Signature Restaurant is the ultimate of refined elegance, where gastronomic genius blends perfectly with unsurpassed magnificence. Charmingly greets discriminating palates looking for a unique gastronomic experience. Prepare for an enthralling journey that surpasses all expectations and entices the senses.
Discover an unparalleled world of sophistication at their locations in Umhlanga and Sandton. The restaurant has a beautiful, relaxed atmosphere, with a live band providing the perfect backdrop for a romantic evening. The staff are friendly and very presentable, ensuring a pleasant service throughout your meal.
A unique symphony of flavors, painstakingly prepared to amaze and delight even the most sophisticated palates, is curated by a team of highly experienced chefs and sommeliers directed by founder Desmond Mabuza.
Whether it’s a private meeting, a lavish celebration, or an assembly of distinguished visitors, they pledge to turn every visit into an enthralling event with exceptional attention to detail and a dedication to faultless service.
Savor the epitome of elegant dining as they redefine luxury and make lifelong memories that last long beyond the last mouthful. At Signature Restaurant, you can expect nothing short of pure gastronomic perfection. The cuisine, which includes duck trio and sushi platters, is sure to please.
Every meal is expertly made using only the freshest ingredients and is gorgeously presented. Even though the amounts are tiny, the quality is excellent and well worth the cost. The cheesecake is a dish that you must taste! The wine selection complements the dish wonderfully and is also superb.
Signature Restaurant Sushi Menu
| Item | Description | Price (R) |
|---|---|---|
| Fashion sandwich (4 pieces) | – Tuna, avocado, and mayo – Chicken, avocado, and mayo – Salmon, avocado, and cream cheese – Prawn, avocado, and mayo – Salmon, avocado, and mayo | R195 R195 R195 R195 R205 |
| California roll (4 pieces) | – Apple, cream cheese, red pepper, and avocado – Spicy tuna and avocado – Prawn and avocado – Salmon and avocado | R175 R185 R185 R185 |
| Sashimi (4 pieces) | – Tuna – Seared tuna – Salmon | R185 R205 R205 |
| Nigiri (2 pieces) | – Inar – bean curd – Tuna – Prawn – Eel – Salmon caviar – Salmon | R175 R175 R185 R185 R185 R185 |
| Maki (4 pieces) | – Avocado – Tuna – Salmon – Big roll – futon | R175 R195 R195 R195 |
| – Big roll – futon | – Vegetarian – Prawn – Spicy tuna spring onion – Salmon | R190 R195 R195 R195 |
| Egypt – hand roll | – Salmon pyramid, avocado, and caviar | R205 |
| Crazy veggie | – Brinjals, peppers, celery, sprouts, and peanuts rolled with cucumber and sesame seed dressing | R195 |
| Tibet – hand roll | – Cucumber, avocado, and pickled radish | R195 |
| Triple layer | – Rice, mayo, smoked salmon, and caviar | R195 |
| Sashimi salad | – Assorted sashimi on a bed of Asian greens and rocket | R205 |
| Salmon roses | – Salmon sashimi, mayo, and caviar – Salmon sashimi, avo, mayo, and caviar | R215 R225 |
Signature Restaurant Royal Platters
| Item | Description | Price (R) |
|---|---|---|
| Combo Platter | Six pieces California roll, two pieces Maki, two pieces Rainbow, two pieces Sashimi | R455 |
| Assorted Platter | Six pieces Sashimi, four pieces Nigiri, two pieces California roll, four pieces Maki | R620 |
| Salmon Platter | Two pieces Salmon temaki, two pieces Fashion sandwich, two pieces California roll, two pieces Maki, two pieces Nigiri | R620 |
| Signature Platter | Two pieces Rainbow, two pieces Maki, two pieces Salmon roses, four pieces Nigiri, two pieces Sashimi | R565 |
| Royal Platter | Six pieces Sashimi, four pieces Nigiri, two pieces California roll, four pieces Maki | R995 |
Signature Restaurant Salads & Soup
| Item | Description | Price (R) |
|---|---|---|
| Roasted Tomato and Pepper Soup | Oven-roasted tomatoes blended with peppers served with garlic croutons and a sour cream swirl. | R210 |
| Roasted Pumpkin and Red Onion Soup | Pumpkin soup infused with Thai flavors, coriander, and a hint of cream | R210 |
| Chicken Soup | Slow-braised chicken broth infused with Mediterranean herbs and finished with cream | R210 |
| Curried Vegetable Soup | Curried vegetarian soup served with coconut curry sauce | R215 |
| Mint and Pea Soup | Pea soup served with fresh mint, coriander, and onions, meticulously blended and seasoned with salt & pepper. | R220 |
| Bouillabaisse Soup | Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread. | R285 |
| Lobster Bisque Soup | Slow-roasted lobster with French mirepoix braised in fish stock and served with deshelled lobster meat and breadstick. | R285 |
| Spicy Chicken Liver Salad | Pan-fried livers marinated in peri-peri, cucumber, black olives, mixed greens, and vine tomatoes dressed with lime vinaigrette | R215 |
| Pear Salad | Grilled pear slices served with rocket leaves dressed in verjuice vinaigrette, pomegranate, and cremezola cheese | R235 |
| Signature Summer Salad | Mixed lettuce with orange segments, strawberries, Granny Smith apples, and orange vinaigrette | R255 |
| Signature Greek Salad | Baby Asian greens, tomatoes, onion, Danish feta, avocado, and pine nuts dressed with basil pesto vinaigrette | R255 |
| Crispy Calamari Salad | Fried calamari is served with pickled vegetable ribbons salad, lemon gel, avocado, and rocket foam. | R255 |
| 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 | R255 |
| Traditional Chicken Caesar Salad | Grilled lemon and herb chicken breast, mixed baby lettuce, garlic and black pepper croutons, fresh parmesan shavings, and caesar dressing | R265 |
| Beetroot Goats Cheese & Carpaccio | Candied walnuts, marinated goat cheese spheres, ostrich carpaccio, and a compliment of raspberry gel | R265 |
| Prawn and Avocado Salad | Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons with sauce Marie rose. | R320 |
Signature Restaurant Starters
| Item | Description | Price (R) |
|---|---|---|
| SQ Oysters | Tempura with celery relish and pickled ginger OR Fresh served with shallot vinaigrette and pickled ginger. | SQ |
| SQ Oyster, Caviar & Cream Cheese | Fresh medium cultivated oysters served with cream cheese, caviar, shallot vinaigrette, and pickled ginger | SQ |
| Asian Dumplings | Stuffed with chicken and flavored with soy sauce and ginger, served with green onion and dried chili | R210 |
| Sweet Pepper Stuffed Chicken | Chicken fillet infused with herb-flavored farce, crumbles of Greek cheese, and peppadew, complemented by herb-enhanced creamy pimiento sauce | R220 |
| Mushroom Tart | Mushrooms are roasted with basil, herbs, and mozzarella, layered on a sweet tomato pronto, and baked on flaky pastry. | R235 |
| Salmon Gravadlax | Served with Signature sour cream, apple remoulade, raspberry lime vinaigrette, and complemented with caviar | R255 |
| Prawn Spring rolls | With ginger lime and sweet soya dipping sauce | R265 |
| Salmon Tartar | Tian of Scottish salmon, tomato concasse pickled cucumber beetroot carpaccio, and champagne foam | R265 |
| Venison Carpaccio | Herb-crusted and served with a parmesan – -rocket salad and a spiced vinaigrette | R275 |
| Beef Carpaccio | Herb crust tenderloin, mushrooms, micro shoots, vinaigrette, and parmesan shavings | R275 |
| Curried Prawn & Gnocchi | Pan-seared and seasoned prawns with gnocchi served with coconut curried sauce | R 275 |
| Prawn Cocktail | Prawns served with crispy greens & avocado salad, drizzled with homemade mayonnaise. | R275 |
| 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 | R285 |
| Trio of Tartar | It consists of beef served with quail egg, seasoned tuna, and salmon with avocado salsa, a taste sensation for all palates. | R285 |
| Fish Cakes | Thai style with mild wasabi mayo, lemongrass-infused sweet chili, and a salad of microgreens | R285 |
| Tempura Prawns | Tempura battered Mozambican prawns, deep-fried and served with lemongrass-infused sweet chili and tempura dipping sauce. | R285 |
| Poached Lobster | Butter-poached lobster tail stuffed with mild curry lobster mousse, beetroot lobster sausage meat, pickled beetroot salad, crispy glass noodles, and beetroot gel | R295 |
| Panko Prawns | Served with rocket and spiral cucumber and sesame seed, finished with chili mayo and sweet & sour sauce | R295 |
| 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. | R310 |
| Prawn, Scallop & Risotto | Grilled prawns with pan-fried scallop, set on a saffron-enhanced risotto, caviar, and saffron gel | R315 |
Signature Restaurant High Seas Menu
| Item | Description | Price (R) |
|---|---|---|
| Calamari | Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips | R315 |
| Fillet of Kingklip | Served with wilted bok choi, sweet potato crisps, and passion fruit gel | R375 |
| Panfried Seabass | Served on bok choi, creamy potato complemented by baby carrots finished with chimichurri sauce. | R375 |
| Grilled Line Fish | With soft herb crust, saffron new potatoes, and micro herbs | R375 |
| Prawn Curry | Simmered in traditional Durban spices and tamarind served with basmati rice, sambals, and poppadom | R415 |
| Prawn Pasta | Pan-fried prawns, mushrooms, and asparagus in a cream-based sauce with a choice of penne, linguini, or tagliatelle | R425 |
| Salmon Teriyaki | Scottish salmon is perfectly grilled and served with homemade pickled cucumber, honey-glazed sweet potato rounds, teriyaki reduction, and micro herbs. | R430 |
| Asian Salmon | 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 | R435 |
| Mediterranean Salmon | Wild rice chorizo paella, confit fennel, pea puree & organic seaweed | R485 |
| 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. | R495 |
| Salmon Kingklip | Fillet of kingklip stuffed with smoked salmon served with sweet potato puree, sautéed spinach, and a tomato beurre blanc. | R495 |
| Scallops, Prawns & Black Teriyaki Rice | Pan-fried scallops and grilled prawns in lemon butter served with black teriyaki rice and seasoned veggies drizzled with aioli. | R495 |
Signature Restaurant Shellfish Menu
| Item | Description | Price (SQ) |
|---|---|---|
| Queen Prawns | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| King Prawns | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| Tiger Medium Prawns | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| Langoustines | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| Baby Lobster | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| Lobster Thermidor | Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips | SQ |
| Signature Ladies Platter | Queen and tiger medium prawns (Queen and Langoustine – optional) | SQ |
| Signature Shellfish Platter | Combination of a baby lobster, queen, and tiger medium prawns (Langoustine option available) | SQ |
| Seafood Platter for Two | Baby lobster, queen, and tiger medium prawns, calamari, mussels, and line fish (Langoustine option available) | SQ |
Signature Restaurant Signature Dishes
| Item | Description | Price (R) |
|---|---|---|
| Chicken Carbonara Linguine | Poached chicken thighs, truffle and parmesan infused cream sauce, rocket, and crispy crackling | R315 |
| Ostrich Fillet | Grilled ostrich fillet with sweet potato and honey puree, red and yellow peppers, and peppercorn sauce | R375 |
| Prawn & Chick Pea Ragout | Served with coriander oil and onion jus and complimented with smoked salmon mousse | R375 |
| Coffee Rubbed Fillet | Rubbed in coffee, it is an infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce. | R395 |
| Rosemary Beef Fillet | Beef medallions styled fillet, served with rosemary mash, charred onions, broccoli with king oyster mushroom, finished off with brioche crumbs and rosemary jus. | R395 |
| Pan Fried Duck | Tender and crispy duck served with toasted brioche, celeriac puree, creamy sweetcorn, and duck jus. | R410 |
| Braised Pork Belly | Slow braised pork belly served with king oyster mushroom, salsa, fresh berries, apple, and potato puree, complimented with basil sprouts and fennel. | R410 |
| Glazed Quail | Roasted quail glazed with chai jus, served with curry lentils, butternut disc, and quail lollipops, accompanied with burnt onion petals, brown onion puree, and blanched spinach. | R420 |
| Seafood Pasta | Grilled salmon, calamari, and poached mussels in creamy based sauce with peas and a touch of garlic, with a choice of penne, linguine, or tagliatelle | R425 |
| Beef Fillet and Truffle Cauliflower Puree | Served with a king oyster mushroom, grilled white mushrooms, slow-roasted cauliflower puree, and finished with grilled rainbow carrots and mushroom puree | R425 |
| Lamb Rump | Roast 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 | R450 |
| Beef Tornado | Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with béarnaise sauce. | R465 |
| Oxtail | Served on the bone with rice and saffron new potatoes | R475 |
| Curry Lamb Shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | R475 |
| Bell Pepper Fillet | Pan-fried beef loin wrapped in bell pepper, served on a peppery bath with creamy potato, grilled baby corn, and asparagus spears. | R510 |
| Cote de Boeuf (500g) | Beef fore-rib with truffle potato, asparagus, and baby carrots | R515 |
| 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 | R535 |
| Beef T-Bone | 500g grilled to perfection T-bone, served with potato mousseline, select seasonal veggies and bordelaise sauce | R535 |
Signature Restaurant Meat & Poultry Menu
| Item | Description | Price (R) |
|---|---|---|
| Rump | Our meat is wet-aged on the premises for 21 days and served with sumo chips, glazed baby vegetables, and sauces. | R330 |
| Rib Eye | Our meat is wet-aged on the premises for 21 days and served with sumo chips, glazed baby vegetables, and sauces. | R385 |
| Fillet | Our meat is wet-aged on the premises for 21 days and served with sumo chips, glazed baby vegetables, and sauces. | R410 |
| Flame Grilled Baby Chicken | Rubbed with Maldon sea salt, fresh chili, and lemon, served with sumo chips. | R325 |
| Duck Leg Confit | Slow-braised sous vide-style duck leg confit with a potato dauphinoise, honey-glazed root vegetables, and topped with fig preserve and port wine jus | R385 |
| Pork Ribs | Prepared with soya, honey, and ginger glaze, served with sumo chips | R395 |
| Prime Rib | Lazy-aged prime cut, pearl barley risotto, sautéed seasonal vegetables, and port wine jus | R395 |
| Peppered Ribeye | Grilled ribeye served with potato dauphinoise, onion soubise, root veggies, and topped with veal sauce | R410 |
| Awo Fillet | Beef fillet grilled to perfection served on a bed of smoked potato mash and complimented with asparagus spears, grilled peppers, and topped with café de butter. | R415 |
| Duck Breast Ragout | Pan-fried duck breast laid on a bed of creamy spinach with leek ragout and honey-glazed carrots, finished with cranberry jus. | R425 |
| Beef Fillet and Pie | Grilled fillet, braised beef cheek pie, sautéed mushrooms, parsnip puree, and thyme-infused red wine reduction | R465 |
| Lamb Chops | French is trimmed, rubbed with dukkah, and served with mint pea puree and sumo chips. | R465 |
| Beef Fillet and Mushroom Royale | Grilled beef fillet, oxtail-mustard and cheese croquette, confit mushroom potato, mushroom royale, slow-roasted and grilled pearl onions, grilled zucchini, mushroom puree | R485 |
Signature Restaurant Vegetarian Menu
| Item | Description | Price (R) |
|---|---|---|
| Bean Ragout | Grilled carrot and red kidney bean ragout served with coconut and almond gazpacho, poached white grapes, shaved asparagus, and chive oil | R325 |
| Vegetarian Pasta | Grilled baby corn and peas, cumin and garlic-infused olive oil, and served with penne, linguini, or tagliatelle. | R325 |
| Spicy Chickpea Curry | Melt-in-your-mouth chickpeas with sweet potatoes and coriander, finished with baby spinach and served with basmati rice. | R345 |
| Tortellini Mushroom | Dumpling filled with exotic mushroom duxelles, red onion, parsley, and light soy sauce, served with porcini mushroom consommé | R345 |
| 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 | R345 |
Signature Restaurant Desserts
| Item | Description | Price (R) |
|---|---|---|
| Trio of Crème Brûlée | Vanilla, berry, and Bar-One crème brûlée served with almond tuile | R195 |
| Berry and Mascarpone Cheesecake | Fridge-based and topped with mixed berry compote | R200 |
| Caramelized Brioche | Served with dulce de leche ice cream and drizzled with caramel syrup | R205 |
| Pear Malva Pudding | It has apricot jam and a spongy caramelized texture and is served with butterscotch sauce. | R205 |
| American Style Baked Cheesecake | Served with berry compote and drizzled with mixed berry coulis | R205 |
| Cake of the Day | At the chef’s whim! Please ask your waiter. | R215 |
| Signature Soufflé | Chocolate soufflé with both pistachio sable and cinnamon sable on a pistachio ice cream | R215 |
| Lindt Chocolate Fondant | Served with mascarpone quenelle and preserved orange zest | R220 |
| Ferrero Rocher Tiramisu | With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble, and chocolate ganache | R230 |
Signature Restaurant Cheese & Fruit
| Item | Description | Price (R) |
|---|---|---|
| Fruit Platter | An assortment of exotic, soft, and hard seasonal fruits | R245 |
| Luxe Cheese Platter | Semi-firm and soft cheeses, ranch dressing, tortilla chips, and toasted brioche | R335 |
Signature Restaurant Christmas Set Menu – R1395 per Person
| Category | Item | Description |
|---|---|---|
| Starters | Sushi Trio | Triple layer Salmon Avo and Cream Cheese with Salmon Rose |
| Mushroom Tart | Mushrooms roasted with basil and herbs layered on a sweet tomato pronto. Baked on a flaky pastry, served with mozzarella shavings. | |
| Panko Prawns | Served with rocket, spiral cucumber sesame seeds, chili mayo, and sweet & sour sauce. | |
| Signature Summer Salad | Mix lettuce with orange segments, strawberries, apples, and orange vinaigrette. | |
| Duck Trio | Marinated breast in Asian flavors, seared and served with homemade duck sausage, duck liver mousse, exotic mushrooms, apple puree, and pear crisps. | |
| Prawn Scallop Risotto | Children’s Menu | |
| Main Course | Smoked Salmon Kingklip | Fillet of Kingklip stuffed with smoked salmon, served with sweet potato puree, sauteed spinach, and a tomato beurre blanc. |
| Curry Lamb Shank | Slow-roasted infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | |
| Awo Beef Fillet | Beef filled and grilled to perfection is served on a bed of smoked potato mash with asparagus spears and grilled peppers and topped with cafe de butter. | |
| Duck Breast Ragout | Pan-fried duck breast laid on a bed of creamy spinach served with leek ragout and honey-glazed baby carrots, finished with cranberry jus. | |
| Wild Mushroom Risotto (v) | Grilled exotic mushrooms pan-fried in olive oil with Arborio rice, white wine, and cream, finished with a truffle oil parmesan tuile splash. | |
| Braised Pork Belly | Slow-braised pork belly served with king oyster mushroom, salsa, fresh berries, apple, and potato puree, complemented with basil sprouts and fennel. | |
| Langoustines (additional R950 p/p) | Succulent & juicy, butterfly grilled in lemon butter & garlic marinate, served with seasonal vegetables & savory rice. | |
| Shellfish Platter (additional R1050 p/p) | Combination of baby lobster, queen prawns, and langoustines served with seasonal veggies & savory rice. | |
| Desserts | Berry Semifreddo | Berry semifreddo set on baumkuchen complimented with cannoli. |
| Ferrero Rocher Tiramisu | With chocolate fudge parfait, caramel gel, strawberry salsa, and hazelnut crumble. | |
| Malva Pudding | Kahlua butterscotch and vanilla pod ice cream. | |
| Cheese Platter (for one) | Imported soft center cheese, savory crackers, preserves, and nuts. | |
| Children’s Menu | Fish and chips | – Children between 6 and 12 – R475 p/c |
| Ribs and chips | – Children between 6 and 12 – R475 p/c | |
| Chicken strips and chips | – Children between 6 and 12 – R475 p/c | |
| Any dessert of their choice | – Children between 6 and 12 – R475 p/c |
Signature Restaurant New Year Eve’s Set Menu – R2395 per Person
| Course | Item | Description |
|---|---|---|
| FIRST COURSE | Pea Soup | Pea soup with fresh mint, coriander & onions, meticulously blended & seasoned with salt & pepper. |
| Salmon Avocado Roses | Salmon sashimi with sushi rice topped with avo and caviar. | |
| Panko Prawns | Served with rocket & spiral cucumber & sesame seeds, fish with chili mayo & sweet and sour sauce. | |
| Fresh Oysters | Four fresh medium cultivated oysters served with cream cheese, caviar, shallot vinaigrette & pickled ginger. | |
| Mushroom Tart (v) | Mushroom roasted with basil herbs & layered on a sweet tomato pronto, baked on a flaky pastry & topped with mozzarella shavings. | |
| Poached Lobster | Butter-poached lobster tail stuffed with mild curry lobster mousse, beetroot lobster sausage meat, pickled beetroot salad, crispy glass noodles, and beetroot gel salad, crispy glass noodles, and beetroot gel. | |
| SECOND COURSE | Pan Fried Sea Bass | It is served on a bed of bok choy, creamy potato complimented with baby carrots & chimichurri sauce. |
| Queen Prawns | Prepared the traditional Mozambican way and served with seasonal vegetables & savory rice. | |
| Beef Tornado | Charred grilled beef fillet, pommes dauphine, green bean & vine tomato salad, topped with béarnaise sauce. | |
| Seafood Pasta | Grilled salmon, calamari & poached mussels in a cream-based sauce with peas & a touch of garlic, served with linguine. | |
| Curried Lamb Shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon & coriander served with mashed potatoes & seasonal vegetables. | |
| Duck Breast Ragu | Pan-fried duck breast laid on a bed of creamy spinach served with leek ragout & honey glazed baby carrots, finished with cranberry jus. | |
| Wild Mushroom Risotto (v) | Grilled exotic mushrooms, pan-fried in olive oil with Arborio rice, white wine, vegetable stock & cream, finished with a splash of truffle oil & parmesan tuile. | |
| Langoustines (additional R850 p/p) | Succulent & juicy, butterfly grilled in lemon butter & garlic marinate, served with seasonal vegetables & savory rice. | |
| Shellfish Platter (additional R950 p/p) | Combination of a baby lobster, queen prawns & langoustines served with seasonal vegetables & savory rice. | |
| THIRD COURSE | Pan Fried Sea Bass | It is served on a bed of bok choy, creamy potato complimented with baby carrots & chimichurri sauce. |
| Queen Prawns | Prepared the traditional Mozambican way and served with seasonal vegetables & savory rice. | |
| Beef Tornado | Charred grilled beef fillet, pommes dauphine, green bean & vine tomato salad, topped with béarnaise sauce. | |
| Seafood Pasta | Grilled salmon, calamari & poached mussels in a cream-based sauce with peas & a touch of garlic, served with linguine. | |
| Curried Lamb Shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon & coriander served with mashed potatoes & seasonal vegetables. | |
| Duck Breast Ragu | Pan-fried duck breast laid on a bed of creamy spinach served with leek ragout & honey glazed baby carrots, finished with cranberry jus. | |
| Wild Mushroom Risotto (v) | Grilled exotic mushrooms, pan-fried in olive oil with Arborio rice, white wine, vegetable stock & cream, finished with a splash of truffle oil & parmesan tuile. | |
| Langoustines (additional R850 p/p) | Succulent & juicy, butterfly grilled in lemon butter & garlic marinate, served with seasonal vegetables & savory rice. | |
| Shellfish Platter (additional R950 p/p) | Combination of a baby lobster, queen prawns & langoustines served with seasonal vegetables & savoury rice. | |
| FOURTH COURSE | Malva Pudding | Served with butterscotch & vanilla pod ice cream. A Signature delight. |
| Lindt Chocolate Fondant | Served with mascarpone quenelle, preserved orange zest & vanilla ice cream. | |
| Berry Semifreddo | Mixed berry semifreddo set on a baumkuchen with berry jell, fruit salsa & cannoli. | |
| Ferrero Rocher Tiramisu | With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble & chocolate ganache. | |
| CHILDREN’S MENU | Fish & chips | – Children between 6 & 12 –R695 |
| Ribs & chips | – Children between 6 & 12 –R695 | |
| Chicken strips & chips | – Children between 6 & 12 –R695 | |
| Any dessert of their choice | – Children between 6 & 12 –R695 |
Signature Restaurant Cocktails Menu
| Cocktail | Price (R) |
|---|---|
| The Grey Gardens | R140 |
| Pink Lady | R145 |
| Kir Royal | R140 |
| Appletini | R150 |
| Paradise | R140 |
| Park Avenue | R150 |
| Whiskey Espresso | R155 |
| Blue Lagoon | R150 |
| Strawberry Ginger Mojito | R145 |
| Grape Sparkle | R150 |
| Shot in the Dark | R175 |
| Hennessy Autograph | R215 |
Signature Restaurant Champagne Menu
| Champagne | Price (R) |
|---|---|
| Moët & Chandon Brut NV Epernay | R2000 |
| Moët & Chandon Nectar Imperial NV Epernay | R2150 |
| Moët & Chandon Rosé NV Epernay | R2250 |
| Moët & Chandon Nectar Rosé NV Epernay | R2300 |
| Veuve Clicquot Yellow Label Brut NV Reims | SQ |
| Veuve Clicquot Rosé NV Reims | R2350 |
| Laurent-Perrier Demi-sec NV Tours-sur-Marne | R1900 |
| Pol Roger Rich NV Epernay | R2000 |
| Louis Roederer Brut Premier NV Reims | R2750 |
| Ruinart blanc de blanc NV Reims | R2950 |
| Laurent Perrier Cuvee Rosé NV Tours-sur-Marne | R3200 |
| Billecart Salmon Brut Rosé NV Mareuil-sur-Ay | R3250 |
| Pol Roger Brut 2014 Epernay | R3250 |
| Laurent- Perrier Grand Siecle Grand Cuvèe Brut NV Tours-sur-Marne | R6700 |
| Dom Perignon Blanc 2010 Epernay | R7500 |
| Pol Roger Cuvée Sir Winston Churchill 2009 Epernay | R7500 |
| Louis Roederer Cristal Brut Vintage 2009 Reims | R13500 |
| Dom Perignon Rosé 2008 Epernay | R14500 |
| Dom Pérignon P2 2000 Epernay | R16100 |
Signature Restaurant White Blends
| White Blends | Price (R) |
|---|---|
| Haute-Cabriere Chardonnay / Pinot Noir 2022 | R475 |
| David Sadie Aristargos 2020 | R975 |
| Alheit Vineyards, Cartology 2020 | R1200 |
Signature Restaurant Other Varietals
| Other Varietals | Price (R) |
|---|---|
| Cederberg Bukettraube 2022 | R460 |
| The Foundry Grenache Blanc 2021 | R575 |
| Steenberg Semilon 2019 | R595 |
Signature Restaurant Rose
| Rose | Price (R) |
|---|---|
| Cederberg Sustainable 2022 | R395 |
| Hermanuspietersfontein, Bloos 2021 | R410 |
| Black Oystercatcher 2021 | R425 |
Signature Restaurant Exclusive Red Wines
| Exclusive Red Wines | Price (R) |
|---|---|
| Thelema Rabelais 2020 | R2250 |
| Vilafonte’ Series M 2019 | R2750 |
| Spier Frans K Smit 2015 | R3250 |
| Vergelegen V 2016 | R4000 |
| Antonij Rupert Blend 2018 | R4200 |
| Sadie Family Columella 2019 | R4500 |
Signature Restaurant Dessert Wines
| Category | Wine | Price (R) |
|---|---|---|
| LOCAL | Mullineux Straw Wine 2017 Swartland 50ml | R195 |
| Delaire Graff Noble Late Harvest 2015… | R280 | |
| Asara Carillon 2012 Stellenbosch 50ml | R280 | |
| Klein Constantia Vin de Constance 2015… | R370 | |
| INTERNATIONAL | Sauternes 2015 Sauternes-Bordeaux 50ml | R280 |
| Royal Tokaji Blue Label 5 2012 Tokaji 50ml | R390 |