Traditional chilled Spanish tomato soup.
‘Mozambican style chicken livers’ R62
Sautéed in a garlic, bacon and peri peri cream -served with toast.
Bitterballen – Ben’s style R65
Iconic Dutch dish. Finely chopped pork and beef, slow-cooked, then blended with a bechamel cream. Coated in breadcrumbs and deep fried. Served with a Dijon mustard.
Escargot en Croûte R65
Snails with garlic butter, cream cheese and bacon. Rolled in phyllo pastry and deep fried on a garlic and monkey-gland sauce.
A traditional South African dish made with lamb’s liver, caul, spices and herbs.
Smoked Snoek Pâté R65
Fresh smoked snoek, blended with sundried tomatoes, feta cheese and a hint of chilli. Served with melba toast.
Bobotie Samoosas R70
Famous Cape Malay dish, served with a duo of sauces and a mint salsa.
Salmon ‘Skagen’ SQ
Based on the Scandinavian prawn skagen. Salmon marinated in horseradish cream, Crème Fraîche, dill, spring onion and capers. Served on toast with pickled cucumber. (prepared in limited quantities daily)
Tempura Prawns R89
Shelled prawns in tempura batter, served with an Oriental dipping sauce.