Avianto - The Restaurant - Cielo Menu

Mini croissant, muffin, plain yoghurt with passion fruit coulis, homemade muesli, cold cuts and cheese board with preserve.

Mini croissant, danish and muffin served with cream, jam & grated cheddar cheese.

Homemade muesli layered with strawberry yoghurt & fresh fruit, topped with fresh berries & berry coulis.

Seasonal fruit salad served with a passion fruit coulis topped with a berry sorbet.

Banana honey & peanut butter Pineapple chilli & lime Mixed berry & mint.

Crispy bacon, beef sausage, mushrooms, cherry tomatoes and potato lyonnaise served with an egg of your choice: scrambled, fried, poached or hard boiled. Choose between sourdough, rye or seeded toast.

2 Poached eggs and hickory ham on a toasted english muffin. Topped with hollandaise sauce and cherry tomatoes. Served with fries.

2 Poached Eggs, boerewors and chakalaka on a toasted english muffin. Topped with hollandaise sauce and cherry tomatoes. Served with fries.

2 Poached eggs, smoked salmon, blanched baby spinach on a toasted english muffin. Topped with hollandaise sauce and cherry tomatoes. Served with fries.

3 Flapjacks layered with crispy bacon and caramelized banana, drizzled with honey or maple syrup.

Eggs gently folded with red onion, chives, thyme and salmon, with a hint of lemon zest. Served with toasted rye bread, capers and cream.

Mexican mince & bean ragout served with lettuce, tomato salsa, guacamole & cheddar cheese in a tortilla wrap.

Oven-roasted brown mushrooms with olive oil, garlic and thyme, served with fresh rocket, spicy tomato chutney, avocado infused with basil and cocktail tomatoes. Choose from sourdough, rye, or seeded toast.

A three egg omelette filled with your choice of 3 fillings from below. Choose between sourdough, rye or seeded toast. Omlette Fillings (choose 3) Cheese Mushrooms Peppers Red onion Pepper salami Chilli Hickory ham Peppadew Baby spinach Basil pesto

Rich and flavoursome chicken livers infused with aromatic spices, topped with burnt onion yoghurt and served on a freshly toasted brioche bun.

Golden tempura prawns served on sautéed bok choy, sprinkled with toasted sesame seeds, complemented by a bold gochujang-miso dressing and fragrant ginger-lemongrass aioli.

Succulent Moroccan-spiced lamb riblets served with smooth hummus, warm homemade flatbread, sweet apricot compote, roasted brinjal and refreshing cumin-coriander raita.

Tender grilled calamari served on a vibrant salsa of capers, tomatoes, gherkins, onions and jalapeños, finished with smoky paprika aioli.

Golden fried halloumi topped with a refreshing strawberry salsa infused with balsamic reduction and fresh mint.

Fresh half-shell mussels simmered in a creamy smoked paprika, garlic and white wine sauce, topped with crispy shoestring fries and served with toasted sourdough.

Crispy chicken wings coated in a sticky honey-chilli glaze with lemon-pepper seasoning, served with mango, jalapeño and avocado salsa, and finished with sriracha mayonnaise.

Delicate smoked salmon parcels filled with herbed cream cheese and confit fennel. Served on beetroot carpaccio with citrus orange gel, rocket pesto and microgreens.

A velvety blend of roasted tomatoes and fresh basil, finished with extra-virgin olive oil and served with warm gratinated bruschetta.

Roasted butternut soup infused with warming spices, served with a quenelle of vanilla ice cream and finished with candied pumpkin seeds.

Sweet roasted carrots and fresh orange segments served with smoky baba ghanoush, aromatic dukkah spice, fresh rocket and honey-cardamom dressing.

Light basil pesto sponge topped with marinated bocconcini, blistered cocktail tomatoes, smooth avocado purée, balsamic pearls and sun-dried tomato oil.

A generous Greek salad layered with black olives, feta cheese, peppers, cucumber and onion, served with creamy hummus and warm pita bread.

A juicy 200g beef burger topped with melted mozzarella, crispy bacon, a fried egg and onion rings, served on a toasted bun with lettuce, tomato, gherkin and onion. Served with fries or a fresh side salad.

Tender grilled chicken breast topped with creamy guacamole, peppadews and feta cheese, layered with lettuce, tomato, gherkin and onion on a toasted bun. Served with fries or a fresh side salad

Cavatappi pasta tossed in a creamy pesto sauce with tender chicken, broccoli and baby spinach, finished with delicate Grana Padano shavings.

Slow-cooked pulled lamb in a rich harissa-enhanced sauce, tossed with pappardelle and finished with refreshing coriander yoghurt and Parmesan shavings.

Smoked salmon combined with rocket, capers, dill and lemon in a creamy horseradish sauce, served with fettuccine pasta.

Penne pasta tossed with tender beef strips, roasted peppers and mushrooms in a creamy blue cheese sauce, finished with crumbled ricotta cheese.

Slow-braised beef short ribs infused with rich beer flavours, served with silky butternut, maple and paprika purée, crispy maize-meal spheres, chilli-orange breadcrumbs and dehydrated onion.

Succulent grilled prawns served on a fragrant turmeric coconut cream sauce with fluffy basmati rice, crispy sugar snap peas and toasted coconut shavings.

Crispy, sticky and spicy pork belly served with egg-fried rice and accompanied by a refreshing cucumber, radish and apple salad.

Tender deboned chicken thighs marinated in thyme and rosemary, served with garlic-infused crushed new potatoes, sautéed oyster mushrooms and finished with a Champagne soy sauce.

Perfectly pan-fried linefish served on a creamy pea and fennel ragout, topped with crumbed shimeji mushrooms, vibrant salsa verde and Parisienne beetroot

Tender slow-braised lamb shank served with creamy rosemary mash, sautéed fine green beans and roasted butternut.

Rich, red wine slow-cooked oxtail served with smooth garlic mash, roasted baby carrots and earthy roasted beetroot.

A fragrant Thai green curry prepared with sugar snap peas, baby marrow, bok choy, baby spinach, broccoli, chickpeas and baby carrots, served with aromatic basmati rice.

Crisp phyllo pastry filled with wild mushrooms and pecan nuts, served with sautéed kale, smooth sweet potato mash and rich mushroom jus.

Penne pasta tossed with artichokes, peppadews, olives, bocconcini and cocktail tomatoes in a fragrant basil, tomato and almond pesto.

3 x 120g lamb loin chops.

A hearty sharing platter featuring rump steak, lamb riblets, pork ribs, boerewors and crispy chicken wings.

A delicate coconut mousse dome filled with rich chocolate ganache, topped with crispy vanilla-ginger tapioca chips and served with refreshing mango-lime purée.

Silky lavender, honey and lemon crème brûlée served with a crispy almond tuile and fresh berry salsa.

Layers of crisp baklava filled with warm apple-pie flavours, served with cinnamon crème anglaise, chocolate drizzle and apple crisps.

Decadent salted caramel chocolate tart served with creamy homemade ice cream.

Light chocolate and peanut butter pavlova topped with crunchy candied peanuts.

Creamy tiramisu cheesecake drizzled with Amarula cream and topped with delicate coffee spheres.