Marble Johannesburg Menu

Hummus, baba gannouj, smoked olive tapenade.

Wood-fired asparagus, cucumber and goat’s cheese, smoked tomato and olive ragout, herbed truffle oil.

Coal-fired prawn tails, avocado, prawn mayonnaise, chives.

Changes daily.

From the grill lamb ribs with chimichurri, smoked peri‐peri chicken wings, short rib magwinya with kumquat jam, game skewer.

Deep rich classic onion broth, gruyère and emmenthal croutons.

Wood-fired pear, gorgonzola, saffron and lemongrass, crisp fennel salad, walnut bread.

Wood fired quail, tamarind glaze, grape and peanut salad, roasted sweet potato, quail egg, verjuice reduction.

Grilled steak tartare, wood-fired bone marrow, black garlic, caper salsa, nasturtium.

Cured kudu, pear jam, chilli crisp and coriander salsa.

Cucumber gazpacho, confit baby leeks, pickled tomato, dill aioli, caviar, herb leaf salad.

Wood-fired octopus, fried baby potatoes, gremolata, crispy chorizo, Turkish olives, sundried tomato, red onion salsa.

Fried tentacles, grilled corn and pickled daikon salad, charred pepper, corn custard.

Snails in the wood-fired oven, tomato and garlic stew, herb butter, mozzarella and gruyère.

Thai water dressing, citrus granita, mint.

Olive chutney, roast ClemenGold, focaccia crisp, toasted almond, lemon balm.

Pancetta, anchovies, iceberg, croutons, pine nuts, grilled lime, parmesan dressing.

Chicken, bacon, Healey’s mature cheddar, soft boiled egg, avocado, honey and mustard dressing.

Fired and marinated cauliflower, iceberg, edamame, peas, quinoa, pumpkin seeds, pomegranate, cucumber, mint and tahini dressing. AS AN EXTRA Grilled chicken I R95 Grilled sirloin I R135

Grilled pork belly, smoked chorizo & apple bean stew, grilled baby gem, toasted cashew and mustard dressing, honey roasted baby apple, pork crackling.

Pepper crusted beef fillet, wood-fired goat’s cheese, maple roasted root vegetables, cranberry & thyme jus.

Coal-fired rib-eye, hassleback potato, Jack Daniels and butter pepper cream, mushrooms, roasted garlic dressing, parmesan.

Grilled lamb cutlets, harissa roasted aubergine, marinated olives and goat’s cheese.

Grilled game loin, slow fire cooked game shoulder ragout, puffed pastry, “soet patat”, apricot chutney, roasted carrot.

Wood-fired sirloin, smoked olive oil potato, braised onion and mushrooms, red chilli and onion jam, charred brussel sprouts.

Grilled seabass, roasted heirloom tomato, avocado, crispy potato and olive, purple basil, lime.

Grilled salmon, scallop lemongrass cream, salmon caviar, parsnip and potato, crispy kale, pickled radish.

Flame grilled Baby chicken dusted with Sesame seeds, Korean chilli flakes, Szechuan spice, yuzu pickled cabbage, roasted sweet potato, sesame dressing.

Grilled duck breast, confit duck leg, fire roasted miso poached pear, bok choy, potato & baby onion ragout, almond and focaccia crust, pear jus.

Fennel lemon risotto, confit fennel, charred artichokes, basil oil.

Lobster meat, squid ink, grilled fennel, braised leeks, lemon, dill.

Miso glazed pumpkin, shiitake and barley risotto, ginger, lime and honey dressing, toasted pumkin seeds.

Curry roasted cauliflower, quinoa, apple and celery salad, tamarind, coriander and curry leaf crumble.

Prawns, calamari, octopus, linefish, lime rice, shellfish butter, braaied greens.

Fillet, sirloin, lamb cutlets, marble fries, selection of sauces.

Established in 1919, Silent Valley Wagyu now proudly produces some of the world’s most exquisite beef. The very best of the Signature Range, export grade Wagyu makes its way to Marble. SIRLOIN 300G I R 1,275

At Chalmar, the perfect balance of science and heart translate to tender, juicy beef of extraordinary quality in every cut. PRIME RIB 800G - 30 day wet aged I R 695 T-BONE 800G - 30 day wet aged I R 695

Empressive bone in cut of prime beef, perfect for sharing.

Open flame grilled to enhance the good marbling of this cut.

First time in SA. The top cap of the ribeye we fight over. Massive marbling. Massive flavour. Definitely the crown jewel.

The butcher’s secret. Intensely marbled, surprisingly tender. Second only to fillet in tenderness, first in flavour.

Fillet is always a favourite. Elegant cut with less fat but still good flavour.

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

Churros - Sugar crusted churros, hazelnut praline, Frangelico ice cream. Milk and Cookies - Chocolate chip cookie dough, milk gel, cookie and cream parfait. Blood Orange - Rose meringue, blood orange sorbet, freeze-dried raspberries.

Caramelized honey butter toast, vanilla anglaise, brûlée banana, crystallised almonds, almond butter, sea salt ice-cream.

Mango mousse, passionfruit gel, meringue, passionfruit glass, mango and yuzu sorbet.

Warm chocolate pudding, whiskey custard, apricot gel, apricot glass.

Pecan nut pie filling, spiced pumpkin parfait, whiskey jelly.

Raspberry frangipane, berry foam, yuzu creme, lime gel, yuzu frozen yoghurt.

Baked pistachio cheesecake, kataifi crunch, cranberry nougat, halva, lime frozen yoghurt.

Four local cheeses, pickles and preserves.