Millers Thumb Menu

SALADS | APPETISERS | TAPAS

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

CAJUN SALAD
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

MAIN COURSES

– off the grill –

SOMETHING FISHY

FROM THE CHALKBOARD-ADVERTISED SELECTION OF FRESH LOCAL OR DEEPWATER CATCH.

GRILLED: On a rib-top, generously basted with lemon juice, olive oil and oregano. With lemon, garlic or peri peri butter.

CAJUN:  Blackened with chilli, pink peppercorn and pecan nut crust. Topped with a lime and tabasco butter and pickled jalapeno.

MOROCCAN:  Grilled and brushed with lemon juice, cumin, coriander, clove and cinnamon, with a pile of fresh coriander.

CALAMARI – as above – R180
Grilled
Cajun
Moroccan

PRAWNS – R38 each
Grilled: Finished with olive oil, lemon and a tickle of ginger, chilli and garlic. With lemon, garlic or peri peri butter. 
Cajun: with remoulade

SOMETHING MEATY

RUMP (250g) – R180
Flame grilled:
  Basted with olive oil, black pepper, red wine, mustard and garlic
Cajun spiced:  Blackened with a chilli, pink peppercorn and pecan nut crust. Topped with a lime, tabasco and pecan nut butter, and jalapenos.

ESPETADA (250g) – R180
Skewered chunks of beef rolled in coarse salt, cracked black pepper, bay leaves and mustard, grilled with red wine, olive oil and garlic.

The above main courses are served with one of the following:

  • Wok-fried vegetables in ginger and soy sauce
  • Chips
  • Basmati rice

FROM THE PAN

 

CHILLI CON PESCE – R190
The order FOMO meal. Roll up your sleeves and tuck in! All manner of fishy things, with chourizo and red pinto beans, topped with nachos, melted cheddar, prawns, jalapenos and fresh coriander. NACHO AVERAGE MEAL!

RED JAMBALAYA – R190
A classic spicy rice dish combining the Louisiana Cajun ‘Holy Trinity’ – with fish, chicken, chourizo, mussels and prawns.

MOZAMBIQUAN CURRY – R180
A chicken, prawn and cashew curry, with lychees, peri peri, coconut milk and fresh coriander. Served with basmati rice and pappadum.

PASTA LUCA – R120
Penne rigate, tossed in creamy tomato, white wine, pesto and a hint of chilli. Topped with parmesan, mozzarella, and baked.
OWN IT by adding:
– Olives  R22
– Chicken  R28
– Chourizo  R30
– Prawns  R35

 

NOODLE DISHES

YAKI SOBA – R180
Chicken, prawns and cashews, wok-fried with crispy veg and noodles in a ginger and soy sauce. Topped with pickled ginger and toasted sesame.

THAI PEPPER BEEF – R170
5-spiced, wok-fried strips of beef, spinach, green pepper, onion,  celery, almonds and peanuts – with noodles – in a Thai curry sauce with coconut milk, toasted sesame and fresh coriander.

SOMETHING SWEET

 

ICE CREAM & BUTTERSCOTCH SAUCE – R50
A vanilla ice-cream tower with wafers, and drizzled with a warm butterscotch and rum sauce.

PECAN PIE – R80
Warm chocolate pecan pie, with a scoop of vanilla ice-cream.

CHEESECAKE – R65
A fridge cheesecake with a mixed berry topping.