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1. A la Carte Menu
   1. Light Lunches
      Available for lunch only
      1. Thai Green Curry Chicken
         R 95.00
         Slices of chicken breast pan-fried with ginger, lemongrass, chilli, garlic, green curry paste and fresh vegetables bound with coconut cream and served on rice noodles. Ps chicken can be omitted for vegetarians - V
      2. La Pentola Chicken Pie
         R 95.00
         Tender chicken breast pieces, pan fried in butter, onion, garlic, mushrooms, peas, black pepper doused in white wine flavoured with fresh oregano bound with cream and a hint of tomato, with cheese and wrapped in phyllo pastry and baked till crisp.
      3. Fettuccine Alfredo
         R 85.00
         Pan fried bacon and mushrooms bound with cream and tossed through with fettuccine dusted with parmesan cheese.
      4. Spaghetti Napoli (V)
         R 75.00
         Mamma Giovanna’s Recipe flavoured with red onion, bay leaves and whole peeled Italian tomatoes tossed through with spaghetti and dusted with parmesan cheese.
      5. Seafood Plate
         R 115.00
         Fresh hake fillet, calamari and mussels grilled topped with lemon butter, and served with cream rice and seasonal vegetables.
   2. Classic Starters
      1. Fegatini Genovese
         R 60.00
         Chicken livers pan fried in a basil pesto and pouched in Italian Marsala dessert wine bound with fresh cream and placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.
      2. Thai Style Butternut Soup (V) (B)
         R 60.00
         Butternut soup flavoured with ginger, lemongrass, basil, green curry, touch of chilli, bound with coconut cream and dusted with nuts.
      3. Baby Marrow Carpaccio (V) (B)
         R 58.00
         Thin slices of baby marrow dressed with lemon, olive oil, coriander and a touch of chilli, dusted with Parmesan and feta cheese, and baked until golden.
      4. Huckleberry Halloumi (V)
         R 65.00
         Thick cut of Cypriot goats cheese grilled served with fresh strawberries macerated in sugar with lemon and fresh mint.
      5. Summer Salmon
         R 70.00
         Strips of smoked salmon, marinated in fresh dill, lemon juice, black pepper and wholegrain Dijon mustard topped with sour cream seaweed caviar served with toast.
      6. Cape Fusion Carpaccio (House Speciality)
         R 88.00
         Thin slices of smoked salmon lightly dressed with fresh gooseberries, lemon, laced with honey and dusted with almonds. Served with a lemon cream and seaweed caviar.
      7. Aztec Mushrooms (V) - House Speciality
         R 75.00
         Button mushrooms pan-fried in farm style butter along with cloves, cinnamon bark and a hint of chill. Then doused in tequila, sweetened with dark chocolate and bound with cream. Served inter-layered with phyllo pastry discs.
      8. Angel Snails (House Speciality)
         R 75.00
         Spanish snails wrapped in bacon, pan fried with red onion, black pepper, butter, steamed in Chardonnay bound with cream and flavoured with fresh oregano.
      9. Mussels Provencal
         R 75.00
         Fresh black shell mussels in a light French style sauce comprising of celery, carrots, onion, garlic and fresh herbs, doused with white wine and bound with whole peeled Italian tomato.
      10. Cajun Seafood Salad (B)
          R 145.00
          Prawns, calamari and mussels grilled with Cajun spice, served on fresh garden salad accompanied by lemon and olive oil.
      11. Outback Crocodile
          R 95.00
          Cubes of crocodile tail grilled then laced with a sweet granadilla honey-balsamic sauce dressed with sliced kiwi fruit.
      12. Chef Salad (V) (B)
          R 85.00
          Mixed variety of lettuce, cucumber, radish, carrot, peppers, cocktail tomatoes, olives, feta cheese, nuts served with balsamic vinegar and extra virgin olive oil.
      13. Springbok Carpaccio (B)
          R 85.00
          Thin slices of smoked carpaccio dressed with olive oil and lemon accompanied by rocket and cheese shavings and sprinkled with pine nuts.
   3. Main Courses
      1. Santorini Chicken
         R 125.00
         Tender chicken breast pan-fried in butter, steamed in white wine, flavoured with lemon and oregano then bound with fresh cream and dusted with feta cheese and roasted almonds.
      2. Penélope’s Prawns – House Speciality (B)
         SQ
         Black tiger prawns, prepared in a red onion, garlic, mixed peppercorn, bay leaf, beer sauce, whole peeled tomato, peri-peri, lemon cream sauce.
      3. Bistecca Quattro Formaggi
         R 185.00
         Strips of beef rump pan-fried with button mushrooms, garlic, peppercorns and onions doused with tawny port thickened with cream and wrapped with four cheeses in phyllo pastry and baked until golden brown served on a bed of creamed fettuccine
      4. Bordelaise Fillet (House Speciality) (B)
         R 225.00
         Fillet grilled to your preference, served in a bone marrow, bay leaf, Allesverloren port, garlic and whole peeled Italian tomato sauce.
      5. KWV Fillet (House Speciality) (B)
         R 225.00
         Beef fillet prepared to your preference, served in a KWV brandy Dijon mustard, braised onion, garlic, bay leaf and green Madagascan peppercorn, tomato cream sauce.
      6. Chef Shane’s Super Free Range Gourmet Burger
         R 165.00
         Springbok and beef gourmet burger, topped with mature gouda, caramelised onion marmalade, coke-cola glazed bacon, horseradish butter and rocket, sided with crispy potatoes wedges served with onion marmalade mayo.
      7. Hermanus Sole (House Speciality)
         SQ
         Sole grilled to perfection, served in a calamari, prawn, mussel, garlic, white wine, basil sauce bound with fresh cream.
      8. Spaghetti Frutti di Mare
         R 150.00
         A combination of seafood, mussels, calamari, pawns and linefish pan-fried in butter, garlic and black pepper then doused with wine bound with olive oil, flavoured with herbs and lemon. Molto Buono!
      9. Forest Fillet (B)
         R 205.00
         Fillet grilled to your preference and topped with mushrooms sautéed with olive oil, garlic, black pepper, coriander seed and fresh herbs and then dusted with parmesan cheese, light healthy and full of flavour.
      10. Seafood Fillet (B)
          R 250.00
          Tender fillet grilled to your preference and topped with a decadent seafood, tawny port, basil and cream sauce.
   4. Vegetarian Dishes
      All vegetarian dishes contain no egg or gelatin, vegan dishes are available - ask your waiter
      1. Penne Salice
         R 125.00
         Onions, baby marrow, garlic, nuts sautéed in olive oil tossed through penne and basil pesto topped with fresh rocket and baby tomatoes.
      2. Funghi Luigi
         R 165.00
         Large black mushrooms pan fried with Madagascan peppercorns onions, garlic and tomato, flamed in Sambucca, bound with cream and wrapped in phyllo pastry with mozzarella cheese, baked till crisp.
      3. Penne Willow (V)
         R 135.00
         A delicious combination of cashew nuts, sun-dried tomato, fresh basil, a hint of chilli, touch of wine bound with cream and a touch of tomato.
      4. Tropical Cheese Steak
         R 165.00
         Slices of halloumi grilled in a hot Cajun spice then sweetened with butter, honey and granadilla pulp sauce complimented with slices of seasonal kiwi fruit.
      5. Thai Vegetable Green Curry
         R 145.00
         A variety of fresh vegetables pan fried with butter, lemon grass, garlic, ginger, Madagascan peppercorns in green curry, then bound with coconut milk, served on imported rice noodles, dusted with roasted sesame seeds.
      6. Clockwork Orange
         R 145.00
         Halloumi grilled until golden, and then laced with a delicious orange, triple sec cream sauce dusted with flaked almonds.
      7. Rockin Penne
         R 95.00
         Whole peeled Italian tomato sauce infused with garlic, chilli and black Calamata olives tossed through with penne, crowned with fresh rocket and drizzled with truffle oil and shavings of parmesan.
   5. Game Dishes
      1. Overberg Ostrich Bake
         R 165.00
         Ostrich mince slow cooked in an aromatic Cape Malay style curry, flavoured with apricot jam and sultanas, topped with beaten egg and almonds then baked to form a firm crust. A local traditional delicacy.
      2. New Orleans Ostrich Steak - House Speciality (B)
         R 235.00
         Tender ostrich fan fillet, grilled to your preference, flamed at the table in Jack Daniels and topped with a green Madagascan peppercorn, lemon grass, ginger and coconut cream sauce.
      3. Duck in Triple Sec
         R 195.00
         Tender duck breast grilled medium rare to medium, served in a delicious sweet orange, triple sec and fresh thyme reduction.
      4. Crocodile Pastry (WA)
         R 180.00
         Tender cubes of crocodile tail prepared in an aromatic curry sauce wrapped in phyllo pastry and baked until crisp.
      5. Honey Mustard Warthog
         R 165.00
         Slices of warthog loin pan fried in butter, then doused with brandy, seasoned with whole grain Dijon mustard and sweetened with honey and bound with cream.
   6. Plain Grills
      1. 200g Fillet Steak
         R 185.00
      2. Rump Steak
         200g
         R 125.00
         400g
         R 185.00
      3. 250g Ostrich
         R 195.00
      4. 200g Duck Breast
         R 185.00
   7. Banting
      All dishes with a (B) next to them are banting friendly and can be served with a green side salad at no charge.
      1. Cauliflower mash available on order
         R 28.00
   8. Decadent Desserts
      1. Danish Vanilla - House Speciality
         R 56.00
         Vanilla ice cream served with our hot homemade condensed milk chocolate sauce
      2. Trio of Fruit Sorbet
         R 55.00
         Ask your waiter what delicious fruit flavours are available today
      3. Chocolate Terrine - House Speciality
         R 70.00
         Legendary La Pentola Chocolate Terrine - decadent milk, white and dark chocolate terrine
      4. Robinson Crusoe
         R 65.00
         Frozen white chocolate custard slice topped with a passion fruit mint sauce and kiwi fruit.
      5. Crème Brûlée - House Speciality
         R 60.00
         Traditional French vanilla pod baked custard, topped with a torch-flamed sugar crust and sided with a vanilla pod and fruit ice cream scoop.
      6. Strawberry Flambé - For Two To Share
         R 85.00
         Fresh strawberries dusted with sugar flambéed at the table with Cointreau and served with Belgium chocolate ice cream.
   9. Drinking Desserts
      1. Cape Connection
         R 78.00
         A warming after dinner drink, KWV 10 year old brandy and Amaretto served in a hot cognac glass.
      2. Malt Pedro
         R 58.00
         American style malt ice cream combined with a delicious brandy cream liqueur.
      3. Ponchos Pedro
         R 44.00
         Vanilla ice cream blended with Ponchos coffee tequila to make a delicious drinking dessert.
      4. Satin Sheets
         R 62.00
         Cape Velvet, Kahlua, fresh cream and crushed ice refreshed with a touch of Cointreau
   10. Kiddies Menu
       1. Pasta (V)
          R 50.00
          In a sweet Italian tomato sauce.
       2. Fish
          R 60.00
          Fresh fillet of fish oven baked served with potato croquettes and vegetables.
       3. Chicken
          R 65.00
          Tender chicken breast grilled served with potato croquettes and vegetables.
   11. Corkage
       1. Per Bottle
          R 25.00
   Menu last updated: 28 Mar 2019

   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.