Menu
Ingredients used are subject to change based on quality and availability.
There is a basic minimum spend of R 100.00 per guest for dinner.
No sharing of main meals.
Corkage with a maximum of 4 bottles:
R60 per bottle of wine
R 150 per bottle of champagne
STARTERS
BANG BANG PRAWNS
tempura crust, sriracha mayonnaise
R 90
PLAYING WITH SAMOOSA’S
every element of a prawn samoosa…deconstructed all the way
R 95
CALAMARI
oven grilled with lemon butter or peri-peri
fried mediterranean style with classic tartare sauce
R 75
TEMPURA FISHCAKES
3 in a portion – coriander, chilli, ginger with soy reduction
R 50
CUBAN CHICKEN LIVERS
garlic, cream, tomato, peppers, chilli, coriander
R 70
CREAMY WHITE WINE & GARLIC MUSSELS
R 75
SNAILS 3 WAYS
garlic & parsley * smoked paprika * blue cheese
R 95
SMOKED SPRINGBOK CARPACCIO
shaved parmesan, rocket, biltong dust, coriander infused olive oil
R 80
JALAPENO POPPERS (V)
R 55
HAVANA NACHOS (V)
salsa, guacamole, jalapenos, sour cream
R 60
SALADS
R 80
TABLE GREEK SALAD
R 140
CAESAR SALAD
grana padana, egg, anchovies, avocado
R 70
add bacon R 20
add grilled chicken breast R 45
AVOCADO, FETA, BACON SALAD
rosa tomatoes, cucumber, mixed greens
R 85
CASTRO SALAD
mixed greens, lentils, feta, cashew nuts, sweet paprika vinaigrette
R 85
ASIAN PRAWN AND PINEAPPLE SALAD
noodles, cashew nuts, sesame seeds, honey & soy dressing
R 95
VEGETARIAN
VEGETABLE STIR FRY
noodles or rice, cashews and a selection of vegetables
R 125
PASTA HAVANA
penne, peppers, chilli, sofrito, cream, oregano
R 125
SEAFOOD
SIMPLY GRILLED LINE FISH
lemon butter, green beans, choice of starch
R 180
NORWEGIAN SALMON
champ and dill cream sauce
R 220
GRILLED CALAMARI
lemon butter or peri-peri sauce, savoury rice, green beans
R 170
FRIED CALAMARI
tartare sauce, green side salad
R 170
SHELLFISH
GRILLED PRAWNS
SQ
CRAYFISH TAILS
SQ
SEAFOOD PLATTER
for one – SQ
for two – SQ
BEEF
All our beef is wet aged; with the exception of T-Bone and Fillet on the Bone which are dry-aged.
Steaks are seasoned with Maldon salt, black pepper, thyme and mustard seeds.
Grills are served with a choice of fries, baked potato, mash potato or basmati rice.
T-BONE
400 g R 180
600 g R 220
FILLET
200 g R 160
300 g R 190
400 g R 225
RUMP
300 g R 165
400 g R 195
SIRLOIN
200 g R 135
300 g R 165
RIB EYE
200 g R 160
300 g R 195
SPECIALITIES
FILLET ON THE BONE (500g)
mash, baby spinach, red wine & onion sauce
R 230
JALAPENO & FETA STUFFED FILLET
bacon wrapped, tomato salsa, cheese sauce
R 190
SHISA NYAMA SHORT RIBS THIN CUT (400g)
R 160
OSTRICH FILLET
black pepper mash, blueberry jus
R 170
VENISON
choice of starch, greens, red wine jus
R 180
SIDE ORDERS
CREAMED SPINACH
R 30
CINNAMON ROASTED BUTTERNUT
R 35
GREEN SIDE SALAD
R 40
GREEK SIDE SALAD
R 60
CAESAR SIDE SALAD
cos lettuce, croutons, grana padana, ceasar dressing
R 40
CRISPY ONIONS
R 35
FRIES / MASH POTATO / SALT BAKED POTATO / BASMATI RICE
R 30
SAVOURY RICE
R 35
WOK FRIED RICE
R 40
ACCOMPANIMENTS
SAUCES
cheese / barbeque / mushroom / peppercorn / peri-peri / red wine & onion / cheese & jalapeno / creamy garlic
R 30
LOADED TOPPINGS
creamy garlic mussels R 50
marrow, blue cheese butter and crispy onions R 55
grilled prince prawns (3) R 55
POULTRY
TANDOORI STYLE CHICKEN
mushroom scented mash, minted cumin yoghurt, salsa rosa
R 140
MOZAMBICAN CHICKEN
whole baby chicken, peri-peri butter, fries
R 150
CHICKEN CHE GUEVARA
penne pasta, chicken pieces, pink prawns, dijon mustard cream sauce
R 160
CHICKEN & PRAWN CURRY
wok fried rice, curry condiments
R 175
PORK
DEBONED PORK RIBS
sweet chilli basting, fries
R 155
TOMAHAWK GRILLED RACK CHOP
korean bbq basting, wasabi and green onion mash
R 165
PORK BELLY
mash, pickled red cabbage, apple sauce
R 170
LAMB
GRILLED LAMB CHOPS (400g)
R 210
LAMB STIR FRY
R 140
SLOW ROASTED LAMB SHANK
mash, seasonal vegetables, rosemary jus
R 220
DESSERTS
TRIO OF SORBETS
shortbread biscuit
R 50
CIGARETTE AND A CUP OF COFFEE
smoked espresso mousse
R 40
CRÈME BRÛLÈE
R 50
HOT CHOCOLATE FONDANT
liquid Callebaut dark chocolate centre
R 60
WARM CHOCOLATE NUT BROWNIE
ice ceam, chocolate sauce
R 50
VANILLA ICE CREAM AND CHOCOLATE SAUCE
brandysnap tuille
R 50
