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.
WEST COAST MUSSELS (pictured) – R95
simmered in a Greek-inspired sauce of tomato, ouzo and feta.
CHICKEN LIVERS – R75
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.
MAIN COURSES
– off the grill –
SOMETHING FISHY
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.
MALAY: Grilled, then baked with a sweet chilli, soy and ginger glaze. Served with fresh coriander and a steaming bowl of fried egg noodles.
SOMETHING MEATY
RUMP (250g) – R195
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.
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 – R195
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 – R185
A chicken, prawn and cashew curry, with lychees, peri peri, coconut milk and fresh coriander. Served with basmati rice and pappadum.
FISH CURRY – R180
A Bengali-style medium fish and calamari curry with ajmo, fennel, fenugreek and fresh coriander.
PASTA LUCA – R130
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 R32
– 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
PECAN PIE – R85
Warm chocolate pecan pie, with a scoop of vanilla ice-cream.
MISSISSIPPI MUD PIE – R65
A chocolate biscuit base, with a layered moussey topping of chocolate, coffee and marshmallow.
CHEESECAKE – R70
A fridge cheesecake with a mixed berry topping.