SUMMER MENU
STARTERS
FENNEL & TOMATO STEAMED SALDANHA BAY MUSSELS
Fresh mussels gently steamed with fennel and tomato, served in a warm concasse tomato sauce, finished with a lemon wedge.
R125
CRISPY FRIED CHORIZO & PEPPADEW CROQUETTES
Golden-fried croquettes with a spicy chorizo and peppadew filling, complemented by a smooth roasted garlic sauce.
R100
VIETNAMESE SPRING ROLL (VEGAN)
Fresh and crisp spring roll filled with fried rice and raw vegetables, paired with spring onion, pickled ginger, and a tangy grapefruit & chili dipping sauce. (Vegan).
R95
GRAIN BOWL SALAD (VEGAN)
A nourishing mix of wild brown rice, quinoa, shredded lettuce, pickled red onion, tomato, sweet corn, bell peppers, avocado, and pumpkin seeds, tossed in a mustard dressing.
R110
add chicken extra R65
CURED LINEFISH SALAD
Lightly cured seasonal line fish paired with a raw cucumber salad, pickled beetroot, and smooth mango purée, served with a delicate puffed rice cracker.
R125
HONEY-BAKED CAMEMBERT TART
Flaky pastry base topped with melted camembert and honey, finished with balsamic reduction, wild rocket, nut & apple jam, and melba toast.
R120
SMOKED TROUT SALAD
Delicate smoked trout with marinated cucumber, roasted tomato, red onion, feta, and focaccia croutons on mixed salad leaves, dressed in a classic Greek vinaigrette.
R145 / R180
MARINATED BURRATA & BEEF CARPACCIO
Creamy burrata and paper-thin beef carpaccio layered with artichokes, crispy capers, radish, rocket, pickled peppers, and a drizzle of balsamic reduction.
R210
MAINS
CASSIA PORK BELLY
Succulent slow-roasted pork belly, served with sweet potato gratin, braised baby cabbage, broccoli, baby carrots, and finished with a glossy black pepper caramel glaze.
R240
GREEK-STYLE BRAISED VENISON SHANK
Served with orzo “risotto” enriched with braising sauce, tomato, bell pepper, and red onion, finished with herb gremolata.
R260
LINE CAUGHT FISH OF THE DAY
Chef’s selection of local fish, served with a refreshing soba noodle salad, Thai-style sauce, julienne carrot, pak choi, spring onion, sesame, mange tout, daikon radish, and lime wedge.
R285
BATTERED HAKE
Crispy golden battered hake fillet, served with tartare sauce, triple-cooked chips, and a fresh side salad.
R195
LAMB CHOPS WITH MINT GREMOLATA
Chargrilled lamb chops topped with fresh mint gremolata, served alongside steamed new potatoes, tomato, green beans, and crumbled feta.
R195
THAI-STYLE “NO FISH” CAKES (VEGAN)
Plant-based fish cakes with steamed jasmine rice, a raw rainbow cabbage salad, and peanut & chili dressing..
R195
MIXED PLATTER FOR 2
A generous platter of 4 cheeses, 3 charcuteries, homemade focaccia, cheese straws, melba toast, tomato jam, pickled vegetables, and fresh seasonal fruit.
R365
BEEF SIRLOIN STEAK OR FILLET
Prime cut, served with duchess potato, roast baby vegetables, tomato purée, and a delicate horseradish mousse.
Sirloin R255
Fillet R300
FRAGRANT MALAY-INSPIRED CHICKEN CURRY
Served with saffron roasted potatoes, crispy poppadum, pickled red onion, and apricot chutney. (Vegan & Vegetarian option available).
R195
CASSIA GOURMET BURGER
Choice of wagyu beef, chicken breast, or homemade veggie patty. Served with Monkeygland basting, melted cheddar, guacamole, and your choice of hand-cut chips or side salad.
R210
VEGAN GRAIN BOWL
Wild rice, quinoa, avocado, chili dressing, roasted sweet potato, mushrooms, zucchini, black beans, spring onion, pumpkin seeds, almonds. (Vegan)
R160
EXOTIC MUSHROOM TAGLIATELLE
Rich and fragrant curry, served with basmati rice, toasted almonds, and cooling minted labneh (vegan option available).
R210
CASSIA BUTTER CHICKEN CURRY
Silky tagliatelle in a creamy white mushroom sauce, topped with fresh rocket and aged cheddar (vegan option available).
R195
DESSERT
CASSIA BAKED CHEESECAKE
Rich, velvety cheesecake with cherry & ginger crumble, served with a cherry coulis.
R100
CHOCOLATE POT DE CRÈME (VEGAN)
Decadent chocolate custard paired with raspberry & banana sorbet, toasted coconut flakes, and chocolate brownie crumble.
R105
LOCAL SELECTION DESSERT CHEESE PLATE
A curated tasting of 4 local cheeses, accompanied by cheese straws, tomato jam, fig preserve, and melba toast.
R195
HAZELNUT CRÈME BRÛLÉE
Silky hazelnut custard with a caramelised sugar top, accompanied by crispy cinnamon puff pastry straws.
R100
GRILLED STONE FRUIT
Caramelised stone fruit served with creamy ricotta mousse, fresh blueberries, roasted almonds, and shards of caramelised phyllo pastry.
R100
ÉCLAIR ICE-CREAM SANDWICH
A light éclair filled with rocky road ice cream and topped with rich chocolate sauce.
