The Sugar Club @ The Beverly Hills Hotel Menu

Breakfast Menu
Lunch Menu
Main Menu
Chef's Choice - Wine Paired Dinner
Afternoon Tea Menu
Theme Tea Buffet Menu

Lunch Menu
Served from 12h00 - 18h00 at the Terrace or Sugar Club Restaurant
V = Vegetarian
B = Banting
N = Contains Nuts
P = Contains Pork
1. Starter Selection
  1. Deconstructed Tuna Tartare (B)
    R 95.00
    With avocado, pickled vegetables, wasabi mayo and soya reduction topped with micro leaves
  2. Salmon Roulade (B)
    R 95.00
    Norwegian salmon mousse rolled in smoked salmon presented with asparagus salad, roasted red pepper sauce and micro greens
  3. Pancetta & Pear (B) (P)
    R 90.00
    Perfected with ripe gorgonzola, cabernet sauvignon vinegar syrup and sliced pear
  4. Champagne Oysters (B)
    R 95.00
    Four fresh oysters poached in champagne, gratinated with champagne veloute and hollandaise sauce
  5. Aubergine Carpaccio (V) (B)
    R 75.00
    Grilled slices of aubergine rested on homemade hummus
  6. Avocado & Prawn (B)
    R 130.00
    Avocado presented with succulent poached prawns served with pickled ginger mayonnaise and wasabi dust
  7. Seafood Nage (B)
    R 95.00
    Creamy seafood broth is centred with line-fish, mussel meat and calamari topped with tear drops of garlic cream
  8. Butternut & Chilli Soup (V) (B)
    R 75.00
    Lightly spiced cream of butternut soup topped with roasted sesame seeds
2. Main Course Selection
  1. Rack of Lamb (N)
    R 195.00
    Rack of lamb rubbed with Dukka served on cannellini bean mousse with natural lamb jus and minted mash, or with roasted beetroot salad and sesame crusted feta cheese (B)
  2. Duck Breast
    R 185.00
    Pan fried Midlands duck breast in a Thai coconut and ginger sauce, served with orange flavoured basmati rice, or butter lettuce and asparagus salad with lime dressing (B)
  3. Chicken Supreme (N) (B)
    R 160.00
    Oven roasted Tikka spiced chicken supreme presented with mango and walnut couscous, surrounded by a mild Masala sauce
  4. Pressed Pork Belly (P)
    R 180.00
    Slow cooked pork belly served with onion purée, candy apple, stewed fruits, apple cider risotto and grilled apple slices, or apple and raisin salad with thyme dressing (B)
  5. Rump Steak (P)
    R 175.00
    Grilled Karan rump steak with bone marrow and a red wine reduction served on brown lentils and pancetta ragout, or served with cauliflower mash (B)
  6. Beef Fillet
    R 195.00
    Karan fillet with fondant potatoes, Yorkshire pudding, baby vegetables and a green peppercorn sauce, or served with baby marrow spaghetti (B)
  7. Durban Chicken & Prawn Curry
    R 175.00
    A traditional curry that has evolved in our kitchen over fifty years to become a firm favourite
  8. Line Fish Fillet (B)
    R 185.00
    Pan fried line fish fillet of the day on butter lettuce, leeks and a green pea melange served with a chive beurre blanc
  9. Tuna or Norwegian Salmon Steak
    R 185.00
    Steamed bok choy, fried Asian noodles and sweet chilli soya reduction
  10. Prawns
    R 280.00
    Eight shelled prawns topped with cognac cream sauce and served with citrus flavoured basmati rice
  11. Tiger Prawns
    R 280.00
    Six shelled tiger prawns, served with a trio of sauces - garlic cream, spicy chilli and lemon butter
  12. Seafood Extravaganza
    R 950.00
    One lobster thermidore, baby calamari in cream sauce, black shell mussels in white wine broth, crab curry, one grilled Norwegian salmon and six tiger prawns
  13. Black Mushroom (V) (B)
    R 135.00
    Baked black mushroom, baby spinach, avocado, camembert cheese, served with hummus
  14. Potato and Carrot Rösti (V)
    R 125.00
    With grilled vegetables, Chinese cabbage and feta cheese
3. Dessert
  1. Dark Chocolate Torte (N)
    R 75.00
    Candied almonds, vanilla pod ice cream, dulche de leche and maldon honeycomb
  2. Deconstructed Tiramisu
    R 75.00
    Espresso jelly, caramel gelato, mocha mousse and cocoa tuille
  3. Cashew Savarin (N)
    R 75.00
    Curried pineapple consommé with an isomalt bell, banana caramel gel and coconut syllabub
  4. White Chocolate Sphere (N)
    R 75.00
    Mango and honey leather with a litchi parfait, macadamia crumble and a hot toffee sauce
  5. Cheese Platter (N)
    R 95.00
    Selection of Midlands cheeses served with fig preserve, peanut brittle and home baked bread
  6. Chocolate Délice (B)
    R 75.00
    70% dark chocolate and macadamia délice, almond pannacotta
4. Drinks
  1. Appletiser 275ml
    Price
    R 29.00
    Grapetiser Red 275ml
    R 29.00
    Grapetiser White 275ml
    R 29.00
  2. Coke or Coke Light 200ml
    R 21.00
  3. Coke, Coke Light or Coke Zero 330ml
    R 25.00
  4. Fanta Orange or Grape 330ml
    R 25.00
  5. Sprite or Sprite Zero 330ml
    R 25.00
  6. Tab 200ml
    R 21.00
  7. Tab 330ml
    R 25.00
  8. Ginger Ale 200ml
    R 21.00
  9. Stoney Ginger Beer 330ml
    R 25.00
  10. Nestea Ice Tea 330ml
    R 27.00
  11. Dry Lemon 200ml
    R 21.00
  12. Lemonade 200ml
    R 21.00
  13. Soda or Tonic Water 200ml
    R 21.00
  14. Rockshandy
    R 40.00
  15. Red Bull 250ml
    R 40.00
  16. Cordials
    Grenadine
    R 9.00
    Roses Kola Tonic
    R 9.00
    Roses Lime
    R 9.00
    Roses Passion Fruit
    R 9.00
  17. Juice
    Apple
    R 29.00
    Orange
    R 29.00
    Mango
    R 29.00
    Fruit Cocktail
    R 29.00
    Cranberry
    R 29.00
  18. Water
    Valpre Still Water 350ml
    R 25.00
    Valpre Still Water 750ml
    R 44.00
    Valpre Sparkling Water 350ml
    R 25.00
    Valpre Sparkling Water 750ml
    R 44.00
Menu last updated: 02 Nov 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.

Main Menu
(N) - Contain Nuts
(P) - Pork
(V) - Vegetarian
1. Starters
  1. Classic French Onion Soup (V)
    R 85.00
    Gruyere cheese crouton
  2. Butternut Soup (V)
    R 80.00
    Sesame seeds and cream cheese
  3. Prawn Tortellini
    R 125.00
    Seafood Bisque, aïoli and prawn dust
  4. Norwegian Smoked Salmon
    Horseradish gel, fried capers, lemon curd, lemon meringue and tomato jelly.
    Topped with prawns - each
    R 30.00
    Starter
    R 70.00
    Main
    R 140.00
  5. Prawn & Avocado
    Prawns, cos lettuce, coriander, chilli, lime and wasabi mayonnaise
    Each
    R 140.00
  6. Mushroom Risotto (V)
    Chantrelle powder, mushroom essence and grilled mushroom
    Starter
    R 105.00
    Main
    R 145.00
  7. Short Rib of Beef
    Onion marmalade and ciabatta
    Starter
    R 50.00
    Main
    R 95.00
  8. Calamari Tubes
    Chardonnay cream sauce, roasted garlic with toasted ciabatta bread
    Starter
    R 62.00
    Main
    R 125.00
  9. Caesar Salad
    R 120.00
    Cos lettuce, anchovy fillet, bread croutons, poached egg, bacon and parmesan cheese
  10. Roast Vegetable Salad (V)
    R 130.00
    Butternut, brinjal, carrot, sweet potato, red peppers with a cranberry vinaigrette
2. Main Course
  Our famous traditional curries are always available. Please order your favourite with your waitron.
  1. Duck Breast
    R 195.00
    Red cabbage dumplings, cauliflower mash, cherry reduction and duck jus
  2. Ostrich Medallion
    R 185.00
    Char-grilled leeks, cassis jus, fried polenta, candy beetroot and glazed carrots
  3. Pork Belly
    R 185.00
    Smoked shallots, char-baked potato, mint and apple, crispy crackling and pork jus
  4. Lamb Rack (N)
    R 210.00
    Citrus and pistachio nuts, galette potato, roasted broccoli and confit cherry tomatoes
  5. Lamb Shank
    R 190.00
    Slow braised with, cannellini beans and mash potato
  6. Kingklip
    R 185.00
    Mussels, smoked paprika mash potato, roasted artichokes and broccoli
  7. Sustainable Kabelau
    R 210.00
    Shrimp caper citrus butter, roasted garlic mash and fine green beans
  8. Flambéed Prawns
    R 295.00
    Flambéed at your table. Cognac, cream, courgette linguine, saffron rice and dehydrated chilli
  9. Grilled Prawns
    R 295.00
    Saffron rice, garlic cream, lemon butter and curry sauce
  10. Norwegian Salmon
    R 195.00
    Teriyaki, wasabi pea mousse and pickled ginger sauce
  11. Thai Noodles (V)
    R 140.00
    Asian noodles, vegetables, coconut cream, coriander broth and sesame seeds
  12. Pappardelle (V)
    R 120.00
    Tossed with broccoli, roasted vine tomatoes, grilled artichokes, roast garlic and parmesan
3. Steaks
  All our meat cuts are 100% grass-fed and hormone free flame-grilled to your liking. All steaks are served with fried potato wedges, French fries or autumn vegetables.
  1. 300g Rib Eye
    R 190.00
  2. Beef Fillet
    200g
    R 175.00
    300g
    R 195.00
  3. 450g Prime Rib of Beef
    R 230.00
  4. Your choice of one of the following sauces:
    Bordelaise, Diane, green peppercorn, mushroom or Béarnaise
4. Dessert
  1. Hazelnut Mille Feuille
    R 85.00
    Hazelnut and vanilla cream, chocolate disk
  2. Sorbet Selection
    R 85.00
    Selection of 3 homemade seasonal fruit sorbets
  3. Crêpe Suzette
    R 85.00
    Flambéed at your table. Crêpes, Grand Marnier, orange juice and vanilla pod ice cream.
  4. Crème Brûlée (V)
    R 85.00
    Lime, baked custard and sugar crust
  5. Valrhona Hot Chocolate Torte
    R 95.00
    Raspberry ice cream and pistachio nut tuile. (Please allow 30 minutes preparation time)
  6. Apple Tarte Tatin
    R 85.00
    Apple, puff pastry, homemade cardamom ice cream, cinnamon crisp and candy apple. (Please allow 30 minutes preparation time)
  7. Midlands Cheese Platter
    R 135.00
    Brie, goats cheese, gorgonzola cheese cake and port poached baby pear
Menu last updated: 13 Jan 2017
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.

Chef's Choice - Wine Paired Dinner
V = Vegetarian B = Banting N = Contains Nuts P = Contains Pork * = Organic Wine
2 Course
R 475.00
3 Course
R 640.00
1. Starter
  1. Pancetta & Pear (B)(P)
    Perfected with ripe gorgonzola, cabernet sauvignon vinegar syrup and sliced pear. Reyneke Sauvignon Blanc *Region: Stellenbosch Subtle notes of white blossoms, lemongrass, grapefruit and washed stone minerality. Refreshing acidity and lingering finish.
  2. Or
  3. Salmon Roulade (B)
    Norwegian salmon mousse rolled in smoked salmon presented with asparagus salad, roasted red pepper sauce and micro greens. Creation Viognier Region: Constantia The blend of noble red varieties offers a combination of fresh strawberry characters with aromatic peach flavours.
2. Main
  1. Duck Breast
    Pan fried Midlands duck breast in a Thai coconut and ginger sauce, served with orange flavoured basmati rice, or butter lettuce and asparagus salad with lime dressing. (B)Glenelly Grand VinRegion: StellenboschA Bordeaux blend with a Shiraz component, beautifully polished dark berry fruit laced with spice and supple tannins
  2. Or
  3. Line Fish Fillet (B)
    Pan fried line fish fillet of the day on butter lettuce, leeks and a green pea melange served with a chive beurre blanc. Edgebaston Chardonnay Region: Stellenbosch Lime, floral fruit with clean minerally lines and great acid balance touches of wood at the back.
3. Dessert
  1. Dark Chocolate Torte (N)
    Candied almonds, vanilla pod ice cream, Dulche de Leche and Maldon honeycomb.Villiera Rosé Region: Darling Rich straw in colour, with a fine mousse. Delicate citrus notes are supported by ripe apple and brioche aromas from 100% Chardonnay grapes and 20 months on lees. A great MCC to savour with oysters or at sunset.
  2. Or
  3. Cheese Platter (N)
    Selection of Midlands cheeses served with fig preserve, peanut brittle and home baked bread. De Krans Cape Vintage Port Region: Calitzdorp A fine, full-flavoured classic port, with rich coffee/chocolaty flavours and complex structure.
Menu last updated: 02 Nov 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.

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The Sugar Club @ The Beverly Hills Hotel