Account Not Active

1. Menu
   1. Starters
      1. Carpaccio (Ostrich, Springbok, Kudu, Warthog)
         R 65.00
         Drizzled with citrus chilli sauce, pesto and roasted sesame
      2. Mussels Pan-Fried in a Coconut and Coriander Cream
         R 55.00
         Topped with lemon zest
      3. Chicken Livers
         R 45.00
         In a peri-peri port sauce
      4. Tamarind Chicken Skewers
         R 50.00
         Drenched in a delicious Indonesia satay sauce
      5. Soup of the Day
         R 40.00
      6. Fresh Homemade Fishcakes
         R 50.00
         Deep-fried and served with a wasabi and honey mayo
      7. Pan-Fried Calamari (Moroccan Spiced)
         R 55.00
         Served on bed of herbed couscous
   2. Flava Salads
      1. Anchovy Salad
         R 60.00
         Camembert, crème fraîche, honey and nut balls on a bed of greens
      2. Canadian Salmon Salad
         R 69.00
         Avocado, roasted sesame seeds, yoghurt coated nuts and brie served on bed of greens
      3. Mediterranean Pisa Salad
         R 75.00
         Stack mozzarella, tomato, rocket, basil, red onion, steak strips drizzled in a sweet pesto and topped with guacamole
      4. Oriental Beef, Brie and Guacamole Salad
         R 65.00
         Blue cheese and cinnamon anise port poached pears
      5. Greek Lamb Salad
         R 65.00
         With a twist
   3. Mains
      Served with chunky vegetables in a tomato pesto sauce, a choice of buttered couscous, herbed mash potato, new potatoes or parmesan potato wedges
      1. Grilled Lamb Steaklets with Minted Tzatziki
         R 105.00
      2. Blackened BBQ Pork Fillet
         R 92.00
         Served with a plum, honey, ginger and cinnamon sauce
      3. Biltong and Danish Blue Cheese Penne Pasta
         R 70.00
         Sprinkled with grated pecorino(Ask the Chef about various other pasta choices: steak, chicken, vegetarian)
      4. Fab Flava Burger
         R 80.00
         Smothered in a Roquefort, bacon and brie cream sauce
      5. Balti Curry Burger
         R 80.00
         Topped with yoghurt, sweet chilli, avo & fresh coriander sambals
      6. Prosciutto wrapped Linefish
         R 90.00
         Grilled with lemon butter and saffron aioli
      7. Kassler Loins Grilled to Perfection
         R 90.00
         Topped with a rich mustard sauce
      8. Brandy Flambé Fillet Medallions
         R 135.00
         In a creamy Madagascar green peppercorn sauce
      9. Pan-Fried Prawns
         - Sweet lemon grass, honey and mild chilli- Butter beer with paprika, cream and coriander
         Each
         R 30.00
      10. Petit Poussin (Miniature Chicken)
          R 90.00
          Your choice of hot or not
      11. Hickory Chicken Medallions
          R 88.00
          With a walnut and stilton sauce
      12. Cajun Mustard Butter Linefish
          R 150.00
      13. Moroccan Pan-Fried Calamari
          R 95.00
          Served with wasabi and fynbos honey mayo
      14. Succulent Spare Ribs
          R 95.00
          Basted with our special Flava sauce
      15. Beef Curry
          R 90.00
          Served on bed of rice with chunky baby veggies, refreshing sambals and beetroot chutney
      16. Ask your waitron about our Succulent Rump and Fillet and our mouthwatering toppings
   4. Desserts
      Flavours may change due to mood swings, inspiration & Chef's creativity
      1. Double Chocolate Silk Mousse with Chantilly Cream
         R 40.00
      2. Homemade Caramel and Peanut Brittle Ice Cream
         R 40.00
      3. Choc Chip Cookie Tower
         R 40.00
      4. Vanilla Panna Cotta
         R 40.00
         With cinnamon/port pears(Ask your waitron about additional flavours available)
      5. Comfort Cheese with Cracker and Preserves
         R 65.00
      6. Tiramisu Cheese Cake
         R 40.00
      7. Choc Berry Brownies
         R 40.00
   5. Corkage
      1. Per Bottle
         R 30.00
   Menu last updated: 18 Sep 2015

   Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.