De Kelder Restaurant

Phyllo cigars filled with spinach, feta, black pepper and dill.

Fried with tartar sauce, or pan-grilled with lemon, garlic and paprika.

Toasted French bread with olive oil, herbs, tomato, onion and avocado.

Two queen prawns with Camembert, wrapped in kataifi pastry and deep-fried.

Parmesan shavings, wild rocket and preserved fig.

Sliced tomato and cranberry.

Warthog, springbok and crocodile carpaccio.

Norwegian salmon layered with rosti potatoes and cream cheese.

Cocktail prawns baked with tomato-basil sauce and feta.

Flame-grilled with crispy BBQ spice.

Pan-fried with caramelised onion, sherry, peri-peri spice, cream and fried onions.

Whole-shell local mussels in creamy garlic sauce, or garlic, white wine and spring onions.

Pan-fried with cherry tomatoes, wild rocket and red onions.

Chilled prawns and avocado with Marie Rose cocktail sauce.

Fresh, wild-caught oysters.

Whole fish grilled with olive oil and herbs. Smaller or larger fish may be available; ask the server for availability and price.

Whole fish grilled with hot chillies and peri-peri sauce.

Deep-fried calamari with tartare sauce.

Boneless fillet grilled with lemon or garlic butter.

Creamy mushroom and Chardonnay sauce.

Bell peppers and sweet chilli sauce.

Prawns and mushrooms in a creamy cheese sauce.

East Coast sole, grilled with lemon butter or crumbed and deep-fried.

Grilled East Coast sole with a creamy mussel, calamari and prawn sauce.

Five large black tiger prawns, flame-grilled then pan-tossed with garlic, lemon and peri-peri. Linguini or rice.

Ten medium butterflied prawns, pan-grilled with lemon, garlic butter or chilli.

Platter for one: prawns, mussels, calamari, smoked salmon, filleted linefish and crayfish Thermidor.

Platter for two: prawns, mussels, calamari, smoked salmon, whole linefish, octopus, two whole crayfish Thermidor and oysters when available.

South African West Coast rock lobster.

Flame-grilled with olive oil.

Beef fillet with spinach and feta sauce.

Beef fillet with mushroom and wholegrain mustard sauce.

Beef fillet with fresh garlic butter or creamy garlic sauce.

Beef fillet with creamy green peppercorn sauce and brandy.

Garlic, mustard and sliced black mushroom.

Beef fillet medallions pan-fried rare or medium rare, with red oyster sauce and mushrooms.

Pan-fried fillet strips with onion, garlic and mushrooms.

Flame-grilled with olive oil.

450g rump with brandy-herb butter, flamed in brandy at the table.

450g flame-grilled rump topped with grilled calamari rings.

150g beef fillet, cheese and a bun, with chips and fried onion rings.

Flame-grilled T-bone.

Marrow bone and a meaty red-wine and rosemary sauce.

680g whole beef fillet prepared at the table with asparagus, mushrooms and brandy; rare or medium rare.

Flame-grilled chicken breasts with spinach and feta.

Grilled chicken breasts with salad or vegetables.

Grilled chicken breasts with cherry tomato, onion and chilli.

600g flame-grilled spatchcock chicken, lemon and herb or peri-peri.

Duck à l'orange with tangy orange sauce.

Flame-grilled, rare or medium rare.

Flame-grilled, rare or medium rare, with grilled mushroom.

Flame-grilled white meat with sweet and spicy ginger sauce.

Half kudu and half springbok.

375g flame-grilled Karoo lamb loin chops with onion rings and tsatsiki.

Six flat lamb chops, 450g, with chips, salad and tsatsiki.

Slow-roasted with rosemary, garlic, origanum, red wine, cherry tomato and onions.

Sliced roast leg of lamb in a phyllo basket, with mint sauce or tsatsiki.

Spicy pan-grilled calamari, prawns and mussels, tossed with salad and feta.

Spiced chicken strips, salad, fried peppers and mushrooms, with honey-mustard dressing.

Feta, olives, rocket and lettuce.

Greek salad without lettuce.

Kenyan-style tomato, onion, coriander, lemon, chilli and avocado salad.

Penne with Napoli sauce.

Prawns, mussels, calamari and linefish poached in tomato-herb sauce, with linguini.

Beef mince in red sauce, with bucatini.

Butter-fried chicken strips and mushrooms in creamy white sauce, with tagliatelle.

Hot, spicy chicken with tomato, onion, garlic and Cajun spices, with tagliatelle.

Stir-fried peppers, garlic, onions, mushrooms and rice with turmeric and chilli.

Fried onions, sautéed mushrooms, baked potato, fried cauliflower and vegetables.

Meat-free curry with butternut, cauliflower, peppers, artichokes and chickpeas.

No-bake dark chocolate mousse on a biscuit base.

Butterscotch sauce and sticky nuts.

Rum and raisin, vanilla and blueberry.

Meringue, fresh berries, blueberry ice cream and cream.

Fridge cheesecake with granadilla pulp.

Custard with a sugar topping.

Rum-and-raisin ice cream and a double espresso.

Soft chocolate centre, chocolate sauce and ice cream.

Cream-cheese frosting, nuts and butterscotch sauce.

Amarula, Bells or Kahlua.

Irish whiskey.