Piping Bosun

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Overview

Captain's Table Menu
Pub Menu

Captain's Table Menu
1. Starters
  1. Lemon and Chilli Grilled Tiger Prawns with Fried Rice
    R 55.00
  2. Salt and Pepper Calamari
    R 45.00
    With Asian salad and honey roasted vegetable crisps
  3. Springbok Carpaccio
    R 35.00
    With rocket, fried capers and chutney crème fraîche
  4. Warm Roast Seasonal Vegetable and Rocket Salad
    R 40.00
    With goats cheese and honey mustard vinaigrette
2. Salads
  1. Greek Salad
    R 35.00
  2. Warm Cajun Calamari Salad
    R 49.00
  3. Chicken Caesar Salad
    R 55.00
    With cos lettuce, croutons, bacon and a poached egg
3. Main Courses
  1. Char-Grilled Basted Sticky Pork Spare Ribs and Chips
    400g
    R 60.00
    800g
    R 105.00
  2. Char-Grilled Springbok
    R 100.00
    With dauphinoise potatoes, roast seasonal veg and creamy mushroom jus
  3. Char-Grilled Fillet of Beef
    R 145.00
    With garlic mash, roast field mushrooms, cherry tomatoes, red wine sauce and béarnaise
  4. White Wine Braised Lamb Shank
    R 130.00
    With crisp polenta cake, roast red peppers, red wine sauce and gremolata
  5. Pan-Fried Yellowtail Fillet
    R 90.00
    With garlic crushed baby potatoes, herb beurre blanc and spicy tomato salsa
  6. Sautéed Tiger Prawns
    R 95.00
    With chilli, garlic, coriander and tat soi in an Asian butter sauce with crunchy wasabi peas and udon noodles
  7. Thai Style Red Seafood Curry
    R 85.00
    With mussels, prawns, linefish and calamari with scented jasmine rice and coriander yoghurt
  8. Risotto of the Day
    R 60.00
4. Desserts
  1. Crème Brûlée of the Day with Ice Cream
    R 35.00
  2. Cheese Cake of the Day
    R 35.00
    With vanilla cream and berries
  3. Rich Chocolate Tart with Whipped Cream
    R 35.00
  4. Malva Pudding
    R 35.00
    With butterscotch sauce and ice cream
5. Corkage
  R 15.00
  Per Bottle
Menu last updated: 18 Mar 2013
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.