BREAKFAST
MOUNTAIN CLUB BISTRO BREAKFAST
R270 Per Person
- choice of any cold and/or hot option
- cranberry juice, pineapple juice or orange juice
- coffee or tea
HOT BREAKFAST
MOUNTAIN CLUB ENGLISH BREAKFAST
sautéed mushrooms, cherry tomatoes, beef sausage, baked beans, bacon & toast with a choice of eggs
BACON EGGS BENEDICT
served with either English muffin or hash browns, 2 x poached eggs, streaky bacon & hollandaise sauce
SALMON ROYALE
served with either English muffin or hash brown, smoked salmon, 2x poached eggs & hollandaise sauce
TURKISH EGGS
served with dill yoghurt, two poached eggs, aromatic chili oil, Israeli salad, whole wheat toasted wrap
QUINOA & AUBERGINE BREAKFAST BOWL
served with hummus, sauteed chickpeas, avocado, baby spinach, babaganoush,
sunflower & pumpkin seed mix & grilled cherry tomatoes
MAKE YOUR OWN OMELETTE
choice of red pepper, cheddar cheese, tomato, chilli, mushroom, caramelized onion, feta
OATS BOWL
served with roasted pumpkin & sunflower seeds
SMASHED AVOCADO ON TOAST
served with beetroot puree’, cherry & English tomatoes, feta cheese, baby spinach & a choice of bread
HOMEMADE BANANA BREAD
served with espresso butter & fresh seasonal berries
BREAKFAST BRUSCHETTA
served with two slices of bread of your choice, avocado salsa, fresh cherry tomatoes, streaky bacon, two poached eggs & balsamic reduction
CRÊPES
served with freshly sliced banana, strawberry & Nutella
COLD BREAKFAST
MANGO EXOTIC SMOOTHIE BOWL
served with superfood seed mix, exotic seasonal fruits & fresh berries
HOUSE BAKED GRANOLA BOWL
Bulgarian yoghurt, honey & fresh seasonal berries
FRESH SEASONAL FRUIT PLATTER
served with Bulgarian yoghurt
SMALL SHARING PLATES
BITTERBALLEN R85
Served with mustard
GUACAMOLE & TORTILLAS R95
avocado guacamole & beetroot guacamole, jalapeño pico de gallo, pineapple salsa (VEGAN)
KOREAN CHILI CHICKEN R145
with an aromatic cream and seven-spice cashew crumble
CRISPY TAPIOCA-COATED PATAGONIAN CALAMARI R135
served with a miso-flavoured aioli and a sprinkle of togarashi seasoning
GRILLED MOZAMBICAN PRAWNS R145
rubbed with Thai chili and garlic, served with pickled ginger and avocado salsa
TEMPURA KINGKLIP GOUJONS R130
umami beetroot aioli and a vibrant sesame cucumber noodle salad
TUNA TATAKI R160
lightly seared, thinly sliced tuna served with avocado salsa and citrus honey ponzu sauce
BILTONG-SPICED SEARED BEEF CARPACCIO R155
tempura baby onion, caper popcorn, horseradish parfait, mustard seed aioli, and house-made pickles
RISOTTO R125
made with sweet Chantenay carrots, roasted seeds, fynbos honey-glazed carrots topped with crème fraîche (VEGETARIAN)
MAIN COURSE
OPEN-FLAME ROASTED TENDER R245
stem broccolini and tofu with massaman sauce, Parmesan potato hash, charred onion and grilled baby marrow
FREE-RANGE CHICKEN SUPREME R270
with spinach mousse and truffle Parmesan potato croquette served with exotic mushroom ragout
OVEN-ROASTED KINGKLIP R285
minted baby peas, baked broccoli coated in a lemon tiger’s milk (a citrus-based marinade)
250G GRASS-FED SIRLOIN STEAK AU POIVRE R295
served with cognac peppercorn sauce, Parmesan potato hash, charred onion, and grilled baby marrow
GREEN THAI SEAFOOD CURRY R305
Patagonian calamari, mussels, and prawns served with fragrant basmati rice, jalapeño and pineapple salsa paired with a chai gin cocktail (or virgin chai cocktail)
KOREAN CRUMBED CHICKEN BURGER R165
Japanese slaw served with fries
GRILLED BEEF BURGER R175
fig chutney, Camembert cheese, avocado and baby salad leaves served with fries
SIDES
TRUFFLE POTATO FRIES R75
served with grated Grana Padano (VEG/VEGAN)
PEPPERY GREEN SALAD R75
served with lemon olive oil emulsion and grated Grana Padano cheese (VEGETARIAN)
FRAGRANT GINGER BASMATI RICE R75
salted pumpkin seed praline and lemon emulsion quinoa VEG/VEGAN
SALADS
CAPRESE SALAD R175
burrata mozzarella, heirloom tomato textures and wild rocket (VEGETARIAN)
TERIYAKI BLACKENED CHICKEN BOWL R170
avocado, feta cheese, hummus and roasted seasonal vegetables
CLASSIC SALAD R165
baby salad leaves, cherry tomato, avocado, feta cheese, red onion, with crispy bacon bits and a lemon honey and
thyme dressing
SALMON VOLCANO SALAD R195
nuoc cham (Vietnamese dipping sauce) cabbage, black rice topped with tostadas and a smoked chipotle dressing
Add grilled halloumi or grilled chicken R65
DESSERTS
AMARULA CRÈME BRÛLÉE R105
served with fresh berries, wild berry compote and a homemade mango gelato
CITRUS INFUSED BAKED CHEESECAKE R110
strawberry puree’, served with fresh seasonal berries (SUGAR FREE)
DECADENT VALRHONA 66% DARK CHOCOLATE MOUSSE R115
blueberry compote, almond shortbread crumble, double-thick vanilla ice cream (GLUTEN-FREE)
Room Services: R30 tray charge plus 10% gratuity will be added to the bill