Please note: Tables of 10 or more carry a 10% Service Charge. No shared or half portions.
No variations on the menu unless for dietary requirements arranged with the manager or head waiter.
Windows are opened or closed by order of management. Prices and menu subject to change. Right of admission is reserved.
Fresh Oysters (6)
Fresh Knysna Oysters served classically on a bed of crushed ice with fresh lemon sided with black pepper and Tabasco.
R 185
Thai Style Fish Cakes
Fresh line fish, calamari & smoked salmon combined with sweet potato, green peas, sweetcorn, ginger & lemongrass. Rolled in Japanese breadcrumbs & lightly fried until golden brown and served on Asian coleslaw dressed with lemon & olive oil. Dollops of Thai style green curry mayo.
R 95
Springbok Carpaccio
Thin slices of smoked Springbok topped with Kalamata olives, red onion, cherry tomatoes & fresh lemon. Drizzled with extra virgin olive oil, lemon juice then sprinkled with a local parmesan cheese.
Starter R 125 | Main R 205
Hermanus Abalone
House Speciality
Locally cultivated Abalone tenderised in teriyaki, white wine & lemon juice. Dusted in flour & lightly egg washed, flavoured with garlic, black pepper, chilli & thyme. Pan fried until golden & served with a sauce of your choice: Lemon Butter or Mozambican (peri-peri cream sauce) or Cape Style (white wine, cream, black pepper, leaks).
R 285
Basil and Port Livers
House Speciality
Chicken livers pan fried with butter, onion, mixed peppercorns & garlic. Touch of tomato, port and fresh cream & flavoured with basil.
R105
Cherry Calamari
Strips of calamari steak rolled in Cajun spice & grilled topped with a Maraschino Cherry liqueur pepper sauce.
R 110
Smoked Duck Pastry
House Speciality
Deboned smoked duck pan fried with mushroom & red onions, doused with vintage port & bound with cream. Wrapped in phyllo pastry, dusted with brown sugar & black pepper & baked until crisp.
R 105
Pea & Bacon Soup
Sweet green peas cooked in vegetable stock blended with cream & sprinkled with crispy bacon.
R 95
Chef's note: For a true La Pentola taste experience, I recommend ordering a variety of starters & sharing them in the centre of the table, Mediterranean style. It is fun, interactive & super delicious.
Baby Marrow Carpaccio
Thin slices of baby marrow dressed with lemon, olive oil, coriander & a touch of chilli. Dusted with parmesan & feta cheese & baked.
R 85
Rewind Halloumi
Halloumi cheese, grilled & served with fresh grapes, macerated in sugar & olive oil with lemon & fresh mint.
R 105
Thai Butternut Soup
Delicious sweet butternut poached in vegetable stock and blended. Flavoured with Thai green curry paste, lemon grass, ginger & basil sweetened with coconut cream.
R 85
Magic Mushrooms
Button mushrooms pan fried in butter with garlic, black pepper & flavoured with parsley. Doused with vintage port, dusted with Japanese style bread crumbs & local parmesan cheese & oven baked until golden.
R 115
Greek Salad
Cucumber, rosa tomatoes, local feta, Kalamata olives, fresh oregano & dressed with fresh lemon & extra virgin olive oil. A traditional way to start a Mediterranean summer’s lunch.
R 140
Extra bread per roll
Our legendary artisanal Caper & Mushroom Bread baked on site & served with butter.
R 15
Seafood Extravaganza
House Speciality
Fresh hake grilled to perfection & topped with a delicious white wine, prawn & mussel, fresh thyme cream sauce. Served with basmati rice & seasonal vegetables. Cream can be swapped for tomato or butter sauce.
R 295
Fresh Hake Cajun Style
House Speciality
Fresh line-caught hake fillet dusted in Cajun spices, flat top grilled laced with a fresh ginger, lemon butter basil sauce. Served with potato croquettes & seasonal vegetables.
R 185
Hermanus Abalone
Locally cultivated abalone tenderised in white wine, lemon juice & teriyaki sauce, dusted in flour and lightly egg washed, flavoured with garlic, black pepper, chilli & thyme. Pan fried until golden & served with basmati rice, seasonal vegetables & your choice of: White Wine Lemon Butter or Mozambican (Peri-peri cream sauce) or Cape Style (white wine, cream, black pepper, leaks).
R 495
Seafood Pasta
House Speciality
Combination of prawns, mussels & calamari pan fried with butter, garlic & black pepper, doused with white wine & bound with cream & flavoured with a squeeze of lemon & a pinch of thyme. Tossed through with spaghetti.
R 295
Gluten-free option + R 40
Oven Baked Prawns
Six large king prawns doused with white wine, garlic, lemon, fresh thyme, olive oil & butter. Oven baked & served in its own jus. Served with basmati rice & seasonal vegetables.
R 350
De Kelders Seafood Platter
House Speciality
A local seafood feast: a combination of Cajun calamari steaks, ten large king prawns, eight mussels done in a classic French Provencal sauce, grilled line fish & hake. Served with rice, croquettes & seasonal vegetables. Served with Garlic butter & Peri-Peri sauce.
R 1 150
Rooi Els Platter
A seafood fiesta fit for a King: a combination of Cajun calamari steaks, ten large king prawns, eight mussels done in a classic French Provencal sauce, grilled fresh line fish & hake & two crayfish served with rice, croquettes & seasonal vegetables. Served with Garlic butter & Peri-Peri sauce.
R 1 950
Chef’s Shellfish Platter
Chef’s choice of shellfish with his favourite sauces. Twelve king prawns, four crayfish, oven baked to perfection accompanied by twelve mussels in a chardonnay cream sauce & locally cultivated abalone lightly fried in an egg wash with garlic, chilli, pepper & thyme. Served with garlic butter, and Chef Shane’s Portuguese style peri-peri cream beer sauce.
R 2 850
Add On: Crayfish R400 each
Abalone R105 each
KWV Steak
House Speciality
Tender steak flame grilled to your preference, served in KWV brandy, whole grain Dijon mustard, garlic, bay leaf & green peppercorn cream sauce. Served with potato croquettes and seasonal vegetables.
400g Sirloin R 325
200g Fillet R 335
Nonna’s Spaghetti Bolognaise
Beef mince, celery, carrots, red onions & garlic, slowly braised & doused with white wine, bound with whole peeled Italian tomato & left to simmer for a few hours. Tossed with spaghetti & dusted with parmesan.
R 195
Forest Springbok
Tender springbok loin grilled to your preference topped with button mushrooms pan fried in olive oil & butter tossed through with red braised onions & black pepper. Doused with port & flavoured with fresh basil. Served with potato croquettes and seasonal vegetables.
R 385
Bazaruto Steak
Tender beef steak flame grilled to your preference & served with a sauce made with red braised onion, peri-peri, bay leaf, whole peeled Italian tomato & doused with beer & bound with fresh cream topped with two king prawns. Served with potato croquettes and seasonal vegetables.
400g Sirloin R 415
200g Fillet R 425
Honey Mustard Pork
Sliced pork fillet pan fried in butter with peppercorns, bay leaf & red onions flamed with brandy sweetened with honey & whole grain Dijon mustard then bound with cream. Served with potato croquettes and seasonal vegetables.
R 245
Santorini Chicken
House Speciality
Tender chicken breast pan fried in butter, black pepper & fresh oregano. Doused with Chardonnay, bound with fresh cream, flavoured with lemon and reduced. Dusted with feta cheese & roasted almonds. Served with potato croquettes & seasonal vegetables.
R 195
Afro Parisian Chicken
Tender chicken breast pan fried in butter, braised with mixed peppercorns & doused in vegetable stock, bound with organic roasted peanut butter & fresh cream. Topped with a nut & mango achar. Served with potato croquettes and seasonal vegetables.
R 245
Duck in Triple Sec
Tender duck breast grilled to your preference sliced & served with sweet orange, fresh thyme & Triple Sec butter sauce. Served with basmati rice and seasonal vegetables.
R 325
Fillet 200g R 275
Sirloin 400g R 265
Springbok Steak 200g R 325
Chicken Breast 200g R 165
Duck Breast R 265
Calamari Steak R195
King Prawns R 65 (each)
Kingklip SQ
Linefish SQ
All Grills are served with potato croquettes or basmati rice & seasonal vegetables.
Lemon butter,
Peri-peri R 45
Garlic butter,
KWV, Pepper
Mushroom, Cheese,
Honey Mustard R 65
Croquettes or Rice R 45
Side Salad
or Vegetables R 65
Extra Parmesan Cheese R 30
Thai Vegetable Curry
Vegan & Gluten-free
Fresh vegetables pan fried with ginger, lemon grass, chilli, garlic & green curry Thai paste, bound with coconut cream. Sprinkled with almonds & served with rice noodles & a pompadom.
R 185
Rainbow Salad
Vegan & Gluten-free
Fresh from the Hemel-en-Aarde Valley, a variety of mixed lettuce, cucumber, radishes, carrot, rosa tomatoes, topped with slices of seasonal fruit. Finished with a variety of mixed seeds & nuts.
R 175
Dahl Pastry
Lentils pan fried in olive & butter, red braised onions, bay leaves, mixed pepper, mixed curry powder, ginger & cumin seeds. Flavoured with garlic & bound with cream & whole peeled Italian tomato. Wrapped in phyllo pastry layered with mozzarella cheese & oven baked until golden brown.
R 195
Fungi Luigi Pasta
A La Pentola classic. Button mushrooms pan fried with Madagascan peppercorns, onions & garlic flamed with Sambuca bound with cream & tossed through with spaghetti pasta.
R 195
Willow’s Eco Warrior
Red braised onions pan fried in olive & butter with a chicken alternative, black peppercorns, sun dried tomatoes & fresh basil. Doused with white wine & left to reduce, bound with cream. Tossed through with penne pasta & dusted with local parmesan cheese.
R 220
Santorini Halloumi Cheese Steak
Halloumi cheese coated in Cajun spice and grilled laced with a delicious white wine, lemon, oregano fresh cream sauce dusted with roasted almonds. Served with seasonal vegetables and potato croquettes.
R 235
Add On: Gluten-free Pasta R40
Vegan Chicken R85
Vegan Coconut Cream R30
Marley’s Fish Fillet
Fresh line fish grilled & served with lemon butter, croquettes & veggies.
R 95
Marina’s Chicken Strips
Tender strips of chicken breasts crumbed & fried, served with croquettes & veggies.
R 95
Tinkerbell’s Spaghetti Napoletana
Whole peeled Italian tomato sauce cooked for hours on the stove & tossed through with spaghetti.
R 80
Spiderman’s Spaghetti Bolognaise
Beef mince made traditionally with Italian tomato & left to simmer for a few hours. Served with spaghetti dusted with local Parmesan cheese.
R 95
Paw Patrol Halloumi
Finger of grilled halloumi cheese. Served with fresh sliced green apple, carrots & cucumber. Finger food with a healthy twist.
R 95
Captain Hook’s Ice Cream & Chocolate Sauce
Scoop of vanilla ice cream with homemade chocolate sauce & sprinkles.
R 55
Teen Titans Treat – Dairy Free
Vegan
Ask your waiter which flavours are available.
R 75
Lindt Salted Caramel Chocolate Fondant
Gluten-free
Salted Caramel chocolate fondant oven baked to order sided with vanilla ice cream & caramel popcorn. Gluten free.
R 135
Halva Pancake
House Speciality
A delicious Greek halva, white chocolate, honey, almonds & vanilla pod ice cream fantasy wrapped in a pancake. Mmmmm!
R 105
Hazelnut Crème Brule
Delicious rich hazelnut custard which has been prepared with free range eggs, topped with a torch flamed sugar crust.
R 85
Trio of Chocolate Terrine
House Speciality
Individual layers of dark, milk & white chocolate creating a heavenly slice of our in-house frozen dessert.
R 95
Speciality Ice Cream
Vegan, Diabetic or Banting Ice Cream
Ask your waiter which flavours are available.
R 85
Danish Vanilla
House Speciality
Vanilla Ice cream served with our homemade condensed milk chocolate sauce.
R 85
Cape Connection
La Pentola classic after dinner drink, 10 year old KWV brandy & Amaretto Disaronno served in a hot vodka flamed cognac glass to honour Napoleon Bonaparte.
R 95
Island Style Black Russian
Vegan
Chef Shane’s favourite after dinner drink. Kahlua, absolute vodka on crushed ice topped with coconut cream.
R 85
Dagama Coffee
Freshly brewed black coffee blended with a tot of brandy cream liqueur & Kalhlúa.
R 85
Malt Pedro
An American style malt don Pedro with a creamy Cape Velvet twist.
R 80
Don Cactus
Chef’s favourite Pedro, premium double thick vanilla ice-cream blended with Olmeca aged Black Tequila.
R 85
Vegan Ice Cream +R 20
