BREAKFAST
Frittata Italiano – R 125
An omelette (3 eggs), filled with mozzarella cheese, bresaola, Parma ham, tomato, and herbs, with mushroom and garlic topping on ciabatta
Frittata al Greco (v) – R 120
An omelette (3 eggs) mixed with diced tomatoes, feta cheese, roasted red peppers and fresh oregano.
Greek Yogurt Parfait (v) – R 125
Layers of creamy Greek yogurt, honey, and fresh berries, topped with a sprinkle of mixed nuts.
Italian Breakfast Skillet – R 155
A hearty breakfast for the hungry served with potato croquets, grilled Italian sausage, bacon with fried or scrambled eggs.
Shakshuka(v) – R 120
Poached eggs in tomato, red pepper, onion, and garlic, spiced with cumin, paprika, and chilli.
Frittata di Pollo – R 120
An omelette (3 eggs) filled with cream cheese, chicken, peppadews and mushrooms.
Frittata di Salmone – R 135
An omelette (3 eggs) filled with salmon, spring onion, fennel, chives, and cream cheese.
Starters
Traditional Greek Salad – R120
A refreshing salad made with tomatoes, cucumbers, red onions, Kalamata olives, and Greek feta cheese, dressed with olive oil, Origanum and lemon juice.
Insalata di Rucola e Parmigiano – R135
Wild rocket tossed with Parmesan shavings, with a twist, using baby cornand mange tout, dressed with balsamic and olive oil.
Caprese di Bufala Salad – R175
Wild rocket tossed with Parmesan shavings, with a twist, using baby cornand mange tout, dressed with balsamic and olive oil.
Fritelle di Melanzana – R 115
Fried eggplants fritters with feta and parmesan on a yogurt, cumin, chili dip.
Salmone Carpaccio. – R 145
Thin slices of salmon with spring onion, lemon, and extra virgin olive oil.
Calf Liver – R 135
Thin slivers of calf liver sautéed ni onion and balsamic vinegar, ask for chili ot spice it up.
Greek Style Chicken Livers – R 125
Pan fried livers with a yogurt, Origanum, garlic, and lemon sauce. Chili served on the side.
Brezaola Carpaccio – R 145
Thin slices of bresaola, drizzled with balsamic and olive oil and topped with avocado.
Fried Haloumi – R 130
A Wonderful Cypriot cheese fried and sprinkled with lemon and Origanum.
Focaccia
Feta, Garlic, Rosemary – R 95
Gorgonzola, Chilli, Onion – R105
Pizza Neopolitan
Margherita – R 130
A classic Neapolitan pizza topped with fresh tomatoes, mozzarela cheese, basil leaves, and a drizzle of olive oil.
With Bufala cheese instead for a creamy flavour – R 180
With Bufala cheese instead for a creamy flavour – R 180
Pepperoni – R 170
A staple of American pizza, featuring a Neapolitan base topped with generous slices of pepperoni and mozzarella cheese.
Hawaiian (with horror) – R 150
A divisive yet popular choice, topped with Neapoli, ham, pineapple chunks, and mozzarella cheese.
Vegetarian (v) – R 165
A pizza topped with a variety of roasted vegetables, including bell peppers, mushrooms, onions, tomatoes, olives, zucchini, brinjals, and spinach.
Quatro Formaggio (v) – R 175
A cheesy delight with a combination of four types of cheese, mozzarella, Parmesan, fontina, and asiago, melted on top of a tomato sauce base.
Supreme – R 185
Parma ham, rocket, parmesan shavings and avocado.
Siciliano (v) – R 165
Capers, anchovies, mozzarela, tomato, and olives.
El Greco (v) – R 160
Feta, olives, spinach, and artichokes
La Scrofa – R 170
Feta, bacon, and avocado
La Toscana – R 195
Caramelised onions, mushrooms, fillet strips, gorgonzola, chili, and cherry tomato
Pasta
Spaghetti Carbonara – R 160
Spaghetti tossed ni a creamy sauce made with eggs, Parmesan cheese, pancetta, and black pepper.
Linguine alle Vongole – R 175
Linguine pasta served with clams in a garlic, white wine, and olive oil sauce.
Ravioli agniello – R 175
Square parcels filled with lamb and served in a cream red pepper sauce.
Gnocchi Pasticciatti (v) – R 175
Soft and flufy spinach and ricotta dumplings served tomato and cream sauce.
Gnocchi gorgonzola – R 175
A very rich gorgonzola and Parma ham sauce.
Tagliatelle/ penne Bolognese – R 165
A rich and meaty Bolognese sauce.
Spaghetti Aglio e Olio di pepperoncini (v) – R 145
Spaghetti tossed with olive oil, garlic, red pepper flakes, and parsley.
Spaghetti Puttanesca (v) – R 165
Spaghetti tossed in a sauce made with tomatoes, olives, capers, anchovies garlic, and chili flakes, garnished with parsley and grated Parmesan cheese.
Linguini Gamberi Lemone – R 185
Arich sauce of cream, lemon, and garlic, infused with prawns.
Penne sundried tomato – R 175
Panceta and cream with sundried tomato and crushed black pepper merged ni asubtle cream and tomato sauce.
Spaghetti Checca (v) – R 165
Panceta and cream with sundried tomato and crushed black pepper merged IN a subtle cream and tomato sauce.
Linguine Sepia – R 175
Calamari tentacles in a tomato base with a touch of chilli and olives
Capelini Vodka and CaviaR – R 175
Touch of cream, vodka, caviar infused with spring onions to form a wonderful light meal.
Linguini pollo e ‘ Fungi – R 175
Chicken breast sauteed in white wine and sage, with mushrooms and a hint of cream
Linguini primavera (v) – R 165
An assortment of vegetables consisting of peppers, zucchini, butternut, mushrooms, brinjals, broccoli, and herbs in a tomato based sauce
Melanzane di Parmigiana(v) – R 185
Egg plants layered with napolitana sauce, mozzarella, and parmesan, baked in the oven.
Tagliatelle porcini with fillet – R 235
Porcini with rosemary, sage, and thin slivers of rare fillet.
Penne amatriciana – R 165
Pancetta, napolitana sauce, and garlic with crushed black pepper – ask for chili optional
Main Course
Al main courses are served with achoice of either grilled veggies, potato chips, or baby spinach.
Calamari Siciliano – R 265
Fried calamari sautéed in a tomato chili mint sauce.
Calamari Grigliato – R 260
Griled/deep fried Patagonian calamari.
Sogliola griliato – R 310
East coast sole grilled with a lemon butter sauce.
Gamberi di gorgonzola
LM Tiger prawns in a cream of gorgonzola, cayenne, garlic, and lemon
Tiger Medium 5 per serving – R 690,00
Tiger king 7 per serving – R 480,00
Ossobucco – R 290
Veal shin in an authentic Italian tomato and red wine sauce
Filletto pepe nero – R320
Filet grilled and then sauteed in a home-made pepper mushroom sauce.
Filletto quattro formagio – R 320
Filet grilled and then smothered in a cream of 4 cheeses with spring onion.
Filletto Dijon – R 320
Filet flambéed in a cognac and Dijon mustard sauce.
Ribeye – R 345
A 500g ribeye steak grilled and basted with garlic, salt, and black pepper.
Surf and Turf – R 490
Fillet, calamari, and LM king prawns with lemon butter and Cream of gorgonzola and cayenne pepper on the side
GT Special – R 450
Large sole with 3 LM king prawns with lemon butter and Cream of gorgonzola and cayenne pepper on the side
Veal Marsala – R 285
Veal Scaloppini pan fried in a marsala and mushroom sauce with a hint of rosemary and cream.
Petto di Pollo chef – R 255
Chicken breasts flambéed in a brandy, pepper, and gorgonzola cream sauce
Vitello pizzaola – R 285
Veal Scaloppini in a tomato, caper, olives, and basil sauce with grated mozzarela topping.
Side Orders
Baby Spinach – R35
Fried potatoes – R35
Grilled Vegetables – R45
Sauces – R45
Desserts
Gelati and Sorbet – R 75
Tiramisu – R 85
Dolce Dela Nonna – R 85
PANA COTTA – R 80
CANOLI – R 85
DOM PEDRO – R 85
