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Oliver's Restaurant
- Olivers A la Carte - Starters
- Olivers A la Carte - Mains
- Olivers A la Carte - Desserts
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- Olivers A la Carte - StartersSoup of the DayR 70.00Oliver’s Garden Greens with roasted Baby Beets, Sugar Snaps, Danish Fetatoasted Pecan Nuts drizzled with a Balsamic VinaigretteR 90.00Crispy Chicken Livers served on spicy Sweet & Sour Onionwith smoked Paprika Aioli and Chorizo ChardsR 95.00Twice-baked Cheese Soufflé with an Apple, Pomegranate & Macadamia Saladdrizzled with a Balsamic & Fig ReductionR 100.00Duo of smoked Ostrich Carpaccio & Ostrich Tataki with pickled Shimeji Mushrooms,Parmesan Shavings on a Radish & Spring Onion Salad with crispy Potato Angel HairR 115.00Oliver’s Prawn Cocktail - Marinated Prawns out of the shellserved on an Avocado, Papino & Quinoa Tian topped with crispy TortillaR 120.00Moroccan Lamb Kebab set on roasted Roma Tomato & mixed Pepper Couscousdrizzled with Chimichurri served with Roti & TzatzikiR 120.00Oliver’s crackling Pork Belly on a sticky Apricot Saucewith caramelised Onion Croquette and sweet CarrotsR 175.00Roasted Kale & Spinach Gnocchi on a Cauliflower Floataccompanied with sautéed Mushroom, Mange Tout and crispy LeekR 100.00Roasted Butternut Ravioli set on Gem Squash Floatdrizzled with burnt Sage Butter garnished with Butternut ChipsR 100.00Creamy White Wine Risotto with roasted Beetroot, Kale & caramelised Onionsgarnished with a Feta & Pine Nut CrumbleR 100.00Fish & Seafood infused with Chilli, Ginger & Garlic tossed with homemade Tagliatelle PastaR 120.00Menu last updated: 05 Mar 2025Menus 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.
- Olivers A la Carte - MainsRoasted Kale & Spinach Gnocchi on a Cauliflower Floataccompanied with sautéed Mushroom, Mange Tout and crispy LeekR 190.00Roasted Butternut Ravioli set on Gem Squash Floatdrizzled with burnt Sage Butter garnished with Butternut ChipsR 190.00Creamy White Wine Risotto with roasted Beetroot, Kale & caramelised Onionsgarnished with a Feta & Pine Nut CrumbleR 190.00Fish & Seafood infused with Chilli, Ginger & Garlic tossed with homemade Tagliatelle PastaR 220.00Grilled Beef Fillet on Oxtail Ragout, drizzled with a Rosemary & Shiraz Jusserved with Potato Dauphinoise and roasted Baby OnionsR 260.00Braised Lamb Shank laced with a Harissa Jusaccompanied with rustic New Potatoes and seasonal VegetablesR 270.00Oliver’s crackling Pork Belly on a sticky Apricot Saucewith caramelised Onion Croquette and sweet CarrotsR 255.00Herb-crusted Seabass with Mussels & flash-fried Calamari, on Pommes Parisienneserved with Edamame & Green Beans in a White Wine & Tarragon Butter SauceR 240.00Chicken Supreme stuffed with Mozzarella, sun-dried Tomato & Basilserved on a bed of wilted Baby Spinach and Tagliatelledrizzled with a roasted Red Pepper Sauce, sprinkled with fresh ParmesanR 235.00Seared Ostrich Fillet served with homemade Cheese Spätzleon Carrot Purée, drizzled with a Glühwein JusR 240.00Menu last updated: 05 Mar 2025Menus 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.
- Olivers A la Carte - DessertsR 80.00Oliver’s Austrian Apple Strudel on Vanilla Custard and Vanilla Ice Cream
Rooibos & Lemon Crème Brûlée served with Earl Grey Shortbread
White Chocolate Parfait set on a Raspberry Coulis served with a Coconut Tuille Raspberry Sorbet, Pistachio Crumble&Berries
Viennese Ice Coffee perfumed with Amaretto, served with a Wafer
Warm Honey-Cake with Meringue Pebbles, Peppermint Tea & Thyme Ice Cream, Rose Dust, with Rose Geranium Salted Caramel
Crêpes Suzette flambéed with Drambuie and served with Vanilla Ice Cream
Dark Chocolate and Espresso Mousse Tartlet with Nut Brittle, After-Eight Gelato and Mint CrispsMenu last updated: 05 Mar 2025Menus 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.
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