If you choose to share, please advise your waiter in what order you would like your dishes served and how many you would like at a time
Some Appertisers
| Charred sourdough & brandade butter |
40
|
|
| Swartberg mountain olives with smoked garlic |
40
|
|
| Lamb Kofta – minted yoghurt |
45
|
|
| Fried Halloumi and Katiffi balls- lemon mayo |
25 each
|
|
| Freshly shucked Namibian oysters : Saltwater dressing |
25 each
|
|
| Tartare w prawn, coriander, lemon&chilli |
35 each
|
|
| Tuscan vegetable & buffalo mozzarella cheese arancini |
60
|
|
| Greek –style Chargrilled Octopus, lemon and EVO |
80
|
|
Entrees
| Cracked wheat ‘burghal’, roast sweet corn, parsley, tomato, hummus & grilled artichoke |
90
|
|
| Crudo of scallops, tuna & avocado – citrus dressing |
110
|
|
| Cold smoked Salmon, potato blini, chive & citrus crème friache |
110
|
|
| Vietnamese salad of shaved duck breast, salt & pepper squid, ruby grapefruit, lime coconut dressing |
120
|
|
| Spanish Omelette fire-roasted red onion, peppers & cheese |
95
|
|
| Pesto Chicken, buttergem, croutons ,pinenuts & dressing |
100
|
|
| Brinjal “ Parmigana” – spiced tomato soffrito & shaved parmesan |
100
|
|
| Rocket, beetroot and Labna salad, blue cheese panna cotta, brioche – truffle honey |
90
|
|
| Warm Salad of Peri-Peri prawns, avocado & coconut cream |
120
|
|
Pasta and Risotto
| Squid ink Linguine, seared scallops, capers, & parsley cream |
165
|
|
| Fettuccine “Carbonara” – wood mushroom cream, soft poached Hens egg, shaved Grano Padano & Pancetta |
130
|
|
| Chef’s secret rigatoni bolognaise with parmesan |
110
|
|
| Vialano nano risotto, roasted Summer onions, green onion, lemon, mascarpone and onion rings |
130
|
|
Mains
| Ground beef cheese burger, bacon, salad leaves& fries |
110
|
|
| Organic lamb rump grilled over coals, goats cheese gnocchi, lemon and anchovies |
220
|
|
| Fillet of fishmonger’s choice, buttered asparagus, pilaf rice & champagne cream |
240
|
|
From Our Josper Oven – wood fired and charcoal roasted
| Corn – fed Spatchcock – 450gms |
180
|
|
| MInute steak 180gm & endless fries |
195
|
|
| Tender Eye fillet – 200gm |
240
|
|
| Pork Shoulder Steak – 200gm |
220
|
|
Dry Aged Free State
| T – bone Steak – 600gm |
260
|
|
| Black Angus Sirloin – 300gm |
270
|
|
| Rib Eye on the bone – 550gm – large enough to share |
380
|
|
| All dishes from the Josper are served with Braai slaw, Shiraz jus & Bernaise |
Sides
| Market garden salad leaves, herbs & heirloom tomatoes |
45
|
|
| Fine green beans, almonds & burnt butter |
45
|
|
| Hand cut natural potato fries |
45
|
|
| Grilled Portabello mushrooms |
45
|
|
| Roasted Seasonal Root Vegtables, toasted oats & feta |
45
|
|
| Farmhouse Potatoes – sautéed new potatoes, caramelised onion & herbs |
45
|
|
| Smoked Paris Mash |
45
|
|
Sweet Plates to Share
| Salted caramel and chocolate tart, peanut praline & “buerre de Paris” (caramel) ice cream |
90
|
|
| Clafoutie – crustless fruit tart with ice cream & vanilla bean mascapone (Allow 20 minutes) |
100
|
|
| White Chocolate & salted pretzel cheesecake |
90
|
|
| Almond panna cotta, minestrone of fruits and dentelle |
90
|
|
| Grilled banana&hazelnut crumble, warm vanilla ”anglaise”(Allow 20minutes) |
100
|
|
| A trio selection of our favourite ice-creams, with crisp dentelle wafer |
70
|
|
Small Cheese
| Imported and Local Farmhouse style cheese with green apple & black pepper lavoche | ||
| – 40gms | 85 | |
| – 80gms |
150
|
|
| Balmoral semi firm, D’Affinios triple cream, Gorgonzola Dulce, Pepe’s bouchon or Gruyere |
??
|
|
Chef’s Selection of Our Favourite Dishes
| Appetiser | 420 per couple | |
| 2 Cold Small Plates | 5 Course | |
| 1 Warm Plates | ||
| 1 Josperised Plate (choose between two – see your waiter for details) | 580 per couple | |
| 1 Small Sweet Plate | 7 Course | |
Small Plates for Small People
| Chef’s secret rigatoni bolognaise with parmesan |
50
|
|
| Pan-fried fish with fries |
50
|
|
| Grilled chicken, tomato coulis and fries |
50
|
|
| Roast lamb, pumpkin and mash potato |
50
|
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