PRIVA Pretoria Menu

HORS D’OUVRES / STARTERS PRAWNS KATAIFI - Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander. SPRINGBOK CARPACCIO -Thinly sliced smoked Springbok fillet, confit cherry tomato, fried capers, rocket and balsamic reduction. MOSAIC SUSHI ROLL- Delicate roll with salmon, sushi rice, pickled ginger, wasabi, red onion puree and soy sauce. ENTRÉES / MAIN COURSE STEAK DIANE BEEF FILLET - Creamy Mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli. LAMB SHOULDER -Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables SALMON - Seared Salmon, potato confit, pea fricassee, dill foam, creamy lemon and dill sauce, pea puree. PRIVA DESSERTS HOT CHOCOLATE FONDANT- Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble. PINA COLADA PANNA COTTA- Panna cotta, pineapple, strawberry and apple compote, blackberry reduction, mango puree, lime curd, homemade nougat ice cream. CRÉME BRULEE- Classic Crème Brulee, flavour changes weekly. Served with sorbet of the day.

AMUSE BOUCHE * SALMON TARTARE Freshly diced Salmon, red onions, green apples, capers, lemon juice, wasabi cream, guacamole, dill foam, Earl Grey spheres. * LAMB DUO - Rolled lamb rib, lamb and potato croquette, balsamic reduction, tomato confit * SOUTH AFRICAN VENISON - Tender Ostrich medallions, Amarula sweet potato mash, carrot puree, sauteed sugar snap peas, red wine reduction * PORK BELLY - Slowly cooked overnight, honey soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling. * PRE DESSERT * TIPSY TIRAMISU TWIST - Coffee and Kahlua tiramisu, Frangelico ice cream, shortbread crumble, mint. * FRIANDISES

Freshly diced salmon, red onions, green apples, capers, lemon juice, wasabi cream, guacamole, dill foam, Earl Grey spheres.

Thinly sliced smoked Springbok fillet, confit cherry tomato, fried capers, rocket and balsamic reduction.

Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander.

Gourmet, savoury meatball bites, red pepper hummus, red onion, barbeque glaze.

Rolled lamb rib, lamb and potato croquette, balsamic reduction, tomato confit

Buffalo Mozzarella, beetroot, rainbow tomatoes, grilled peaches, balsamic glaze, pine nuts

Crab & Kingklip cakes, creamy citrus coriander stuffing, fresh rocket salad, citrus dressing.

A delicate version of South Africa's favourite: fried polenta, grilled halloumi cheese, pork sausage, sticky sweet and sour sauce.

White wine poached pears, black pepper goats cheese, beetroot, balsamic reduction.

White wine, garlic, cream, onions & butter, create this fragrant classic dish. Served with grilled bread.

Delicate roll with salmon, sushi rice, pickled ginger, wasabi, red onion puree and soy sauce.

Chef’s choice on the day, Ask your waitron on availability.

Sweet and sour orange glaze, pickled ginger, burnt oranges, rocket salad.

Sweet and sour orange glaze, pickled ginger, burnt oranges, rocket salad.

10 large freshly shucked oysters served on a bed of ice with fresh lemon and our signature sauce.

Creamy Mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli

Seared sirloin, corn and chilli salsa, cubed potatoes, baby corn, Madagascan red pepper sauce

Seared Salmon, potato confit, pea fricassee, dill foam, creamy lemon and dill sauce, pea puree.

Baby prawn Normandy sauce, Moroccan cous cous, roasted beetroot, grilled zucchini, pea puree

Served with roasted parsnips and garlic brussel sprouts, creamy garlic and caper Jus, black wild rice.

Slowly cooked overnight, honey soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling.

Tender slices of pork fillets, wrapped in bacon,creamy carrot puree, pineapple salsa, mustard sauce, carrot crisps.

Tender Ostrich medallions, Amarula sweet potato mash, carrot puree, sauteed sugar snap peas, red wine reduction

Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables

Perfectly grilled lamb cutlets, mashed potato quenelles, Honey- mustard sauce, mustard seeds, spinach & rainbow carrots

Succulent chicken, savory ham, and melty Gruyere cheese, all rolled up and encased in a crispy golden crust, mash potato with spinach, tzatziki sauce

Slow cooked chicken breast, marinated in thyme & rosemary olive oil,creamy butternut mash, sugar snap pea, butternut crisps

Stuffed with cream cheese, Danish feta, jalapeno, fresh pasta tossed in creamy garlic sauce.

Mushroom, parmesan, truffle oil sauce. Also available as a starter portion.

Pan seared cauliflower steak with garlic and rosemary, cauliflower and coconut puree, crispy fried florets, baby marrow jullienne.

Panna cotta, pineapple, strawberry and apple compote, blackberry reduction, mango puree, lime curd, homemade nougat ice cream

Classic Crème Brulee, flavour changes weekly. Served with sorbet of the day.

Vanilla fridge cheesecake, rooibos spheres, lime curd, passion fruit, rooibos sugar chips.

Layers of soft sponge cake with mix berry cream, shortbread crumble, mint, vanilla ice cream

Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble.

Coffee and Kahlua tiramisu, Frangelico ice cream, shortbread crumble, mint.

3 layers of homemade chocolate mousse, zesty homemade ice cream and crumble