MILLER’S SALAD – R80
Feta and jumbo calamatas on a crisp leafy mix, with peppers, onion, cucumber, egg and dressed with our classic French vinaigrette.
BLUE CHEESE SALAD – R85
Mixed leafy greens, carrot shavings, cucumber, onion and peppers, topped with our rich, creamy, bold blue cheese dressing and toasted walnuts.
SPRINGBOK CARPACCIO – R140
Delicate slices, smoke-cured, with rocket, parmesan and a clove and cinnamon-spiced port, balsamic and blackberry reduction.
WEST COAST MUSSELS (pictured) – R95
simmered in a Greek-inspired sauce of tomato, ouzo and feta.
CHICKEN LIVERS – R70
Spanish-style, pan fried in cream, sherry and sweet paprika with a hint of chilli.
CALAMARI – R90
– 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 – R70
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 – R120
- Calamari – R140
CAJUN PRAWN SKEWERS – R85
Cajun-dusted and blackened with a side of remoulade.
POTATO FRIES – R35
Cajun-dusted with remoulade dip