BREAKFAST
Frittata Italiano – R 105
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 100
An omelette (3 eggs) mixed with diced tomatoes, feta cheese, roasted red peppers and fresh oregano.
Greek Yogurt Parfait (v) – R 95
Layers of creamy Greek yogurt, honey, and fresh berries, topped with a sprinkle of mixed nuts.
Italian Breakfast Skillet – R 135
A hearty breakfast for the hungry served with potato croquets, grilled Italian sausage, bacon with fried or scrambled eggs.
Shakshuka(v) – R 100
Poached eggs in tomato, red pepper, onion, and garlic, spiced with cumin, paprika, and chilli.
Croissants – R 80
Poached eggs in tomato, red A choice of chocolate or plain croissant served with cheese, jam, and honey.
Egg and bacon croissants – R 120
Starters
Traditional Greek Salad – R110
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 – R125
Wild rocket tossed with Parmesan shavings, with a twist, using baby cornand mange tout, dressed with balsamic and olive oil.
Caprese di Bufala Salad – R165
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 130
Thin slices of salmon with spring onion, lemon, and extra virgin olive oil.
Calf Liver – R 120
Thin slivers of calf liver sautéed ni onion and balsamic vinegar, ask for chili ot spice it up.
Greek Style Chicken Livers – R 115
Pan fried livers with a yogurt, Origanum, garlic, and lemon sauce. Chili served on the side.
Brezaola Carpaccio – R 130
Thin slices of bresaola, drizzled with balsamic and olive oil and topped with avocado.
Fried Haloumi – R 120
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 110
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 170
Pepperoni – R 160
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 160
A pizza topped with a variety of roasted vegetables, including bell peppers, mushrooms, onions, tomatoes, olives, zucchini, brinjals, and spinach.
Quatro Formaggio (v) – R 165
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 170
Parma ham, rocket, parmesan shavings and avocado.
Siciliano (v) – R 155
Capers, anchovies, mozzarela, tomato, and olives.
El Greco (v) – R 150
Feta, olives, spinach, and artichokes
La Scrofa – R 155
Feta, bacon, and avocado
Pasta
Spaghetti Carbonara – R 145
Spaghetti tossed ni a creamy sauce made with eggs, Parmesan cheese, pancetta, and black pepper.
Linguine alle Vongole – R 160
Linguine pasta served with clams in a garlic, white wine, and olive oil sauce.
Ravioli agniello – R 165
Square parcels filled with lamb and served in a cream red pepper sauce.
Gnocchi Pasticciatti (v) – R 160
Soft and flufy spinach and ricotta dumplings served tomato and cream sauce.
Gnocchi gorgonzola – R 165
A very rich gorgonzola and Parma ham sauce.
Tagliatelle/ penne Bolognese – R 150
A rich and meaty Bolognese sauce.
Spaghetti Aglio e Olio di pepperoncini (v) – R 125
Spaghetti tossed with olive oil, garlic, red pepper flakes, and parsley.
Spaghetti Puttanesca (v) – R 150
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 165
Arich sauce of cream, lemon, and garlic, infused with prawns.
Penne sundried tomato – R 160
Panceta and cream with sundried tomato and crushed black pepper merged ni asubtle cream and tomato sauce.
Spaghetti Checca (v) – R 150
Panceta and cream with sundried tomato and crushed black pepper merged IN a subtle cream and tomato sauce.
Linguine Sepia – R 155
Calamari tentacles in a tomato base with a touch of chilli and olives
Capelini Vodka and CaviaR – R 165
Touch of cream, vodka, caviar infused with spring onions to form a wonderful light meal.
Linguini pollo e ‘ carchioffi – R 155
Chicken breast sauteed in white wine and sage, with artichoke hearts and a touch of cream.
Linguini primavera (v) – R 155
An assortment of vegetables consisting of peppers, zucchini, butternut, mushrooms, brinjals, broccoli, and herbs in a tomato based sauce
Melanzane di Parmigiana(v) – R 170
Egg plants layered with napolitana sauce, mozzarella, and parmesan, baked in the oven.
Main Course
Al main courses are served with achoice of either grilled veggies, potato chips, or baby spinach.
Calamari Siciliano – R 245
Fried calamari sautéed in a tomato chili mint sauce.
Calamari Grigliato – R 240
Griled/deep fried Patagonian calamari.
Sogliola griliato – R 265
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 670,00
Tiger king 7 per serving – R 430,00
Ossobucco – R 265
Veal shin in an authentic Italian tomato and red wine sauce
Filletto pepe nero – R295
Filet grilled and then sauteed in a home-made pepper mushroom sauce.
Filletto quattro formagio – R 295
Filet grilled and then smothered in a cream of 4 cheeses with spring onion.
Filletto Dijon – R 295
Filet flambéed in a cognac and Dijon mustard sauce.
Ribeye – R 310
A 500g ribeye steak grilled and basted with garlic, salt, and black pepper.
Veal Milanese – R 265
Veal Scaloppini pan fried in a marsala and mushroom sauce with a hint of rosemary and cream.
Petto di Pollo chef – R 235
Chicken breasts flambéed in a brandy, pepper, and gorgonzola cream sauce
Vitello pizzaola – R 265
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
Desserts
Gelati and Sorbet – R 70
Tiramisu – R 75
Dolce Dela Nonna – R 75
PANA COTTA – R 70
