Mantra Cafe

Cold Smoked cured yellowtail crudo with tomato, lemon and caper salsa, fresh basil, chilli oil and shaved fennel salad

Heirloom beetroot salad with pulled aubergine, honey whipped chèvre, ginger vinaigrette, and topped with a crystallised seed crumble and baby leaf salad

Butter poached crayfish and prawn in a ginger and citrus ceviche dressing, charred corn salsa, sour cream and pickled red onion. Served with hand rolled maize and chilli brushed lavash

Crispy salted fish Brandade with, whipped saffron mayonnaise and a pickled green herb slaw

Pan fried cultured handmade halloumi with a crushed carrot, mint and pistachio salad and lemon preserve dressing

Seared Kudu Carpaccio with a crushed coriander crust, green peppercorn mayonnaise, black garlic dressing and topped with shaved Huguenot cheese

Baby gem salad with seasonal greens, pickled apple, walnut crumble, roast grapes, burnt lemon yoghurt dressing and shaved Havarti cheese

Raw tuna tartare with red bell peppers, crushed avocado and fresh coriander, dressed with sesame seed and ginger lime dressing and topped with sourdough melba

Chargrilled Patagonian Calamari with buttermilk and a fresh chimichirru dressing

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

Seared pink pepper and herb crusted ostrich fillet with salsa verde and slow roast tomato. Served with a rocket, baby spinach, toasted walnut and chèvre salad

Pan fried crispy line caught Hake served with a Romesco almond sauce and a crushed lemon potato cake topped with a citrus, olive oil and chilli salsa

Grilled prawns with lemon, herb and garlic butter sauce. Served with hand cut fries

Butter basted rib eye served on the bone with café de paris butter and confit garlic herb roast potatoes

Pan seared locally sourced linefish with baby beans, confit fennel, lemon and burnt butter sauce

Oven baked aubergine and tomato layered with parmesan and fresh basil topped with broken burrata.Served with bruschetta

Creamy linguine seafood pasta with linefish, mussels, parmesan and fresh lemon

Pan seared free range beef fillet with Béarnaise sauce, charred butter and thyme roast onion with herb crushed potato

Slow roast lamb rib with a fresh mint crust served on warm marinated butter bean and Mantra panzanella salad

Fresh West Coast mussels with creamy white wine veloute sauce. Served with chargrilled bruschetta

caramelized sponge pudding served with a rooibos infused caramel sauce and vanilla bean custard

Local cheese plate with Aged Nguni camembert, Belnori soft Chèvre, Klein River Havarti Cheese,crystallised honey, sweet roast pears and oversized melba shards