Experience a 10-Course Omakase Experience for just R545.00!

Restaurant Week Menu | Available for lunch only

Please note that the 10-Course Omakase Experience is a shared menu for 2 persons so the total price of the menu is R1090 and price per person is R545
 

ENCOUNTER NIKKEI ‒ 10-Course Omakase Experience

Edamame | Flaked Salt (V)

Crispy Squid | Togorashi | Lime | Micro Coriander | Squid Ink Aioli

NIKKEI OMAKASE 6-PIECE SUSHI SELECTION
A chef’s selection of handcrafted Nigiri & Gunkan sushi, served on a platter
Counts as a 6-course experience within the 10-course Omakase journey

Selection:

Salmon Belly Nigiri | Akama Tuna Nigiri | Seabass Nigiri | Yellowtail Nigiri | Red Roman Nigiri | Gunkan Toro with Spring Onion

Lamb Anticuchos | 7 spice | Roasted Garlic | Gochujang

Fire Cooked Chicken Thigh | Black Bean Mole | Pickled Shimeji | Sesame Leaf

Join Watershed for an unforgettable picnic-style evening at 96 Winery Road Restaurant, Stellenbosch, as they celebrate 25 years of music! 

Bring your blankets or low chairs (no camping chairs) and settle in for a night of timeless hits.

Food & Drinks:

• No outside food or drinks allowed, but we’ve got you covered:
• Preorder a Picnic Box – R600 (feeds 2) (Available as a ticket option)
• Lunch at 96 Winery Road – 12:00 - 15:00 (Bookings essential: 021 842 2020)
• Cashless bar available

Make a weekend of it! Accommodation is available at The Country Guest House – book directly with the venue.

Tickets are selling fast! Get yours now: Tickets on Quicket 

Enjoy a 3-course dining experience for R545.00 

Restaurant Week Menu | Available for lunch & dinner
 

STARTERS

FRESH BLACK WEST COAST MUSSELS
in a white wine, cherry tomato, garlic and chilli mussel broth. Served with toasted ciabatta
OR
BEEF CARPACCIO
matured Chalmar beef sirloin, radish, spring onions, sesame seeds, Japanese mayo and ponzu sauce
OR
PARMESAN & AVO
avo, parmesan, dill pickled cucumber, mint, sliced radish, red onion, wild rocket, crisp cos lettuce, honey & dijon mustard dressing
OR
TUNA BAM BAM ROLLS

MAINS

FRESH LINE FISH
salsa verde, garlic mashed potato, green beans, rocket
OR
MATURED BEEF SIRLOIN
charcoal flame grilled and brushed with herb infused tallow. Served with roasted bone marrow and hand cut chips
OR
CRISPY FRIED CALAMARI
garlic, chili, fried fresh herbs, house tartare, lemon, herb oil
OR
7 SPICE TOFU STEAK (VE)
served on tender stem broccoli, charred red & yellow peppers, baby carrots, courgettes, blackened pearl onions, charred artichoke hearts, tomato confit, kalamata olives and gremolat

DESSERTS

DARK CHOCOLATE TART
salted caramel, valrhona chocolate ganache, speculaas crumb, smoked salt, homemade tonka bean ice cream
OR
TONKA BEAN INFUSED CRÈME BRÛLÉE
fresh berries, mint

Irresistible 3-Course Italian Sharing Experience - R445 | Available for Lunch & Dinner

Please note that the 3-course menu is a shared menu for 2 persons so the total price of the menu is R890 and price per person is R445 with a complimentary truffle lollipop on arrival
 

ANTIPASTI

Focaccia
Italian olive and potato focaccia, grissini sticks
AND
Grilled Wild Mushrooms
parmesan foam, soy cured egg yolk, black truffle
AND
Stewed Beef Meatballs
salsa verde, sweet mustard, chives
 

PASTA

Signature Carbonara by Luciano Monosilio
guanciale (pork), egg and pecorino (semolina)
AND
Pacchero with Mussels
mussels, confit garlic, lemon butter, fried kale (semolina)

DOLCI

Millefoglie
dark chocolate and vanilla custard, candied almonds

Experience Bombay Brasserie’s exclusive Restaurant Week set menu from 28 March – 4 May.

Indulge in a journey of bold Indian flavours, from an amuse-bouche that bursts with taste to exquisite starters, hearty mains, and a sweet finale.

Choose between our curated non-vegetarian or vegetarian menu, each crafted to delight at just R545 per person.

Bookings via Restaurant Week.

AMUSE BOUCHE

Dahi Puri
Potato, semolina sphere, sweet yoghurt & tamarind chutney

STARTERS

Prawns Balchão
Prawns, coconut vinegar, tamarind, chilli
OR
Tandoori Chicken Tikka
Tandoori roasted chicken, chat masala, mint chutney
OR
Adraki Lamb Chop
Charred Karoo lamb chop, dry ginger & spices

SORBET

A refreshing interlude | To cleanse the palate

MAINS

Lamb Rogan Josh
Braised lamb cubes cooked in aromatic spices
OR
Bombay Brasserie Butter Chicken
Fenugreek in silky tomato sauce infused with a secret blend of spices
OR
Dal Makhani
Black lentil simmered overnight in authentic spices

Mains served with: Saffron rice & assorted Indian bread basket
 

DESSERT

Spice Mess
Gulab jamun, mango, cardamom meringue, passion fruit mousse, pistachio crumbs

An award-winning dining experience awaits.

The Manor at Nederburg, last year’s Restaurant Week South Africa Champion, returns with a specially curated menu. Indulge in an exquisite two or three-course meal, expertly paired with our finest wines, all within the breathtaking surrounds of our historic estate.

Available from 28 March – 2 May | Wednesday – Sunday
2-course meal – R295 | 3-course meal – R375

Bookings via Restaurant Week.

Restaurant Week Menu | Available for lunch only

STARTER
POTATO GNOCCHI (V)
Black truffle, mushroom and white wine sauce, parmesan wafer
Pairs well with The Manor House Chardonnay
OR
PRAWN SAFFRON RISOTTO
Grilled baby marrow and lemon zest
Pairs well with The Winemasters Sauvignon Blanc
OR
SESAME LAMB AND CHICKPEA KOFTAS
Hummus, harissa, sundried tomato and olives salsa
Pairs well with The Winemasters Merlot

MAIN
MOROCCAN GRILLED FISH
Saffron, tomato, olive and spice marinade, roast butternut, caramelized onion and chickpea cous cous, dates and toasted almond sprinkle
Pairs well with The Winemasters Rosé
OR
WINE BRAISED BEEF SHORT RIBS
Bone marrow, potato puree, grilled winter vegetables
Pairs well with The Manor House Cabernet Sauvignon
OR
PARMIGIANA DI MELANZANE (V)
Aubergines baked with a white wine tomato sauce, Fior di latte mozzarella and parmesan cheese, garlic butter herb bread
Pairs well with The Manor House Shiraz

DESSERT
ORANGE AND FLAKED ALMOND CAKE
Dark chocolate ganache, Amaretti biscuit crumble, orange confit
OR
BAKED ROOIBOS CHEESECAKE
Bains whisky chocolate sauce, ginger crumble
OR
CHAI APPLE CRUMBLE
Chai apple crumble tart, sweet cinnamon whipped cream, toffee and noble late harvest sauce, apple crisp
Desserts pair well with The Winemaker Noble Late Harvest

Savour Restaurant Week at Mint Restaurant & Wood-Fired Grill!

From 28 March – 4 May, enjoy our exclusive lunch and dinner set menus, crafted for an unforgettable dining experience.

Lunch – Select two dishes from our starters, mains, or desserts for R345.
Dinner – Indulge in three dishes from our starters, mains, and desserts for R425.

Experience bold flavours in a relaxed setting. Limited time only – book your table today!

Bookings via Restaurant Week.

Restaurant Week Menu:

STARTERS
BURRATA SALAD (V)
Grilled Avocado, Heirloom Tomatoes, Spiced Corn Arugula Lettuce, Balsamic
OR
PRAWNS & EGG TOAST
Marinara Sauce, Onions, Olives
OR
BIRRIA TACOS
Braised Brisket, Scallion, Cilantro, Cheese, Meat Broth
OR
KUDU CARPACCIO
Apricot Chutney, Candid Walnut, Micro green
OR
CLEAR CHICKEN AND GINGER BROTH
Rice noodle, Shiitake Mushroom
OR
TUSCAN TOMATO SOUP (V)
Cannellini Beans, Young Basil, Pepitas

MAINS

WOOD FRIED MEAT: SIRLOIN 300g
Choice of Sauce:
Ground Black Pepper / Wild Mushroom / Cape Citrus Butter / Garlic Butter / Crushed Peri-Peri
Choice of Side:
Creamed Potato / Skinny Fries / New Potatoes / Coal Veg Mélange / Basmati Rice / Side Salad
OR
SEAFOOD TAGLIATELLE (SF)
Shellfish Sauce, Mussels, Prawns, Calamari & Fish, Home Made Tagliatelle
OR
SLOW ROASTED LAMB SHANK
Olive Oil Mash, Pearl Onions, Baby Carrots, Wilted Greens
OR
VEGETABLE RISOTTO (V)
Parsnip, Broccoli, Spinach & Roasted Rainbow Tomatoes
OR
BUCATINI ALFREDO (V)
Creamy Mushroom Sauce, Scallion
OR
BABY BEEF RIBLETS
Coal Grilled Ribs, Roasted Masala Buttered Corn Ribs, Parsley Gremolata

DESSERTS

CHOCOLATE BROWNIE SUNDAE (V)
Warm Brownie, Salted Fudge Sauce, Whip Cream, Nuts, Sprinkles, Waffle Cup & Vanilla Ice Cream
OR
GLUTEN FREE DARK CHOCOLATE PASSION FRUIT Entremets (VE)
Gluten free / Sugar Free / Vegan
OR
PULL-UP TIRAMISU
Coffee Macaroons, Chocolate Sauce & Sugared Pistachio Brittle

Enjoy a 6-Course Dinner Experience for just R445.00.  Bookings via Restaurant Week!

Restaurant Week Menu | Available for dinner only

BREAD COURSE
Homemade Roosterkoek
smoked whipped butter | smoked salt

AMUSE BOUCHE
Fire Roasted Baby Beetroot
charred feta mousse | crostini

STARTER
Grilled Exotic Tomato Salad
whipped lemon & herb ricotta | balsamic reduction | basil pesto | crispy croutes

SORBET
Rooibos Tea Smoked Apricot Sorbet

MAINS
Smoked Harissa & Lime Pork Shoulder
charred corn on the cob puree | pickled slaw | grilled red pepper pesto

DESSERT
Flame Roasted Strawberries
toasted whipped meringue | shortbread cookie crumble | strawberry & lime sorbet
OR
Deconstructed S’mores
flame grilled homemade marshmallow | smoked chocolate mousse | graham cracker | dark chocolate ganache

Enjoy an exclusive 4-course feast with fresh totopos (Available for lunch and dinner)

Please note that at Hacienda there is a two-hour time limit per table.
Please note: This is a shared 4-course menu priced at R445 per person.
With freshly made totopos on arrival.

ON ARRIVAL

FRESHLY MADE TOTOPOS
SERVED ALONG WITH OUR THREE MOTHER SAUCES

1ST COURSE

TOMATES CRIOLLOS
CHARRED HERITAGE TOMATOES, SALSA VERDE FOAM, PERSILLA CONSUME

KINGKLIP CEVICHE
LIME CURED KINGKLIP, LECHE DE TIGRE, AVOCADO CREMA, SALMON ROE, PICO DE GALLO

2ND COURSE

BAJA LANGOSTA
TEMPURA LOBSTER, FENNEL TAJIN SALSA, POMEGRANATE AIOLI, DRIED GRAPEFRUIT

3RD COURSE

DICHA DE BARBACOA
SOUS VIDE CHICKEN THIGH, BBQ SAUCE, CRISPY GARLIC PISTACHIO

FRIJOL NEGRO
BLACK BEAN WITH FRIJOL NEGRO SAUCE, MUSHROOM SOFRITO, PICKLED ONION, PECORINO

4TH COURSE

CANDY FLOSS

Enjoy a 4-Course Middle Eastern Tasting Menu for just R495.00 | Available for dinner only!  

Bookings via Restaurant Week.

Embark on a Middle Eastern culinary journey this Restaurant Week with Morii's Tasting menu. Savour dishes like wood-fired Manakish, Harissa-infused Prawn, and an exquisite dessert tasting, all crafted with bold spices and rich flavours that warm the soul. Vegetarian option available.

Manakish Contains Gluten
Or
Morii Crackers
Selections of dips

1ST COURSE
Harissa-infused Prawn (GF)
burnt pineapple chutney with saffron and coconut cream
Or
Berebere-glazed Peach
with roasted heirloom tomatoes, chili burrata and lamb prosciutto with aged balsamic

REFRESHER COURSE | Palate Cleanser

2ND COURSE
Braised Short Rib (N)
smoked potato, zhough and charred tenderstem broccoli
Or
Grilled Line Fish (GF | N | S)
sweet potato hummus, mussel velouté, compressed grapefruit and sour figs

3RD COURSE
Orange Blossom and Pistachio Paris Brest
with orange blossom curd, roasted pistachio and pistachio praline with vanilla bean ice cream

Petit Fours Surprise