Tintswalo Summer House
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MENU
Last verified or updated by the venue on 7th Jan 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.
OCEANIC
All dishes recommended to share
and enjoyed with a side or two
and enjoyed with a side or two
Freshly shucked Saldanha Bay oysters
served with fresh
lemon, passionfruit pulp, house-fermented chili vinegar and
freshly ground black pepper
lemon, passionfruit pulp, house-fermented chili vinegar and
freshly ground black pepper
R 54.00
Whole fire-cooked fish of the day
served with a simple
lemon, caper, and dill butter.
Serves 2
lemon, caper, and dill butter.
Serves 2
R 655.00
Napolitana sourdough flatbread with anchovies
served with
fire-grilled calamari tubes tossed in salsa Verde
fire-grilled calamari tubes tossed in salsa Verde
R 185.00
Spaghetti with fresh West Coast mussels
prepared vongole-style with white wine, garlic, and a touch of green chili
R 245.00
Fire-cooked prawns
brushed with lemon garlic & herb
butter, served with peri-peri sauce
butter, served with peri-peri sauce
R 425.00
Fish du jour crudo
with fresh radish, cucumber, Rocklands
Farm Garden leaves, citrus and homemade aioli
Farm Garden leaves, citrus and homemade aioli
SQ
A large pot of classic moules-frites to the table
R 285.00
TERRESTRIAL
All dishes recommended to share
and enjoyed with a side or two
and enjoyed with a side or two
Signature Steak – Bistecca alla Fiorentina-style
pasture-raised Black
Angus, dry-aged 1.2kg T-bone served on hot cast iron pan with Café
de Paris butter
Angus, dry-aged 1.2kg T-bone served on hot cast iron pan with Café
de Paris butter
R 955.00
Garlic and rosemary fire-cooked lamb shoulder
cooked medium,
sliced and served on a hot cast iron pan
sliced and served on a hot cast iron pan
R 365.00
Cape Malay-style pasture-raised deboned half chicken
served with
curried yoghurt and fire-cooked tender stem broccoli
curried yoghurt and fire-cooked tender stem broccoli
R 295.00
400g Dry-aged, pasture-raised skirt steak
fire-cooked, seasoned just
with salt, pepper, olive oil and lemon
with salt, pepper, olive oil and lemon
R 355.00
300g Ribeye steak served tagliata-style with Parmigiano Reggiano
fresh wild rocket, Winelands extra virgin olive oil sea salt and black
pepper
pepper
R 545.00
FIRE-COOKED VEGETARIAN
All dishes recommended to share
and enjoyed with a side or two
and enjoyed with a side or two
Slow fire-cooked whole aubergine
layered with ricotta,
rocket, and pomodoro
rocket, and pomodoro
R 255.00
Cast-iron fire-cooked halloumi
with toasted sesame, hot honey, spinach and lemon
R 255.00
SIDES
Summer rice, basmati rice
with capers, red pepper,
cucumber, red onion, peas, lemon, olive oil and herbs
cucumber, red onion, peas, lemon, olive oil and herbs
R 95.00
Hand-cut fries with sea salt
crisped to perfection
R 65.00
A fresh salad of Radicchio leaves
citrus, pear, walnuts, red
onion, and gorgonzola
onion, and gorgonzola
R 165.00
60g Burrata
mortar-and-pestle pesto, macerated San
Marzano tomatoes and fresh basil
Marzano tomatoes and fresh basil
R 165.00
Sourdough à la minute flatbread
with garlic & herb extra
virgin olive oil
virgin olive oil
R 65.00
Fire-cooked baby carrots
from Rocklands Farm with
sesame seeds and hot honey
sesame seeds and hot honey
R 110.00
Fire-cooked zucchini
served with pomodoro, extra virgin
olive oil and Parmesan
olive oil and Parmesan
R 155.00
DESSERTS
Baklava pannekoek
with anise and MCC-poached nectarines, served with vanilla ice cream
R 135.00
Dark chocolate mousse
served with extra virgin olive oil and sea salt
R 145.00
Freshly baked madeleines
with lemon curd
R 135.00
Order Details
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