Now famous mixed salad with fresh avo*, Robiola cheese and our secret narcotic dressing

Thinly sliced tomato and fior di latte mozzarella dressed with fresh sweet basil, olive oil and origanum.

Slightly bitter red lettuce with rocket, tomatoes and parmigiano. Dressed with extra virgin olive oil and balsamic to your taste.

Steamed and caressed in melted dolce latte gorgonzola with roasted almond flakes.

Large mushrooms, baked in the pizza oven with tomato, fior di latte mozzarella, sweet basil pesto and garlic.

The all time classic.

Thinly-sliced raw fillet of beef, dressed with fresh rocket, shaved parmigiano and extra virgin olive oil.

Sautéed with chilli and onion in beer.

Steamed in white wine, a little garlic, parsley, tomato, a dash of cream and parmigiano. (When clams are available)

Grilled with olive oil, lemon, a touch of freshly ground black pepper and parsley.

Rings of pasta stuffed with chicken poached in a chicken and herb broth.

Needs no introduction, hearty and delicious.

Cheese, tomato and origanum.

Mozzarella, tomato, ham, mushroom and origanum.

Salame, mushroom, mozzarella and tomato.

Bacon, onion, mozzarella and tomato.

Ham, mushroom, olive and artichoke.

Cheese, tomato, anchovy and olives.

Anchovy, olives and capers.

Tuna and green olives.

Chilli, garlic, green pepper and onion.

Mushroom, onion, green pepper, capers, artichoke and olives.

A taste of the ocean's bounty (calamari, prawn, mussels and clams) with garlic and chilli.

Pecorino (Sardinian sheep cheese), fior di latte (mozzarella ball), rosa tomatoes and radicchio.

Pesto, rosa tomatoes and basil leaves.

Roasted red and yellow peppers, fior di latte and rocket.

Sauté porcini, fior di latte and avo*.

Gorgonzola, walnut pesto and rocket.

Strawberries and rocket dressed in balsamic and olive oil.

Mushrooms, onions, olives, artichokes, green peppers, capers, anchovy, salami, garlic, chilli and avo*.

Roast lamb, roasted red and yellow peppers (with fresh rocket dressed in balsamic vinegar and olive oil).

Italian fennel-infused pork sausage, sun-dried tomato, chilli, garlic and fresh avo*.

Fresh sliced Prosciutto ham, rocket and parmigiano shavings

Chilli, garlic, green pepper, onion, bolognese and avo*.

Mixed roast veggies - brinjals, artichokes, red and yellow peppers and tomatoes with rocket.

Oak smoked Norwegian salmon trout, dollops of Mascarpone, capers and caviar.

Layers of fresh homemade pasta, interleaved with bolognese and béchamel then baked in the pizza oven with mozzarella.

Ricotta cheese and spinach rolled in fresh pasta, blessed with tomato, béchamel and mozzarella, then baked to perfection.

Bacon, onion, mushroom, chilli, garlic, tomato, a touch of cream, topped with avo* and mozzarella then baked in the pizza oven. "Omit bacon for a (V) delight"

Thinly sliced brinjal, lightly fried, layered with tomato, mozzarella and parmigiano.

Large tubes of pasta in Napoletana, generous fresh basil, extra virgin olive oil and parmigiano curls

Anchovy fillets dissolved in extra virgin olive oil with fresh chopped ripe tomato chunks, garlic, chilli and rocket

Fresh clams, steamed in white wine with garlic, parsley and extra-virgin olive oil (when clams are available)

Black cuttlefish ink, sauté calamari and virgin olive oil.

Fresh homemade “square spaghetti” with prawns and asparagus, sauté in white wine with a touch of chilli, garlic, parsley, lemon and tomato.

Fresh mussels and clams, baby calamari and prawns lambasted with tomato, garlic, parsley and a little white wine.

Half-moon shaped pasta filled with spinach and ricotta in a delicate blend of smoked salmon, leeks, tomato, cream and brandy.

Spinach pasta triangles filled with baby marrow and ricotta, lavished in fresh farm-cream, truffles and wild mushrooms.

Half-mooned shaped pasta filled with butternut served in fresh sage butter with parmigiano.

A delight of Sicilian origin, roast brinjals and tomatoes, ricotta and pecorino cheese, tossed with short, fat tubular pasta!

Short tubular pasta (with quill tips) tossed with tomato, chilli and garlic.

Tomato-based mixed veggie sauce with mushrooms, onions, green peppers, artichokes, olives, corn, baby marrow and carrots.

Chilli, garlic, green pepper, fresh sweet basil pesto, tomato and a dash of cream.

Red and yellow peppers, brinjal, onions, baby marrow and garlic all roasted with olive oil. Tossed with broad ribbon pasta and finished with an olive and caper tapenade.

Darling little dumplings (homemade with potato, flour and eggs) dusted with nutmeg, smothered in a sauce of fresh sweet basil, garlic, olive oil, parmigiano, pine kernels and cream (optional)

The conqueror of all known worlds, needs no introduction.

Cushions of pasta, filled with tasty ground beef suggested in fresh farm-cream and mushroom.

Alfredo se moer! Try this for size! Fresh homemade egg pasta in cream, ham, mushroom, Parmigiano, a little black pepper and garlic.

Egg, bacon, black pepper and pecorino.

Bacon, onion, seasoned and spiced tomato and the ever essential garlic!

Fresh homemade ribbon pasta with julienne of veal, sauté in red wine with chilli, garlic, mushroom, onion, cream and tomato.

Chicken, mushrooms and onion sauté in red wine, finished with tomato, peas and a touch of garlic.

Black cuttlefish ink, sauté calamari and virgin olive oil.

Also known as Lamb-Borghini, our signature dish was invented and fashioned by my Mamma, Alma (whose maiden name was Borghini). De-boned leg of lamb, pot-roasted in espresso and apricots with carrots, onions and a little double cream. (Suggested with rice or polenta)

Sliced julienne, sauté in white wine, onions, a little tomato and herbs. Try this served with polenta.

Shin of veal, slow-cooked in white wine with celery, carrot, onion and tomato until falling off the bone. Served on your choice of polenta or fettucine.

Veal tripe stewed in white wine, tomato and onion with parmigiano and lemon zest.

Grilled pork sausage on pesto polenta.

Jointed, cassaroled in tomato, red wine, mushrooms and peas or green peppercorns, Dijon mustard, cream and brandy, or try half of each!

(when available)

Rubbed in herbs and spices, seared in olive oil and served on a bed of fresh rocket

Char-grilled to order. “My favourite cut of beef!”

Medium rare only, with porcini! Ideal for two to share!

Triangular point of rump. Grilled through the fat.

Thinly-sliced pan fried escalope of veal, with wild porcini mushrooms, lemon, white wine and parsley.

Finished in fresh sweet basil pesto and served with gnocchi gorgonzola

Madagascar green-peppercorns, Dijon mustard, cream and brandy

Herbed, spiced, crumbed and lightly fried (suggested with fresh chopped tomato and rocket)

Prosciutto ham, fresh sage, butter and white wine.

Grilled with olive oil, lemon, a touch of freshly-ground black pepper and parsley.

Super-healthy and delicious – when available! (suggested served on linguine pesto)

Lightly-grilled, brushed with olive oil, lemon, capers and origanum and parsley.

Always fresh, either simply grilled or baked in the pizza oven with roasted tomatoes, fresh sweet basil pesto and virgin olive oil. The availability of linefish may vary, please ask your waiter what we have today.

Steamed in white wine, garlic and parsley, finished in tomato with a dash of cream and parmigiano. (When clams are available)

Grilled, finished with lemon, white wine, parsley and toasted almonds.

We will therefore only purchase "green fish" and never any endangered or over exploited species

Layers of chocolate Gelato and nuts on a thin chocolate sponge

Layered vanilla, chocolate and “crema” Gelato with nuts and glazed fruit on chocolate sponge

Cassata ice cream wrapped in chocolate Gelato and dusted with cocoa

A choice or mix of Bacio, Pistacchio, Hazelnut, After Eight & Italian Vanilla or Sorbet of the Day

A firm favourite, Italian kisses in assorted flavours (otherwise known as "Nipples of Venus!")

Handmade in-house with the finest dark chocolate and Jamaican Rum, complimented by a toasted almond brittle base.

Homemade and very traditional, prepared with mascarpone, eggs, boudoir biscuits, soaked in espresso, marsala and then sprinkled with cocoa.

Fresh homemade with a hint of lemon.

Bacio gelato “drowned” in espresso and Amaretto, served in a coffee cup!

Unique to Luca's - tastes like marzipan!

Sugar and wheat free, delicious dark chocolate flavour.

Muscat de Frontignan

61% Pinot Noir / 39% Merlot

Let Luca’s cater for your dinner party or office lunch. Starters, main course, desserts, or even a wide range of fabulous finger food. Contact Luca’s to confirm your order. If you find that you have surprise guests coming for dinner and you don’t have time to cook, you can bring in your dishes and we’ll fill them with delicious home-cooked food.

Is available freshly bottled in-house.

When reserving a table of ten or more guests, we require confirmation of seat numbers at least six hours prior to arrival as we have limited seats. Unoccupied seats and /or guests not eating at confirmed tables or diners sharing will be subjected to a surcharge of R120 per seat especially on Friday & Saturday nights at the discretion of the management! Sorry! No split bills!

Bring your own cake? No problem. Like corkage, “cakage” charged at R10 per head per table at our discretion!