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Celebrate spring and summer with our vibrant seasonal tapas, designed to capture the essence of longer days and warm evenings. Each small plate offers a delightful mix of classic favorites and innovative creations, perfect for sharing and savoring. For the ultimate taste experience, try two to three tapas  and enjoy the rich variety of flavors and textures.

Everyday from 06:30 am to 11:00 am

The Four Seasons Westcliff breakfast is a celebration of the finest in locally sourced, sustainably farmed, seasonal produce, brought to life with the contemporary flair of our Chef and his exceptional team. From the sumptuous comfort of The View, overlooking Johannesburg’s most iconic vista, patrons are invited to while away the morning whilst indulging in a magnificent spread of freshly cut fruits, local artisanal cheeses, cured meats and smoked fish, viennoiserie, boulangerie, crêpes, Belgian waffles and adorned oatmeal as well as an exquisitely plated, decadent hot main accompanied by freshly pressed juices, selection of coffees and Ronnedeldt teas. 

R590 per person

BUFFET

Cold Selection

Franschhoek Smoked Salmon Trout & Peppered Smoked Mackerel (S)(D)

Cottage Cheese | Crème Fraiche | Capers | Pickled Red Onion | Lemon

Artisanal Charcuterie (P)

Mustard | Pickles | Olives

Seasonal Cheese Selection (D)(N)

Jersey Milk Dalewood Brie, Dutch-style Cumin Boerenkaas, Belnori Goats’ cheese, Fairview Blue Rock 

Preserves | Grapes | Roasted | Mixed Nuts

Full Cream, Red Farm Yoghurt Pots (D)

Plain | Cherry | Tropical | Pear | Peach

Seasonal Fruit & Fruit Salad Pots (V)

French Selection 

Croissant, Pain au Chocolat, Assorted Danishes, Multigrain seeded cocktail roll (G)(D)

House-Churned Butter |Artisanal Jams

French Crêpe or Belgium Waffle (G)(D)

Chantilly Cream | Maple Syrup | Nutella | Berry Compote

Cereal Selection 

Nature’s Choice Muesli Crunch Granola Bar (G)

Corn Flakes, All-Bran Flakes, Weet-Bix, Rice Krispies, Strawberry Pops, Coco Pops (G)

Oatmeal

(Prepared with your selection Full-Cream, Skimmed, Almond or Oat Milk) 

Toasted Coconut | Dried Cranberries (G)(D)

Polenta Porridge

Prepared with Oat Milk, Madagascan Vanilla Paste and Berry Compote (VG)

Plated Hot Selection

Please Select One of the Following:

Westcliff Vegan Toast (VG)

Smashed Avocado | Raspberries | Lime Zest | Rocket

+Add poached Egg (V)

Vegan Tofu Scramble (VG)

Tofu | Turmeric | Nutritional yeast | Onion

Eggs Benedict (G)(D)(P)

Poached Eggs | English Muffin | Parma Ham | Hollandaise

Eggs Royale (G)(D)(F)(S)

Poached Eggs| English Muffin | Smoked Salmon | Hollandaise | Salmon Roe

Eggs Florentine (G)(V)(D)

Poached Eggs| English Muffin | Sautéed Spinach | Hollandaise

South African Breakfast (G)(D)

2 Fried Eggs| Beef Boerewors | Beef Fillet | Hashbrown | Chakalaka | Mushroom | Avocado | Grilled Tomato 

Farm Fresh, Free-Range Eggs 

(Choose Between Scrambled, Fried, Poached, Omelette or Boiled)

Optional Sides:

Streaky Bacon | Chicken Sausage | Beef Sausage | Pork Chipolata | Tofu

Grilled Organic Tomatoes | Sautéed Spinach | Sautéed Mushrooms | Chakalaka

Halal Meat Options: 

Macon | Beef Sausage | Vegan Sausage

Breads (G)/(GF)

Artisanal Sourdough | Brown | White | Rye | Gluten free

Healthy Pressed Juices (VG)

Immune Booster

Beetroot | Carrot | Ginger | Pineapple | Apple

Vitality

Pineapple | Kale | Mint | Celery | Apple

Flu Fighter

Orange | Carrot | Turmeric

Ronnefeldt Joy of Tea®Selection (V)

Darjeeling Summer Gold | English Breakfast | Earl Grey | Fruit Power

Ginger & Lemon | Green Dragon Lung Ching | Morgentau | Refreshing Mint | 

 Royal Assam | Wellness | Rooibos Cream Orange |Classic Rooibos

Coffee Selection (V)

Cappuccino | Americano | Café Latte | Macchiato

Espresso | Double Espresso 

Red Cappuccino | Chai Latte | Hot Chocolate

This menu features South African cuisine from sustainable, locally sourced ingredients, showcasing the rich diversity of flavours found in our country. It is a highlight of the best of what South Africa has to offer. We celebrate the rich tradition of flame grilled specialties – a South African Braai – expertly crafted by our talented chefs. The dishes are assembled with a focus on simplicity, always respecting the flavour and integrity of the ingredients.

CAVIAR   

CRU STURGEON AESTRA CAVIAR 15G / 2500

CRU STURGEON BELUGA CAVIAR 15G / 4390 

CRU IMPERIAL STURGEON CAVIAR 30G / 2925 

Served with traditional accompaniments Herb Blinis, Red Onion, Chives, Japanese Egg Mayo Black Garlic Butter, Smoked Crème Fraîche

APPETIZERS

SALDANHA BAY OYSTERS (S) (GF) (A) 🐟

6 pieces 350 | 12 pieces 700 

Yuzu Pearls, Chimichurri Dressing and Champagne Granita 

CATCH OF THE DAY CEVICHE (S) (GF) 225 🐟

Squid Ink Sago Cracker, Passionfruit Gel, Coconut Cream, Organic Radish and Tamarind Dressing 

SEAFOOD ODYSSEY (S) (D) (GF) (A) 395 🐟

Franschhoek MCC Velouté, Prawns, Mussels, Mauritian Sea Bass, Apple Salsa, Lemon Gel and Salmon Caviar 

M’ZANSI ONION SOUP (V) (GF) 155 

 Caramelized Onion Soup, served with Crispy Shallots and Pickled Red Onions

BEETROOT AND BURRATA (V) (D) (GF) (N) 260 

Beetroot Textures, Parmigiano Reggiano Espuma and 7-year-old Aged White Balsamic Vinegar 

FRIED EGGPLANT (VG) 195 

Babaganoush, Salsa Verde, Red Pepper Romesco, Herbed Salad and Green Oil 

SILENT VALLEY WAGYU FILLET 120G TATAKI (N) (GF) 365

Hoisin Dressing, Orange Sweet Potato, Jalapeño Gel, Avocado Purée, Coriander and Cashew Pesto 

DUKKHA SEARED SPRINGBOK LOIN (D) 295 

Springbok Croquette, Fried Grapes, Herbed Ricotta, Pickled Beetroot Gel and Chimichurri Dressing

SALADS 

BLACK TIGER PRAWN AND AVOCADO (S) (GF) 350 🐟

Farmers Organic Vegetables of the Day, Miso Mayo, Fried Grapes, Pickled Radish and Charred Lime Dressing 

FLAMES FREE-RANGE CHICKEN SALAD (D) (S) (P) (G) 295

Baby Gem Lettuce, Parmesan Mousse, Fried White Bait, Ponzu Shallots, Charcoal Bruschetta, Bacon dust, Soft Quail Egg and Anchovy Dressing 

VEGAN COBB SALAD (VG) 195 

Cos Lettuce, Heirloom Tomato, Tempura Avocado, Roasted Chickpeas, Charred Corn Slivers, Baby Beets, Toasted Pumpkin Seeds and Sesame Dressing

 ADD-ON 

SEARED NORWEGIAN SALMON (S) 170G 265 🐟

SILENT VALLEY WAGYU FILLET 150G 550

Marble Scoring 6/7

FLAMES BRAAI

    CHOOSE YOUR CUT OF MEAT OR CHICKEN WITH A CHOICE OF SIDE AND SAUCE

SILENT VALLEY WAGYU BEEF 

Our exceptional Wagyu Beef is sourced from the Silent Valley Farm in The Free State area where the nutritious, wild grasses impart the beef with clean, buttery notes and a rich umami flavour. 

Marbling Score 8/9

BEEF FILLET (GF) 250G / 1195

RIBEYE (GF) 300G / 1550 

SIRLOIN (GF) 600G / 2295

24CT GOLD PLATED WAGYU RIB RACK 1KG (GF) 5950 

Open flame-grilled, Burre Noisette 

WAGYU BEEF BURGER (D) 250G / 345 

Prioche Bun “Pretzel and Brioche”, Emmental Cheese, Rocket, Caramelised Onion, Pickled Cucumbers, Gochujang Mayo and Hand Cut Fries

 CHALMAR BEEF 

Founded by the Wethmar family in 1969, this sustainable farm produces a 28 day wet-aged beef which allows for the natural juices to soften the meat, maintaining it’s rich flavors. 

T-BONE (GF) 550g / 595

 24ct GOLD PLATED FLAMBE FILLET (GF) 250g / 585

RIBEYE (GF) 350g / 550

CHARGRILLED LAMB RIBLETS 455

Sous Vide Karoo Lamb, Cumin rub and Salsa Verde 

SPATCHCOCK HARISSA PETIT POUSSIN  (GF) 325 

Sous Vide Free-Range Baby Chicken, Fresh Coriander and Smoked Paprika 

SIDE DISHES ALL 55 

BRAISED BARLEY (D) 

DUCK FAT POTATOES (GF) 

ZESTY CAULIFLOWER RICE (GF) (D) 

STEAMED PAP

CHARRED CORN PAP (D) 

SMOKED MASH ESPUMA (GF) (D) 

CHILLI BITE ONION RINGS (D) 

CHARGRILLED VEGETABLES (GF) 

PILAF RICE (D)

POMME PUREE (D)

HAND CUT FRIES 

SIDE SAUCES ALL 45 

CAPE MALAY VELOUTÉ (D) (GF) (A) 

SHITAKE JUS (A) 

PONZU JUS (A) 

GREEN PEPPERCORN SAUCE (D) (GF) (A) 

BONITO MISO BEURRE BLANC (D) (S) (GF) (A)

MUSHROOM VELOUTE 

SIGNATURE MAIN COLLECTION 

CHICKEN AND FUNGI (D) 425

Deboned Chicken Thigh Truffle Mousseline, Medley of Mushrooms, Braised Barley, Herb Oil, Spinach Emulsion, Mushroom Velouté and Winter Truffles 

PROSCIUTTO PORK BELLY (D) (P) 395

Trio of Apple, Fire Roasted Red Kimchi, Long Stem Broccoli, Hay Smoked 7-year-old Acquerello Risotto and Ponzu Jus 

PAN SEARED NORWEGIAN SALMON (S) (G) (D) 495 🐟

Iranian Saffron Couscous, Bok Choy, Fried Sultanas, Raisin Gel, Fennel and Cape Malay Velouté 

KAROO LAMB SADDLE (GF) (D) (P) 455

A Flames take on Traditional ‘Pap & Vleis’

 Ras el Hanout Carrots, Chakalaka, Hummus, Charred Pap and Mojo Sauce 

KAROO LAMB SHANK (N) (A) 455

 Confit Garlic Mash Potato , Seasonal Grilled Vegetables, Coriander and Cashew Pesto , Red Wine Jus  

CATCH OF THE DAY (S) (D) 395 🐟

Chargrilled Cauliflower, Pickled Cauliflower, Cauliflower Puree, Baby Marrow, Squid Ink Pasta and Bonito Miso Beurre Blanc 

HOUSE MADE PASTA (D) 295

Winter Truffles, Parmesan Cream, Exotic Mushrooms, Green Oil and Zesty Herb Gremolata 

DESSERTS & CHEESE 

DARK CHOCOLATE BANANA FUDGE CAKE (G)(D)(A) 175 

Amarula, Spiced Banana Caramel and Smoked Dark Gelato 

SMOKED MALVA PUDDING (G)(D)(V) 165 

Citrus Infused Pear, Kalamansi Gel and Rooibos Anglaise 

LEMON AND LIME CHEESECAKE (G)(D)(V) 170 

Basil Caviar, Lemon Ganache and Mixed Berry Sorbet 

VANILLA CRÈME BRULÉE (GF)(D) 175 

Strawberry Gel, Raspberry Leather, Blackberry Cloud and Mixed Berry Salsa 

MOCHA CHOCOLATE PUDDING (G)(D) 165 

Milk Sherbet, Bischoff Crumble and Warm Salted Caramel 

LOCAL AND INTERNATIONAL CHEESE BOARD (D) (N) (G) 295 

Selection of Five Cheeses, Preserves, Artisanal Bread and Salted Nuts 

🐟 - Sustainably-sourced seafood VG - Vegan, V - Vegetarian, G - Gluten, GF - Gluten Free, D - Contains Dairy, 

P - Contains Pork, N - Contains Nuts, A - Contains Alcohol, S – Shellfish

Sustainably-sourced seafood VG - Vegan, V - Vegetarian, G - Gluten, GF - Gluten Free, D - Contains Dairy, P - Contains Pork, N - Contains Nuts, A - Contains Alcohol, S – Shellfish

   Two-Course Lunch Offer 

Served Monday to Friday: 12:00 to 16:00  

ZAR 450 per person  

 Choose a Starter and Main Course 

OR 

Main Course and Dessert 

         Complimentary house-made breads comprising of sun-dried tomato focaccia, lavash and flavored butters 

STARTER 

M’ZANSI ONION SOUP (V)(GF) 

Curried Caramelized Onion Soup, Served with Crispy Shallots and Pickled Onions

or

FRIED EGGPLANT (VG) 

Baba ghanoush, Salsa Verde, Red Pepper Romesco, Herbed Salad and Green Oil 

MAIN COURSE 

CHALMAR BEEF FILLET 200G

Smoked Mash Potato , Chargrilled Vegetables and Green Peppercorn Sauce 

or

 PAN SEARED MAURITIAN SEABASS (S)(D)(G) 🐟

Chargrilled Cauliflower, Pickled Cauliflower, Squid Ink Tagliatelle and Bonito Miso Beurre Blanc 

or

WINTER BLACK TRUFFLE TAGLIATELLE (D)(G)

Parmesan Cream, Exotic Mushrooms, local Burrata, Green Oil and Zesty Herb Gremolata

DESSERT

MALVA PUDDING (D) 

Citrus-Infused Pear, Kalamansi Gel and Rooibos Anglaise 

or

VANILLA CRÈME BRULÉE (GF)(D) 

Strawberry Gel, Raspberry Leather, Blackberry Cloud and Mixed Berry Salsa 

🐟 - Sustainably-sourced seafood VG - Vegan, V - Vegetarian, G - Gluten, GF - Gluten Free, D - Contains Dairy, 

P - Contains Pork, N - Contains Nuts, A - Contains Alcohol, S – Shellfish

Items subject to availability. Price includes 15% VAT. 12.5% service charge will be added to parties of 8 or more. 

R 995 Per Person

Four-Course Dinner Menu

Up to 8 Guests 

The quintessential Flames dining experience showcasing Flames choice signature dishes. The four-course tasting menu allows patrons to sit back, relax and delight in an evening of sophisticated indulgence overlooking the shimming lights of the city of gold.  

Artisanal bread 

Dips | Compound Butter  

Amuse Bouche   

1st course

Fried Eggplant (VG) (G)

Babaganoush, Salsa Verde, Red Pepper Romesco, Herbed Salad and Green Oil 

2nd course

Catch of the day ceviche (S)

Squid Ink Sago Cracker, Passionfruit Gel, Coconut Cream, Organic Radish and Tamarind Dressing

Or

Dukkha Seared Springbok Loin (D)

Springbok Croquette, Fired Grapes, Herbed Ricotta, Pickled Beetroot Gel and Chimichurri Dressing

Palette Cleanser

3rd course

Chicken and fungi (D) (G)

Deboned Chicken Thigh Truffle Mousseline, Medley of Mushrooms, Braised Barley, Herb Oil, Mushroom Velouté and Winter Truffles

Or

“Pap & Vleis” (GF) (D)

Lamb Saddle, Rasel Hanout Carrots, Chakalaka, Hummus, Charred Pap and Mojo Sauce

Or

Housemade Pasta (D) (G)

Winter Truffles, Parmesan Cream, Exotic Mushrooms, local Burrata, Green Oil and Zesty Herb Gremolata

Dessert

Dark Chocolate Banana Fudge Cake (G)(A)(D)

Amarula, Spiced Banana Caramel and Smoked Dark Gelato

Or

Smoked Malva Pudding (G)(D)

Citrus Infused Pear, Kalamansi Gel and Rooibos Anglaise

CAVIAR

Cru Sturgeon Caviar Aestra 15g                                                                                                                  / R2500

Cru Sturgeon Caviar Beluga 15g                                                                                                                  / R4390

Cru Sturgeon Caviar Imperial 30g                                                                                                              / R2925 

Served with Traditional Accompaniments

Herb Blinis, Red Onion, Chives, Japanese Egg Mayo, Black Garlic Butter, Smoked Crème Fraiche

V- Vegetarian VG- Vegan D- Dairy S- Seafood N- Nuts P- Pork 

G- Gluten GF- Gluten Free A- Alcohol 

  Sunday Brunch  

12:00pm-16h00pm   

An opulent dining experience in one of South Africa’s most atmospheric restaurant settings.      

Guests will relish the vast array of culinary delights from our lavish buffet which consists of a regular selection of artisanal local and international charcuterie, cheese, fresh house made breads and pastries, a live sushi counter as well as waffle, popcorn, and pancake stations.    

The remainder of the buffet is our ‘Chef’s Playground’, a showcase of their creativity: seasonal salads, bruschetta, quiches, carpaccio’s and parfaits bursting with colour and flavour as well as an assortment of showstopping petits fours, desserts and confectionery.  

VG - Vegan, V - Vegetarian, G - Gluten, D - Dairy, W – Wellness, P - Pork, S - Shellfish, GF - Gluten Free, A - Alcohol  

*For your dietary restrictions, please contact the restaurant     

*ZAR 850.00pp   

*Children aged 6 to 12 years old will be charged at ZAR 625pp    

BUFFET SELECTION  

BREAKFAST PASTRIES SELECTION

 Assorted flavoured Donuts(D)(V) | Nutella French Toast roll ups( | Bear Claws | Banana Straws | Ciabatta Pizza | Flavoured Croissants | Red velvet Brioche | Caramel Cranberry Cinnabon | Assorted Danishes (D) 

   Mixed Berry Yoghurt and Granola Parfait (N) | Tropical Chai Seed Pudding with Passion fruit gel (GF)(D) 
Seasonal Fruits Selection (VG)(GF) | Banana and Mango Oatmeal Smoothie (VG)(GF)
Chicken Sausage and cheese Quiche (D) | Caprese Skewer | Fig Prosciutto and Arugula Bruschetta (s)

COLD SELECTION

Quinoa salad (VG)(V) 

Kale | Chick Peas | Broccoli Florets | Red Onion | Bell Peppers | Lemon Dressing

 
 Honey Roasted Beetroot Butternut Salad (VG)(N)(GF) 
  Mixed Lettice | Blue cheese | Roasted Pecanuts | Pumkin seeds | Cranberry | Poached Pear  

Thai Beef Salad 
Noodles |Red Cabbage | Cucumber | Chopped Cilantro | Cherry Tomato | Spring Onion | Chilli Sesame Seeds Dressing

Spicy Chicken Salad (D)
 Arugula Greens | Sundried Tomato | celery | Grapes | Cheddar | Creamy Gochujang mayo

Zesty Lime Shrimp Salad (S) 
Radicchio Lettice | Red Onion | Jalapeño | fennel Shavings | Avocado| Basil Ceasar Dressing  

 Roasted vegetable Pearl cous cous Salad (VG)(V)
Toss Cooked Cous Cous | Roasted Zucchini | Egg Plant | Bell Peppers | Crotons | Herb Citrus Dressing 

Build Your Own Salad 
Baby spinach | Mixed Lettuce | Cos Lettuce | Cocktail Tomato 

Marinated Artichoke | Cucumber | Olives | Mixed Peppers | Feta Cheese | Halloumi cheese

CHARCUTERIE & MEZZE SELECTION 
Cold Meats Selection | Sundried Tomato Pasto (VG) | Horse Radish (VG) (V) | Red Pepper Baba Ghanoush (VG) 
Beetroot Hummus (VG) | Spicey Tzatziki (V)(D) Flat Bread (V) | Grissini Sticks (V) | Cheese Straws

LIVE SUSHI & OYSTER BAR 

Sushi
A variety of Salmon | Prawn | Tuna | Crab | Vegetable sushi
Pickled Ginger | Wasabi | Lemon | Soy Sauce | Kewpie Mayonnaise (D)(S) 

Nelson Mandela Bay Oysters 

Tabasco | Mignonette 
 

Hot Starter Selection 

New Potato Meatballs with Marinara and Mozzarella (D)

Fish Cakes with Remoulade sauce(D)

  Curried Vegetable Kebabs (VG)

 HOT DISHES

 THE SHOW KITCHEN 

Slow-Cooked Pork Belly(P)(A)

Saffron Chorizo Risotto | Compressed Cucumber | Bok choy | Grilled Pineapple | Dried Pancetta | De Westhoff Chilli Glaze

Or  

  Catch of the day(S)
Mexican Rice Pilaf | Classic Puree | Zesty Garlic Mussels | Green Beans Stir Fry Vegetable | Bearnaise Sauce

Or  

         Chicken Roulade (D)                      

      Truffle Duchess Potato | Sauteed Spinach | Cocktail Tomato | Yellow Pattypan | Mornay Sauce 

Or

 Herb Crusted Beef Tenderloin (D)

Emulsified Barley | Carrot Puree | Roasted Beetroot | Mushroom duxelles | Smoked babby Onion| Broccolini

Or 

Huevos Rancheros (D)
 Tortilla | Beef mince | Sweet corn | Tomato Salsa | Baked Beans| cheese | Fried Egg

Desserts 

Seasonal Cheese Selection (D)(N)       

Chives Chevre Goats Cheese | Paprika Chevre Log | Blue Cheese      

Dalewood Grand Brie | Italian Mix Boerenkaas         

 Served with     

Artisanal Breads | Seed Crackers | Cheese Straws | Lavash | Rice Crisps    

 Assorted Crackers | Fig Preserve | Forelle Pear Homemade Preserve    

 Red Onion Marmalade | Fresh Berries | Fresh Grapes   

Honey Roasted Cashew Nuts | Roasted Mixed Nuts | Dried Mango | Mixed Dried Fruits   

Sweet Selection

Chocolate "Snickers" Bar (G)(D)(V) 

Pumpkin Pie Verrine (GF)(D) 

Gooseberry Tartlet (G)(D)(V) 

Lemon Meringue Eclairs (G)(D)(V) 

Creme Brulee Macarons (GF)(D)(V)(N) 

Strawberry Cheesecake Mini Entrement (G)(D) 

Blueberry Pavlova (GF)(D)(V)  

Apricot Malva served with Lemon Verbena Anglaise (G)(D)(V)

Live Pop Corn Station (VG)    

Live Crepe & Waffle Station (D)(G)(V)   

Nutella | Caramel Sauce | Honey | Maple Syrup    

Berry Compote | Fruit Confit | Chantilly Cream | Assorted Sweets and Toppings   

*Buffet will be cleared at 16h00 

VG - Vegan, V - Vegetarian, D - Dairy, N - Nuts, P - Pork, S - Shellfish, G - Gluten, GF - Gluten-Free, A - Alcohol  

• By the Glass
• Limited Treasures
• Champagne, Sparkling & Dessert
• White & Rose Wines
• Red Wines

Our innovative plant-based menu offers patrons a refined, inspired take on vegan dining with dishes that burst with colour and flavour. Our fresh produce is sourced from neighbouring Urban farmers who utilize sustainable hydroponic farming techniques.  

Soups & Starters  

Spicy  Roasted Red Pepper and Tomato Soup 135 

Salsa fresca | Black Pepper | Basil    

Cobb Salad (F) 165 

Cos lettuce | Tomato | Cucumber | Red onion  

Chickpeas | Corn | Avocado | Radish    

Crouton | Vegan Ranch dressing 

Green Asparagus (N) 195 

Zucchini | Apple | Tofu purée | Walnuts | Herb dressing   

Green Salad 75/115 

Lettuce | Cucumber | Avocado| Olives | Peppers 

Tofu | Cocktail tomato | Herb vinaigrette 

Signature Main Collection 

Cauliflower & Pearl Barley (N) 175 

Cauliflower Steak | Pearl Barley | Cauliflower couscous  

Baby onion | Mange tout | Hazelnut  

Marinated Braai’d Tofu 195 

Harissa marinated Tofu | Couscous | Asparagus 

Brussel sprouts | Sundried tomato | Chickpeas 

Broccoli Chops (N) 225 

Hasselback potato | Spek boom Braai Slaai | Apple  

Cucumber | Red Onion | Tofu creme  

The Vegan Pizza 225 

Zucchini | Red Pepper pesto | Tomato 

Caramelised onion | Olives | Artichokes 

As an extra 48  

Saffron Pilaf Rice  

Seasonal Steamed Vegetables 

 Hand Cut Fries 

Sweet Potato Fries   

Hasselback potato 

Desserts &  

Homemade Sorbet 

In the VEGANning 145 

Lemon | Coconut | Jasmin | Lemon balm 

Sorbet Trio (GF) 145 

Coconut Panna Cotta | Coconut | Raspberry  | Tropical 

   Homemade Sorbet (GF) 45 Per Scoop 

Coconut  

Raspberry  

Tropical  

Strawberry and Mint  

Lemon  

Rum and cola (A)  

N- Nuts G- Gluten GF- Gluten Free A- Alcohol 

Enter menu here...