Harbour House Kalk Bay Menu

Handmade gnocchi, grilled artichokes, mushrooms in a truffle Parmesan sauce with toasted pine nuts, pumpkin seeds and butternut crisps

Fried: Green olives, rocket, spring onions and anchovies with caper tartar sauce Grilled: Lemon and chilli olive oil with smoked paprika, black olives and caperberries

Salmon with mint, coriander and basil, spring onion and toasted sesame seeds with a mildly spiced ginger, coconut and soy broth

Lemon and herb butter cream sauce or spicy garlic Mozambican butter. Served with charred ciabatta

Steamed mussels, creamy white wine garlic sauce with charred ciabatta

Roasted beet with garlic ciabatta crumb, orange segments and balsamic pearls

Salmon crudo, tomato, cucumber & avocado mousse, topped with tempura prawns, caviar and sweet chilli sauce

Sterlet Malosson Caviar (10g) with blinis, free range egg, crème fraiche, red onion and herbs

Handmade gnocchi, grilled artichokes, mushrooms in a truffle Parmesan sauce with toasted pine nuts, pumpkin seeds and butternut crisps

Bordelaise sauce, bone marrow croquettes, seasonal greens and braised pearl onions

Steamed mussels, creamy white wine and garlic sauce. Served with charred ciabatta

Gremolata, hummus, roasted king oyster mushroom, crisp tenderstem broccoli, lentil and hazelnut galette and roasted cherry tomatoes

Roasted garlic aioli and lemon

Buttery fondant potato, crisp tenderstem broccoli with a silky green peppercorn sauce

Local seared lamb, minted green beans with salsa verde and lemon zest

Lemon and herb butter cream sauce or spicy Mozambican garlic butter. Served with charred ciabatta

Fried: Green olives, rocket, spring onions and anchovies with caper tartar sauce Grilled: Lemon and chilli olive oil with smoked paprika, black olives and caperberries

Handmade pappardelle, calamari, mussels, prawns and line fish swirled in a creamy Parmesan sauce

Aromatic garlic, lemon and parsley risotto with spiced butter prawns, calamari and mussels

Small / Large Grilled Langoustines and prawns with Chardonnay mussels, line fish, hake goujons, fried and grilled calamari tubes

Herby risotto with preserved lemon, confit tomatoes and hollandaise sauce

Grilled line fish served on a spicy coconut broth with seasonal greens, herbs and crispy shallots

Green beans, soft poached egg on garlic mash with salsa verde and aioli

Baby vegetables, new potatoes, confit tomatoes and Chardonnay sauce

Our signature dish. Oven-roasted seabass, marinated in yellow miso and rice wine served on coconut risotto with ginger and lime leaf and braised bok choi

Seared swordfish fillet, kimchi dipping sauce, herbed yoghurt and garlic marinated greens

With rainbow carrots, creamed peas and lemon-thyme infused potato pavé or on a creamy corn puree with edamame (+55), served with your choice of side

Crème fraiche tzatziki and coriander beurre blanc with spicy Asian greens

Kalamata olive and heirloom tomato relish, parsley oil and saffron couscous

Heirloom tomatoes in sherry vinegar vinaigrette with Kalamata olives, basil, capers, and feta with ciabatta croutons and basil aioli

Grilled chicken breast, cos lettuce, Caesar dressing, anchovies, garlic and herb croutons, deep-fried soft boiled egg and Parmesan shavings

House-cured beet salmon, baby salad, dill, cucumber and roasted beets with crème fraiche and sherry vinegar vinaigrette

Rocket, cherry tomatoes, avocado, crispy bacon, Parmesan, garlic and herb croutons, red onion, green peas, soft-boiled egg, red wine vinaigrette and basil mayo Add crayfish SQ

Miso grilled prawns, pickled ginger, mint, chilli, papaya, coconut flakes, avocado and lemongrass

English toffee ice cream, mini chocolate whispers, and vanilla crumble

Raspberry and Coconut sorbet, strawberry meringue, white chocolate mousse, almonds with macerated strawberries

Vanilla bean crème brûlée, berries and raspberry dust

Topped with walnut and coconut wafer, served with lemon curd ice cream

Local artisan sorbets from Unframed (per scoop)

Molten centered Lava cake, served with vanilla pod ice cream and a tart berry coulis

Shortcrust tart with tangy baked lemon curd, served with meringue and berries

Seared salmon with avocado, topped with creamy prawn and salted crispy carrot

Panko crumb, flash fried tuna and cream cheese in seaweed rice with house tempura sauce, spring onion and sesame seeds

Salmon and tuna rainbow rolls with avocado, topped with caviar, Japanese mayo, spring onion, sesame seeds and house Teriyaki sauce

Vodka flambéed tempura California Roll with house Teriyaki sauce

Cucumber, carrot and avocado with Japanese mayo and house Teriyaki sauce (no rice)

Tempura and panko crumbed prawns served with spring onion, sesame seeds and sweet chilli sauce

Teriyaki rolls and California rolls, topped with tempura prawns

A selection of the classics