Welcome

Our aim is to provide you with a pleasant dining experience. Should anything not be to your taste, kindly inform us immediately. We'll do our best to rectify.


A corkage fee of R20 is charged per 750ml bottle of wine.


We accept Cash, Mastercard, Visa, Diners club, American Express and Cheques - by arrangement.


Please note - if you have an allergy or particular dislike of a specific ingredient, please inform us upfront and we shall do our best to accommodate you.


Content and prices are subject to change.

Appetizers
  • GAZPACHO
    R36
    Traditional Spanish seasoned tomato soup-served chilled
  • BABOOTIE SAMOOSAS
    R39
    Famous Cape Malay dish, served with a duo of sauces and a mint salsa
  • “FUSION” SPRING ROLLS
    R39
    A mélange of cauliflower and toasted almonds in a blue cheese cream sauce, drizzled with a honey, lemon and balsamic reduction
  • “SKILPADJIES”
    R39
    A traditional South African dish, made with lamb’s liver, caul, spices and herbs
  • CROQUETAS DE GAMBAS
    R45
    Tapas style prawn croquettes, served with a tarragon mousse
  • CARPACCIO DI CONTROFILETTO
    R45
    Hand-sliced home cured beef loin served with parmesan shavings, extra virgin oil and a sprinkling of gremolata. Styled on the “original” dish from HARRY’S BAR in Venice
  • PRAWN COCKTAIL
    R48
    Seasoned prawns in a Marie Rose mayonnaise,served on a tomato and cucumber salsa (prepared in limited quantities daily)
  • DUCK LIVER PATÉ
    R48
    A rich port infused pâté served with onion marmalade, cranberry sauce and melba toast
  • TEMPURA PRAWNS
    R48
    Shelled prawns in tempura batter, served with an Oriental dipping sauce
Salads
  • GREEK SALAD
    R48
    Olives, feta, tomatoes, cucumber and salad leaves, with a coriander and lemon vinaigrette
  • CAESAR SALAD
    R48
    The caesar salad's creation is generally attributed to restaurateur Caesar Cardini while working in Tijuana. Lettuce, parmesan cheese shavings, bacon pieces, croûtons and our homemade dressing

"Pots and Pans"
  • CHICKEN SCHNITZEL
    R79
    Crumbed chicken breast fillet topped with a parmesan butter, served with French fries and creamed spinach
  • ‘CATALONIAN STYLE’ GRILLED HAKE
    R82
    Topped with a slow cooked piquant tomato and olive sauce, seasoned with smoked paprika and lemon zest. The essence of Spanish cuisine - uncomplicated, very tasty and quite healthy! Served with parsley buttered potatoes and creamed spinach
  • TURKISH STYLE CHICKEN
    R90
    Chicken fillet strips marinated in coriander, cumin and mild chilli, tossed in a mustard seed and tomato cream. Served with rice à la Ben’s and creamed spinach
  • CORDON BLEU
    R92
    Envelopes of crumbed beef fillet and rump, with a baked ham, mozzarella and cheddar cheese filling, on a cheese and wine sauce. Served with French fries and creamed spinach
  • CAJUN SPICED LINEFISH
    R95
    Fillet of fish rubbed in spices and herbs, served with a cucumber yoghurt dip, tomato salsa, parsley buttered potatoes and creamed spinach
  • GRILLED LINEFISH
    R95
    Fillet of fish on a minted pea purée, topped with a sun dried tomato butter,served with parsley buttered potatoes and creamed spinach
  • SPANISH STYLE LAMB SHANK (When available)
    R105
    Slow braised in sherry and orange Served with a cannellini bean purée, rice à la Ben’s and creamed spinach
  • MAURITIAN SEAFOOD CASSEROLE
    R120
    Wine-steamed linefish, mussels, calamari and prawns with ginger, chilli and coconut cream, served with rice à la Ben’s and creamed spinach
On the Fire
We have our own ‘mini’ butchery where we process, smoke, and cure our produce ourselves. Our beef is dry-aged for at least 21 days in our meat fridges at around 2˚C. We are one of the few grillhouses that continue to dry-age beef on the bone, the time-honoured and superior way to handle meat.
Ben's Burgers
Homemade on our premises. We use ground sirloin, fillet, rump and spices. All burgers are served with French fries and tobacco onions, or a side green salad.
  • CLASSIC BURGER
    R55
    160g (5½oz) The pure “All American” burger.
  • "SAUCY" BURGER
    R59
    Topped with either mushroom, peppercorn or old man sauce.
  • NEW YORK BURGER
    R68
    Topped with melted cheddar, a cream mushroom sauce and diced bacon
Grills
Served with French fries and traditional accompaniments, or a side green salad
  • SIRLOIN
    R89
    R99
    Ladies – 220g (7oz)
    Gents – 300g (11oz)
  • RUMP
      (Please note-Cut daily in limited quantities)
    R106
    Gents – 300g (11oz)
  • FILLET
    R99
    R109
    200g (7oz)
    250g (9oz)
  • BEEF WING RIB CHOP
      (Please note-Cut daily in limited quantities)
    R128
    520g-550g (19oz) - Traditionally hung beef, cut daily in limited quantity. Served with the backbone removed. Inspired by the Peter Luger Grillhouse in New York, arguably the most famous of all!
Sauces
  • Cream based - 
    Mushroom, Peppercorn, Old man(mustard and brandy)
    R16
  • New york topping - 
    Melted cheddar with mushroom sauce and diced bacon
    R20

Special Grills
Served with French fries and traditional accompaniments, or a side green salad
  • ZANZIBAR PIRI PIRI CHICKEN
    R90
    Originated in East Africa. Chicken quarters (thigh bones removed) and breast, marinated in a piri piri and lemon rub and char-grilled. Served with a cucumber yoghurt dip
  • “SAUCY” SIRLOIN
    R98
    220g (7oz) Topped with either mushroom, peppercorn or old man sauce
  • ENTRECÔTE AU FROMAGE BLEU
    R104
    220g (7oz) - Sirloin topped with a melted blue cheese and spring onion paté, served on a red wine jus
  • “KENTUCKY” RIBEYE STEAK
    R115
    300g (11oz) - Seared on the grill, then panned in butter. Finished with, mushrooms, bacon sprinkles, Bourbon and cream. A flavourful, well marbled cut of beef. We suggest you order differently if you want a lean cut.
  • FILLET AU POIVRE
    R124
    250g (9oz) - Fillet rolled in Dijon mustard, coated with a duo of peppercorns, flambéed and topped with a brandy cream reduction
  • BEN’S “OLD MAN” FILLET
    R124
    250g (9oz) - Fillet with a brandy and mustard cream sauce, crowned with sautéed mushrooms and diced bacon
Grilling Guide
  • • BLEU - Seared very quickly at "high heat", the inside is barely cooked
  • • RARE - Grilled at "high heat", the middle of the steak is red and slightly warm
  • • MEDIUM RARE - The steak will have a fully red, warm center, otherwise pink
  • • MEDIUM - The steak is hot and pink throughout. The outside is brown
  • • MEDIUM WELL - The meat is still slightly pink in the center
  • • WELL DONE - The meat is cooked throughout, slightly charred-completely ruined and positively awful in our opinion!

Afterthoughts
  • BRANDY ALEXANDER
    R30
    Not really a dessert-but a great way to round off! Brandy, créme de cacao and cream, with a hint of nutmeg-served in a martini glass
  • “TUTTI FRUTTI” PAVLOVA
    R36
    Berry sorbet and mascapone ice cream, on a meringue biscuit, served with a berry coulis
  • CRÉME BRÛLEE
    R36
    A classic French dessert
  • CARAMEL PARFAIT
    R38
    A caramel mousse topped with chocolate chantilly quenelles on a peanut dacquoise
  • COPA PARISIENNE
    R38
    A duo of mocha and vanilla bean ice cream, homemade on the premises and served with sugar - salted popcorn, on a coffee crême
  • SALZBURG “LEMON MERINGUE” CHEESECAKE
    R38
    Austrian style white chocolate cheesecake with lemon cream and Italian meringue topping
  • GÂTEAU OPERA
    R40
    A famous French dessert. Thin layers of Joconde (Almond flavoured sponge) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream, and topped with a chocolate glaze.
Coffees
  • COFFEE
    R15
  • CAPPUCCINO
    R18
  • ESPRESSO
    R11
    R16
    Single
    Double
  • IRISH COFFEE/KAHLUA COFFEE
    R29
  • WHISKEY/KAHLUA DOM PEDRO
    R29
Ports
  • ALLESVERLOREN
     (75ml)
    R28
  • BOPLAAS
     vintage reserve (75ml)
    R52
  • DE KRANS
     vintage reserve (75ml)
    R48
  • JP BREDELL
     vintage (75ml)
    R40
Brandy and Cognacs
  • CHALFONTE
     vsop (25ml)
    R20
  • CHALFONTE
     vsop (50ml)
    R38
  • KWV
     20 year old (25ml)
    R40
  • KWV
     20 year old (50ml)
    R75
  • REMY MARTIN
     vsop (25ml)
    R40
  • REMY MARTIN
     vsop (50ml)
    R75
  • REMY MARTIN
     xo excellence (25ml)
    R95
  • REMY MARTIN
     xo excellence (50ml)
    R160
Liqueurs and Digestifs
  • AMARULA CREAM
    R12
  • COINTREAU
    R26
  • DRAMBUIE
    R24
  • FRANGELICO
    R20
  • GRAPPA
    R18
  • JAGERMEISTER
    R20
  • KAHLUA
    R16
  • LUXARDO AMARETTO
    R18
  • SAMBUCA
    R14
  • UNDERBERG
    R25
  • TIA MARIA
    R18