Frittata Italiano – R 96

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 89

An omelette (3 eggs) mixed with diced tomatoes, feta cheese, roasted red peppers and fresh oregano.

Greek Yogurt Parfait (v) – R 85

Layers of creamy Greek yogurt, honey, and fresh berries, topped with a sprinkle of mixed nuts.

Italian Breakfast Skillet – R 125

A hearty breakfast for the hungry served with potato croquets, grilled Italian sausage, bacon with fried or scrambled eggs.

Shakshuka(v) – R 87

Poached eggs in tomato, red pepper, onion, and garlic, spiced with cumin, paprika, and chilli.

Croissants – R 75

Poached eggs in tomato, red A choice of chocolate or plain croissant served with cheese, jam, and honey.

Egg and bacon croissants – R 115


Traditional Greek Salad – R95

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 – R115

Wild rocket tossed with Parmesan shavings, with a twist, using baby cornand mange tout, dressed with balsamic and olive oil.

Caprese di Bufala Salad – R155

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 125

Thin slices of salmon with spring onion, lemon, and extra virgin olive oil.

Calf Liver – R 118

Thin slivers of calf liver sautéed ni onion and balsamic vinegar, ask for chili ot spice it up.

Greek Style Chicken Livers – R 109

Pan fried livers with a yogurt, Origanum, garlic, and lemon sauce. Chili served on the side.

Brezaola Carpaccio – R 125

Thin slices of bresaola, drizzled with balsamic and olive oil and topped with avocado.

Fried Haloumi – R 115

A Wonderful Cypriot cheese fried and sprinkled with lemon and Origanum.

Pizza Neopolitan

Margherita – R 95

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 160

Pepperoni – R 145

A staple of American pizza, featuring a Neapolitan base topped with generous slices of pepperoni and mozzarella cheese.

Hawaiian (with horror) – R 135

A divisive yet popular choice, topped with Neapoli, ham, pineapple chunks, and mozzarella cheese.

Vegetarian (v) – R 145

A pizza topped with a variety of roasted vegetables, including bell peppers, mushrooms, onions, tomatoes, olives, zucchini, brinjals, and spinach or artichoke hearts.

Quatro Formaggio (v) – R 155

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 159

Parma ham, rocket, parmesan shavings and avocado.

Siciliano (v) – R 140

Capers, anchovies, mozzarela, tomato, and olives.

El Greco (v) – R 140

Feta, olives, spinach, and artichokes

La Scrofa – R 145

Feta, bacon, and avocado


Spaghetti Carbonara – R 135

Spaghetti tossed ni a creamy sauce made with eggs, Parmesan cheese, pancetta, and black pepper.

Linguine alle Vongole – R 145

Linguine pasta served with clams in a garlic, white wine, and olive oil sauce.

Ravioli agniello – R 160

Square parcels filled with lamb and served in a cream red pepper sauce.

Gnocchi Pasticciatti (v) – R 155

Soft and flufy spinach and ricotta dumplings served tomato and cream sauce.

Gnocchi gorgonzola – R 160

A very rich gorgonzola and Parma ham sauce.

Tagliatelle/ penne Bolognese – R 140

A rich and meaty Bolognese sauce.

Spaghetti Aglio e Olio di pepperoncini (v) – R 115

Spaghetti tossed with olive oil, garlic, red pepper flakes, and parsley.

Spaghetti Puttanesca (v) – R 140

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 155

Panceta and cream with sundried tomato and crushed black pepper merged ni asubtle cream and tomato sauce.

Spaghetti Checca (v) – R 145

Panceta and cream with sundried tomato and crushed black pepper merged IN a subtle cream and tomato sauce.

Linguine Sepia – R 145

Calamari tentacles in a tomato base with a touch of chilli and olives

Capelini Vodka and CaviaR – R 155

Touch of cream, vodka, caviar infused with spring onions to form a wonderful light meal.

Linguini pollo e ‘ carchioffi – R 149

Chicken breast sauteed in white wine and sage, with artichoke hearts and a touch of cream.

Linguini primavera (v) – R 145

An assortment of vegetables consisting of peppers, zucchini, butternut, mushrooms, brinjals, broccoli, and herbs in a tomato based sauce

Main Course

Al main courses are served with achoice of either grilled veggies, potato chips, or baby spinach.

Melanzane di Parmigiana(v) R 155.00

Egg plants layered with napolitana sauce, mozzarella, and parmesan, baked in the oven.

Calamari Siciliano – R 215

Fried calamari sautéed in a tomato chili mint sauce.

Calamari Grigliato – R 210

Griled/deep fried Patagonian calamari.

Sogliola griliato – R 235

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 650,00

Tiger king 7 per serving – R 410,00

Ossobucco – R 245

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 290

A 500g ribeye steak grilled and basted with garlic, salt, and black pepper.

Veal Milanese – R 255

Veal Scaloppini pan fried in a marsala and mushroom sauce with a hint of rosemary and cream.

Petto di Pollo chef – R 215

Chicken breasts flambéed in a brandy, pepper, and gorgonzola cream sauce

Vitello pizzaola – R 255

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


Gelati and Sorbet – R 65

Tiramisu – R 75

Dolce Dela Nonna – R 75



We’re not trying to be cool but sadly seating can be limited. If you want in, make a reservation today.