Salvador Domingo Felipe Jacinto Dalí i Domènech, 1st Marquis of Púbol

was a prominent Spanish Catalan surrealist painter born in Figueres.

Dalí was a skilled draftsman, best known for the striking and bizarre images in

his surrealist work. His painterly skills are often attributed to the influence of

Renaissance masters. Dalí’s expansive artistic repertoire includes film, sculpture,

and photography, in collaboration with a range of artists in a variety of media.

Dalí was highly imaginative, and also had an affinity for partaking in unusual and

grandiose behavior, in order to draw attention to himself. This sometimes irked

those who loved his art as much as it annoyed his critics, since his eccentric

manner sometimes drew more public attention than his artwork.

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FETA AND BEETROOT SALADSalad of beetroot, roasted red onions, rocket, cherry

tomatoes, feta, roasted walnuts and almonds and

finished with a low fat yogurt dressing

Small R32

Large R56

CLASSIC PRAWN AND AVOCADO SALADServed on a bed of cos lettuce and

topped with 1000 island dressing

Small R34

Large R58

GARLIC MUSHROOMS AND CHORIZO SALADPan fried with thyme and garlic butter

Small R32

Large R56

CAJUN CHICKEN AND CASHEW NUT SALADServed with spicy tzatziki dip

Small R38

Large R62

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HEALTH WRAPA blend of brown rice, avocado, red onion,

mix ed peppers, sunfl ower seeds, bean sprouts, bound

W ith s w eet T h ai c h illi s au c e R42

W ith c h ar grilled c h ic k en R48

SMOKED SALMON WRAPSmoked salmon trout bound with lemon

and coriander cottage cheese

R54

CHICKEN CAESAR SALAD WRAPC os lettuce, cherry tomatoes, anchovies, shaved

Parmesan, croû tons and char grilled chicken

breast with classic C aesar salad dressing

R46

SANDWICHEST oasted on white, brown or focaccia served with

F rench fries and salad garnish

R oast beef with pickles and mustard

B acon and cheese

C heese and tomato

H am, cheese and tomato

B acon and egg

T una mayonnaise

C hicken mayonnaise

Salami and mozzarella

R32

A d d R4 fo r ry e b read

GOURMET SANDWICHESSpicy chicken, avocado, salsa and baby

lettuce leaves in a fl oured tortilla

W arm haloumi with asparagus, pimentos and pesto

mayonnaise and a watercress salad in a Portuguese roll

A classic club – three layers of bacon, chicken, lettuce,

tomato and mayonnaise served on toasted white or brown

bread

R38

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PIZZAA ll baked with fresh whole milk mozzarella

on a tomato and herb base

Pepperoni, Italian sausage, Italian dry salami,

mushrooms, green peppers, onions and black olives

R52

R oast chicken, garlic, mushrooms, thyme, R oma

tomatoes, red onions and Italian herb seasoning

R52

Spinach, mushrooms, avocado, R oma tomatoes, red and

green peppers, onions, garlic and Italian herb seasoning

R46

B uild your own using three of the ex tra toppings

R44

EX TRA TOPPINGSM ushrooms, red onions, black olives, green olives,

R oma tomatoes, pineapple, red peppers,

green peppers, yellow peppers, spinach,

garlic, onions, jalapeñ os, chillies, capers

R5 eac h

Italian dry salami, bacon, roast chicken,

ham, pepperoni, Italian sausage

R7 eac h

A nchovies, prawns, marinara mix

R9 eac h

E x tra cheese

R4

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HOI SIN SAUCE CHICKEN BURGERB reast of chicken marinated in H oi sin sauce,

pan fried and served in a fl oured bap with crispy

lettuce, red onion and pineapple relish served

with F rench fries and salad garnish

R49

PREGO ROLL2 00g Sirloin steak topped with peri-peri sauce on a

Portuguese roll served with F rench fries and a side salad

R53

PRIME BEEF BURGERC har grilled and topped with one of the following toppings:

mozzarella, avocado, bacon, or B B Q sauce

served on a toasted focaccio roll with F rench fries

R48

HAKE AND CALAMARI COMBOPan fried, deep fried or grilled and served

with F rench fries and tartare sauce

R52

ITALIAN MEAT BALLS WITH LINGUINEC lassic Italian meat balls of beef and veal bound

in a rich tomato sauce topped with Parmesan

shavings and a drizzle of ex tra virgin olive oil

R46

PENNEW ith B asil pesto and roasted R oma tomatoes,

finished with fresh Parmesan and pine kernels

R40

SAVOURY OMELETTESC hoose from the following to fill your folded

or open 3 egg omelette

C rispy bacon, mushroom, tomato and onion

O r

M editerranean vegetables, feta and baby spinach

O r

Spicy salsa mince

R45

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LINEFISH OF THE DAY Please ask the waiter for today’s catch

A vailable pan fried, grilled or steamed

R90

THAI GREEN CHICKEN CURRYPan fried chicken breast in a blend of green

T hai spices and coconut cream, served on a

bed of cardamom infused basmati rice

R85

OSTRICH WITH WILD BERRIESPan fried ostrich fillet, finished in a rich port,

wild berry and cream sauce, served with a timbale

of brown and wild rice and seasonal vegetables

R1 1 0

BRAISED LAMB SHANKB raised in a rich red wine jus with roasted

seasonal root vegetables and served on a bed

of C olcannon mashed potatoes

R1 1 0

SIRLOIN STEAKC hargrilled 3 00g sirloin of beef served with

F rench fries, onion rings, and side salad, finished

with a sauce of your choice:

M onkey gland, B B Q , M ushroom, Peppercorn

R90

FARM STY LE PINWHEEL BOEREWORSServed on a bed on pap and sauce, topped

with caramelized onions

R58

RACK OF PORK BELLY RIBSSticky spare ribs with ginger, chilli & lime sauce,

served with F rench fries and salad

R65

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AND FINALLY … … …

MALVA PUDDINGServed with hot C ustard

R29

APPLE CRUMBLEServed with fresh C ream

R29

HOT MISSISSIPPI MUD PIE

R30

ICE CREAM SELECTION

R25

ROCKY ROAD, MARSHMALLOW

AND ROASTED ALMOND

R30

GRANADILLA CHEESECAKE

R31

CHOCOLATE COOKIES AND CREAM MOUSSE

R33

CHEESE PLATTER B rie, C amembert, B lue R ock and a

selection of biscuits

R35

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HOT BEVERAGES

E s p res s o Sgl R 1 0

D b l R 1 3

H o t C h o c o late R 1 1

F ilter C o ffee R 1 2

C ap p u c c in o R 1 4

C afé Latte R 1 4

C ey lo n T ea R 8

Ro o ib o s T ea R 8

F lav o u red T ea R 9

Iris h C o ffee R 25

D o m P ed ro R 25

COLD BEVERAGES

F res h F ru it Ju ic e R 22

So ft D rin k s R 1 4

T iz ers R 1 8

Ic e T ea R 1 8

Lo c al B eers R 1 8

Imp o rted B eers R 21

H ein ek en R 26

D rau gh t 37 5ml R 20

50 0 ml R 30

H u n ters D ry R 22

Sav an n a D ry R 25

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