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Breakfast

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

Sharing Plates

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

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

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

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

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

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