Main Menu LIGHT LUNCHES. Available for lunch only

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1 Main Menu LIGHT LUNCHES Available for lunch only

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3 THAI GREEN CURRY CHICKEN Slices of chicken breast pan-fried with ginger, lemon grass, chili, garlic, green curry paste and fresh vegetables bound with coconut cream and served on rice noodles.r 66 LA PENTOLA CHICKEN PIE Tender chicken breast pieces, pan fried in butter, onion, garlic, mushrooms, peas, black pepper doused in white wine flavoured with fresh oregano bound with cream and a hint of tomato, with cheese and wrapped in phyllo pastry and baked till crisp.r 75 FETTUCCINI ALFREDO Pan fried bacon and mushrooms bound with cream and tossed through with fettuccini dusted with parmesan cheese.r 58 SPAGHETTI NAPOLI - V Mamma Giovanna s Recipe flavoured with red onion, bay leaves and whole peeled Italian tomatoes tossed through with spaghetti and dusted with Parmesan cheese.r 48 SEAFOOD PLATE Fresh hake fillet, calamari and mussels grilled topped with lemon butter, and served with cream rice and seasonal vegetables.r 78

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5 FEGATINI GENOVESE Chicken livers pan fried in a basil pesto and pouched in Italian Marsala dessert wine bound with fresh cream and placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.R 58 THAI BUTTERNUT SOUP (V) (B) Butternut soup flavoured with ginger, lemon grass, basil, green curry, touch of chilli, bound with coconut cream and dusted with nuts.r 48 BABY MARROW CARPACCIO (V) (B) Thin slices of baby marrow dressed with lemon, olive oil, coriander and a touch of chilli, dusted with Parmesan and feta cheese, and baked until golden.r 48 HUCKLEBERRY HALOUMI (V) Thick cut of Cypriot goats cheese grilled served with fresh strawberries macerated in sugar with lemon and fresh mint.r 58

6 AFRO PARISIAN PASTRY (HOUSE SPECIALITY) Thin slice of smoked salmon dressed with olive oil and lemon topped with crisp granny smith apple, cabbage, carrot and thyme salad crowned with a hot phyllo pastry parcel filled with brie cheese and mango pickle baked until golden.r 68 CAPE FUSION CARPACCIO (HOUSE SPECIALITY) Thin slices of smoked salmon lightly dressed with fresh gooseberries, lemon, laced with honey and dusted with almonds. Served with a lemon cream and seaweed caviar.r 80 AZTEC MUSHROOMS (V) - HOUSE SPECIALITY Button mushrooms pan-fried in farm style butter along with cloves, cinnamon bark and a hint of chill. Then doused in tequila, sweetened with dark chocolate and bound with cream. Served inter-layered with phyllo pastry discs.r 58 ANGEL SNAILS (HOUSE SPECIALTY) Spanish snails wrapped in bacon, pan-fried with red onion, black pepper, butter, steamed in chardonnay, bound with cream and flavoured with fresh oregano.r 65 MUSSELS PROVENCAL Fresh black shell mussels in a light French style sauce comprising of celery, carrots, onion, garlic and fresh herbs, doused with white wine and bound with whole peeled Italian tomato.r 58 CAJUN SEAFOOD SALAD (B) Prawns, calamari and mussels grilled with Cajun spice, served on fresh garden salad accompanied by lemon & olive oil.r 58 OUTBACK CROCODILE Cubes of crocodile tail grilled then laced with a sweet granadilla honey-balsamic sauce dressed with sliced kiwi fruit.r 75

7 CHEF SALAD (V) (B) Mixed variety of lettuce, cucumber, radish, carrot, peppers, cocktail tomatoes, olives, feta cheese, nuts served with balsamic vinegar and extra virgin olive oil.r 60 SPRINGBOK CARPACCIO (B) Thin slices of smoked Carpaccio dressed with olive oil & lemon accompanied by rocket and cheese shavings and sprinkled with pine nuts.r 69 MAIN COURSES

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9 SANTORINI CHICKEN Tender chicken breast pan-fried in butter, steamed in white wine, flavoured with lemon and oregano then bound with fresh cream and dusted with feta cheese and roasted almonds.r 95 SOLE FLAMBE Sole grilled to perfection, flamed in Bombay gin and then topped with a lemon butter, thyme sauce.r 165 PRAWNS THAT BITE HOUSE SPECIALITY (B) Black tiger prawns, prepared in a red onion, garlic, mixed peppercorn, bay leaf, beer sauce, whole peeled tomato, peri-peri, lemon cream sauce.r 180 SEAFOOD RUMP (B) Tender rump steak grilled to your preference and topped with a decadent seafood, tawny port, basil and cream sauce.r 180 BISTECCA QUATTRO FORMAGGI Strips of beef rump pan-fried with button mushrooms, garlic, peppercorns and onions doused with tawny port thickened with cream and wrapped with four cheeses in phyllo pastry and baked until golden brown served on a bed of creamed fettuccini.r 125 BOURDALAISE FILLET HOUSE SPECIALITY (B) Fillet grilled to your preference, served in a bone marrow, bay leaf, Allesverloren port, garlic and whole peeled Italian tomato sauce.r 165 PENNE CON POLLO Strips of chicken breast pan-fried with butter, black pepper garlic & fresh Oregano. We add peas and a dash of wine, fresh cream tossed through penne. Delicious!R 80

10 HERMANUS SOLE HOUSE SPECIALITY Sole grilled to perfection, served in a calamari, prawn, mussel, garlic, white wine, basil sauce bound with fresh cream.r 195 SPAGHETTI FRUTTI DI MARE A combination of seafood, mussels, calamari, pawns and line fish pan-fried in butter, garlic and black pepper then doused with wine bound with olive oil, flavoured with herbs and lemon. Molto Buono!R 135 KWV RUMP (HOUSE SPECIALITY) (B) Beef Rump prepared to your preference, served in a KWV brandy Dijon mustard, braised onion, garlic, bay leaf and green Madagascan peppercorn, tomato cream saucer 155 FOREST RUMP (B) Rump steak grilled to your preference and topped with mushrooms saute ed with olive oil, garlic, black pepper, coriander seed and fresh herbs and then dusted with parmesan cheese, light healthy and full of flavour.r 155 DAHL PASTRY VEGETARIAN DISHES An aromatic lentil curry bound with whole peeled Italian tomato wrapped with cumin cheese in phyllo pastry and baked till golden.r 125 FUNGHI LUIGI Large black mushrooms pan fried with Madagascan peppercorns onions, garlic and tomato, flamed in Sambucca, bound with cream and wrapped in phyllo pastry with Mozzarella cheese, baked till crisp.r 130

11 PENNE WILLOW (V) A delicious combination of cashew nuts, sun dried tomato, fresh basil, a hint of chilli, touch of wine bound with cream and a touch of tomato.r 85 TROPICAL CHEESE STEAK Slices of haloumi grilled in a hot Cajun spice then sweetened with butter, honey and granadilla pulp sauce complimented with slices of seasonal kiwi fruit.r 135 THAI VEGETABLE GREEN CURRY A variety of fresh vegetables pan fried with butter, lemon grass, garlic, ginger, Madagascan peppercorns in green curry, then bound with coconut milk, served on imported rice noodles, dusted with roasted sesame seeds. All vegetarian dishes contain no egg or gelatin, vegan dishes are available - ask your waiterr 95 CLOCKWORK ORANGE Halloumi grilled until golden, and then laced with a delicious orange, triple sec cream sauce dusted with flaked almonds.r 135 ROCKIN PENNE Whole peeled Italian tomato sauce infused with garlic, chilli and black Calamata olives tossed through with penne, crowned with fresh rocket and drizzled with truffle oil, and shavings of parmesan.r 135

12 GAME DISHES OVERBERG OSTRICH BAKE Ostrich mince slow cooked in an aromatic Cape Malay style curry, flavoured with apricot jam and sultanas, topped with beaten egg and almonds then baked to form a firm crust. A local traditional delicacy.r 110 NEW ORLEANS OSTRICH STEAK Tender ostrich fan fillet, grilled to your preference, flamed at the table in Jack Daniels and topped with a green Madagascan peppercorn, lemon grass, ginger and coconut cream sauce.r 165 DUCK IN TRIPLE SEC Tender duck breast grilled medium rare to medium, served in a delicious sweet orange, triple sec and fresh thyme reduction.r 165

13 CROCODILE PASTRY (WA) Tender cubes of crocodile tail prepared in an aromatic curry sauce wrapped in phyllo pastry and baked until crisp.r 165 HONEY MUSTARD WARTHOG Slices of warthog loin pan-fried in butter, then doused with brandy, seasoned with whole grain Dijon mustard and sweetened with honey then bound with cream.r 125 FROM THE GRILL All our meat is carefully selected and matured for us with pride by Our local specialty family butchery Van Blommestein All steaks are seasoned with paprika, butter basted and flame grilled. BEEF FILLET 200gR 130 DUCK BREAST 200gR 135 RUMP 400gR 135 OSTRICH FAN FILLET 200gR 130 DECADENT DESSERTS DANISH VANILLA (HOUSE SPECIALTY) Vanilla ice-cream served with our hot homemade condensed milk chocolate sauce.r 38 TRIO OF FRUIT SORBET Ask your waiter what delicious fruit flavours are available today.r 40

14 TRIO OF CHOCOLATE TERRINE (HOUSE SPECIALTY) Legendary La Pentola Chocolate Terrine - decadent milk, white and dark chocolate terrine.r 50 ROBINSON CRUSOE Frozen white chocolate custard slice topped with a Passion fruit mint sauce and kiwi fruitr 45 CRE ME BRU LE (HOUSE SPECIALTY) Traditional french vanilla pod baked custard, topped with a torch-flamed sugar crust and sided with a vanilla pod and fruit ice-cream scoop.r 45 STRAWBERRY FLAMBE FOR TWO TO SHARE Fresh strawberries dusted with sugar flamed at the table with Cointreau and served with a scoop of Belgium chocolate ice cream.r 65 CAPE CONNECTION DRINKING DESSERTS A warming after dinner drink, KWV 10 year old brandy and Amaretto served in a hot cognac glass.r 50 MALT PEDRO American style malt ice-cream combined with a delicious brandy cream liqueur.r 45 PONCHOS PEDRO Vanilla ice-cream blended with Ponchos coffee tequila to make a delicious drinking dessert.r 40

15 SATIN SHEETS Cape Velvet, Kahlua, fresh cream and crushed ice refreshed with a touch of CointreauR 35 PASTA (V) Penne in a sweet Italian tomato sauce.r 45 KIDDIES MENU FISH Fresh fillet of fish oven baked served with potato croquettes and vegetablesr 50 COW OR CHICKEN ender Strips of Beef or Chicken grilled served with potato croquettes and vegetablesr 50