Our Local V&A Waterfront

Starters CRISPY CALAMARI - Marinated in olive oil, garlic, chilli and lemon, deep fried with fresh herbs, served with green tartar sauce and lemon. Or PARMESAN & AVO SALAD - Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing. Or PRAWN & CHORIZO SKEWERS - Grilled prawns & chorizo brushed with olive oil, garlic and lemon. Or PRAWN & GREEN OLIVE SKEWERS (Halal) - Prawns & green olives grilled to perfection. _________________________________________________________________________________________________________ Mains FRESH LINE FISH OF THE DAY Or SIRLOIN 250g - Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips. Or GRILLED CALAMARI - Caper berries, kalamata olives, garlic, chilli, smoked paprika and tomato oil. With Bella Rosa tomatoes and wild rocket, served with a side of your choice. Or CHICKEN LIMONE - Mashed potatoes and spinach. Or BRINJAL / EGGPLANT PARM - Eggplant steak crumbed in a herbed batter, fried and finished with our homemade napolitana sauce and gooey mozzarella. Served with a side of your choice. _________________________________________________________________________________________________________ Desserts PANNA COTTA - Amaretto-infused yogurt panna cotta with champagne berry coulis and fresh berries. Or TONKA BEAN CRÈME BRÛLÉE - Served with fresh berries.

Starters CRISPY CALAMARI - Marinated in olive oil, garlic, chilli and lemon, deep fried with fresh herbs, served with green tartar sauce and lemon. Or OUR LOCAL MUSSELS - In a white wine, garlic, and chilli mussel broth. Served with toasted ciabatta. Or PARMESAN & AVO SALAD - Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing. _____________________________________________________________________________________________________________ Mains FRESH LINE FISH OF THE DAY Or PRIME RIBEYE 300g - Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, lemon and chips. Or CAPONATA RIGATONI - Tangy, salty-sweet tomato sauce with aubergine, tomatoes, capers and olives topped with Grant Padano and chopped parsley. Or CHICKEN NICOISE - Chicken fillet served with baby potatoes, green beans, marinated olives, herbed cherry tomatoes, and wild rocket, finished with paprika mayo, basil pesto, and green oil. Or KAROO LAMB CUTLETS - Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions. _____________________________________________________________________________________________________________ Desserts PANNA COTTA - Amaretto-infused yogurt panna cotta with champagne berry coulis and fresh berries. Or TONKA BEAN CRÈME BRÛLÉE - Served with fresh berries.

Starters BEEF CARPACCIO - Matured beef sirloin, radish, spring onions, sesame seeds, japanese mayo and teriyaki sauce. Or OUR LOCAL MUSSELS - In a white wine, garlic, and chilli mussel broth. Served with toasted ciabatta. Or CAESAR SALAD - Crisp cos lettuce, anchovy, shaved parmesan, sliced radish, and croutons. Tossed in a classic caesar dressing. Served with a soft-crumbed egg. _____________________________________________________________________________________ Mains FRESH LINE FISH OF THE DAY Or CHICKEN NICOISE - Chicken fillet served with baby potatoes, green beans, marinated olives, herbed cherry tomatoes, and wild rocket, finished with paprika mayo, basil pesto, and green oil. Or KAROO LAMB CUTLETS - Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions. Or FILLET 200g - Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips. Or CAPONATA RIGATONI - Tangy, salty-sweet tomato sauce with aubergine, tomatoes, capers and olives topped with Grant Padano and chopped parsley. ___________________________________________________________________________________________________________________________ Desserts PANNA COTTA - Amaretto-infused yogurt panna cotta with champagne berry coulis and fresh berries. Or BASQUE CHEESECAKE - With toasted hazelnut praline.

Starters TIAN OF PRAWNS WITH GREEN TARTAR - Tempura prawns, tomato concasse, charred aubergine, avocado, sweet chilli sauce, basil mayonnaise, and green oil. Or BEEF CARPACCIO - Matured beef sirloin, radish, spring onions, sesame seeds, japanese mayo and teriyaki sauce. Or CAESAR SALAD - Crisp cos lettuce, anchovy, shaved parmesan, sliced radish, and croutons. Tossed in a classic caesar dressing. Served with a soft-crumbed egg. Or OUR LOCAL MUSSELS - In a white wine, garlic, and chilli mussel broth. Served with toasted ciabatta. _____________________________________________________________________________________________________________________________ Mains FRESH LINE FISH OF THE DAY Or FILLET 200g - Charcoal flame-grilled and brushed with herb-infused tallow. Served with roasted bone marrow, truffle-infused béarnaise sauce and chips. Or SEAFOOD SELECTION - Black west coast mussels, pan-friend calamari tubes, and pan-fried garlic & chilli prawns, served with rice. Or MOZAMBICAN STYLE PRAWNS - Pan-fried in garlic, chilli, bay leaf, and butter sauce, garnished with coriander and lemon, and served with rice. KAROO LAMB CUTLETS - Coated in dijon mustard and chives. Served with green beans, garlic mashed potatoes, lamb jus and blackened pearl onions. ____________________________________________________________________________________________________________________ Desserts DARK CHOCOLATE TORTE - Salted caramel, valrhona chocolate ganache, speculoos crumb, smoked salt, and our homemade tonka bean ice cream. Or PANNA COTTA - Amaretto-infused yogurt panna cotta with champagne berry coulis and fresh berries.

Starters PARMESAN & AVO SALAD - Avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing. Or HOMEMADE PARMESAN GNOCCHI - Butternut, artichokes, toasted pumpkin seeds, Bella Rosa tomatoes, sage, parmesan shavings, truffle-infused parmesan cream sauce. Or CRISPY RICE SALAD - Ginger, chopped baby spinach, avocado (seasonal), baby cucumber, edamame, celery and chopped parsley with miso lime dressing. _____________________________________________________________________________________________________________________ Mains 7 SPICE TOFU STEAK - Served on tenderstem broccoli, charred red & yellow peppers, baby carrots, courgettes, blackened pearl onions, charred artichoke hearts, tomato confit, kalamata olives and gremolata. Or CAPONATA RIGATONI - Tangy, salty-sweet tomato sauce with aubergine, tomatoes, capers and olives topped with Grant Padano and chopped parsley. Or TRUFFLE & PARMESAN GNOCCHI (V) - Butternut, artichokes, toasted pumpkin seeds, Bella Rosa tomatoes, sage, parmesan shavings, served with a trifle-infused parmesan cream sauce. Or EGGPLANT PARM - Eggplant steak crumbed in a herbed batter, fried and finished with our homemade napolitana sauce and gooey mozzarella. Served with a side of your choice. _____________________________________________________________________________________________________________ Desserts VEGAN ICE CREAM Or DARK CHOCOLATE TORTE - Salted caramel, valrhona chocolate ganache, speculoos crumb, smoked salt, and our homemade tonka bean ice cream. Or TONKA BEAN CRÈME BRÛLÉE - Served with fresh berries.

Oysters Mignonette - Mignonette dressing, lemon, and tabasco. Asian - Ginger, garlic, soy, lime, pickled onion, and chilli dressing. Black Lumpfish | Caviar - Crème fraiche, cucumber & lime jelly, red chilli flakes. ________________________________________________________________________________________________ Canape Kalamata Olive Tapenade - Basil pesto, Bella Rosa tomaris, and fresh basil served on a crostini. Norwegian Salmon Gravlax - Black Lumpfish caviar, crème fraise, and fresh dill served on a crostini. Fresh Line Fish Tartare - EVOO, brunoised tomato, red onion, spring onion, lemon zest, basil, dill. Mint, and basil mayonnaise served on a crostini. Sirloin Carpaccio - Horseradish, radish, capers, microgreens served on a crostini. House Seafood Ceviche - Lime marinated line fish, pan-fried calamari, steamed black mussels and wine poached prawns. Tossed in a Nam Pla dressing and served with cucumber, red onions, yellow peppers, Bella Rosa tomatoes, coriander, and chives (peanut allergy). Garlic & Chilli Butter Prawns - Served with lime. Lamb Kofta - Tzatziki, toasted cumin seeds, toasted sunflower seeds. Parmesan & Truffle Infused Gnocchi - Cream sauce, roasted vegetables, pumpkin seeds. Marinated Kalamata Olives - Kalamata & green stuffed pimento olives. Served with toasted crostini. Goujon - Fresh line fish strips. Tossed in panko crumbs. Infused with lemon zest, thyme, Italian parsley, red chilli flakes & parmesan. Served with aioli and fresh lemon. Calamari - Marinated in EVOO, garlic, chilli and lemon, deep fried with fresh herbs, served with green tartare sauce and lemon. Beef or Chicken Slider - Sesame toasted bun, baby gem, Roma tomato, pickled red onion, jalapeno, cheese sauce. Parmesan chips - With chilli & lemon salt. Served with truffle aioli. Patatas Bravas - Spicy tomato sauce. ____________________________________________________________________________________________________________ Dessert Panna Cotta - Amaretto-infused yogurt panna cotta with champagne berry coulis and fresh berries. Cheesecake - Candied citrus, lemon curd, poppy seeds, citrus brûlée. Chocolate Torte - Salted caramel, valrhona chocolate ganache, speculoos crumb, smoked salt, and our homemade tonka bean ice cream.

BRIOCHE, EGG, CREME PAT + ORANGE ZEST.

Poached eggs on a bed of wilted baby spinach, topped with hollandaise on your choice of toast.

An open-faced omelette with creamy poached haddock and parmesan with your choice of toast.

Cream cheese topped with sliced avo, smoked trout ribbons, capers, red onion and a poached egg on your choice of toast.

Baby spinach and zucchini laced omelette with lemon parmesan ricotta.

Baby spinach and Danish feta folded into scrambled eggs topped with dukkah on your choice of toast.

Eggs poached in an aromatic tomato and chilli sauce with chunks of creamy feta, served with your choice of toast.

Eggs poached in lemony spinach, leeks, edamame + other greens with chunks of creamy feta, served with your choice of toast.

Soft scrambled eggs with crab, lemon butter and chives on toasted sourdough.

Hot smoked trout, boiled potatoes, fine green beans and poached egg with lemon mayo.

Creamy Danish feta served on two pieces of toast.

Bacon, brie and caramelised onion, toasted on your choice of bread.

Pastrami, pickles, sauerkraut, wholegrain mustard and Emmental toasted on your choice of bread.

Greek yoghurt, honey, fresh fruit, gluten-free quinoa granola and berry compote.

White quinoa, mushrooms, lemon yoghurt, hummus, one fried egg topped with spring onion, chilli crisp and petite greens.

Half a papaya stuffed with fresh seasonal fruit and topped with yogurt, honey and roasted hazelnuts. Seasonal, so check if she is in.

Poached egg I R 18 Bacon I R 30 Avocado I R 25 Danish Feta I R 25 Mature Cheddar I R 25 Grilled chicken I R 55 Toast I R 12 Gluten Free toast I R 25 Triple fried fries I R 45 Smoked trout | R60

Bubbly, OJ Cucumber - Elderflower, bubbly, pineapple, cucumber and mint Peach Berry - Peach, cranberry

Pomegranate, pineapple, ginger, lemon-lime, Sky Vodka.

Sky vodka, tomato, spices & lemon.

Hendrick’s Gin, OL hugo mix, mint, cucumber and tonic or soda water.

Fresh tuna and pineapple with citrus, honey & soy dressing, topped with crème fraîche and chilli.

Norwegian salmon, pickled red onion, lemon and dill oil.

Fresh fish cured in citrus with chilli, herbs and pickled radish.

Heirloom tomatoes, pickled fennel bulb, dill, chunky croutons and grilled green olives.

Cucumber, avocado, herbs, greens and pickles with a light lemon dressing.

Extra virgin olive oil, white balsamic and basil dressing.

Ginger, chopped baby spinach, avocado (seasonal), baby cucumber, edamame, celery and chopped parsley with miso lime dressing.

Hot smoked trout with tenderstem broccoli, leaves, pickles and green goddess dressing.

Crispy fried calamari with green tartare and fire roasted lemon.

Parmesan crusted zucchini fries with tangy green mayo.

Pan-fried prawns with warm chilli lemon butter.

Whipped feta, chilli honey and olive oil with crispy bread.

Smashed golden potatoes with parmesan crust and herb yoghurt.

Melba toast with butter, anchovy, lemon and pickles.

Warm olives, lemon and herb marinated feta and pickles.

Cold prawns with herb tartare, avocado and lemon.

Tahini schmear, lemon herb dressing, olive oil.

Prawns cooked in garlic, chilli and lemon butter.

Served with grilled marrow bone and a side of your choice.

Crispy fried calamari and grilled calamari with green tartare and lemon.

Mussels cooked with white wine, garlic and herbs + mustard mayo for frites.

Fresh fish from the grill with olive oil, lemon and creamy braised leeks velouté with dill.

Eggplant steak crumbed in a herbed batter, fried and finished with our homemade napolitana sauce and gooey mozzarella. Served with a side of your choice.

Pumpkin, creamy beans, sage, chilli, crème fraîche..

Shallot, lemon parsley and caper dressing.

Prawns sauteed in garlic, lemon and butter finished with white wine, chilli, parsley and lemon.

Homemade meatballs and napolitana sauce.

Ask your server for today’s selection.

Grilled prawns brushed with olive oil, garlic and lemon.

Chicken thigh skewers with lemon yoghurt and herb.

Grilled lamb skewers with gremolata and olive oil.

Grilled wild mushrooms with rosemary lemon butter.

Free-range beef burger with champagne pickles and mature cheddar, served on a brioche bun with fries.

With ginger, fried spring onion & sesame.

With honey and orange.

Finished on the fire.

With toasted hazelnut praline.

Flourless chocolate torte, whipped 70?rk chocolate mousse, vanilla bean ice cream rolled in toasted buckwheat.

Lemon curd, crispy biscuit base, brûléed Italian whipped meringue.