Level Seven Restaurant & Sky Bar in Kempton Park is an ideal destination for special occasions or romantic evenings, boasting unparalleled views of the Bredell area. Situated on the property’s top floor, it offers magnificent city views day and night, with a bold, modern, and luxurious design that provides an elegant retreat from the city’s hustle and bustle.
| Restaurant Name | Level Seven Restaurant & Sky Bar |
| Cuisine Type | Chinese food |
| Opening Hours | 12 pm -12 am |
| Reviews | See Reviews |
Level Seven Restaurant & Sky Bar Menu
Experience a wide range of classic and contemporary dishes at the restaurant, featuring fresh ingredients and unique flavors. Indulge in succulent prawn cocktails, traditional favorites like oxtail or lamb shank, and complement your meal with a selection of South African wines.
Level Seven Sushi Menu
| Sushi | Description | Price (R) |
|---|---|---|
| Fashion sandwich (4 pieces) | Tuna, avocado, and mayo | R145 |
| Chicken, avocado, and mayo | R145 | |
| Salmon, avocado, and cream cheese | R155 | |
| Prawn, avocado, and mayo | R155 | |
| Salmon, avocado, and mayo | R165 | |
| California roll (4 pieces) | Apple, cream cheese, red pepper, and avocado | R135 |
| Spicy tuna and avocado | R145 | |
| Prawn and avocado | R145 | |
| Salmon and avocado | R155 | |
| Sashimi (4 pieces) | Tuna | R145 |
| Seared tuna | R145 | |
| Salmon | R150 | |
| Nigiri (2 pieces) | Inar – bean curd | R130 |
| Tuna | R130 | |
| Salmon | R145 | |
| Prawn | R145 | |
| Eel | R150 | |
| Salmon caviar | R155 | |
| Maki (4 pieces) | Avocado | R130 |
| Tuna | R145 | |
| Salmon | R145 | |
| Big roll – futo | R150 | |
| Temaki – hand roll | Vegetarian | R135 |
| Prawn | R145 | |
| Spicy tuna spring onion | R145 | |
| Salmon | R150 | |
| Egypt – hand roll | Salmon pyramid, avocado, and caviar | R165 |
| Rice, mayo, smoked Salmon, and caviar | Brinjals, peppers, celery, sprouts, and peanuts rolled with cucumber and sesame seed dressing | R170 |
| Tibet – hand roll | Cucumber, avocado, and pickled radish | R185 |
| Triple layer | Rice, mayo, smoked salmon, and caviar | R145 |
| Sashimi salad | Assorted sashimi on a bed of Asian greens and rocket | R165 |
| Salmon roses | Salmon sashimi, mayo and caviar | R150 |
| Salmon sashimi, avo, mayo and caviar | R175 | |
| Combo platter | California roll – 6 pieces Maki – 2 pieces Rainbow – 2 pieces Sashimi – 2 pieces | R355 |
| Assorted platter | Sashimi – 6 pieces Nigiri – 4 pieces California roll – 2 pieces Maki – 4 pieces | R425 |
| Salmon platter | Salmon temaki – 2 pieces Fashion sandwich – 2 pieces California roll – 2 pieces Maki – 2 pieces Nigiri – 2 pieces | R445 |
| Signature platter | Rainbow – 2 pieces Maki – 2 pieces Salmon roses – 2 pieces Nigiri – 4 pieces Sashimi – 2 pieces | R475 |
Level Seven Salads & Soups Menu
| Item | Description | Price (R) |
|---|---|---|
| Roasted tomato and pepper soup | Oven-roasted tomatoes blended with peppers served with garlic croutons and a sour cream swirl. | R85 |
| Roasted pumpkin and red onion soup | Pumpkin soup infused with Thai flavors, coriander, and a hint of cream | R85 |
| Chicken soup | Slow-braised chicken broth infused with Mediterranean herbs and finished with cream. | R95 |
| Traditional chicken Caesar salad | Beetroot goat cheese & carpaccio | R130 |
| Crispy calamari salad | Fried calamari is served with pickled vegetable ribbons salad, lemon gel, avocado, and rocket foam. | R130 |
| Spicy chicken liver salad | Pan-fried livers marinated in peri-peri, cucumber, black olives, mixed greens, and vine tomatoes dressed with lime vinaigrette | R135 |
| Chicken tandoori salad | Tandoori spiced chicken breast, grilled to perfection, placed on a bed of wild rocket leaves, parmesan shavings with a peppadew, cucumber, and tomato salsa, drizzled with sesame oil and coriander aioli | R135 |
| Signature Greek salad | Baby Asian greens, tomatoes, onion, Danish feta, avocado, and pine nuts dressed with basil pesto vinaigrette | R140 |
| Bouillabaisse soup | Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread. | R165 |
| Beetroot goats cheese & carpaccio | Candied walnuts, marinated goat cheese spheres, ostrich carpaccio, and a compliment of raspberry gel | R165 |
| Prawn and avocado salad | Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons with sauce Marie Rose | R215 |
Level Seven Starters Menu
| Starter | Description | Price (R) |
|---|---|---|
| Oysters | Tempura with celery relish and pickled ginger or Fresh served with shallot vinaigrette and pickled ginger. | SQ |
| Sweet pepper-stuffed chicken | Chicken fillet infused with herb-flavored farce crumbles of Greek cheese, complemented by herb-enhanced creamy pimiento sauce | R115 |
| Chicken livers | Pan-fried chicken livers marinated in garlic sauce, served with a side bread roll. | R125 |
| Prawn spring rolls | With ginger lime and sweet soya dipping sauce | R135 |
| Prawn cocktail | Prawns served with crispy greens & avocado salad, drizzled with homemade mayonnaise. | R135 |
| Stuffed calamari | Barbecued calamari filled with mirepoix (celery, leeks, onion) and chopped beef sausages, served with apricot bourbon and sweet and sour sauce with a hint of smokiness. | R135 |
| Beef carpaccio | Herb-crusted tenderloin, mushrooms, micro shoots, vinaigrette, and parmesan shavings | R165 |
| Duck trio | Marinated breast in Asian flavors – seared and served with homemade duck sausage, duck liver mousse, and exotic mushrooms, complemented by an apple puree and pear crisps. | R170 |
| Venison carpaccio | Herb-crusted and served with a parmesan-rocket salad and a spiced vinaigrette | R165 |
| Asian beef fillet | An Asian-influenced beef marinated in Indonesian chili and ginger soya, wrapped with seaweed and served with shimeji salad drizzled with soya sauce. | R165 |
| Salmon tartar | Tian of Scottish salmon, tomato concasse, and pickled cucumber beetroot carpaccio and champagne foam | R165 |
| Balsamic fillet | Sealed and sliced beef fillet layered with thinly sliced tomato and new, flash-fried potatoes, topped with herb-infused balsamic and red wine reduction | R175 |
| Prawn with saffron pear chutney | Pan-fried prawns with saffron pear chutney, avocado mousse, bacon-dusted scallops, and micro herb salad | R175 |
| Tempura prawns | Tempura-battered Mozambican prawns, deep-fried and served with a lemongrass-infused sweet chili and tempura dipping sauce. | R180 |
| Fish cakes | Thai style with mild wasabi mayo, lemongrass-infused sweet chili, and a salad of microgreens | R195 |
| Panko Prawns | Served with rocket and spiral cucumber and sesame seed, finished with chili mayo and sweet and sour sauce | R220 |
| Prawn & scallop risotto | Grilled prawns with pan-fried scallops, set on a saffron-enhanced risotto, caviar, and saffron gel | SQ |
Level Seven High Seas Menu
| Item | Description | Price (R) |
|---|---|---|
| Calamari | Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips | R240 |
| Grilled sole | Seasoned with Maldon sea salt, served with sautéed new potatoes, pea and red onion ragout, and salsa verde | R245 |
| Grilled line fish | With a soft herb crust, saffron new potatoes, and micro herbs | R275 |
| Fillet of kingklip | Served with wilted bok choi, sweet potato crisps, and passion fruit gel | R270 |
| Salmon and prawn risotto | Pan-fried Scottish salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns. | R295 |
| Prawn pasta | Pan-fried prawns, mushrooms, and asparagus in a cream-based sauce with a choice of penne, linguini, or tagliatelle | R295 |
| Seabass | Served with creamy confit potatoes, grilled bok choi, baby carrots, and finished with chimichurri sauce and squid wafer. | R295 |
| Prawn curry | Simmered in traditional Durban spices and tamarind, served with basmati rice, sambals, and poppadom. | R315 |
| Pan-fried Scottish Salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns. | Seared salmon fillet, set on a teriyaki stir-fry, charred exotic mushrooms with a wasabi-enhanced beurre blanc and a complement of a squid wafer | R325 |
| Salmon teriyaki | Asian Salmon | R325 |
| Salmon kingklip | Scottish Salmon is grilled to perfection and served with homemade pickled cucumber, honey-glazed sweet potato rounds, teriyaki reduction, and micro herbs. | R355 |
| Fillet of kingklip stuffed with smoked Salmon served with sweet potato puree, sautéed spinach, and a tomato beurre blanc. | Mediterranean Salmon | R365 |
Level Seven Signature Shellfish Platter
| Item | Price (R) |
|---|---|
| Queen prawns | SQ |
| King prawns | SQ |
| Tiger medium prawns | SQ |
| Langoustines | SQ |
| Baby lobster | SQ |
| Lobster thermidor | SQ |
| Signature ladies platter | SQ |
| Signature shellfish platter | SQ |
| Seafood platter for two | SQ |
Level Seven Signature Dishes
| Item | Description | Price (R) |
|---|---|---|
| Chicken carbonara linguine | Poached chicken thighs, truffle and parmesan infused cream sauce, rocket, lemon pepper pearls, and crispy crackling | R210 |
| Chicken korma curry | Chicken thighs and breasts braised in a coconut-infused mild blend of spices, toasted almonds, dehydrated vine tomatoes, roti, and sambals. | R215 |
| Ostrich and leek | Grilled to perfection, served with leek textures, finished with wintry leeks, turmeric-pickled leeks, and port wine jus. | R280 |
| Glazed quail | Roasted quail glazed with chai jus, served with curry lentils, butternut disc, quail lollipops, burnt onion petals, brown onion puree, and blanched spinach. | R295 |
| Braised pork belly | Slow-braised pork belly served with king oyster mushroom salsa, fresh cherries, apple, and potato puree, complemented with basil sprouts and fennel. | R305 |
| Beef tornado | Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with béarnaise sauce | R315 |
| Ostrich fillet | Grilled ostrich fillet with sweet potato and honey puree, roast Mediterranean vegetables, and peppercorn sauce | R325 |
| Coffee rubbed fillet | Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce | R325 |
| Bell pepper fillet | Pan-fried beef loin wrapped in bell pepper, served on a peppery bath, creamy potato, grilled baby corn, and asparagus spears. | R340 |
| Oxtail | Served on the bone with rice and saffron new potatoes | R365 |
| Cote De Boeuf (500g) | Beef fore-rib with truffle potato, asparagus, and baby carrots | R385 |
| Lamb Rump | Roasted rump of lamb with spicy tomato chutney, olive edible soil, cumin-flavored chickpea mash, Parisian vegetables, braised lamb ribs, and roasted red pepper puree with red pepper ash | R385 |
| Curry lamb shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | R415 |
| Paradise fillet | Beef fillet grilled to perfection served with garlic snails and prawns, muesli powder, pan-fried exotic mushrooms, potato terrine, basmati rice, and port wine jus. | R435 |
Level Seven Meat & Poultry Menu
| Item | Price (R) |
|---|---|
| Rump | R245 |
| Rib eye | R295 |
| Fillet | R310 |
| Flame-grilled baby chicken | R210 |
| Prime rib | R305 |
| Duck leg confit | R325 |
| Pork ribs | R335 |
| Beef fillet and pie | R335 |
| Lamb chops | R335 |
| Beef fillet and mushroom royale | R345 |
Level Seven Vegetarian Menu
| Item | Description | Price (R) |
|---|---|---|
| Vegetarian stack | Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beer blanc. | R210 |
| Vegetarian pasta | Grilled baby corn and peas, cumin and garlic infused olive oil, and served with penne, linguini, or tagliatelle. | R215 |
| Tortellini mushroom | Dumpling filled with exotic mushrooms duxelles, red onion, parsley, and light soy sauce, served with porcini mushroom consommé | R235 |
| Wild mushroom risotto | Grilled exotic mushrooms pan-fried in olive oil with arborio rice, white wine, vegetable stock, and cream, finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs. | R235 |
| Bean ragout | Grilled carrot and red kidney bean ragout served with coconut and almond gazpacho, poached white grapes, shaved asparagus, and chive oil. | R250 |
Level Seven Desserts Menu
| Item | Description | Price (R) |
|---|---|---|
| Trio of crème brûlée | Vanilla, berry, and bar-one crème brûlée served with almond tuile | R115 |
| Pear malva pudding | Kahlúa butterscotch and vanilla pod ice cream | R115 |
| Berry and mascarpone cheesecake | Fridge-based and topped with mixed berry compote | R120 |
| American-style baked cheesecake | Served with berry compote and drizzled with mixed berry coulis | R125 |
| White chocolate sphere | Sphere with raspberry center, sugar tuille, champagne gel, coconut biscuit, and coconut pearls | R130 |
| Cake of the day | At the chef’s whim! Please ask your waiter | R135 |
| Signature soufflé | Chocolate soufflé with both pistachio sable and cinnamon sable on a pistachio ice cream | R135 |
| Berry Semifreddo | Berry Semifreddo set on a Baumkuchen and complemented with canoes | R135 |
| Rose water, toasted almond, and ginger panna cotta | Panna cotta infused with rose petals, toasted almonds, and ginger served with butterscotch jelly, nut praline, fruit compote, and berry coulis. | R140 |
| Lindt chocolate fondant | Served with mascarpone quenelle and preserved orange zest | R140 |
| Banana mousse and dark chocolate sponge | Chilled banana and peanut butter mousse served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries. | R145 |
| Deconstructed apple pie | Black pepper custard, apple & cranberry tart, cinnamon crumble, cranberry gel, ginger ice cream and apple chips | R150 |
| Chocolate duo | White chocolate mousse and Lindt fondant served with berry compote and chocolate ganache. | R155 |
| Ferrero rocher tiramisu | With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble and chocolate ganache | R165 |
Level Seven Cheese & Fruit Platters
| Item | Description | Price (R) |
|---|---|---|
| Fruit platter | An assortment of exotic, soft, and hard seasonal fruits | R170 |
| Cheese platter | Imported soft center cheese, savory crackers, preserves, and nuts | R225 |
Level Seven Champagne Menu
| Champagne | Winemaker | Price (R) |
|---|---|---|
| Mumm Grand Cordon Reims | Didier Mariotti | R780 |
| Moet and Chandon Brut NV Epernay | Amine Ghanem | R800 |
| Veuve Clicquot Yellow Label NV Reims | Delphine Laborde | R850 |
| Laurent Perrier Demi-sec Tours-sur-Marne | Michel Fauconnet | R1450 |
| Mumm Grand Cordon Reims | Didier Mariotti | R1500 |
| Moet and Chandon Brut NV Epernay | Amine Ghanem | R1600 |
| Mumm Olympe Demi Sec Reims | Didier Mariotti | R1650 |
| Veuve Cliquot Yellow Label NV Reims | Delphine Laborde | R1700 |
| Moet and Chandon Nectar Imperial NV Epernay | Amine Ghanem | R1700 |
| Moet and Chandon Rosé NV Epernay | Anime Ghanem | R1750 |
| Mumm Olympe Rosé Reims | Didier Mariotti | R1850 |
| Veuve Cliquot Rosé NV Reims | Delphine Laborde | R1850 |
| Veuve Cliquot Rich NV Reims | Delphine Laborde | R2250 |
| Pol Roger Brut 2008 Epernay | Dominique Petit | R2250 |
| Moet and Chandon Ice Imperial NV Epernay | Anime Ghanem | R2650 |
Level Seven Methode Cap Classique
| Wine | Winemaker | Price (R) |
|---|---|---|
| Grahambeck Brut NV Western Cape | Pieter Ferreira | R245 |
| Klein Zalze Brut Rosé NW Western Cape | Alastair Rimmer/ RJ Botha | R350 |
| L’Ormarins Brut Classique Rosé Franschhoek | Zanie Viljoen | R380 |
| Graham Beck Demi Sec ‘Bliss Nector’ NV | Pieter Ferreira | R425 |
| Colmant Brut Reserve NV Western Cape | Jean Philippe Colmant | R500 |
| Villiera Monro 2013 Stellenbosch | Jeff Grier | R650 |
| Black Elephant Vinters Brut Franschhoek | Kevin Raymond | R680 |
Level Seven Exclusive White
| Wine | Winemaker | Price (R) |
|---|---|---|
| Almenkerk Chardonnay 2017 Elgin | Joris van Almenkerk and Denver van Wyk | R650 |
| Mullineaux’ Old Vine’ White 2018 Swartland | Chris and Andrea Mullineaux | R780 |
| Mullineaux ‘Old Vine’ White 2018 Swartland | Erika Obermeyer | R790 |
| Erika O ‘Meticulous’ Sauvignon Blanc 2018 | Stuart Botha | R800 |
| Hamilton Russell Vineyards Chardonnay 2018 | Emul Rose | R1200 |
| FMC Chenin Blanc 2018 Stellenbosch | Ken Forrester and Martin Meinert | R1350 |
Level Seven Sauvignon Blanc
| Wine | Winemaker | Price (R) |
|---|---|---|
| Springfield’ Life from Stone’ 2020 Robertson | Abrie Bruwer | R320 |
| Paul Cluver 2019 Elgin | Andries Burger | R85 |
| Diemersdal Reserve 2019 Durbanville | Thys Louw | R350 |
| Cederberg ‘Ghost Corner’ 2019 Cederberg | David Nieuwoudt | R400 |
| Eagles Nest 2019 Constantia | Duran Cornhill | R550 |
| DeGrendel ‘Koetshuis’ (wooded) 2019 Durbanville | Charles Hopkins | R635 |
Level Seven Chardonnay
| Wine | Winemaker | Price (R) |
|---|---|---|
| Warwick ‘First Lady’ (unwooded) 2019 Stellenbosch | JD Pretorius | R650 |
| Oldenburg 2018 Banghoek Valley | Nic van Aarde | R300 |
| Longridge Organic 2017 Stellenbosch | Jasper Raats | R85 |
| Creation 2018 Hemel-en-Aarde | Jean Claude Martin | R415 |
| Uva Mira Chardonnay 2018 Helderburg Mountains | Christain Coetzee | R430 |
| Quion Rock 2018 Stellenbosch | Jacques Maree | R520 |
Level Seven Chenin Blanc
| Wine | Winemakers | Price (R) |
|---|---|---|
| Kleine Zalze Vineyard Selection 2018 Stellenbosch | Alastair Rimmer and RJ Botha | R330 |
| Durbanville Hills’ Collectors Reserve’ 2018 Durbanville | Martin Moore | R85 |
| Holden Manz 2019 Franschoek | Thierry Haberer | R360 |
| Delaire Graff ‘Swartland Reserve’ 2018 Swartland | Morne Vrey | R380 |
| Chapter TWO by Miles Mossop 2018 Western Cape | Miles Mossop | R520 |
| Wilderkrans ‘Barrel Select’ 2017 Botriver | William Wilkinson | R750 |
Level Seven Other White Varietals
| Wine | Winemaker | Price (R) |
|---|---|---|
| Cederberg Bukettraube 2019 Cederberg | David Nieuwoudt | R780 |
| Thelema Riesling 2017 Stellenbosch | Rudi Schultz | R290 |
| Idiom Viognier 2017 Stellenbosch | Reino Thiart | R315 |
| The Foundry Grenache Blanc 2017 Voor Paardeberg | Chris William and James Reid | R330 |
Level Seven White Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Haute Cabriere Chardonnay/Pinot Noir 2019 Franschhoek | Takuan von Arnim | R350 |
| Spier Creative Block 2 2019 Western Cape | Jacques Trafford | R415 |
| Morgenster White 2017 Stellenbosch | Henry Kotze | R430 |
| Miles Mossop Wines Saskia 2018 Stellenbosch | Miles Mossop | R520 |
| B Vintners ‘Haarlem to Hope’ 2018 Stellenbosch | Bruwer Raats and Gavin Slabbert | R650 |
| David and Nadia Aristargos 2018 Swartland | David and Nadia Aristargos | R750 |
Level Seven Rose Wine
| Wine | Winemaker | Price (R) |
|---|---|---|
| Hermanuspietersfontein ‘Bloos’ 2020 Hermanus | Bartho Eksteen | R800 |
| Black Oyster Catcher 2018 Elim | Dirk Human | R290 |
| Steenberg Ruby 2019 Constantia | J D Pretorius | R315 |
| Hidden Tressure 2019 Stellenbosch | Annalise Van Dyk | R330 |
Level Seven Bordeaux Style Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Warwick ‘Three Cape Ladies’ 2016 Stellenbosch | JD Pretorius | R445 |
| Rupert and Rothschild Classique 2017 Western Cape | Yvonne Lester | R115 |
| Antonij Rupert Optima 2016 Western Cape | Dawie Botha | R450 |
| Eisen and Viljoen Anno 2017 Franschhoek | Johan Viljoen | R120 |
| Vriesenhof ‘Kallista’ 2015 Paradyskloof | Jan Coetzee | R480 |
| DeToren Z 2016 Stellenbosch | Chris Williams | R650 |
Level Seven Other Red Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Kanonkop Kadette 2018 Simonsberg | Abrie Beeslaar | R750 |
| DeToren LaJuenesse Delicate NV Stellenbosch | Albie Koch | R1050 |
| Ashbourne Pinotage/Cinsault 2018 Swartland | Emul Ross | R320 |
| Iona ‘One Man Band’ 2017 Elgin | Werner Muller | R85 |
| Bouchard Finlayson ‘Hannibal’ 2017 Overberg | Chris Albrecht | R350 |
| Saronsberg Full Circle 2017 Tulbagh | Dewaldt Heyns | R415 |
Level Seven Other Red Varietals
| Wine | Winemaker | Price (R) |
|---|---|---|
| Blakes Malbec 2018 Swartland | Andries Blake | R320 |
| Illinois Cinsault 2016 Darling | Lucinda Heyns | R85 |
| Naude Mourvedre 2014 Swartland | Ian Naude | R370 |
| Steenberg Nebbiolo 2017 Constantia | J D Pretorius | R495 |
Level Seven Dessert Wine 50ml
| Wine | Winemaker | Price (R) |
|---|---|---|
| Thelema ‘vin de Hel’ 2016 Simonsberg | Gyles Webb | R615 |
| Mullineaux’ Straw Wine’ 2017 Swartland | Chris and Andrea Mullineaux | R150 |
| Mullineaux ‘Straw Wine’ 2017 Swartland | Matthew Day | R180 |
Level Seven Fortified Wine 50ml
| Wine | Winemaker | Price (R) |
|---|---|---|
| DeKrans Port Calitzdorp | Christoff de Wet | R275 |
| *Cape Tawny NV Calitzdorp | Christoff de Wet | R60 |
| *Cape Ruby NV Calitzdorp | Christoff de Wet | R80 |
| *Cape Vintage 2016 Calitzdorp | Christoff de Wet | R120 |
| Vergenoegd Territa Vintage 2012 | Not specified | R140 |
| Messias 10 year | Not specified | R160 |
Level Seven Christmas Menu
R1150 per Person
Children between 6 & 12 year: R425 per children
| Category | Item | Description |
|---|---|---|
| Starters | Triple Layer | Rice, mayo, smoked salmon, and caviar |
| Asian Beef Fillet | Asian-influenced beef, marinated in Indonesian chili and ginger soya, wrapped with seaweed, and served with banana ginger and carrot purees, shimeji salad, crispy ginger, orange-soaked carrot, and drizzled with soya sauce. | |
| Panko Prawns | Served with rocket and spiral cucumber sesame seed, finished with chili mayo and sweet and sour sauce. | |
| Prawn Avo Salad | Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons, with sauce Marie Rose. | |
| Mini Veg Stack | Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beurre blanc. | |
| Mains | Seafood Pasta | Creamy white wine sauce served with mussels, salmon bits, and your pasta choice. |
| Panfried Duck Breast | Tender and crispy duck with toasted brioche, celeriac puree, creamy sweet corn, and mint jus. | |
| Coffee Rubbed Fillet | Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce. | |
| Curry Lamb Shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | |
| Panfried Seabass | Served with creamy confit potatoes, grilled bok choy, and baby carrots, it is finished with chimichurri sauce and squid wafer. | |
| Wild Mushroom Risotto (V) | Grilled exotic mushrooms pan-fried in olive oil with Arborio rice, white wine, vegetable stock, and cream. Finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs. | |
| Langoustines (Additional R850 P/P) | Prepared the traditional Mozambican way and served with seasonal vegetables and rice or chips. | |
| Shellfish Platter (Additional R950 P/P) | Combination of a baby lobster, queen, and tiger medium prawns (langoustine option available). | |
| Desserts | Banana Mousse | Chilled banana is served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries. |
| Berry Semifreddo | Berry semifreddo set on baumkuchen, complemented with canoli. | |
| Malva Pudding | Kahlúa butterscotch and vanilla pod ice cream. |
