Level Seven Restaurant menu | Dineplan

Level Seven Restaurant

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MENU

Last verified or updated by the venue on 17th Jul 2023.

--- This menu is a sample menu designed to showcase what the restaurant offers & it may differ from the exact menu available. Kindly contact the restaurant if you have any questions. ---

Sushi

Fashion sandwich (4 pieces)

California roll (4 pieces)

Sashimi (4 pieces)

Nigiri (2 pieces)

Maki (4 pieces)

Temaki - hand roll

Egypt - hand roll

Salmon pyramid, avocado and caviar

Crazy veggy

Brinjals, peppers, celery, sprouts and peanuts rolled with cucumber and sesame seed dressing

Tibet - hand roll

Cucumber, avocado and pickled radish

Triple layer

Rice, mayo, smoked salmon and caviar

Sashimi salad

Assorted sashimi on a bed of asian greens and rocket

Salmon roses

Combo platter

California roll - 6 pieces
Maki - 2 pieces
Rainbow - 2 pieces
Sashimi - 2 pieces

Assorted platter

Sashimi - 6 pieces
Nigiri - 4 pieces
California roll - 2 pieces
Maki - 4 pieces

Salmon platter

Salmon temaki - 2 pieces
Fashion sandwich - 2 pieces
California roll - 2 pieces
Maki - 2 pieces
Nigiri - 2 pieces

Signature platter

Rainbow - 2 pieces
Maki - 2 pieces
Salmon roses - 2 pieces
Nigiri - 4 pieces
Sashimi - 2 pieces

Nigiri (2 pieces)

lnar - bean curd

Salads and Soup

Roasted tomato and pepper soup

Oven roasted tomatoes blended with peppers, served with garlic croutons and a sour cream swirl

Roasted pumpkin and red onion soup

Pumpkin soup infused with thai flavours, coriander and a hint of cream

Chicken soup

Slow braised chicken broth infused with mediterranean herbs and finished with cream

Traditional chicken caeser salad

Grilled lemon and herb chicken breast, mixed baby lettuce, garlic and black pepper croutons, fresh parmesan shavings and caesar dressing

Crispy calamari salad

Fried calamari served with pickled vegetable ribbons salad, lemon gel and avocado and rocket foam

Spicy chicken liver salad

Pan fried livers marinated in peri-peri, cucumber; black olives, mixed greens and vine tomatoes dressed with lime vinaigrette

Chicken tandoori salad

Tandoori spiced chicken breast, grilled to perfection placed on a bed of wild rocket leaves, parmesan shavings with a peppadew, cucumber and tomato salsa, drizzled with a sesame oil and coriander aioli

Signature greek salad

Baby asian greens, tomatoes, onion, danish feta, avocado and pine nuts dressed with basil pesto vinaigrette

Bouillabaisse soup

Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread

Beetroot goats cheese & carpaccio

Candied walnuts, marinated goats cheese spheres, ostrich carpaccio and a compliment of raspberry gel

Prawn and avocado salad

Grilled prawns, butter lettuce, hierloom tomatoes, cucumber ribbons with sauce marie rose

Starters

Oysters (SQ)

Tempura with celery relish and pickled ginger or Fresh, served with shallot vinaigrette and pickled ginger

Sweet pepper stuffed chicken

Chicken fillet infused with herb flavoured farce, crumbles of greek cheese and peppadew, complemented by herb enhanced creamy pimiento sauce

Chicken livers

Pan fried chicken livers marinated in garlic sauce, served with side bread roll

Prawn spring rolls

With ginger lime and sweet soya dipping sauce

Prawn cocktail

Prawns·served with crispy greens & avocado salad, drizzled with a homemade mayonnaise

Stuffed calamari

Barbecued calamari filled with mirepoix (celery, leeks, onion) and chopped beef sausages. Served with apricot bourbon and drizzled with sweet and sour sauce with a hint of smokiness

Beef carpaccio

Herb crust tenderloin, mushrooms, micro shoots, vinaigrette and parmesan shavings

Duck trio

Marinated breast in Asian flavours – seared and served with homemade duck sausage, duck liver mousse and exotic mushrooms, complemented by an apple puree and pear crisps

Venison carpaccio

Herb crusted and served with a parmesan – rocket salad and a spiced vinaigrette

Asian beef fillet

An asian influenced beef, marinated in an Indonisian chilli and ginger soya, wrapped with seaweed. Served with a combination of purees that include, banana ginger and carrot, shimejie salad and crispy ginger finished with a burst of orange soaked carrot and drizzled with soya sauce

Salmon tartar

Tian of scottish salmon, tomato concasse and pickled cucumber beetroo carpaccio and champagne foam

Balsamic fillet

Sealed and sliced beef fillet layered with thinly sliced tomato and new, flash fried potatoes, topped with herb infused balsamic and red wine reduction

Fish cakes

Thai style with mild wasabi mayo, lemongrass infused sweet chilli and salad of micro greens

Prawn with saffron pear chutney

Pan fried prawns with saffron pear chutney, avocado mousse, bacon dusted scallops and micro herb salad

Tempura prawns

Tempura battered Mozambican prawns, deep fried and served with a lemongrass infused sweet chilli and tempura dipping sauce

Prawn & scallop risotto

Grilled prawns with pan fried scallops, set on a saffron enhanced risotto, caviar and saffron gel

High Seas

Calamari

Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips

Grilled sole

Seasoned with maldon sea salt, served with sauteed new potatoes, pea and red onion ragout and salsa verde

Grilled line fish

With soft herb crust, saffron new potatoes and micro herbs

Fillet of kingklip

Served with wilted bok choi, sweet potato crisps and passion fruit gel

Salmon and prawn risotto

Pan fried scottish salmon with creamed horse radish, garlic, onions, arborio rice and white wine, finished with a saffron and parmesan cream sauce and tempura prawns

Prawn pasta

Pan fried prawns, mushrooms and asparagus in a cream based sauce, with a choice of penne, linguini or tagliatelle

Prawn curry

Simmered in traditional durban spices and tamarind served with basmati rice, sambals and poppadom

Asian salmon

Seared salmon fillet, set on a teriyaki stir-fry, charred exotic mushrooms with a wasabi enhanced beurre blanc and a complement of a squid wafer

Salmon teriyaki

Scottish salmon grilled to perfection, served with homemade pickled cucumber, honey glazed sweet potato rounds and served with teriyaki reduction and micro herbs

Salmon kingklip

Fillet of kingklip stuffed with smoked salmon, served with sweet potato puree sautéed spinach and a tomato beurre blanc

Mediterranean salmon

Wild rice - chorizo paella, confit fennel, pea puree & organic seaweed

Shellfish

Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips

Queen prawns (SQ)

King prawns (SQ)

Tiger medium prawns (SQ)

Langoustines (SQ)

Baby lobster (SQ)

Lobster thermidor (SQ)

Signature ladies platter (SQ)

Queen and tiger medium prawns (Queen and Langoustine - optional)

Signature shellfish platter (SQ)

Combination of a baby lobster, queen and tiger medium prawns (Langoustine option available)

Seafood platter for two (SQ)

Baby lobster, queen and tiger medium prawns, calamari, mussels and line fish (Langoustine option available)

Signature Dishes

Chicken carbonara linguine

Poached chicken thighs, truffle and parmesan infused cream sauce, rocket, lemon pepper pearls and crispy crackling

Chicken korma curry

Chicken thighs and breast braised in a coconut infused mild blend of spices, toasted almonds dehydrated vine tomatoes, roti and sambals

Ostrich and leek

An ostrich fillet grilled to perfection, served with creamy leeks and sweet buttered pears, herbed golden baby carrots, finished with a wintery burnt leeks and turmeric pickled leeks, finished off with a port wine jus

Braised pork belly

Slow braised pork belly served with king oyster mushroom, salsa, fresh cherries, apple and potato puree, complimented with basil sprouts and fennel

Beef tornado

Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with bearnaise sauce

Glazed quail

Roasted quail glazed with chai jus, served with curry lentils, butternut disc and quail lollipops accompanied with burnt onion petals, brown onion puree and blanched spinach

Coffee rubbed fillet

Rubbed in coffee infused blend of mild spices, twice baked potato, asparagus, fried exotic mushrooms and a creamed mushroom sauce

Ostrich fillet

Grilled ostrich fillet with sweet potato and honey puree, roast Mediterranean vegetables and peppercorn sauce

Bell pepper fillet

Pan fried beef loin, wrapped in bell pepper, served on a peppery bath and creamy potato, grill baby corn and asparagus spears

Oxtail

Served on the bone with rice and saffron new potatoes

Cote De Boeuf (500g)

Beef fore-rib with truffle potato, asparagus and baby carrots

Curry lamb shank

Slow roasted curry infused lamb shank with garam masala, cinnamon and coriander served with mash potato and seasonal vegetables

Paradise fillet

Beef fillet grilled to perfection served with garlic snails and prawns, muesli powder, pan fried exotic mushrooms, potato terrine, basmati rice and port wine jus

Meat and Poultry

Our meat is wet-aged on the premises for 21 days. Served with sumo chips, glazed baby vegetables and a choice of sauces:
- Port wine jus R55
- Namibian truffle R85
- Blue cheese R55
- Béarnaise R55
- Mushroom R50
- Cheese and mushroom R60
- Pepper R55
- Creamy garlic R55

Rump

Fillet

Rib eye

Flame grilled baby chicken

Rubbed with maldon sea salt, fresh chilli and lemon, served with sumo chips

Prime rib

Lazy aged prime cut, pearl barley risotto, sautéed seasonal vegetables and port wine jus

Duck leg confit

Slow braised sous vide style duck leg confit with a potato dauphinoise, honey glazed root vegetables and topped with fig preserve and port wine jus

Pork ribs

Prepared with soya, honey and ginger glaze, served with sumo chips and braised vegetables

Beef fillet and pie

Grilled fillet, braised beef cheek pie, sautéed mushrooms, parsnip pûree and thyme infused red wine reduction

Lamb chops

French trimmed, rubbed with dukkah served with mint pea pûree and sumo chips

Beef fillet and mushroom royale

Grilled beef fillet, oxtail-mustard and cheese croquette, confir mushroom potato, mushroom royale, slow roasted and grilled pearl onions, grilled zucchini, mushroom puree

Vegetarian

Vegetarian stack

Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beure blanc

Vegetarian pasta

Grilled baby corn and peas, cumin and garlic infused olive oil and served with penne, linguini or tagliatelle

Bean ragout

Grilled carrot and red kidney bean ragout served with coconut and almond gazphacho, poached white grapes, shaved asparagus and chive oil

Tortellini mushroom

Dumpling filled with exotic mushrooms duxelle, red onion, parsley and light soy sauce, served with porcini mushroom consommé

Wild mushroom risotto

Grilled exotic mushrooms pan-fried in olive oil with arborio rice, white wine, vegetable stock and cream, finished with a splash of truffle oil, parmesan tuile, basil pesto and micro herbs

Dessert

Trio of crème brûlée

Vanilla, berry and bar-one crème brûlée served with almond tuile

Pear malva pudding

Kahlúa butterscotch and vanilla pod ice-cream

Berry and mascopone cheese cake

Fridge based and topped with mixed berry compot

American style baked cheese cake

Served with berry compot and drizzled with mixed berry coulis

White chocolate sphere

Sphere with raspberry center, sugar tuille, champagne gel, coconut biscuit and coconut pearls

Cake of the day

At the chef’s whim! Please ask your waiter

Rose water, toasted almond and ginger panna cotta

Panna cotta infused with rose petals, toasted almonds and ginger served with butterscotch jelly, nut praline, fruit compot and berry coulis

Signature soufflé

Chocolate soufflé with both pistachio sable and cinnamon sable on a pistachio ice cream

Lindt chocolate fondant

Served with mascarpone quenelle and preserved orange zest

De-constructed apple pie

Black pepper custard, apple & cranberry tart, cinnamon crumble, cranberry gel, ginger ice cream and apple chips

Banana and peanut butter mousse

Chilled banana and peanut butter mousse served on a dark chocolate brownie sponge, with dark and white chocolate garnish, coconut crumble, pistachio ice cream and fresh berries

Lamington sponge

Brandy soaked sponge, macerated segments, orange crumble, homemade custard, orange and passion fruit panna cotta served with granadilla sorbet

Layered fairy

White wined jelly, cinnamon white chocolate bavorois, peach gel, cinnamon soil and lemon sorbet

Chocolate duo

White chocolate mousse and Iindt fondant served with berry compot and chocolate ganache

Ferrero rocher tiramisu

With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble and chocolate ganache

Cheese and Fruit

Fruit platter

An assortment of exotic, soft and hard seasonal fruits

Cheese platter (for two)

Imported soft centre cheese, savoury crackers, preserves and nuts