MILLER’S SALAD – R86
Feta and jumbo calamatas on a crisp leafy mix, with peppers, onion, cucumber, egg and dressed with our classic French vinaigrette.
BLUE CHEESE SALAD – R98
Mixed leafy greens, carrot shavings, cucumber, onion and peppers, topped with our rich, creamy, bold blue cheese dressing and toasted walnuts.
SPRINGBOK CARPACCIO – R175
Delicate slices, smoke-cured, with rocket, parmesan and a clove and cinnamon-spiced port, balsamic and blackberry reduction.
WEST COAST MUSSELS (pictured) – R110
simmered in a Greek-inspired sauce of tomato, ouzo and feta.
CHICKEN LIVERS – R82
Spanish-style, pan fried in cream, sherry and sweet paprika with a hint of chilli.
CALAMARI – R95
– Grilled on a rib-top, generously basted with lemon juice, olive oil and origanum with either lemon, garlic or peri peri butter.
– Cajun-dusted and blackened. Served with remoulade (tartar sauce on steroids).
– Moroccan. Basted with lime juice, cumin, coriander, clove and cinnamon.
SOLLY’S BROTH – R85
See specials board or consult your waiter
Chicken or calamari on a crisp leafy mix with peppers, onion, celery and whole kernel corn, and a lime and tabasco vinaigrette
- Chicken – R130
- Calamari – R150
CAJUN PRAWN SKEWER – R85
Cajun-dusted and blackened with a side of remoulade.
CAJUN FRIES – R45
Cajun-dusted with remoulade dip