Mantra Cafe Menu

Sourdough flatbread, chilli-spiced corn, crushed peanut & red onion slaw, whipped lemon aioli. Wine recommendation: Baccō Bacio Del Sole Vermentino I R 145 / R 565

Seasonal greens, broccolini, shaved fennel, celeriac, roasted grapes, caramelised chill, maple pecan nuts, green herb dressing and soft boiled egg. Wine recommendation: Rebel Rebel Colombar I R 145 / R 545

Free-range beef patty on a toasted brioche bun with dill and red onion pickles, melted mature cheddar, crispy bacon and hand-cut fries. Wine recommendation: Tim Hillock Paradiso Syrah I R 155 / R 565

Citrus caper dressing, bell pepper & olive salsa, soft egg, seasonal greens & green peppercorn mayonnaise. Wine recommendation: Baccō Rosé I R 145 / R 545

With burnt lemon, white beans, pulled aubergine, green olives, chunky tomato, rocket and aged sherry vinaigrette. Wine recommendation: Miles Mossop Wines Introduction Chenin I R 135 / R 495

Mantra creamy white wine sauce & shaved Parmesan. Wine recommendation: Atlas Swift Shelter Chardonnay I R 165 / R 645

with shallot and tarragon dressing. Wine recommendation: Harry Hartman Summer Sauvignon Blanc IR 135 / R 495 OR Silverthorn River Dragon Brut I R 165 / R 625

with tomato, lemon and caper salsa, fresh basil, chilli oil and shaved fennel salad. Wine recommendation: Rebel Rebel Colombar I R 145/ R 545 OR Holden Manz Rothko Rosé I R 135 / R495

with red bell peppers, crushed avocado, fresh coriander, sesame seeds, lime dressing and sourdough melba. Wine recommendation: Baccō Rosé I R 145 / R 545

whipped garlic mayonnaise and green apple slaw. Wine recommendation: Dr. Goodvine Matters of the Head I R 145 / R 565

with a crushed coriander crust, green peppercorn mayonnaise, black garlic dressing and shaved Huguenot cheese. Wine recommendation: La Brune The Valley Pinot Noir I R 155 / R 595

with herb whipped goat’s cheese, pickled grapes, red onion & toasted seed crumble. Wine recommendation: Bruce Jack The Ghost in the Machine Sauvignon Blanc I R 145 / R 575

with whipped white beans, pulled aubergine, ginger dressing, rocket, and chilli basil lavash. Wine recommendation: Dr. Goodvine Matters of the Head I R 145 / R 565

with crushed cucumber, mint & curry yoghurt dressing. Wine recommendation: Groot Phesantekraal Anna De Koning Chenin Blanc I R 155 / R 595

in a fresh chimichurri dressing. Wine recommendation: Bruce Jack The Ghost in the Machine Sauvignon Blanc I R 145 / R 575

A selection of pan-fried line fish, grilled calamari, steamed mussels and grilled prawns. Served with hand-cut fries. Serves two.

Pepper crusted ostrich, Dijon mustard onion pan jus, pickled pear, toasted walnut and chèvre salad.

Served with red pepper and almond sauce, crushed lemon potato cake, citrus, olive oil and chilli salsa.

Served with lemon, herb and garlic butter and hand-cut fries.

Butter-basted and served with Café de Paris butter and confit garlic herb roast potatoes.

Locally sourced, pan fried and served with citrus spiced butter sauce, crushed baby potatoes & fennel salad.

Oven-baked aubergine and tomato layered with Parmesan and fresh basil, topped with broken Burrata. Served with bruschetta.

Creamy linguine served with linefish, mussels, parmesan and fresh lemon.

Served with confit garlic, pan jus, hand-cut fries and charred butter roast onion.

Served with charred sweet potato and chunky salsa verde.

Served with a creamy white wine velouté sauce and bruschetta.

Chocolate Liqueur, Vodka, Cream, Kahlua, hint of Sherry and Vanilla, Boudoir biscuit.

Vusa Cacao, Coffee and Sea salt Vodka, espresso, Kahlua.

Brandy, Fynbos Honey, espresso, cream.

Frangelico and vanilla bean ice cream. Kahlua I R 125

with lemon curd, roasted pineapple and crème fraîche ice cream. Wine recommendation: Groot Phesantekraal Noble Late Harvest I R 105

Wine recommendation: Thelema Vin de Hel Muscat Late Harvest I R 95

with fresh raspberries, mint infused syrup and almond shard. Wine recommendation: Groot Phesantekraal Noble Late Harvest I R105

A traditional South African sponge soaked in rooibos infused caramel sauce and vanilla bean custard. Wine recommendation: Klein Constantia Vin de Constance I R 185

with olive oil, caramel & peanut brittle cookie crumble. Wine recommendation: Taylor’s Port Fine Tawny Red I R 165

Aged Brie, Ashed Chèvre, Havarti, mature Huguenot, honeycomb, sweet roasted pears and melba shards. Wine recommendation: Taylor’s Port Fine Tawny Red I R 165