Level Seven Restaurant & Sky Bar is the perfect destination for a special occasion or romantic evening. Located in Kempton Park, this restaurant offers unparalleled views of the Bredell area, creating a charming ambiance that sets the mood for a perfect evening. Situated on the property’s top floor, the restaurant displays magnificent views of the city day and night.
Designed to be bold, modern, sexy, and luxurious, the space combines contemporary design with a truly local flair. Level Seven will offer patrons an elegant refuge from the hustle and bustle of the city. The menu features a wide selection of classic and contemporary dishes featuring fresh ingredients and unique flavors. For starters, guests can enjoy succulent prawn cocktails, livers, and more.
For the main course, guests can indulge in traditional favorites such as oxtail or lamb shank, cooked to perfection and served with sides of mashed potatoes and vegetables. The restaurant also offers an extensive selection of South African wines, making it the perfect place to enjoy a glass of your favorite vintage.
The attentive and friendly staff will ensure that your experience is excellent. The restaurant also accommodates dietary requirements, such as vegetarian and gluten-free options. Diners can top off their meal with delicious desserts or enjoy a specialty cocktail from the bar. Guests can also take advantage of the restaurant’s live music, which adds to the atmosphere.
Oven-roasted tomatoes blended with peppers served with garlic croutons and a sour cream swirl.
R85
Roasted pumpkin and red onion soup
Pumpkin soup infused with Thai flavors, coriander, and a hint of cream
R85
Chicken soup
Slow-braised chicken broth infused with Mediterranean herbs and finished with cream.
R95
Traditional chicken Caesar salad
Beetroot goat cheese & carpaccio
R130
Crispy calamari salad
Fried calamari is served with pickled vegetable ribbons salad, lemon gel, avocado, and rocket foam.
R130
Spicy chicken liver salad
Pan-fried livers marinated in peri-peri, cucumber, black olives, mixed greens, and vine tomatoes dressed with lime vinaigrette
R135
Chicken tandoori salad
Tandoori spiced chicken breast, grilled to perfection, placed on a bed of wild rocket leaves, parmesan shavings with a peppadew, cucumber, and tomato salsa, drizzled with sesame oil and coriander aioli
R135
Signature Greek salad
Baby Asian greens, tomatoes, onion, Danish feta, avocado, and pine nuts dressed with basil pesto vinaigrette
R140
Bouillabaisse soup
Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread.
R165
Beetroot goats cheese & carpaccio
Candied walnuts, marinated goat cheese spheres, ostrich carpaccio, and a compliment of raspberry gel
R165
Prawn and avocado salad
Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons with sauce Marie Rose
R215
Level Seven Starters Menu
Starter
Description
Price (R)
Oysters
Tempura with celery relish and pickled ginger or Fresh served with shallot vinaigrette and pickled ginger.
SQ
Sweet pepper-stuffed chicken
Chicken fillet infused with herb-flavored farce crumbles of Greek cheese, complemented by herb-enhanced creamy pimiento sauce
R115
Chicken livers
Pan-fried chicken livers marinated in garlic sauce, served with a side bread roll.
R125
Prawn spring rolls
With ginger lime and sweet soya dipping sauce
R135
Prawn cocktail
Prawns served with crispy greens & avocado salad, drizzled with homemade mayonnaise.
R135
Stuffed calamari
Barbecued calamari filled with mirepoix (celery, leeks, onion) and chopped beef sausages, served with apricot bourbon and sweet and sour sauce with a hint of smokiness.
R135
Beef carpaccio
Herb-crusted tenderloin, mushrooms, micro shoots, vinaigrette, and parmesan shavings
R165
Duck trio
Marinated breast in Asian flavors – seared and served with homemade duck sausage, duck liver mousse, and exotic mushrooms, complemented by an apple puree and pear crisps.
R170
Venison carpaccio
Herb-crusted and served with a parmesan-rocket salad and a spiced vinaigrette
R165
Asian beef fillet
An Asian-influenced beef marinated in Indonesian chili and ginger soya, wrapped with seaweed and served with shimeji salad drizzled with soya sauce.
R165
Salmon tartar
Tian of Scottish salmon, tomato concasse, and pickled cucumber beetroot carpaccio and champagne foam
R165
Balsamic fillet
Sealed and sliced beef fillet layered with thinly sliced tomato and new, flash-fried potatoes, topped with herb-infused balsamic and red wine reduction
R175
Prawn with saffron pear chutney
Pan-fried prawns with saffron pear chutney, avocado mousse, bacon-dusted scallops, and micro herb salad
R175
Tempura prawns
Tempura-battered Mozambican prawns, deep-fried and served with a lemongrass-infused sweet chili and tempura dipping sauce.
R180
Fish cakes
Thai style with mild wasabi mayo, lemongrass-infused sweet chili, and a salad of microgreens
R195
Panko Prawns
Served with rocket and spiral cucumber and sesame seed, finished with chili mayo and sweet and sour sauce
R220
Prawn & scallop risotto
Grilled prawns with pan-fried scallops, set on a saffron-enhanced risotto, caviar, and saffron gel
SQ
Level Seven High Seas Menu
Item
Description
Price (R)
Calamari
Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips
R240
Grilled sole
Seasoned with Maldon sea salt, served with sautéed new potatoes, pea and red onion ragout, and salsa verde
R245
Grilled line fish
With a soft herb crust, saffron new potatoes, and micro herbs
R275
Fillet of kingklip
Served with wilted bok choi, sweet potato crisps, and passion fruit gel
R270
Salmon and prawn risotto
Pan-fried Scottish salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns.
R295
Prawn pasta
Pan-fried prawns, mushrooms, and asparagus in a cream-based sauce with a choice of penne, linguini, or tagliatelle
R295
Seabass
Served with creamy confit potatoes, grilled bok choi, baby carrots, and finished with chimichurri sauce and squid wafer.
R295
Prawn curry
Simmered in traditional Durban spices and tamarind, served with basmati rice, sambals, and poppadom.
R315
Pan-fried Scottish Salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns.
Seared salmon fillet, set on a teriyaki stir-fry, charred exotic mushrooms with a wasabi-enhanced beurre blanc and a complement of a squid wafer
R325
Salmon teriyaki
Asian Salmon
R325
Salmon kingklip
Scottish Salmon is grilled to perfection and served with homemade pickled cucumber, honey-glazed sweet potato rounds, teriyaki reduction, and micro herbs.
R355
Fillet of kingklip stuffed with smoked Salmon served with sweet potato puree, sautéed spinach, and a tomato beurre blanc.
Mediterranean Salmon
R365
Level Seven Signature Shellfish Platter
Item
Price (R)
Queen prawns
SQ
King prawns
SQ
Tiger medium prawns
SQ
Langoustines
SQ
Baby lobster
SQ
Lobster thermidor
SQ
Signature ladies platter
SQ
Signature shellfish platter
SQ
Seafood platter for two
SQ
Level Seven Signature Dishes
Item
Description
Price (R)
Chicken carbonara linguine
Poached chicken thighs, truffle and parmesan infused cream sauce, rocket, lemon pepper pearls, and crispy crackling
R210
Chicken korma curry
Chicken thighs and breasts braised in a coconut-infused mild blend of spices, toasted almonds, dehydrated vine tomatoes, roti, and sambals.
R215
Ostrich and leek
Grilled to perfection, served with leek textures, finished with wintry leeks, turmeric-pickled leeks, and port wine jus.
R280
Glazed quail
Roasted quail glazed with chai jus, served with curry lentils, butternut disc, quail lollipops, burnt onion petals, brown onion puree, and blanched spinach.
R295
Braised pork belly
Slow-braised pork belly served with king oyster mushroom salsa, fresh cherries, apple, and potato puree, complemented with basil sprouts and fennel.
R305
Beef tornado
Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with béarnaise sauce
R315
Ostrich fillet
Grilled ostrich fillet with sweet potato and honey puree, roast Mediterranean vegetables, and peppercorn sauce
R325
Coffee rubbed fillet
Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce
R325
Bell pepper fillet
Pan-fried beef loin wrapped in bell pepper, served on a peppery bath, creamy potato, grilled baby corn, and asparagus spears.
R340
Oxtail
Served on the bone with rice and saffron new potatoes
R365
Cote De Boeuf (500g)
Beef fore-rib with truffle potato, asparagus, and baby carrots
R385
Lamb Rump
Roasted rump of lamb with spicy tomato chutney, olive edible soil, cumin-flavored chickpea mash, Parisian vegetables, braised lamb ribs, and roasted red pepper puree with red pepper ash
R385
Curry lamb shank
Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables.
R415
Paradise fillet
Beef fillet grilled to perfection served with garlic snails and prawns, muesli powder, pan-fried exotic mushrooms, potato terrine, basmati rice, and port wine jus.
R435
Level Seven Meat & Poultry Menu
Item
Price (R)
Rump
R245
Rib eye
R295
Fillet
R310
Flame-grilled baby chicken
R210
Prime rib
R305
Duck leg confit
R325
Pork ribs
R335
Beef fillet and pie
R335
Lamb chops
R335
Beef fillet and mushroom royale
R345
Level Seven Vegetarian Menu
Item
Description
Price (R)
Vegetarian stack
Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beer blanc.
R210
Vegetarian pasta
Grilled baby corn and peas, cumin and garlic infused olive oil, and served with penne, linguini, or tagliatelle.
R215
Tortellini mushroom
Dumpling filled with exotic mushrooms duxelles, red onion, parsley, and light soy sauce, served with porcini mushroom consommé
R235
Wild mushroom risotto
Grilled exotic mushrooms pan-fried in olive oil with arborio rice, white wine, vegetable stock, and cream, finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs.
R235
Bean ragout
Grilled carrot and red kidney bean ragout served with coconut and almond gazpacho, poached white grapes, shaved asparagus, and chive oil.
R250
Level Seven Desserts Menu
Item
Description
Price (R)
Trio of crème brûlée
Vanilla, berry, and bar-one crème brûlée served with almond tuile
R115
Pear malva pudding
Kahlúa butterscotch and vanilla pod ice cream
R115
Berry and mascarpone cheesecake
Fridge-based and topped with mixed berry compote
R120
American-style baked cheesecake
Served with berry compote and drizzled with mixed berry coulis
R125
White chocolate sphere
Sphere with raspberry center, sugar tuille, champagne gel, coconut biscuit, and coconut pearls
R130
Cake of the day
At the chef’s whim! Please ask your waiter
R135
Signature soufflé
Chocolate soufflé with both pistachio sable and cinnamon sable on a pistachio ice cream
R135
Berry Semifreddo
Berry Semifreddo set on a Baumkuchen and complemented with canoes
R135
Rose water, toasted almond, and ginger panna cotta
Panna cotta infused with rose petals, toasted almonds, and ginger served with butterscotch jelly, nut praline, fruit compote, and berry coulis.
R140
Lindt chocolate fondant
Served with mascarpone quenelle and preserved orange zest
R140
Banana mousse and dark chocolate sponge
Chilled banana and peanut butter mousse served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries.
R145
Deconstructed apple pie
Black pepper custard, apple & cranberry tart, cinnamon crumble, cranberry gel, ginger ice cream and apple chips
R150
Chocolate duo
White chocolate mousse and Lindt fondant served with berry compote and chocolate ganache.
R155
Ferrero rocher tiramisu
With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble and chocolate ganache
R165
Level Seven Cheese & Fruit Platters
Item
Description
Price (R)
Fruit platter
An assortment of exotic, soft, and hard seasonal fruits
R170
Cheese platter
Imported soft center cheese, savory crackers, preserves, and nuts
Asian-influenced beef, marinated in Indonesian chili and ginger soya, wrapped with seaweed, and served with banana ginger and carrot purees, shimeji salad, crispy ginger, orange-soaked carrot, and drizzled with soya sauce.
Panko Prawns
Served with rocket and spiral cucumber sesame seed, finished with chili mayo and sweet and sour sauce.
Prawn Avo Salad
Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons, with sauce Marie Rose.
Mini Veg Stack
Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beurre blanc.
Mains
Seafood Pasta
Creamy white wine sauce served with mussels, salmon bits, and your pasta choice.
Panfried Duck Breast
Tender and crispy duck with toasted brioche, celeriac puree, creamy sweet corn, and mint jus.
Coffee Rubbed Fillet
Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce.
Curry Lamb Shank
Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables.
Panfried Seabass
Served with creamy confit potatoes, grilled bok choy, and baby carrots, it is finished with chimichurri sauce and squid wafer.
Wild Mushroom Risotto (V)
Grilled exotic mushrooms pan-fried in olive oil with Arborio rice, white wine, vegetable stock, and cream. Finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs.
Langoustines (Additional R850 P/P)
Prepared the traditional Mozambican way and served with seasonal vegetables and rice or chips.
Shellfish Platter (Additional R950 P/P)
Combination of a baby lobster, queen, and tiger medium prawns (langoustine option available).
Desserts
Banana Mousse
Chilled banana is served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries.
Berry Semifreddo
Berry semifreddo set on baumkuchen, complemented with canoli.
