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EVENING MENU 2018-05-10T20:57:32+00:00

DESSERT

MIXED BERRY TARTE TATIN – R45

Home baked, mixed berry tart served with ice-cream.

CRÉME CARAMEL – R45

Decadent crème caramel with almond and cranberry brittle.

STRAWBERRY CHEESECAKE – R59

Served with a strawberry compote.

CHOCOLATE PANNA COTTA – R62

Creamy layers of chocolate panna cotta with salted caramel and seasonal fruit.

MALVA – R45

Home baked warm putting, drenched in a caramel syrup, served with vanilla ice-cream, brittle and nostalgia.

TRIO OF ICE CREAM – R42

Vanilla ice cream with crushed nuts, hand crafted turkish delight, white chocolate & mint, served with a shot of espresso.

FEATURED SWEETS DISH

Mixed Berry Tarte Tatin

EXCLUSIVE PROMO

BUY 1 GET 1 FREE

CAFÉ

ESPRESSO

Single – R18

Doppio – R22

AMERICANO – R19

CAPPUCCINO

Single – R24

Doppio – R29

CAFÉ AU LAIT

Single – R29

Doppio – R33

RELISH ESPRESSO

A shot of Espresso & Condensed Milk

Single – R29

CAFÉ MOCHA

A shot of Espresso & Hot Chocolate

Single – R30

CAFÉ FREEZE

Shot of Espresso & Milk Frozen

Single – R30

CAFÉ MILKSHAKE

Shot of Espresso & Vanilla Ice Cream

Single – R45

IRISH COFFEE

Shot of Espresso & Whiskey

Single – R55

AMARULA COFFEE

Shot of Espresso & Amarula Cream

Single – R55

STARTERS

KAITAFI PRAWNS – R45

Three queen prawns wrapped in shredded phyllo pastry, served with sweet mustard, sweet chilli and coriander aioli.

CALAMARI & CHORIZO – R62

Fried calamari and chorizo sausage tossed with pickled red onions, served with a chipotle aioli.

SALMON TATARE – R79

Smoked salmon scented with lemon and capers, served with dill cream cheese and toasted ciabatta.

PIQUANTE MUSHROOMS – R55

Crumbed mushrooms stuffed with cream cheese, peppadew and garlic. Served with tartare sauce.

SNAILS AL FORNO – R64

Snails cooked in garlic and herb butter, topped with parmesan and broiled in the oven.

FILLET CARPACCIO – R92

Paper thin sliced top grade fillet, finished off with olive oil, capers, lemon juice, kataifi and parmesan shavings.

FEATURED STARTER DISH

PIQUANTE MUSHROOMS

FEATURED PASTA DISH

PASTA CARBONARA

HANDMADE PASTA

PASTA CARBONARA – R85

Hand made fetuchini pasta cooked in ham and portobello mushrooms, topped with parmesan and truffle oil.

CREVETTES ET MOULES – R157

Hand made tagliatelle, enoki mushrooms, prawns and mussels cooked#in white wine and aromatics, topped with butter and rocket.

PATES AU CHORIZO – R86

Hand made fetuchini, sundried tomato, basil, capers, olives and chorizo sausage cooked in cream and parmesan.

POULET ET BETTERAVE – R66

Hand made fetuchini, tossed in grilled chicken, goats cheese,oven roasted beetroot, walnuts and chives.

LA VIANDE CHEF SPECIALITIES

THE FLINTSTONE – R185

Beef short-rib braised in a rich and Robust sauce served with fresh roasted vegetables and rice.

FILET ENVELOPPE’ DE LARD – R155

Tender fillet wrapped in bacon and grilled to perfection, with blue cheese infused butter.

SPATCHCOCK – R120

Flame-grilled 650g whole chicken basted with sticky BBQ or peri-peri. (Please allow 35 to 40 min cooking time).

RIBS & WINGS – R185

400g pork ribs and wings with a choice of sticky or hot sauce.

FEATURED DISH

RIBS & WINGS

FEATURED LAMB DISH

LAMB SHANKS

LAMB

LAMB RIBLETS – R123

Lamb riblets, coated in a blend of dark spices and roasted with beurre Noir. Served with fresh roasted vegetables.

ROMARIN LAMB CHOPS – R175

Perfectly grilled with rosemary beurre noir, with chive mashed potatoes and a red wine jus.

LAMBS SHANK – R185

Slow-roasted in red wine and mixed herbs and silky Jus.

BEEF

RELISH RUMP

Wet aged rump grilled with course salt & pepper, served with chimichurri dressing.

300g – R135

400g – R155

PICANHA VERDE – R97

Matured steak grilled to perfection, sliced and assembled with a selection of roasted seasonal vegetables.

SMOKEY T-BONE

Chargrilled with smoke salt then oven roasted with essence of rosemary beurre noir.

500g – R155

1kg – R290

INFUSED BUTTERS – R9 each

Coriander, Blue Cheese, Chipotle, Garlic & Herb, Biltong, Black Pepper

HANDCRAFTED RELISHES – R25 each

Tomato & Onion, Hot Tropical, Red Onion, Chimichurri, Madagascar Green Pepper

DAILY SPECIAL

HONEY GLAZE CHICKEN

FEATURED PORC DISH

EISBEIN

PORC

FILLET DIJON – R125

300g Pork fillet smothered in a creamy mushroom, dijon mustard & roasted almond slithers sauce, served with roasted potato cubes.

EISBEIN – R155

Eisbein cooked crispy and glazed in a sweet sauce and served with a homemade sauerkraut.

SWEET PORK BELLY – R92

Crispy Slow roasted pork belly coated in a sticky apricot & soy sauce, served with our spicy tai chilli relish.

FISH CRUSASE

ENOKI HAKE – R95

Hake grilled in butter, grilled enoki mushrooms, flamed artichokes & corn cream.

LEMON CRÉME KINGKLIP – R140

Kingklip pan-fried in garlic butter, citrus asparagus and lemon cream, topped with kataifi.

SP PRAWNS & LA MEUNIERE HAKE – R125

Lemon & garlic butter hake pan-fried with capers and six grilled queen prawns.

QUEEN PRAWNS – R149

8x queen prawns with, hand crafted lemon and garlic butter, pan-fried with capers.

FEATURED FISH DISH

LEMON CRÉME KINGKLIP

FEATURED SALAD DISH

GREEK SALAD

SALADS

SUMMER SALAD – R75

Feta, fresh watermelon, strawberry salad with ribbons of courgette & cucumber, with black sesame seeds, drizzled with balsamic reduction.

RUSTIC GREEN SALAD – R75

Fresh greens topped with chunks of avocado, cucumber, blue cheese served with a sweet salad dressing.

CHICKEN SALAD – R89

Warm tender chicken bits, tomato, cucumber, cheddar cheese, croutons, peppers, egg and greens served with toasted bruschetta bread.

GREEK SALAD – R69

Freshly prepared salad with marinated feta, olives, greens, tomato,#cucumber & onion vinaigrette relish.

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