The Sanctuary Restaurant - Cape Town Menu

Soup of the day served with homemade bread.

Succulent pan-seared prawns cooked in smoked garlic chilli butter.

Lamb infused with warm spices, ame-grilled and served with tzatziki and buttered naan.

Salt and pepper deep-fried calamari served with tarragon aioli.

Quinoa tossed with rocket, carrot ribbons, avocado and broccoli, with a lemon and mustard dressing, toasted pumpkin and sunflower seeds.

Deep-fried buttermilk-coated chicken breast served with mixed lettuce, avocado, feta cheese, exotic tomatoes and cucumber, with a garlic-and-herb ranch dressing.

Homemade falafel balls served on a bed of baby spinach, red cabbage and cumin slaw, beetroot purée, hummus and cumin tortilla chips.

Classic Caesar salad served with baked croutons, anchovies and grated Parmesan cheese, tossed in a creamy dressing.

Grilled seasonal vegetables, creamy garlic hummus, olive-and-tomato ragout and tangy tzatziki, served with homemade fluffy naan bread pockets.

Pan-fried or beer-battered deep-fried hake fillet, served with rustic fries, garlic aioli, crisp rocket leaves, onion rings, tangy tartar sauce and creamy minted mushy peas.

Pan-fried line fish of the day, served with creamy mashed potatoes, lemon-charred broccolini, crispy onions and beurre blanc sauce.

Panko-crusted cheesy macaroni with Parma ham and caramelised onion, served with a choice of rustic fries with garlic aioli or salad.

Creamy roast chicken pie encased in flaky, buttery pastry and served with mashed potatoes and gravy.

Slow-braised beef oxtail served on creamy buttered mashed potatoes and topped with a lemon-parsley gremolata.

Flame-grilled, succulent pork ribs served with grilled, pan-fried vegetables, rocket, chimichurri sauce and garlic ranch dressing. 500G I R 295

Slow-cooked lamb shank, served on creamy butter and Parmesan mashed potatoes, with grilled vegetables and a red wine jus on the side.

Tender, ame-grilled steak cooked to your liking, finished with a rich green peppercorn sauce and served with butter-and-Parmesan mashed potatoes and seasonal grilled vegetables.

Tender and crispy chicken breast llet, cooked to perfection and served with fries and your choice of cheese or mushroom sauce.

200g deep-fried fish of the day, 6 smoked-butter prawns, 120g pan-fried Cajun Patagonia squid and 80g creamy garlic mussels.

Side Chips I R 45 Side Mashed Potatoes I R 40 Side Salad I R 45 Grilled Mushrooms I R 55

Mushroom Sauce I R 45 Cheese Sauce I R 45

Chicken breast, Napolitana sauce, garlic, chilli, fresh cream, coriander and a hint of curried spices. HALF I R R95

Exotic mushrooms tossed in garlic and grilled chicken Parmesan cream sauce. HALF I R 95

Fennel-infused cream sauce served with spiced prawns. HALF I R 110

Creamy basil pesto and sun-dried tomato Parmesan cheese sauce. HALF I R 95

Roast butternut and blue cheese cream sauce with blanched spinach. HALF I R 95

Slow-cooked beef tossed in herb Napolitana sauce, topped with a mix of three cheeses and baked until golden brown. HALF I R 95

Mushroom patty served with baby spinach, deep-fried tofu-cheese strips, bread-and-butter pickles topped with beetroot ketchup, roast apple and coriander chutney and beetroot chips.

Maple-and-chilli-baked bacon and a fried egg topped on a 100% pure beef patty with cheddar cheese.

Two 180g beef burger patties topped with a choice of gherkins or jalapeños, double cheese, cheese sauce and our famous burger sauce, served on a brioche bun.

200g sirloin steak, marinated and seared to perfection, tossed in Prego aioli and served on a toasted Portuguese bun with crisp rocket and thinly sliced red onion.

Succulent beef burger topped with mozzarella, French onion and blue cheese.

Deep-fried buttermilk chicken topped with soy onions, lettuce and tomato, served with burnt onion aioli.

Bacon, crumbed chicken, egg and cheddar cheese piled onto fresh pain de mie bread, served with truffle aioli and rustic fries.

Creamy Fior di Latte cheese, Napolitana sauce, mozzarella cheese and dried oregano.

Grilled artichoke, sliced red onion, vegan cheese and mushrooms on a creamy white garlic sauce, with roast red pepper and roast garlic oil.

Slow-cooked pork shoulder tossed in BBQ sauce, topped with mozzarella cheese, pickled jalapeños and sliced red onion.

Steak strips on Napolitana sauce and green peppers, topped with mozzarella and cheddar cheese.

Napolitana pizza sauce topped with pepperoni, herbed ricotta cheese, olive oil and chilli-honey glaze.

Spiced salami and creamy mozzarella, topped with feta and charred pineapple.

Roast chicken and crispy bacon bits served with exotic mushrooms and rocket.

Baked Biscoff cheesecake served on salted caramel sauce, with Biscoff crumb and vanilla ice cream.

Served with sticky toffee sauce and a choice of either Amarula ice cream or vanilla ice cream.

Raspberry compote served with strawberry and vanilla meringue, topped with Chantilly cream, fresh raspberries and vanilla ice cream.

Cookie dough encased with rich Nutella, baked until golden brown and served with vanilla ice cream.

Gooey dark chocolate fondant served with chocolate soil, vanilla ice cream and chocolate flakes.