The Restaurant at Beyerskloof Menu

Steak tartare, brown butter and caper aioli, spring onion, crispy onions & toasted onion bread

Calamari tubes & tentacles dusted with smoked paprika, served with lemon yoghurt

Burrata, Almeida olives, white anchovies & pickled red onion

Slow-roasted rib with coriander seed, apricot jam & sherry vinegar, with tomato and onion salsa

Peri-peri chicken livers with creamy garlic butter & tomato on wood-fired dough

Fresh Saldanha Bay oysters served with mignonette sauce.

Slow-braised venison pie in Pinotage jus, topped with fluffy buttered mashed potato & finished in the wood-fired oven with aged Boerenkaas

Bonsmara sirloin steak with béarnaise, crispy pomme Anna & tender green beans

Grilled line fish with baba ganoush, harissa beurre blanc, toasted chickpeas & roasted cauliflower

Prawns, calamari and mussels in a light, fragrant Cape Malay curry risotto

Crisp crumbed aubergine with butter lettuce, pickled cucumber, avocado, spring onion, finely grated Parmesan and Caesar dressing

Wild mushroom, creme fresh, butter roasted garlic, sheep milk pecorino & rocket pesto

Roasted rainbow tomatoes, goats cheese, basil with hot honey chilli & fynbos

Spinach, feta, zaatar spice & olive oil

Classic dessert consisting of velvet custard base infused with vanilla bean

Golden pastry featuring Frangelic-o infused sliced pear folded with warm spices and a touch of sugar

Chocolate meringue, crem pat, soft brownie and dark ganache