Cafe Gannet Menu

Six medium oysters with a trio of sauces. *Mignonette *Apple Ponzu *Dashi Gel

Six medium oysters served on the half shell with a selection of vibrant dressings, a perfect balance of briny freshness and bold, zesty accents: • Classic Shallot Mignonette • Crisp Green Apple Ponzu • Spicy Mango & Jalapeño Salsa

Freshly steamed mussels bathed in a fragrant white wine and garlic cream sauce, served with toasted baguette for dipping.

Crisp risotto balls filled with wild mushrooms and aged Parmesan, finished with truffle oil and served atop a bed of rocket.

Tender squid lightly tossed in salt and cracked pepper, flash-fried and served with a chili-lime dipping sauce.

Snails and blue cheese wrapped in phyllo pastry and oven-baked with blistered hollandaise sauce.

Golden fried fish cakes topped with red onion and lime marmalade, Japanese mayonnaise, micro greens and charred lime. Crisp, delicate and bursting with fresh coastal flavour.

Golden panko-crumbed prawns served with a vibrant yuzu and soy dipping sauce. A delicate balance of crisp texture, bright citrus and savoury depth.

Tender beef fillet pan-fried with red peppers, spring onion and coriander. Finished with cumin, Szechuan pepper and sesame oil, creating a fragrant dish with bold flavour and a gentle warming spice.

Served with creamy avocado, capers and horseradish crème fraîche. Finished with micro greens and extra virgin olive oil. Refined, vibrant and layered with flavour.

A selection of chicken liver pâté, marinated Kalamata olives, sundried tomato tapenade and Parma ham. Served with salt and pepper breadsticks and toasted ciabatta. A delightful combination of Mediterranean-inspired flavours.

Delicately rolled Norwegian salmon, elegantly presented. Light, refined, and naturally flavourful.

Salted kingklip baked with potato, olives and blistered cherry tomatoes in a rich cream sauce. Finished with a crisp Parmesan crust, creating a Portuguese-inspired coastal classic rich in flavour and traditions.

Served with lemon and caper sauce, grilled vegetables, and caper popcorn.

Crisp-skinned salmon fillet served with a silky lemon beurre blanc, accompanied by herb-tossed baby potatoes and charred broccoli.

Tender deep fried calamari, served with fragrant rice, homemade tartare sauce, and lemon.

6 grilled prawns with fragrant rice, lemon butter, garlic butter, and peri-peri sauce.

Delicately poached kob fillet in butter, served with a silky cauliflower velouté, caramelised apple for gentle sweetness, and a drizzle of buchu-infused oil for a subtle herbal lift. A light yet luxurious celebration with a selection of vibrant dressings, a of coastal flavour.

Fresh hake fillet in a crisp golden batter, served with classic fried chips, homemade tartare sauce, and a wedge of lemon.

Crispy hake fillet paired with tender fried calamari, served with golden fries, homemade tartare sauce, and lemon.

Miso-glazed salmon served with creamy burnt Corn risotto, green beans and micro greens. A delicate balance of sweet, smoky and umami-rich flavour.

Tagliatelle tossed with mussels, tiger prawns and chorizo in a rich tomato and white wine sauce. Finished with basil and Parmesan cheese. A bold yet comforting seafood pasta bursting with coastal flavour.

Marinated ostrich fillet, skewered with mushrooms, red onion and Cape fruit. Served with warm couscous and red wine sauce.

Succulent Karoo lamb slow-cooked in a mild, fragrant curry, served with fragrant basmati rice, sambals, and roti.

Beef fillet served with smoked potato and mozzarella gratin.

Two juicy 100g beef patties layered with melted cheese, crispy bacon, and sauteed mushrooms, finishes with smoked aioli. Served on a toasted sesame bun with golden French Fries.

Succulent chicken kebabs marinated in a vibrant prego sauce, grilled to perfection and served with puff paratha and crisp coleslaw. A bold and flavourful dish with a gentle kick of spice.

Grilled chicken simmered in a rich, velvety butter curry, delicately spiced and full of flavour. Served with fragrant rice, flaky paratha and traditional sambals.

Sweet potato with cashew nuts, mixed pepper, toasted almonds, and coconut cream.

Creamy Arborio Rice | Wild Mushrooms | Parmesan | Truffle Oil A luxurious risotto made with creamy Arborio rice and a medley of wild mushrooms, finished with Parmesan and a drizzle of aromatic truffle oil. Earthy, silky, and deeply comforting.

Crisp lettuce, rocket, cucumber, and juicy cherry tomatoes, tossed with red onion, creamy feta, and olives. Sprinkled with pumpkin seeds for a crunchy finish. Served with our homemade mango dressing.

Chargrilled halloumi paired with fluffy couscous, fresh herbs, cherry tomatoes, and a lemon-olive oil dressing — a light, yet flavourful Mediterranean-inspired salad. Chargrilled halloumi paired with fluffy couscous, fresh herbs, cherry tomatoes, and a lemon-olive oil dressing — a light, yet flavourful Mediterranean-inspired salad.

3 piece Loaded sushi rice wrapped in bean curd and topped with prawn

Avo maki topped with ponzu marinated tuna

Salmon california roll, topped with crispy prawns, sushi mayo, tsume sauce and 7 spice

3 piece Salmon or, 3 piece Tuna

4 Red Dragon, 4 Red Roof, 2 Salmon Roses, 2 Prawn Nigiri

2 Tuna Sashimi, 2 Salmon Sashimi, 2 Salmon Roses, 4 Tuna Rainbow Roll, 4 California Tuna Roll

3 Salmon Nigiri, 2 Salmon Roses, 2 Salmon Sashimi, 4 Crazy Salmon, 3 Salmon Maki

Prawn and avocado roll, topped with smokey wasabi mayo and tsume sauce.

Salmon and avocado roll, topped with spicy kewpie mayo and tsume sauce.

Kimchee tempura prawn roll, topped with spicy kewpie mayo and fried noodles, drizzled with sweet soy.

Inside-out roll with salmon marinated in kimchee, sriracha, and kewpie mayo. Topped with salmon and lightly blowtorched. Finished with kewpie mayonnaise and tsume sauce.

Prawn and avocado roll topped with salmon and avocado, 7 spice and sweet soy.

Prawn and avocado roll topped with salmon, 7 spices, and tsume sauce.

Deep-fried California roll, filled with salmon and prawn.

Tempura prawn roll, topped with avocado, spicy mayo and tsume sauce.

Wasabi mayo, avocado and salmon fashioned sandiwches