Neil’s Nosh - changes with the seasons, according to available local produce & Neil’s whims.**Please note: from 04 January 2016, we are evolving from an à la carte menu into a 2 or 3 course choice menu, which will revolve on a regular basis. Children's menu available for kids up to 12 years. Also please note that going forward for reservations of tables 10 or more, there will be deposit required to secure the booking. Please contact us if you have any queries10 % service charge will be added to tables of 10 and more. Please note R5 will be added to your bill as a small, yet much needed donation to Street Smart South Africa. Thank you in advance for your support and compassion.
Three Courses - (1 starter, 1 main, 1 dessert)
Chilled gazpacho, smoked almond gel smoked chicken croquette, marinated aubergine, burnt grapefruit and parmesan cream sweet potato red curry, deep fried calamari tagliatelle pasta, buffalo ridge mozzerella,tomato, pine kernel Trout boudin blanc, lemon purée, prawn and saffron jam Lomo, roasted coleslaw, pea ice cream
Risotto of courgette, braised Brazil nut, pecorino, lemon oil Red hartebeest, pickled red cabbage, bone marrow, bay leaf and Marsala reduction Vanilla roasted hake, cauliflower purée, prawn, mushroom Ballontine of eisbein and chicken, parsley, honey gastric Seared long fin tuna, fennel schnitzel, parsley, garlic Pan roasted lamb rump, carrot, mebos, green flageolet beans
Dark chocolate semi freddo, blackberries, caramel, almond biscuit mango and pineapple salad, olive oil crisp, Horchata sorbet
Petit A la Carte - Created By Our Kids For Your Kids
Kids’ fish & chips fresh noodles & meat sauce pic ‘n mix board – cheese, fruit, ham, salami Fruit cordial – lemonade One scoop ice cream / sorbet: vanilla bean, chocolate, blackberry, strawberry & orange.All in price for children, 12 and under, includes lunch from the Petit a la carte, B&W lemonade & ice cream.
Menu last updated: 22 Mar 2016
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.