Saint Restaurant

From the Josper, rosemary, fennel and lemon.

Octopus carpaccio, salsa verde, crispy garlic, extra virgin olive oil.

Slow cooked beetroot, almond and focaccia soup, rocket and walnut pesto, pickled almonds.

Fried calamari, potato crisps and truffle mayo.

Fillet carpaccio, parmesan reggiano, rocket, truffle and honey dressing.

Changes daily, served with whipped goats cheese, flat bread.

Citrus granita, mint.

Calabrian chilli butter, crispy bacon & focaccia crumb, chives.

Traditional Italian lamb meatballs, white wine, cream, pecorino romano.

Bocconcini, parma ham, salami, mortadella, green olives, aubergine, peppers, basil pesto, flatbread.

Crumbed aubergine Milanese, roasted red pepper pesto, parmigiano reggiano.

Served with sundried tomato and olive pesto, whipped goats cheese and basil.

Grilled asparagus and zucchini with pecorino and black pepper sauce, truffle dressing.

Tomatoes, garlic & lemon crisp bread, sundried tomato tapenade.

Hazelnut, black truffle, honey, grilled ciabatta.

Baby potato, green beans, hard-boiled egg, green olives, mustard dressing.

Grilled chicken, gem lettuce, cucumber, olives, crispy bacon, avocado, creamy pecorino dressing.

Tomato, mozzarella, basil.

Crème fraiche, red onion, mushroom.

Tomato, chilli, garlic, lemon, avocado.

Tomato, pepperoni, mozzarella.

Basil pesto, balsamic onions, balsamic glaze, parmigiano reggiano.

Spiced pork sausage, hot honey, basil.

Artichoke, kalamata olives, red pepper, garlic, mushroom, rocket.

Prawns, calamari, mussels, marinara sauce, chilli, linquine.

Lobster, tomato, garlic, chilli, white wine, linguine.

Fire-roasted beef fillet, brandy peppercorn sauce, mushrooms, asparagus, jus, linguine.

Egg yolk, cured pork, parmigiano reggiano, spaghetti.

Vodka tomato sauce, confit tomato, tagliatelle.

Wood- fired chicken, peri-peri sauce, red peppers, salsa verde, basil, penne.

White wine, parsley and garlic, linguine.

Truffle sauce, grilled atrichokes, lemon, “La Vie” white truffles, parmesan, tagliatelle.

Blesbok, parmigiano reggiano, linguini.

Grilled baby chicken, creamed corn, gnocchi, nduja oil.

Confit tomato & pepperoncino risotto, pecorino romano.

Fillet of beef from the fire, creamed swiss chard, black garlic and mushroom ravioli, confit garlic and tomato dressing, jus.

Linefish, polenta fries, marinara sauce, caponata, pickled turnip tops.

Veal osso buco, saffron risotto, gremolata.

Fire-roasted sirloin, sun dried tomato butter, balsamic onions, roasted carrots & ricotta, jus.

Pan seared salmon, cannelini bean ragu, crispy capers.

Slow cooked lamb shoulder, lamb cutlet, aubergine, roman artichoke & tomato, lamb jus.

Crumbed pork belly, crisp fennel and apple salad, hazelnuts, pecorino, mustard dressing.

Crayfish tail, grilled queen prawns, seabass, calamari, mussels, lemon butter sauce, lime rice and salad.

Saint fries, parmesan, chip spice I R 70 Wood-fired cauliflower, pecorino sauce, hazelnuts I R 85 Caponata, marinara sauce I R 70 Side salad, lettuce, tomato, red onion, house dressing I R 65 Wood-fired vegetables, chimichurri | R 85

The finest Florentine T-bone steaks, cooked in a cast iron casserole dish in our wood-fired oven, finished with butter, herbs, and fresh garlic, served with salad and fries.

Prawns cooked in the wood-fired oven with butter, garlic, lemon, and herbs, served with salad and fries.

The classic new york strip. Firm texture, full beefy flavour. No frills, just steak.

Our house-select ribeye. Rich marbling and big beefy character. Classic ribeye, done well.

Always a sweetness to wagyu that sets it apart from other beef.

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

Good showing of dry aged rib steak, also the chefs favourite.

*All steaks served with fries, salad or vegetables.

Vanilla gelato, amaretti biscuit, dark chocolate, espresso.

3 Scoops served with cantuccini and passionfruit glass. (Please ask your waiter for the gelato and sorbet flavours of the day)

White chocolate brulee, hazelnut and dark chocolate Florentine.

Coconut and lemon panna cotta, mixed berry sorbet, fresh berries.

Chocolate sponge, chocolate ganache, ricotta gelato, fabbri cherries.

Mascarpone mousse, coffee soaked biscuits, chocolate crunch, coffee chantilly, poured with amaretto cream. (Served table side)