The Blues Restaurant Abalone Hotel

Topped with a vibrant crayfish salad finished with salmon caviar.

Sesame-crusted tuna with pickled red onion salad and Ponzu Dressing.

Steamed edamame beans lightly seasoned with Maldon Sea salt and extra virgin olive oil.

A duo of avocado and roasted beetroot guacamole served with jalapeño Pico de Gallo and pineapple salsa (mildly spicy).

Smashed baby cucumber, green olive salsa, smoked paprika aioli.

A Dutch delicacy filled with beef ragout, accompanied by Dijon mustard aioli.

Potato hash topped with parmesan cheese, broccoli and baby carrot served with a classic cognac pepper sauce.

A classic seafood dish with crayfish and prawns in a rich white sauce, served with parmesan, Mediterranean vegetables, and fragrant rice.

Locally sourced crayfish grilled in lemon butter and garlic, served with fragrant rice and Mediterranean vegetables.

A fragrant Thai curry with prawns, mussels, calamari, and crayfish, served with fragrant rice and pineapple salsa. Includes a complimentary Chain Gin cocktail.

Served with a spring onion potato purée, Mediterranean vegetables, confit tomato and mussels in a Chardonnay beurre Blanc.

Handmade gnocchi, grilled artichokes, sauteed mushrooms in truffled parmesan anglaise, toasted pine nuts and butternut shards.

Seasoned with smoked paprika and confit white garlic butter, served with charred sweetcorn fricassee and fragrant ginger basmati rice

Light and zesty, served with berry coulis and seasonal berries.

A velvety vanilla custard infused with Amarula, topped with caramelized sugar and served with fresh berries and vanilla ice cream.

A selection of hand-crafted ice creams with rotating seasonal flavors.