Marble Cape Town Menu

(1 main course and 1 starter OR 1 dessert) STARTERS: Marble Oyster, Daily Soup, Boerewors Braaibroodjie or Pear and Blue Cheese ----------------------------------------- MAINS: Sirloin, Pork Belly, Baby Chicken, Seafood Paella or Cauliflower ----------------------------------------- DESSERTS: Select any dessert from the menu

(1 starter, 1 main course and 1 dessert) STARTERS: Marble Oyster, Daily Soup, Boerewors Braaibroodjie or Pear and Blue Cheese ------------------------------------------------ MAINS: Sirloin, Pork Belly, Baby Chicken, Seafood Paella or Cauliflower ------------------------------------------------ DESSERTS: Select any dessert from the menu

Thai water dressing, citrus granita, mint

Our daily soup offering

Wood-fired smoked game loin, sultana and raisin sambal, artichoke and fennel salad

Grilled asparagus, confit leek, za’atar dressing

Grilled boerewors, BBQ sauce, crisp slaw, milk bread

Apricot and game sosaties, skilpadjie with onion relish, salted lamb ribs and meebos

Lightly touched on the coals, egg, chilli crunch, avocado

Ceviche of fresh linefish, grapes, coriander, chilli, lime

Beef tartare, white aubergine purée, pickled red onion, sweet potato crisp

Wood-fired octopus, lemon atcha, Malay curry sauce, crispy potato, mint yoghurt

Pulled US lobster meat in a curry mayo, smashed avocado, baby gem lettuce, shaved celery, cherry tomato

Wood-fired pear, Gorgonzola, candied walnut, burnt lemon dressing

Wood-fired melon, smoked feta, pomegranate-mint dressing

Fresh burrata, peas and spinach, confit garlic and honey, pickled almonds

Fresh burrata, beef biltong powder, sweet chilli crunch, coriander

Lettuce, tomato, cucumber, avocado, olives, red onion, feta cheese, croutons, balsamic dressing

Grilled prawns, heirloom tomatoes, red onion, salsa macha

Marble Caesar salad, crispy pancetta, iceberg lettuce, anchovies, pine nuts, parmesan Add Grilled Chicken | R60

Wood-fired line fish, roasted fish bone citrus sauce, charred marrow

Baby chicken from the Josper, grilled romaine lettuce, sweet peppers, peri peri

Coal-roasted mushrooms, parmesan cream, grilled lime salsa, toasted herb crumble

Coal-roasted ribeye, burnt butter roasted sweet potato, l’entrecôte sauce, confit onions, mushroom and rocket salad

Plate of lamb favourites, grilled lamb cutlet, anchovy roasted shoulder, salted lamb rib, ‘slaphakskeentjies’ and Marble fries

Wood-fired game, mango atchar, biryani rice, carrot and raisin fondant

Salmon from the Josper, warm bean salad, crispy potatoes, pea pesto, preserved lemon

Butter-poached lobster, sweet corn risotto, saffron tomato, preserved lemon

Grilled sirloin, charred broccoli, smoked peas, tamarind jus, pickled mustard seeds

Jospered miso cauliflower, burnt butter and cauliflower purée, pickled cauliflower, peanut and herb salsa

Wood-fired seafood paella with prawns, mussels, and linefish, seafood bisque

Wood-fired pork belly, apple kimchi, peanut salsa, carrot

Jospered fillet, rosemary-roasted hasselback potato, confit tomato, roasted leek, beef jus

Loin of springbok, Chalmar fillet, Chalmar sirloin, salt and vinegar onion rings, jus, Martell Blue Swift pepper sauce, Marble fries

A selection of prawns, mussels, calamari, line fish and octopus all grilled on the open flame, cucumber and green olive, lime rice, masala spiced peppers, various sauces

Prawns stacked in a cast iron skillet, smothered in butter, garlic and chilli, salad, Marble fries

35 day dry aged

30 day wet aged

30 day wet aged

30 day wet aged

42 day aged Wagyu cut with a particular sweetness that sets it apart from other beef. Perfect to share as a start to your meal.

The flank is a cut that stands out for its marbling and flavour.

The sirloin is still a firm favourite. Big prime beef flavour.

A cut that has become more popular over the years. Slow cooking on the Josper sets it apart.

A good showing of dry aged rib steak, also the chef’s favourite.

Impressive bone-in cut of prime beef, perfect for sharing.

Mascarpone, espresso, Joconde sponge, dark chocolate, cocoa dust.

Hazelnut chocolate torte, white chocolate mousse, Amarena cherry gel, Karen Dudley’s famous Podi, cherry frozen yoghurt, chocolate ganache.

Lime crème, apple and elderflower compote, vanilla meringue drops, lime jelly, lime sorbet.

Vanilla and cardamom panna cotta, white chocolate soil, lemon-olive-oil ice cream, Inverroche Amber Gin infused grilled pineapple, caramel crisp.

Chocolate crunch cookies, vanilla gelato, salted caramel, vanilla and almond nougat.

White chocolate and sesame cookie, passion fruit ice cream, mango salsa, mango curd.

Please ask your waiter to bring the cheese trolley to your table. 2 cheeses / 2 accompaniments | R295 3 cheeses / 3 accompaniments | R425

Curated by Marble’s Sommeliers and Pastry Team. Dalewood Fromage’s Huguenot cheese, sour fig konfyt, oat cracker with 1988 Tinta Barocca Blend, Overgaauw, Cape Vintage, Stellenbosch | R185 Belnori Farms’ Amboseli cheese, guava gochujang, dehydrated mango atchar crisp, oat cracker with 2024 Muscat d’Alexandrie, L’Equinox, Silt, Citrusdal Mountain (Skin Macerated) | R225 Klein River Farms’ Gruberg Vintage cheese, pear and rosemary jelly, fresh apple, pecan Florentine cracker with 2016 Semillon, Boekenhoutskloof, Noble Late Harvest, Franschhoek | R275