |
R 65 |  |
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| Black forest stuffed Mushroom Giant Agaricus Bisporus stuffed with creamy spinach, garlic and bacon topped with cheese and baked to perfection and layed on a bed of tossed green salad drizzled with a sabayon sauce |
R 48 | ||
| Deep fried calamari Golden deep fried Patagonica Calamari tubes served with coriander yogurt and lemon |
R 46 | ||
| Creamy Snails Escargot snails covered with a creamy brie and garlic sauce served with melba toast |
R 45 | ||
Salads |
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| Duck salad Shredded roast duck and litchi served on tossed greens topped with parmesan shavings and a honey balsamic dressing |
R 49 |  |
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| O.T.R salad Avocado pulp, de-shelled prawns and mango served on a bed of salad drizzled with sweet balsamic dressing and topped with parmesan shavings |
R 54 | ||
| Warm Goat's Cheese Salad Nut crusted goats cheese served on a selection of greens, kiwi fruit and watermelon topped with a wholegrain mustard vinaigrette |
R 60 | ||
| Greek salad Need we say more…also available in family size for your convenience |
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| Single Salad | R 44 | ||
| Add: Chicken | R 20 | ||
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R 15 | ||
MAIN COURSE |
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| All main courses are served with vegetables of the day and a choice between the following side dishes: savoury rice, potato wedges, creamy mash potatoes, pesto risotto or a side salad |
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FRESH FROM THE SEA |
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| Catch of the Day Half portion Pan Fried Linefish a lemon butter sauce |
R 95 R 72 |
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| Crusted Norwegian salmon Half portion Sesame crusted Norwegian salmon served with a honey granadilla yogurt dressing |
R 128 R 88 |
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| Dressed sole Pan fried and served with a creamy chardonnay sauce |
R 105 | ||
| Patagonica calamari Cajun, pan fried or deep fried Calamari tubes served with coriander yoghurt |
R 82 | ||
| Game Fish Half portion Seared Game fish of the day served with a soy, ginger and wasabi sauce |
R 125 R 85 |
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| Kingklip | R 120 | ||
| Half portion | R 85 |  |
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| Grilled kingklip served with a creamy shrimp sauce or lemon butter |
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| Seafood curry Half portion A medley of seafood cooked in coconut milk with onion, garlic, fresh ginger, chilli and home made curry powder |
R 135 R 90 |
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| Tigerprawns 8 Tiger prawns pan fried in a lemon butter cream and served with chilli sauce |
R 138 | ||
| Trio of seafood Half a Crayfish, baby squid & six tiger prawns served with a lemon butter and garlic sauce |
R 185 | ||
| Blouberg platter Linefish , 4 tiger prawns , calamari , baby squid & mussels |
R 175 | ||
| Build your own or add to any of the above courses... ½ Portion mussels in a creamy white wine sauce Tiger prawn |
R 40 R 18 |
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MEAT AND GAME |
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| Beef fillet Half portion 250g Juicy tender beef fillet cooked to your desire, topped with a creamy mushroom sauce, onion rings and a parmesan crisp |
R 135 R 90 |
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| Lamb Shank Juicy red wine and rosemary infused lamb shank accompanied by sweet tomato chutney covered with mint jus |
R 185 | ||
| Ostrich Half portion 250g Ostrich fan fillet served with a berry jus |
R 150 R 95 |
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| Medallion of Kudu Half portion Tender kudu medallions served with a citrus baby pear and cognac sauce |
R 145 R 95 |
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| Pork fillet Half portion Medallions of pork fillet, pan fried in a basting and drizzled with a cranberry sauce |
R 110 R 75 |
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| Pork fillet Succulent pork rack crusted with honey and nuts, grilled to perfection |
R112 | ||
VEGETARIAN AND POULTRY |
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| Vegetable Bag Roasted zucchini and button mushrooms with basil wrapped in a phyllo pastry bag, served with stir-fried vegetables and tomato essence. Drizzled with basil pesto |
R 65 |
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| Vegetable Won Ton Half portion Brounoirs of butternut and baby marrow wrapped in wonton pastry, served with Napolitano sauce, cilantro and pecorino shavings |
R 59 R 42 |
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| Gnocchi Fresh Gnocchi served with a creamy gorgonzola sauce |
R 75 | ||
| Chicken supreme Juicy chicken supreme stuffed with sun dried tomato, mushrooms and creamy spinach served with chardonnay sauce |
R 85 | ||
| Orange glazed Duck 200g Orange and Cognac infused Duck oven baked till golden brown served with poached figs and a splash of citrus sauce |
R 128 | ||
| Chicken Roulade Chicken fillet stuffed with a spinach, garlic and nut mousse complimented with a rocket cream sauce |
R 85 | ||
DESSERTS |
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| Baked cheesecake served with fresh fruit |
R 36 | ||
| Crème Brule served with fresh fruit and berries, topped with spun sugar |
R 38 |  |
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| O.T.R Delight-trio of baked cheesecake, crème Brule and death by chocolate |
R 55 | ||
| Bonafrey Layers of sponge cake peach and banana set in a caramel cream served with vanilla ice cream |
R 38 | ||
| Death by chocolate Chocolate cake served with ice cream and berry compote | R 36 | ||
| Traditional hot brandy pudding served with vanilla custard | R 36 | ||
| Chocolate spring roll dark chocolate and almonds combined and rolled up in a phyllo pastry, deep fried and served with ice cream and chocolate sauce | R 36 | ||
