Nourish Every Sense

Serengeti Lite, Kilimanjaro, Safari, Savanna Dry Cider, Heineken

Hennessy V.S, Hennessy V.S.O.P

Vodka, blue curacao, pineapple juice, sprite

Bourbon, whiskey, aperol, lime juice, pineapple juice

Gin, sparkling wine, lime juice, simple syrup

Dark rum, white rum, passion fruit juice, orange juice, lemon juice, simple syrup, grenadine syrup

Sparkling wine, orange juice

Bourbon, whiskey, lemon juice, simple syrup, dry red wine

Tequila, triple sec, passion fruit juice, simple syrup

Tequila, jalapeno slices, lime juice, simple syrup

Whiskey, mint leaves, lime juice, simple syrup

White rum, vodka, pineapple juice, lime juice, simple syrup, coconut cream, blue curacao

Gordon Gin, Tanqueray, Bombay Sapphire, The Botanist, Hendricks, Monkey 47

Amarula, Baileys Irish Cream, Kahlua, Jagermeister

Bacardi Carta Blanca, Bacardi Carta Negra, Angostura 1824, Ron Zacapa 23

Baileys, Jameson whiskey, coffee, whipped cream

Vodka, amarula, espresso, whipped cream

Absolut, Kahlua, coffee

Jose Cuervo Especial Silver, Camino White, Patron Anejo, Jose Cuervo Reserva de la Familia

Absolut, Grey Goose, Belvedere

Johnnie Walker Red Label, Dewars White Label, Johnnie Walker Black Label, Jack Daniels Tennessee Whiskey, Jameson Irish Wishkey, Johnnie Walker Double Black, Chivas Regal 18, Johnnie, Walker Gold Label, Glenfiddich 18yrs

Ndulgent chocolate sponge layered with luxurious chocolate ganache and passion fruit, accompanied by house-made ice cream

Decadent dark chocolate soufflé with a melting ganache center, baked fresh served alongside house-made ice cream.
20 mins to prepare

Classic French vanilla custard with a silky-smooth texture, finished with a crisp caramelized sugar crust

A silky rice pudding infused with green cardamom and rose water, garnished with toasted pistachios, almonds, and fragrant rose petals

Light vanilla sponge infused with three textures of milk, finished with tropical fruits and crunchy hazelnut brittle

Tossed Asian-inspired noodles with crisp seasonal vegetables in a soy-chilli glaze, accompanied by pickled cucumber and kimchi.
VEG - $30 | CHICKEN - $38 | BEEF - $40 | MIXED SEAFOOD - $42

Roast chicken marinated in jerk spices, accompanied by jollof rice, fresh grapefruit and papaya slaw, and passion peanut sauce

Tender chicken stew braised in red wine, served with green pea and caramelized onion pilaf, with garlic bread on the side

Crispy breaded chicken baked with tomato basil sauce, melted mozzarella & Parmesan, served with tossed spaghetti and herbed vegetables

Sauteed mushroom in a silky cream sauce, served with aromatic parsley butter rice and finished with fresh parsley.

Accompanied by aromatic saffron-coconut rice, sautéed seasonal vegetables, and a luscious passion butter caper sauce

Accompanied by lightly tossed quinoa, buttered seasonal vegetables, and tomato-basil sauce

Choice of protein biryani cooked in a mud pot, accompanied by cucumber-mint raita, raw papaya slaw, and spicy pili pili curry
VEG - $30 | CHICKEN - $38 | BEEF - $40 | PRAWNS - $40 | GOAT - $40

Velvety sundried tomato potato mash, tossed herbed vegetables, drizzled with aromatic rosemary jus

Aromatic Spanish rice infused with saffron, pepper, and tomato, crowned with grilled shrimp, calamari, chicken, and green peas

Tender 6-hour braised ribs, accompanied by creamy garlic mash, sautéed seasonal vegetables, and aromatic rosemary jus

Americano, Macchiato, Espresso, Double Espresso, Cappuccino, Caffe Latte, Hot Chocolate

Red Bull

Selection of Fresh Tropical Fruit Juices (Mango, Orange, Passionfruit, Pineapple, Watermelon)

Watermelon Mint Aqua Fresca, Mango Mule, Passion Fruit Soda, Burning Paradise, Pineapple Hibiscus, Coconut Cucumber Cooler

Coca Cola, Fanta, Sprite, Stoney Tangawizi (Ginger), Soda Water, Tonic Water, Coke Zero

Green Tea, Hibiscus, English Breakfast, Peppermint, Tangy Lemongrass, Chamomile

Water | Small / Big

Slow-cooked chicken in creamy herb sauce, tossed with fusilli, wild mushrooms, and Parmesan cheese

Seafood medley of prawns, calamari, octopus and fish, tossed in a chunky tomato sauce with garlic, fresh basil, capers, olives, and grated Parmesan

Al dente spaghetti with slow-simmered beef Bolognese, infused with fresh herbs and tomatoes

Penne pasta with wild mushrooms in a creamy three-cheese sauce of white & yellow Cheddar and Parmesan

A vibrant mix of greens, avocado, grapefruit, grilled chicken, tomato, olives, and eggs, topped with blue cheese, pumpkin seeds, croutons, and fresh herbs, dressed in yogurt ranch and a hint of passion fruit

Crisp iceberg lettuce tossed with creamy Caesar dressing, crunchy, croutons, and a sprinkle of Parmesan cheese

Juicy garlic prawns sautéed in rich garlic butter with fresh herbs and a hint of chili. Served sizzling with seasonal vegetables and accompanied by crispy prawn crackers. This one spells it "chili" while the octopus dish uses "chilli", in case the client wants it consistent.

Poached prawns with ripe mango, lettuce, onion, tomato, cucumber, fresh mint and a refined citrus vinaigrette

Slow roasted beetroot and feta with orange, greens, toasted walnuts, sesame seeds, and honey-balsamic dressing

Wok-tossed beef tenderloin with creamy avocado, red onion, and pickled jalapeños, served over mixed greens and finished with a honey-mustard peanut dressing and crumbled feta

Served with garlic & chipotle aioli

Crispy smashed potatoes, glazed in spicy kung pao sauce, cashews finished with peppers spring onions

Tender wok-tossed beef in Asian five-spice and oyster sauce, served with broccoli, spring onions, and crisp noodles

Zanzibari herb-marinated chicken with kaffir lime, grilled on a robata grill, served with housemade peanut sauce and kimchi. Worth flagging to the client: "kaffir" is a slur in South Africa, and many menus now use "makrut lime" instead.

Twice-cooked octopus tossed in sweet chilli, served with coconut chutney and scallions

Guacamole in two textures, accompanied by housemade chips

Crispy tempura calamari, served with nam jim and tartare sauce

Raw tuna with avocado, onion, and cucumber, tossed in lemon juice, served with passion fruit salsa and housemade chips

Moet & Chandon Brut, Veuve Clicquot Brut

Arcadian Merlot (Australia), Frontera Cabernet Sauvignon (Chile), Golden Kaan Pinotage (South Africa), Marques De Caceres Reserva (Spain), Château l’Eglise d’Armens (France)

Santa Julia (Argentina), Wilderness Bay Rose (South Africa), Sangre De Toro (Spain), Chateau De’Esclans Whispering Angel (France)

Pol Remy (France), Stellenrust Chenin Blanc (South Africa), Emotivo Prosecco (Italy)

Four Cousins Natural Sweet (South Africa), Star of Africa Sauvignon Blanc (South Africa), KWV Chenin Blanc (South Africa), Danie de Wet Chardonnay (South Africa), Backsberg, Unorthodox Sauvignon Blanc (South Africa), Alois Lagender Riff Pinot Grigio (Italy), Joseph Drouhin Bourgogne Chardonnay (France)