SALADS AND COLD STARTERS

HOT GREEK SALAD 68.00

Hot Feta cheese in a crisp batter served on bed of pan seared baby tomato, green pepper, onion and garlic in olive oil flavoured with oregano and freshly grated cucumber.

STRAWBERRY BASIL AND GOUDA SALAD 64.00
Slivers of 12-month mature Gouda cheese interlayered with fresh seasonal strawberries and herb lettuce and basil. Dressed with olive oil and honey and served with hot pan roasted pine nuts.

AFRO PARISIAN SALAD 52.00
A bed of herb lettuce, crowned with mango pickle in double thick yoghurt, dusted with hot paprika roasted cashew nuts and seasonal avocado.

CAPE FUSION CARPACCIO 62.00
Slices of smoked salmon laced with lemon and honey, served with sour cream flavoured with fresh chives and
seasonal gooseberries, finished with pan roasted almonds.

SMOKED SPRINGBOK AND ROCKET TOWER 65.00
Thin slices of smoked Springbok inter layered with fresh rocket and crisp Parmesan discs served with braised Rosa tomatoes and pine nuts, dressed with extra virgin olive oil.

HOT STARTERS

CAJUN CHICKEN                         46.00
Slices of chicken breast grilled in a hot Cajun spice then sweetened with butter, honey and granadilla pulp sauce complimented with slices of seasonal kiwi fruit.

ANGEL SNAILS                            51.00
Snails wrapped in bacon, pan fried till crisp, prepared in a white wine, garlic, black pepper and cream sauce, flavoured with fresh Oregano and dusted with Grana Padano parmigiano.

PARISIAN KIDNEYS                         55.00
Lamb kidneys pan-fried in duck fat with red onion, garlic, and black pepper, flamed in Allesverloren vintage port and bound with cream, placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.

CHERRY CALAMARI                         52.00
Tender Falkland calamari rings grilled to perfection, prepared in a medley of peppercorn sweet butter cherry liqueur sauce, finished with stalked maraschino cherries.

FEGATINI GENOVESE                         53.00
Chicken livers pan fried in a basil pesto and pouched in Italian Marsala dessert wine bound with fresh cream and tossed through with penne pasta.

SPANISH MUSSELS                        49.00
Fresh whole-shell black mussels, pan fried in butter with green chilli garlic and slices of imported Spanish Chourizo sausage, doused with white wine and bound with whole peeled Italian tomatoes. Served with homemade bread.

AZTEC MUSHROOMS                          56.00
Button mushrooms pan-fried in farm style butter along with cloves, cinnamon bark and a hint
of chill. Then doused in tequila, sweetened with dark chocolate and bound with cream. Served interlayered with phyllo pastry discs.

AVO TWIST                                    56.00
Jumbo shrimp pan-fried in farm style butter, mixed peppercorns and sliced almonds, dressed
with a fresh lemon, flavoured with thyme and bound with cream. Served in an avocado half and dusted with feta.

SOUPS

BUTTERNUT AND CASHEW                    43.00
A rich delicious butternut and coconut cream soup, flavoured with a hint of chilli and served with hot cashew nuts,
braised with paprika. Accompanied with homemade bread.

MUSHROOM AND BRANDY                    48.00
A decadent rich combination of grated button mushrooms, pan fried onion, garlic and mixed peppercorns flamed with Brandy and bound with fresh cream and tomato. Dusted with Parmesan cheese and accompanied with homemade bread.

PEA AND BACON                        47.00
A decadent rich green pea, bacon and fresh cream delight. Accompanied with homemade bread.

VEGETARIAN

AFRO PARISIAN MUSHROOMS                95.00
Brown and white mushrooms prepared in an aromatic curry flavoured with star anise, flaked almonds and sunflower seeds, bound with cream tossed with steamed rice, sweetened with condense milk

ROCKIN PENNE                             90.00
Whole peeled Italian tomato sauce infused with garlic, chilli and black Calamata olives tossed through with penne, crowned with fresh rocket and drizzled with truffle oil.

DAHL PASTRY                            115.00
An aromatic lentil curry bound with whole peeled Italian tomato wrapped with cumin cheese in phyllo pastry and baked till golden.

ISLAND STYLE BUTTERNUT                    95.00
Pasta cushions filled with butternut and tossed through with fresh chilli, roasted pumpkin seeds and coconut milk sauce. (*contains egg)

HALOUMI BRISCOLA                         118.00
A large piece Haloumi cheese, grilled and served with a delicious sundried tomato, pecan nuts, fresh basil, Dijon mustard cream sauce, accompanied by potato croquettes and fresh vegetables.

THAI VEGETABLE GREEN CURRY                93.00
A variety of fresh vegetables pan fried with butter, lemon grass, garlic, ginger, Madagascan peppercorns in green curry, then bound with coconut milk, served on imported rice noodles, dusted with roasted sesame seeds.

FUNGHI LUIGI                            115.00
Large black mushrooms pan fried with Madagascan peppercorns onions, garlic and tomato, flamed in Sambucca, bound with cream and wrapped in phyllo pastry with Mozzarella cheese, baked till crisp.

FETTUCINE PESTO                        79.00
A traditional pasta dish, originating from Genoa, comprising of fresh garlic, olive oil, fresh basil, Parmesan cheese and pine nuts, ground into a paste and tossed through with fresh pasta.

TROPICAL CHEESE STEAK                     104.00
Slices of haloumi grilled in a hot Cajun spice then sweetened with butter, honey and granadilla pulp sauce complimented with slices of seasonal kiwi fruit.

All vegetarian dishes contain no egg (unless otherwise stated)

POULTRY

POLLO LIMONE                             95.00
Chicken breast pan fried in butter till golden, simmered in lemon and white wine, flavoured with fresh oregano, bound with fresh cream and finished with feta cheese.  Served with potato croquettes

CARIBBEAN CHICKEN                        110.00
Tender slices of chicken breast pan fried in butter with pineapple and peppercorns doused with litchi juice and
flavoured with blue Curacao. served with potato croquettes

POLLO GENOA                             115.00
Tender chicken breast pieces, pan fried in butter with red onion, garlic, black pepper, doused with Marsala
(Italian desert wine), flavoured with fresh basil, bound with cream and a hint of tomato, wrapped with cheese in phyllo pastry and baked till crisp.

POLLO PUTANESCA                         99.00
Chicken breast pan fried in butter with red onion, garlic, black pepper, capers and calamata olives, a touch of chilli and white wine, bound with whole peeled Italian tomatoes and freshened with parsley, served with spaghettini.

ABSOLUTE DUCK                        120.00
Tender slices of Duck breast served with a fresh cream, citrus, vodka herb sauce. Served with aromatic rice.

DUCK AND CHOURIZO                        120.00
Tender slices of Duck breast served with peri-peri, tomato, beer, bay leaf and chourizo. Served with cream rice.

NAPOLEON DUCK                        140.00
Duck breast grilled med – rare served with a red wine, cinnamon stock reduction which has been bound with cream & dark chocolate flavoured with Mandarin Napoleon cognac to bring a beautiful dark chocolate orange sauce.  Served with cream rice.

ON THE WILD SIDE

GAME BOBOTIE                             95.00
Game mince prepared in a style of sweet and sour Cape Malay Curry, flavoured with apricot jam, cardamom and mustard seed, topped with almond and egg then baked. Served with aromatic rice and peach chutney.

HONEY MUSTARD WARTHOG                115.00
Slices of warthog loin pan fried in butter, flamed in 1920 Portuguese brandy, flavoured with honey and wholegrain Dijon mustard, bound with cream. Served with potato croquettes.

VICTORY CHICKEN                         120.00
Chicken pan fried with green Madagascan peppercorns, flamed in KWV 10 year old brandy, the breast is coated with mozzarella and thin slices of smoked springbok, pouched in orange juice and vegetable stock, flavoured with basil. Served with potato croquettes.

GAME PICATTA                            125.00
Tender slices of game pan fried with button mushrooms mixed peppercorns doused with sweet marsala and bound with cream. Served on fettuccine dusted with Parmesan cheese.

MEXICAN CROCODILE PASTRY                135.00
Pieces of crocodile pan-fried in butter with mixed peppercorns, garlic, fresh green chilli and beans, doused with tequila, bound whole peeled Italian tomato, wrapped in phyllo pastry with cheese, and baked till crisp. Sided with avocado.

OUTSHOORN OSTRICH STEAK                148.00
Ostrich Steak, grilled, prepared in a green Madagascan peppercorn, old brown sherry and fresh cream sauce. Served with potato croquettes.

SEAFOOD GRILL SELECTIONS

ALL SERVED WTH VEGETABLES OF THE DAY & CREAMED RICE


LINE FISH                                 92.00

CALAMARI                             79.00

TROUT                                88.00

PRAWNS
Black Tiger King Prawns                    22.00 each
Extra Large Mozambique King Prawns                50.00 each

LOBSTER TAIL                            150.00

SOLE                                    120.00

Sauces

Peri-peri butter, lemon butter, garlic butter, herb butter, honey mustard butter, chilli tomato     22.00

Pepper, Mushroom, Vittorio, Mustard, Brandy, Port, Garlic Cream, Cheese, Gorgonzola    33.00

Chourizo, Bourdalaise, Caprice, Rossini, Mandarin Napoleon Chocolate    44.00

(ALL OUR SAUCES ARE MADE WITH REAL BUTTER AND FRESH CREAM. THEY ARE ALL REDUCED AND NOT ARTIFICIALLY THICKENED)

SEAFOOD & TROUT

CALAMARI RINGS                                          99.00
Tender Falkland calamari grilled to perfection and served with a lemon butter herb sauce and cream rice.

RED CURRY MUSSELS                                        110.00
Whole black shell mussels prepared in a red curry, ginger and lemon grass, coconut cream sauce served on rice noodles.

GOOSEBERRY TROUT 115.00
Grilled trout fillet complimented with a butter, lemon, honey and seasonal gooseberry sauce flavoured with thyme. Served with cream rice.

MOZAMBICAN PRAWNS                                    280.00
Extra large king prawns, prepared in a red onion, garlic, mixed peppercorn, bay leaf, beer sauce, whole peeled tomato, peri-peri, lemon cream sauce. Served with aromatic rice.

CAJUN LINEFISH                                            115.00
Fresh line fish grilled in Cajun spices then served in a lemon and fresh butter herb sauce. Sided with cream rice.

SOLE FLAMBE                                            145.00
East coast sole grilled to perfection, flamed in Bombay gin and then topped with a lemon butter, thyme sauce. Served with cream rice.

AFRO PARISIAN SOLE                                        165.00
East coast sole grilled to perfection, in a lemon butter, basil, parsley, thyme and Orange Triple Sec sauce, topped with shrimps. Served with cream rice.

PAELLA                  450.00 (for two)
275.00 (for one)
Our take on a classic Spanish dish. A delicious combination of king prawns, whole black mussels, Falkland calamari, line fish and tender chicken breast sautéed in extra virgin olive oil with red onions, garlic mixed peppercorns, black mustard seed and Spanish saffron. Flavoured with Italian sausage, Calamata olives, pale-dry sherry, whole peeled Italian tomato and fresh lemon, infused with rice. Served for two in the pan for your decadent pleasure.  

OVEN BAKED LOBSTER                                    290.00
Premium export lobster tails oven baked in a thyme butter served with cashew nut mustard cream rice.

MEAT GRILL SELECTIONS

ALL SERVED WTH VEGETABLES OF THE DAY & STARCH

RIB EYE STEAK (28 DAY MATURED)             105.00

FILLET STEAK                             110.00

OSTRICH STEAK                         120.00

CHICKEN BREAST                           77.00

DUCK BREAST                                 99.00

Sauces

Peri-peri butter, lemon butter, garlic butter, herb butter, honey mustard butter, chilli tomato     22.00

Pepper, Mushroom, Vittorio, Mustard, Brandy, Port, Garlic Cream, Cheese, Gorgonzola    33.00

Chourizo, Bourdalaise, Caprice, Rossini, Mandarin Napoleon Chocolate    44.00

(ALL OUR SAUCES ARE MADE WITH REAL BUTTER AND FRESH CREAM. THEY ARE ALL REDUCED AND NOT ARTIFICIALLY THICKENED)

CHEF SPECIALITY BEEF DISHES

BISTECA VITTORIO                         132.00
Rib eye steak grilled to your preference, flamed in Sambuca, served in an onion, garlic, whole peeled tomatoes and cream sauce.

BISTECA FUNGHI                        132.00
Rib eye steak grilled to your preference and topped with a delicious button mushroom garlic, port and cream sauce.

FILLETO SAN ANTONIO                     148.00
Fillet grilled to your preference, flamed in KWV five year old brandy and served in a Dijon mustard, garlic and green Madagascan peppercorn cream sauce.

NEW ORLEANS FILLET                    148.00
Fillet grilled to your preference, flamed in Jack Daniels, served with a lemon grass, green Madagascan coconut cream sauce.

CHEF SEAFOOD STEAK                    155.00
Rib eye steak grilled to your preference, served in a calamari, prawn, mussel, garlic, white wine, basil, sauce bound with fresh cream.

FILLETO BOURDALAISE                    154.00
Fillet grilled to your preference, served in a bone marrow, bay leaf, Allesverloren port, garlic and whole peeled Italian tomato sauce 

BISTECA TOSCANA                         148.00
Rib eye steak grilled to your preference, prepared in a butter, black pepper, garlic, red wine, bay leaf, whole peeled tomato sauce, bound with cream.  Topped with Italian salami and mozzarella cheese, gratinated till golden.

BISTECA QUATRO FORMAGGI                 143.00
Grilled rib eye steak prepared in an onion, garlic, Allesverloren port, black pepper cream sauce. Wrapped together in phyllo pastry with four cheeses and baked till golden.
Please note that this is a baked dish and the steak is prepared medium well.

CHEFS NOTES

All main courses are served with vegetables.
Bread is made fresh everyday.

Because dishes are all prepared fresh, should you not eat a certain ingredient e.g. chilli your food can be prepared without it, just ask your waiter.

Function menus are available for parties, weddings and corporate events.



All prices include VAT.
Service fee (tips) not included.
No shared portions.
Half portions carry a 75% charge.

THANK YOU FOR YOUR
LOYAL SUPPORT FOR THE
PAST 17 YEARS!

from all of us in the la pentola family