Beef Carpaccio - R85

with parmesan shavings & rocket


Oysters - R27 each

Shucked on ice


Grilled Calamari  - R74

Tubes served with lemon butter & sweet chilli jam


Calamari Heads - R81

Piquant & herb  butter brushed


Smoked Salmon - R94

Served with avo and capers


Springrolls - R72

Prawn & feta, or Bobotie


Venison Skewer - R84

Rubbed,  grilled  and served on a bed of rocket drizzled with cranberry port jus



Kudu Platter - R85

Taste  of  Karoo, salami and carpaccio with beetroot jam and shaved dill  pickle


Chicken Liver Stack - R67

Piquant  sauce, layered with potato chips


Beef Cheeks - R69

Ragu served  on mashed potato


Marrowbones - R65

Served with red onion, capers and

parsley salad



100g Homemade  Beef - R49

100g Venison - R64

100g Wagyu - SQ

Add a shot of bone broth

extra R15

Beef/Chicken Prego Roll - R92

Served with fries


Boerewors and  Pap - R98

With tomato relish


Vegetable and  Feta Wrap - R82

Stir fried seasonal vegetables wrapped in a tortilla


Gourmet Burgers 200g patty (Single)


Classic with tomato relish - R86


Crispy bacon, avocado a& sweet chilli  sauce - R98


Blue cheese and rocket - R98


Cheddar melt - R96

Add Chicken

extra R28

Make your burger a double

add R42

Salads Local Salad - R72 Mixed greens, feta, avo, tomato, cucumber and Local dressing Sirloin and Rocket Salad - R112 Dijon mustartd and thyme brushed, panfried in butter, served on a bed of rocket Blue Cheese Salad - R78 Local salad with blue cheese and Peppadew® cream dressing Chicken Caesar Salad - R98 Grilled breast with cos lettuce, croutons and crispy bacon Green Salad - R72 Fresh salad leaves, green beans, celery and parmesan shavings Haloumi Salad - R95 Local salad, topped with fried Haloumi Sides Pap - R27 Mashed Potatoes and Beef Jus - R39 Fries - R27 Onion Rings • Polenta and cumin crusted - R39 • Beer battered - R39 Vegetables • Local vegetables - R39 • Sautéed seasonal vegetables - R42 • Steamed seasonal vegetables - R42 • Fine French green beans - R42 • Sautéed mushrooms - R42 Side Salad - R42 Local, Green or Blue Cheese Sweet Potato Mash - R39

Banting options available on request.

Main dishes served with a complimentary side.

Blue Plate Special


Grainfed Beef Rump Wet Aged (200g) - R130 Wet Aged (300g) - R165 Wet Aged (500g) - R237 Sirloin Wet Aged (200g) - R130 Wet Aged (300g) - R165 Wet Aged (500g) - R237 Fillet Wet Aged (200g) - R162 Wet Aged (300g) - R205 Wet Aged (500g) - R323 T Bone Dry Aged (500g) - R210 Dry Aged (700g) - R270 Dry Aged (1kg) - R420 Wing Rib/Ribeye Dry Aged (500g) - R210 Dry Aged (700g) - R270 
Sirloin on the Bone Dry Aged (500g) - R202 Dry Aged (700g) - R269 Fillet on the Bone Dry Aged (500g) - SQ
Grassfed Beef Rump Wet Aged (200g) - R143 Wet Aged (300g) - R191 Wet Aged (500g) - R287 Sirloin Wet Aged (200g) - R143 Wet Aged (300g) - R191 Wet Aged (500g) - R287 Fillet Wet Aged (200g) - R179 Wet Aged (300g) - R227 Wet Aged (500g) - R339 T Bone Dry Aged (500g) - R234 Dry Aged (700g) - R294 Wing Rib/Ribeye Dry Aged (500g) - R270 Dry Aged (700g) - R330

SAUCES - Made to order


Blue Cheese and Peppadew - R30

Dijon Mustard and Chives - R30

Bearnaise - R35

Madagascan Peppercorn - R30

Mushroom - R30

Cranberry and Port Jus - R35

Trio of sauces - R35


Three Primal Cuts of Beef, Fillet, Rump and Sirloin

Grassfed (600g) - R329

Grassfed (1kg) - R473

Grainfed (600g) - R419

Grainfed (1kg) - R587


Grass vs Grain - R355

2 x 300g choice Sirloins, field to fork


Sausage - R168

Selection of boerewors, persion lamb sausages and venison wors, served with tomato pepper relish

Add 500g Ribeye

Cous Cous and Vegetable Medley - R92

Seasonal vegetables with cous cous and tomato pepper relish (Vegan)


Salmon (Subject to availability) - R219

Served on a bed of steamed vegetables with wasabi, ginger and soya sauce


Prawns - R230

Butterflied and grilled, served with garlic butter and peri-peri sauce


Grilled Calamari - R165

Served with lemon butter and sweet chilli jam


Ostrich - R165

Grilled medallions with cranberry port jus


Lamb Cutlets - R198

Rubbed and butter brushed


Lamb Ribs - R210

Basted with honey and soya


Venison Steak - R172

Rubbed and grilled, served with a cranberry & port jus

Pork Neck - R155

With pap fries, pan fried mushrooms and a cranberry port jus


Pork Ribs - R224

Brushed with a lemon herb butter or basted with honey soya


Bobotie - R120

Served with rice


Chicken Breasts - R116

Served with pesto, sweet chilli jam and balsamic glaze


Half Chicken (Free Range) - R150

Grilled, choice of peri-peri or lemon and herb (Allow 40mins cooking time)


Brisket - R120

On mash potato in its own beef jus


Oxtail - R198

Slow braised served on mashed potato, in it's own beef jus


Steak Tartare - R152

Made to order

(Add Martell Congnac extra R38)

Main dishes served with a complimentary side

40 Minutes

Desserts Affogato "Two Guys From Rome" Ice Cream - R50 Creamy home-made vanilla gelato, topped with a single espresso Decadent Home Made Ice Cream - R54 2 scoops of your choice (ask you waiter for selection) Classic Ice Cream - R48 3 scoops of vanilla ice cream, drizzled with a Bar One chocolate sauce 
Pecan Nut Pie - R58 Served with fresh cream or vanilla ice cream Créme Brülée - R48 Chocolate Brownie - R56 Home baked, served warm with vanilla ice cream 
Assorted Belgian Truffles - R46 Add Martell Cognac - Extra R38 Local "bite size" Dessert Favourites - R54 Chocolate Pudding - R58 Fine textured, rich and dark, baked to order (15 minutes) Bread and Butter Pudding - R57 Croissant, raisin and vanilla cream baked in the oven Malva Pudding - R49 Traditional pudding served with fresh créme anglaise Milk Tart - R43 Homemade local dessert Cheese Platter Selected Cheeses and Preserved with Biscuits For 1 person - R92 For 2-3 people - R149

Add MARTELL Congnac

extra R38

Parktown North:

40 7th Ave, Cnr 7th & 3rd Ave, Parktown

+27 11 880 1946


Val Du Charron Wine & Olive Estate

Bovlei, Wellington

+27 21 873 1256