Amazon Menlyn Menu

Thinly sliced picanha tataki with ponzu sauce, crispy onions, garlic mayonnaise, chilli and spring onions.

Thinly sliced beef carpaccio with fresh rocket, Parmesan shavings, chimichurri mayo, olive oil, sea salt and grissini, finished with a light balsamic reduction.

Grilled or fried halloumi with orange, lemon and grapefruit citrus, avocado, pancetta and sweet chilli vinaigrette reduction.

Roasted bone marrow finished with sea salt and herbs, served with toasted crostini.

Fried chilli­-lime squid with avocado salsa, charred corn and lime aïoli.

Sweet corn ribs, charred on the grill and finished with whipped peri-­peri butter, fresh lime and sea salt.

Slow­-cooked lamb riblets, flame-­grilled and finished with a light glaze.

Panko­-breaded prawns with tamarind­-turmeric glaze, served with Brazilian pineapple salsa, fresh lime, chilli, bell pepper and cilantro.

Crispy chicken wings tossed in a sweet bird’s­- eye chilli and lime glaze.

Freshly made tableside with diced tomato, red onion, cilantro, fresh lime, chilli flakes, sea salt and flavoured nacho chips.

Sea bass cured in bright citrus leche de tigre with chilli, cilantro and toasted corn. Finished with nacho chips.

Thinly sliced seared akami tuna with sweet­-and­-sour lime, passion fruit and soya glaze. Served with pickled radish, cucumber, cilantro, spring onion, red chilli and sesame seeds, finished with fresh pineapple salsa.

Spicy red tuna and salmon with pickled onions, fresh dill, creamy avocado and herb oil.

Served with pickled ginger and wasabi. Option of: Salmon ∙ Tuna.

Beetroot­-cured salmon with citrus dressing and caviar, fresh chilli, pineapple and cilantro.

Hand­pressed nigiri over seasoned sushi rice. Option of: Salmon ∙ Prawn ∙ Yellowtail ∙ Tuna.

Served with pickled ginger and wasabi. Option of: Salmon ∙ Prawn ∙ Yellowtail ∙ Tuna.

Inside­-out roll layered with alternating salmon and tuna, avocado and sriracha aïoli.

Spicy tuna inside, avocado and sriracha aïoli on top. Finished with sesame and spring onion.

Crispy prawn tempura, cucumber, avocado and spicy mayo.

Inside­out roll with avocado and cucumber. Option of: Salmon ∙ Prawn ∙ Yellowtail ∙ Tuna.

Lightly fried crispy sushi rice, finished with sriracha mayo and sesame. Option of: Salmon ∙ Tuna.

Pressed sushi sandwich layered with seasoned rice and avocado.

Fresh salmon roses topped with Kewpie mayo and red caviar.

Sea bass fillet, grilled over open flame and served with creamed mash, shimeji mushrooms, peas, cherry tomatoes, sweet soya and béchamel sauce.

8 shell­-on queen prawns, flame­-grilled with a peri-­peri or lemon butter dipping sauce. Served with coconut rice or hand­-cut fries.

Flame-­grilled Mozambique rock lobster with roasted garlic and herbed butter. Served with mixed leaf salad.

Octopus with garlic, chilli, parsley, lime and zest. Served with grilled sweetcorn salsa and pumpkin purée.

Whole fish, grilled over open flame with roasted garlic and herbed lemon butter. Served with mixed leaf salad. Ask your server for today’s catch.

Prime picanha, flame­grilled with the fat cap rendered crisp and golden. Rested, sliced and finished with burnt sage butter and smoked salt. Served with a side of your choice.

Karoo lamb chops marinated in garlic, rosemary and olive oil, flame-­grilled and finished with bright herb chimichurri. Served with creamed mash.

Flame­-grilled and seasoned with Maldon salt. Served with creamed mash, jus and charred vegetables.

Flame­-grilled prime rib seasoned with Maldon salt and finished with melted herb butter. Served with a side of your choice.

Slow­-braised short rib, served with creamed mash, oyster mushrooms, chives, baby carrot and beef jus.

Slow­-roasted pork belly with crackling, glazed with a caramelised pineapple-­ginger reduction. Served with fresh pineapple and avocado salsa, roasted butternut purée, creamed mash and toasted coconut.

Tropical mango salsa, black sesame seeds and chives. Served with hand­-cut fries.

Half chicken marinated with coconut milk, lime zest, garlic, chilli and fresh herbs, flame­-grilled and finished with a light coconut­-lime glaze. Served with hand-­cut fries. Peri­-peri available on request.

Whole picanha, flame­-grilled with the fat cap rendered golden and crackling. Brought to the table and carved to order. Served with chimichurri, burnt sage butter and a side of your choice.

A selection of flame­grilled meats carved tableside — picanha, lamb rump, grilled chicken wings and beef or pork chipolata sausage. Served with chimichurri, house­made sauces and a side of your choice.

Charred sliced picanha with provolone, caramelised onion and chimichurri mayo on toasted ciabatta.

House-­made smash burger served cut into two pieces in a skillet with cheese sauce and hand­-cut fries.

Flame­grilled cauliflower with ají verde, toasted almonds, beetroot hummus and chilli oil.

Fresh­-sliced pear, cherry tomatoes, burrata, fresh basil, toasted pine nuts, rocket, olive oil and a drizzle of honey.

Grilled chicken supreme, diced cucumber, mixed cherry tomatoes, Kalamata olives, avocado, fresh dill, tzatziki, feta, brown rice and sun­dried tomatoes.

Seared tuna, butter lettuce, green beans, Kalamata olives, mixed tomatoes, baby potatoes, chives, boiled egg, sun­dried tomatoes and anchovies.

Brazilian coconut rice with fresh herbs.

Creamed mash with butter and chives.

Crisp outside, fluffy inside.

Smoked paprika aïoli, finished with grated Parmesan and chives.

Charred broccoli with croutons, Parmesan shavings and béarnaise sauce.

Creamed spinach with butter, garlic and a touch of nutmeg.

Mixed leaves, tomato, red onion and citrus dressing.

Lightly seasoned with Maldon salt, herb butter and chives.

Shredded cabbage, carrot, cilantro and toasted cashews in a coconut­-lime dressing.

Freshly shucked oysters served with pickled mango salsa and red wine mignonette. 3 Oysters I R140

Golden­-fried churros rolled in cinnamon sugar. Served warm with dulce de leche and dark chocolate sauce.

Ask your server for today’s selection. Rich baked cheesecake made fresh daily.

Warm chocolate fondant with a molten centre.

Charred pineapple finished with cinnamon sugar and warm rum caramel.

Brazilian layered dessert with espresso­-soaked biscuits and dulce de leche cream.

Crispy streaky bacon, grilled tomato, portobello mushroom, chipolata sausage, deep­fried halloumi, smashed avocado and house­made baked beans. Served with sourdough or ciabatta and poached, scrambled or fried eggs.

Toasted English muffins with cream cheese and chives, smoked salmon, avocado, poached eggs and freshly made hollandaise sauce.

Thick­cut brioche soaked in cinnamon egg custard, pan­fried golden and served with caramelised banana, dulce de leche, fresh berries and whipped cream.

House­made granola toasted with coconut flakes, macadamia nuts and honey. Served with fresh tropical fruit, berries, sliced banana and double­cream yoghurt.

Flame­grilled 150g picanha steak, chimichurri butter, cream, roasted cherry tomatoes and fresh basil.

Mussels, prawns, calamari, garlic butter, roasted cherry tomatoes, white wine and chilli flakes.