The Fat Butcher

Pan-fried chicken livers flambéed in brandy.

Slow-braised beef cheeks. Served with a pomegranate jus & onion marmalade parcel.

Salmon gravlax, honey-dill Dijonnaise, pickled onion & cucumber brioche sarmie.

Fresh West Coast black mussels in a white wine, garlic & leek sauce, with a dash of Pernod.

Crispy fried calamari with Limoncello mayonnaise & sweet Asian soya sauce.

Lamb tails char-grilled & served with BBQ sauce.

Hand-chopped fillet, mustard, capers, Maldon salt, parsley, yolk, boquerones, & Die Mas Kalahari true brandy.

Hand-sliced seared fillet, 15 year-aged Giuseppe Giusti balsamic vinegar, Dijon mustard, pickled onion petals & pued rice paper.

Roasted red pepper & tomato soup, parmesan croutons finished with extra virgin olive oil.

Braised and served in an Asian style broth. Crispy cheese wonton & panko dauphinoise.

Cooked in a creamy roasted garlic, fresh parsley & Danish Danablu cheese sauce.

Braised cabbage, parsley-lime mayonnaise, apple purée, fresh pear, celery & grapes. Topped with toasted walnuts. Not your mother's Waldorf.

Blue cheese, preserved fig, cucumber, tomato, avocado, bacon lardons & peppadews with creamed mustard dressing.

Romaine lettuce, radish, herb-infused croutons, parmesan shavings, poached quail egg, boquerones & Caesar dressing.

Tomato, red onion & hibiscus vinaigrette, topped with goat's cheese snow.

Croutons marinated in fresh tomato dressing, served with Dal Molise burrata, basil, & red onion. Delicious.

Char-grilled lamb tails, crispy fried calamari, Belgian ribs served with a trio of dipping sauces.

Deboned pork neck sliced thick, cauliflower purée, black beluga lentils, light mustard sauce. Finished with crispy bacon & apple.

Char-grilled free-range chicken supreme, artichokes, blistered tomatoes, fennel, mangetout, seasonal fruit & chorizo.

Veal schnitzel with creamed baby spinach, brandy pearl onions & pickled red onion. Served with your choice of starch.

Rack of Belgian ribs. The locals’ favourite!

Beef cheeks & rump, slow-cooked in Burgundy style red wine with aromatics, mushrooms & bacon. Served with carrot & turnip purée. Classy!

Steak Afrique du Sud Basted fillet with creamy peri-peri chicken livers & caramelised onion garlic sauce. Topped with a soft cured egg yolk.

Fillet, foraged mushrooms, pickled mustard seeds, fynbos vinegar, black true oil, kataifi & fresh black true.

Fillet, port wine, roasted garlic, blistered grapes & bone marrow jus.

Fillet, Cointreau, crushed Madagascan peppercorns & cream.

Pan-fried prawns on a bed of fennel risotto with an aromatic saron foam.

Authentic mushroom risotto, white wine, wild mushrooms, parmesan & mushroom chantilly.

Slow-braised and served whole with garlic, rosemary and port wine sauce. Served with rosemary butter stone bread & salsa verde. Served with your choice of a Tasty Addition.

Oven-braised lamb shank, port jus, parmesan mash, served with homemade pumpkin fritter.

T-Bone lamb chops flame-grilled, served with double thick Greek yoghurt tzatziki & salsa verde. Served with your choice of a Tasty Addition

Char-grilled lamb ribs, homemade pickled red onion & BBQ sauce. Served with your choice of a Tasty Addition.

Light, fluy pillows of joy tossed with slow-braised lamb neck, aubergine purée and fresh mint.

400g Marinated lamb rump, char-grilled with coarse salt served in a light soya & chilli jus, with fresh rocket, blistered rosa tomatoes & parmesan.Served with your choice of a Tasty Addition.

200g Handmade beef patty, caramelised onion, lettuce & tomato.

Handmade beef patty, bacon, brie, cranberry jam, rocket & tomato.

Handmade beef patty, bacon, blue cheese, lettuce & tomato.

Handmade beef patty, 150g matured Boerenkaas, lettuce & tomato.

Pan-seared line fish on a bed of wilted baby spinach & crisp potato rösti, finished with a rich Normandy-Style cream sauce.

Crispy fried Patagonian calamari with Limoncello mayonnaise. Served with your choice of a Tasty Addition.

Prawns in a spicy Thai sauce, served with chilled glass noodles & lemongrass- infused arancini.

Fresh West Coast black mussels in a white wine, garlic & leek sauce, with a dash of Pernod.

Pan-grilled Canadian sole with a lemon-butter sauce. Served with your choice of a Tasty Addition.

Warm brioche pudding with raisins & toasted almonds, served with date Chantilly, crème anglaise & apricot jam.

Coee-infused crème brûlée & coee jelly.

A parade of banana with vanilla ice cream, chocolate ganache, salted rum caramel & toasted banana bread.

Served with vanilla ice cream & caramel custard.

Warm sago served with Die Mas Brandy crème anglaise & shortbread.

Belgian brownies, caramel popcorn, chocolate pearls, popping candy, vanilla ice cream & Valrhona chocolate sauce.

Milk tart parcels with a twist.

Served with meringue shards, berry dust & berry coulis.