The Grill Room at The Oyster Box Hotel
Select from the menu.
OLD MENU
Last verified or updated by the venue on 24th Mar 2026.
--- 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. ---
STARTERS
BEETROOT CEVICHE
Textures of beetroot | fermented tofu | avocado | mustard greens | walnut | exotic mushrooms
R 165.00
CAVIAR AND STEAK TARTARE
Black Angus beef | roasted bone marrow | aioli | Cru Royal caviar | capers | red onion | chives | radish
R 245.00
SALMON & TUNA CRUDO
Kombu | cucumber salsa | green papaya | sesame | yuzu | spring onion | red onion | zest | miso
R 235.00
SPRINGBOK CARPACCIO
Blackberry | shimeji textures | mustard | Heugenot | avocado mousseline | red sorrel
R 225.00
CRAYFISH ZOODLE SALAD
Raw zucchini noodles | crayfish medallions | mango salsa verde | lime | coriander
R 350.00
NELSON MANDELA BAY OYSTERS 6
Served fresh with lemon and Tabasco
R 250.00
GRILLED PRAWN & ASPARAGUS
L1 Argentinian prawns | mild curry velouté | charred asparagus spears | roe
R 295.00
LANGOUSTINE RISOTTO
Aged Acquerello risotto | saffron fennel | sea vegetables
R 225.00
LOBSTER BISQUE
Natal Crab Tortellini | Sherry | Tarragon Fennel | Saffron rouille
R 295.00
BISTRO FILLET 150G
Silent Valley Wagyu | Szechuan pepper | sweet potato | foraged herbs
R 285.00
KROON DUCK CONFIT TERRINE
Compressed deboned thighs | hoisin asparagus | apricot | radish
R 260.00
BRAAI’ED CAULIFLOWER STEAK
Harissa cauliflower | cauliflower | kale | hazelnut | red pepper romesco | coriander
R 195.00
SIGNATURE GRILL SELECTION
Freshly prepared on our Josper Grill
Served with smoked bone marrow pomme purée | Seasonal Green vegetables
Slow roast vine tomatoes | Onion soubise Madeira demi-glace (D, G, A)
Served with smoked bone marrow pomme purée | Seasonal Green vegetables
Slow roast vine tomatoes | Onion soubise Madeira demi-glace (D, G, A)
32 DAY AGED CHALMAR SIRLOIN 300G
R 365.00
32 DAY AGED CHALMAR RIB EYE 350G
R 415.00
BLACK ANGUS BEEF FILLET 300G
R 450.00
BLACK ANGUS BEEF SIRLOIN 300G
R 485.00
SILENT VALLEY WAGYU RIB EYE 350G
R 1,295.00
SILENT VALLEY WAGYU FILLET 300G
R 1,395.00
As an extra
From R 95.00
ENTRÈES
DUCK MAGRET
Cured and aged duck breast | Moroccan spiced pearl couscous | red cabbage | wild berries spiced jus | nasturtium
R 395.00
CHICKEN TOURNEDOS ROSSINI
Black truffle | foie gras | brioche | exotic mushrooms tenderstem | chicken velouté | sauce périgueux
R 395.00
PORK BELLY
Pulled pork cheek | Shaoxing pineapple turnip and cashew purée | bok choy | sesame
R 380.00
CHALMAR BEEF WELLINGTON
Duck fat potato pavé | watercress | crème purée asparagus velouté of cep | Sauce Périgueux
*Please allow 20 minutes for preparation
*Please allow 20 minutes for preparation
R 465.00
KAROO LAMB
Oak smoked French trimmed lamb Loin Pressed lamb belly Spinach | Aubergine Fondant 425Hazelnut Spiced au Jus
R 425.00
WEST COAST SOLE BALLOTINE
Crab farce | tarragon crumb | pomme purée pine nut crème purée | broccolini | sauce vierge
R 380.00
NORWEGIAN SALMON
Seasonal green vegetables | hasselback new potatoes herbed pesto | pickled red onion | citrus beurre blanc
R 450.00
CATCH OF THE DAY
Aged Acquerello risotto | wakame | preserved lemon mussels | calamari | green apple | oyster leaf light ocean foam
R 425.00
CAPE MALAY BRAAI’ED TOFU
Red quinoa | edamame | sultanas | green beans peaches | king oyster mushroom
R 245.00
LE GUÉRIDON SERVICE
STEAK DIANE
Champignon | brandy | jus | pea purée | Duchess potato
R 495.00
SEAFOOD PLATTER (Serves 2)
2 baby crayfish | 20 prawns | 360g salmon | 200g calamari | Mussel Mouclade lemon infused jasmine rice | garlic butter
*Please allow 50 minutes for preparation
*Please allow 50 minutes for preparation
R 2,900.00
DESSERT MENU
MALVA PUDDING
Corn flake ice-cream | crème anglaise | orange
R 160.00
MOLTEN DARK CHOCOLATE FONDANT
Guanaja 70 percentage| Turkish delight | macadamia | Amarula fudge ice-cream
R 195.00
TEXTURES OF CHOCOLATE
Hazelnut | chocolate torte | cocoa crisp | cookies and cream ice-cream
R 175.00
FRAMBOISE DELICE
White chocolate | fresh coconut | raspberries
R 185.00
CRUNCHIE BRÛLÈE
Milk chocolate crème brûlèe | honeycomb | banana | peanut
R 165.00
TRIO OF SORBET
Swiss meringue | raspberry | blackberry | lychee | gold
R 165.00
BUSH HILL CHEESE BOARD, KWAZULU-NATAL
La Grand Roue | aged cheddar | Vacchino Romano | seasonal preserves crackers | nuts | grapes
R 195.00
MENU
Last verified or updated by the venue on 24th Mar 2026.
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.
STARTERS
BEETROOT CEVICHE
Textures of beetroot, fermented tofu, avocado, mustard greens, walnut, exotic mushrooms.
R 165.00
CAVIAR AND STEAK TARTARE
Black Angus beef, roasted bone marrow, aioli, Cru Royal caviar, capers, red onion, chives, radish.
R 245.00
SALMON & TUNA CRUDO
Kombu, cucumber salsa, green papaya, sesame, yuzu, spring onion, red onion, zest, miso.
R 235.00
SPRINGBOK CARPACCIO
Blackberry, shimeji textures, mustard, Heugenot, avocado mousseline, red sorrel.
R 225.00
CRAYFISH ZOODLE SALAD
Raw zucchini noodles, crayfish medallions, mango salsa verde, lime, coriander.
R 350.00
NELSON MANDELA BAY OYSTERS (6)
Served fresh with lemon and Tabasco.
R 250.00
GRILLED PRAWN & ASPARAGUS
L1 Argentinian prawns, mild curry velouté, charred asparagus spears, roe.
R 295.00
LANGOUSTINE RISOTTO
Aged Acquerello risotto, saffron fennel, sea vegetables.
R 225.00
LOBSTER BISQUE
Natal Crab Tortellini, Sherry, Tarragon Fennel, Saffron rouille.
R 295.00
BISTRO FILLET 150G
Silent Valley Wagyu, Szechuan pepper, sweet potato, foraged herbs.
R 285.00
KROON DUCK CONFIT TERRINE
Compressed deboned thighs, hoisin asparagus, apricot, radish.
R 260.00
BRAAI’ED CAULIFLOWER STEAK
Harissa cauliflower, cauliflower, kale, hazelnut, red pepper romesco, coriander.
R 195.00
SIGNATURE GRILL SELECTION
Freshly prepared on our Josper Grill.
32 DAY AGED CHALMAR SIRLOIN 300G
R 365.00
32 DAY AGED CHALMAR RIB EYE 350G
R 415.00
BLACK ANGUS BEEF FILLET
R 450.00
BLACK ANGUS BEEF SIRLOIN 300G
R 485.00
SILENT VALLEY WAGYU RIB EYE 350G
R 1,295.00
SILENT VALLEY WAGYU FILLET 300G
Served with smoked bone marrow pomme purée, seasonal green vegetables, slow roast vine tomatoes, onion soubise, Madeira demi-glace.
R 1,395.00
As an extra (BRAAI ’ED CRAYFISH TAIL)
BRAAI’ED L1 PRAWN I R 95
R 395.00
ENTRÈES
DUCK MAGRET
Cured and aged duck breast, Moroccan spiced pearl couscous, red cabbage, wild berries spiced jus, nasturtium.
R 395.00
CHICKEN TOURNEDOS ROSSINI
Black truffle, foie gras, brioche, exotic mushrooms tenderstem, chicken velouté, sauce périgueux.
R 395.00
PORK BELLY
Pulled pork cheek, Shaoxing pineapple turnip and cashew purée, bok choy, sesame.
R 380.00
CHALMAR BEEF WELLINGTON
Duck fat potato pavé, watercress, crème purée asparagus velouté of cep, Sauce Périgueux.
*Please allow 20 minutes for preparation
*Please allow 20 minutes for preparation
R 465.00
KAROO LAMB
Oak smoked French trimmed lamb loin, Pressed lamb belly Spinach, aubergine fondant, hazelnut spiced au Jus.
R 425.00
WEST COAST SOLE BALLOTINE
Crab farce, tarragon crumb, pomme purée pine nut crème purée, broccolini, sauce vierge.
R 380.00
NORWEGIAN SALMON
Seasonal green vegetables, hasselback new potatoes herbed pesto, pickled red onion, citrus beurre blanc.
R 450.00
CATCH OF THE DAY
Aged Acquerello risotto, wakame, preserved lemon, mussels, calamari, green apple, oyster leaf light ocean foam.
R 425.00
CAPE MALAY BRAAI’ED TOFU
Red quinoa, edamame, sultanas, green beans peaches, king oyster mushroom.
R 245.00
LE GUÉRIDON SERVICE
STEAK DIANE
Champignon, brandy, jus, pea purée, Duchess potato.
R 495.00
SEAFOOD PLATTER (SERVES 2)
2 baby crayfish, 20 prawns, 360g salmon, 200g calamari, Mussel Mouclade, lemon infused jasmine rice, garlic butter.
*Please allow 50 minutes for preparation
*Please allow 50 minutes for preparation
R 2,900.00
DESSERT MENU
MALVA PUDDING
Corn flake ice-cream, crème anglaise, orange.
R 160.00
MOLTEN DARK CHOCOLATE FONDANT
Guanaja 70 percent, Turkish delight, macadamia, Amarula fudge ice-cream.
R 195.00
TEXTURES OF CHOCOLATE
Hazelnut, chocolate torte, cocoa crisp, cookies and cream ice-cream.
R 175.00
THE CHOCOLATE BAR
Milk chocolate, salted caramel, malt, espresso.
R 195.00
FRAMBOISE DELICE
White chocolate, fresh coconut, raspberries.
R 185.00
CRUNCHIE BRÛLÈE
Milk chocolate crème brûlèe, honeycomb, banana, peanut.
R 165.00
TRIO OF SORBET
Swiss meringue, raspberry, blackberry, lychee, gold.
R 165.00
BUSH HILL CHEESE BOARD, KWAZULU-NATAL
La Grand Roue, aged cheddar, Vacchino Romano, seasonal preserves crackers, nuts, grapes.
R 195.00
LE GUERIDON SERVICE
CRÊPE SUZETTE
With Bea’s honeycomb ice-cream.
R 250.00
The Grill Room - Signature Menu
Menu One
Amuse Bouche - To Start
Springbok carpaccio (D)(g)
Blackberry, Shimeji textures, mustard, huguenot, avocado mousseline, red veined sorrel.
6 Nelson Mandela Bay oysters (s)
Served fresh with lemon, Mignonette, tabasco.
Bistro fillet 100g (D)(g)
Silent Valley Wagyu, Szechuan pepper, sweet potato, Foraged herbs.
Braai ’eD cauliflower steak (V)(D)(N)
Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.
Palate Cleanser
-------------------------------------------------------------------
Signature mains
Karoo lamb rack (a)(N)
Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.
Catch of the Day (s)(D)(a)
Aged Acquerello risotto, wakame, preserved lemon, mussels, calamari, green apple, oyster leaf, light ocean foam.
Cape Malay Braai ‘ed tofu (V)(D)
Red quinoa, edamame, sultanas, green beans, peaches, king oyster mushroom.
-------------------------------------------------------------------
To finish
Malva Pudding (V)(D)(N)
Corn flakes Ice-cream, crème anglaise, orange.
Textures of chocolate (V)(D)(N)
Hazelnut, chocolate torte, cocoa crisp, cookies and cream Ice-cream.
V-Vegetarian | Vg-Vegan | D-Dairy | s-shellfish | N-Nuts | P-Pork | g-gluten | a-alcohol | e-egg
Springbok carpaccio (D)(g)
Blackberry, Shimeji textures, mustard, huguenot, avocado mousseline, red veined sorrel.
6 Nelson Mandela Bay oysters (s)
Served fresh with lemon, Mignonette, tabasco.
Bistro fillet 100g (D)(g)
Silent Valley Wagyu, Szechuan pepper, sweet potato, Foraged herbs.
Braai ’eD cauliflower steak (V)(D)(N)
Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.
Palate Cleanser
-------------------------------------------------------------------
Signature mains
Karoo lamb rack (a)(N)
Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.
Catch of the Day (s)(D)(a)
Aged Acquerello risotto, wakame, preserved lemon, mussels, calamari, green apple, oyster leaf, light ocean foam.
Cape Malay Braai ‘ed tofu (V)(D)
Red quinoa, edamame, sultanas, green beans, peaches, king oyster mushroom.
-------------------------------------------------------------------
To finish
Malva Pudding (V)(D)(N)
Corn flakes Ice-cream, crème anglaise, orange.
Textures of chocolate (V)(D)(N)
Hazelnut, chocolate torte, cocoa crisp, cookies and cream Ice-cream.
V-Vegetarian | Vg-Vegan | D-Dairy | s-shellfish | N-Nuts | P-Pork | g-gluten | a-alcohol | e-egg
R 895.00
Menu Two
Amuse Bouche TO START
Salmon & Tuna Crudo (G)
Kombu, miso, green papaya, yuzu, sesame, spring onion, red onion.
Beetroot Ceviche (VG)(N)
Textures of beetroot, fermented tofu, avocado, mustard greens, walnut, exotic mushrooms.
Langoustine risotto (S)(D)(G)(A)
Aged Acquerello risotto, saffron, fennel, watermelon, samphire.
Kroon Duck Confit Terrine (D)(N)(A)
Compressed deboned thighs, hoisin, asparagus, apricot, pickled turnip
-----------------------------------------------
Palate Cleanser
-----------------------------------------------
Signature Mains
Black Angus fillet mignon (D)(G)(A)
Duck fat potato pavé, watercress, rème purée, asparagus, autumn truffle, velouté of Cep, sauce périgueux.
Grilled Norwegian Salmon (D)(A)
Asparagus, green beans, zucchini, broccolini, hasselback new potatoes, herbed pesto, pickled red onion, citrus beurre blanc.
Cape malay Braai ‘ed Tofu (V)(D)
Red quinoa, edamame, sultanas green Beans, peaches, king oyster mushroom.
-----------------------------------------------
To finish
Crunchie Brûlèe (V)(D)(G)
Milk chocolate crème brûlèe, honey comb, banana, peanut.
Trio of Sorbet(V)
Swiss meringue, raspberry, blackberry. lychee, gold
Bush hill Cheese Board, Kwa-Zulu-Natal (D)(G)(N)
La Grand Roue, cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.
V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg
Salmon & Tuna Crudo (G)
Kombu, miso, green papaya, yuzu, sesame, spring onion, red onion.
Beetroot Ceviche (VG)(N)
Textures of beetroot, fermented tofu, avocado, mustard greens, walnut, exotic mushrooms.
Langoustine risotto (S)(D)(G)(A)
Aged Acquerello risotto, saffron, fennel, watermelon, samphire.
Kroon Duck Confit Terrine (D)(N)(A)
Compressed deboned thighs, hoisin, asparagus, apricot, pickled turnip
-----------------------------------------------
Palate Cleanser
-----------------------------------------------
Signature Mains
Black Angus fillet mignon (D)(G)(A)
Duck fat potato pavé, watercress, rème purée, asparagus, autumn truffle, velouté of Cep, sauce périgueux.
Grilled Norwegian Salmon (D)(A)
Asparagus, green beans, zucchini, broccolini, hasselback new potatoes, herbed pesto, pickled red onion, citrus beurre blanc.
Cape malay Braai ‘ed Tofu (V)(D)
Red quinoa, edamame, sultanas green Beans, peaches, king oyster mushroom.
-----------------------------------------------
To finish
Crunchie Brûlèe (V)(D)(G)
Milk chocolate crème brûlèe, honey comb, banana, peanut.
Trio of Sorbet(V)
Swiss meringue, raspberry, blackberry. lychee, gold
Bush hill Cheese Board, Kwa-Zulu-Natal (D)(G)(N)
La Grand Roue, cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.
V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg
R 995.00
Menu Three
Amuse Bouche - TO START
Caviar and Steak tartare (D)(g)
Black Angus filet, roasted bone marrow aioli, Beluga caviar, capers, chive, red onion, radish.
Crayfish & Zoodles (S)
Poached crayfish, mango salsa verde, lime, coriander, marinated zucchini noodles.
Grilled prawn & asparagus (S)(D)(a)
L1 Argentinian prawns, coconut, curry velouté, charred asparagus, roe.
Braai ’ed Cauliflower Steak (V)(D)(N)
Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.
---------------------------------------------------------------
Palate Cleanser
---------------------------------------------------------------
Signature mains
karoo lamb rack (a)(N)
Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.
Duck Magret (D)(g)(N)(a)
Cured and aged duck breast, Moroccan spiced pearl couscous, red cabbage, wild berries, spiced jus, nasturtium.
West Coast Sole Ballotine (S)(D)(N)
Crab farce, tarragon crumb, pomme purée, pine nut crème purée, broccolini, sauce vierge.
Cape Malay Braai ‘eD tofu (V)(D)
Red quinoa, edamame, sultana’s, green beans, peaches, king oyster mushroom.
---------------------------------------------------------------
To finish
Framboise Delice (V)(D)(g)
White chocolate, fresh coconut, raspberries.
Molten Dark Chocolate fondant (V)(D)(g)(N)(a)
Guanaja 70 % , Turkish delight, macadamia, Amarula fudge ice-cream.
Crunchie Brûlèe (V)(D)(g)
Milk Chocolate crème brûlèe, honeycomb, banana, peanut.
Cheese
Bush hill Cheese Board, Kwa-Zulu-Natal (D)(g)(N)
La Grand Roue, Cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.
V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg
Caviar and Steak tartare (D)(g)
Black Angus filet, roasted bone marrow aioli, Beluga caviar, capers, chive, red onion, radish.
Crayfish & Zoodles (S)
Poached crayfish, mango salsa verde, lime, coriander, marinated zucchini noodles.
Grilled prawn & asparagus (S)(D)(a)
L1 Argentinian prawns, coconut, curry velouté, charred asparagus, roe.
Braai ’ed Cauliflower Steak (V)(D)(N)
Harissa, cauliflower, kale, hazelnut, red pepper romesco, coriander.
---------------------------------------------------------------
Palate Cleanser
---------------------------------------------------------------
Signature mains
karoo lamb rack (a)(N)
Oak smoked rib loin, lamb belly, spinach, aubergine, fermented tofu, fondant, hazelnut, spiced au Jus.
Duck Magret (D)(g)(N)(a)
Cured and aged duck breast, Moroccan spiced pearl couscous, red cabbage, wild berries, spiced jus, nasturtium.
West Coast Sole Ballotine (S)(D)(N)
Crab farce, tarragon crumb, pomme purée, pine nut crème purée, broccolini, sauce vierge.
Cape Malay Braai ‘eD tofu (V)(D)
Red quinoa, edamame, sultana’s, green beans, peaches, king oyster mushroom.
---------------------------------------------------------------
To finish
Framboise Delice (V)(D)(g)
White chocolate, fresh coconut, raspberries.
Molten Dark Chocolate fondant (V)(D)(g)(N)(a)
Guanaja 70 % , Turkish delight, macadamia, Amarula fudge ice-cream.
Crunchie Brûlèe (V)(D)(g)
Milk Chocolate crème brûlèe, honeycomb, banana, peanut.
Cheese
Bush hill Cheese Board, Kwa-Zulu-Natal (D)(g)(N)
La Grand Roue, Cambrini, aged cheddar, Vacchino Romano, seasonal preserve, crackers, nuts, grapes.
V-Vegetarian | Vg-Vegan | D-Dairy | S-Shellfish | N-Nuts | p-pork | g-gluten | a-alcohol | e-egg
R 1,195.00
Order Details
| Qty | Item | Price | ||||
|---|---|---|---|---|---|---|
|
||||||
Restaurant reservations made even easier with the Dineplan app.
