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EVENING MENU 2018-06-07T13:22:14+00:00

Cake of the day

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.

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

Piquante Mushrooms

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.

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.

Ribs & Wings

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.

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.

Relish Rump

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

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.

Lemon Créme Kingklip

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.

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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