PRIVA
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MENU
Last verified or updated by the venue on 2nd Jun 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. ---
SET MENUS
DATE NIGHT MENU
HORS D’OUVRES / STARTERS
CHICKEN LIVER RILLETTES
Pan seared chicken liver and thighs rillettes, served with caramelized onions, figs and toasted bread.
DELICATE SEAFOOD ROULADE
Wrapped in poached zucchini strips, seafood bisque, caviar, chilli oil.
PEAR AND GOATS CHEESE TART
White wine poached pears, black pepper goats cheese, beetroot, balsamic reduction.
ENTRÉES / MAIN COURSE
SIRLOIN
Seared sirloin, corn and chilli salsa, cubed potatoes, baby corn, Madagascan Red Pepper sauce.
PORK BELLY
Slowly cooked overnight, honey-soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling.
STUFFED CALAMARI
Stuffed with cream cheese, Danish feta, jalapeño, fresh pasta tossed in creamy garlic sauce.
PRIVA DESSERTS
CHEESECAKE REIMAGINED
Vanilla fridge cheesecake, rooibos spheres, lime curd, passionfruit, rooibos sugar chips.
PINA COLADA PANNA COTTA
Panna cotta, pineapple, strawberry and apple compote, mango puree, lime curd, homemade nougat ice cream.
3 SHADES OF CHOCOLATE MOUSSE
3 layers of homemade chocolate mousse, zesty homemade ice cream and crumble.
CHICKEN LIVER RILLETTES
Pan seared chicken liver and thighs rillettes, served with caramelized onions, figs and toasted bread.
DELICATE SEAFOOD ROULADE
Wrapped in poached zucchini strips, seafood bisque, caviar, chilli oil.
PEAR AND GOATS CHEESE TART
White wine poached pears, black pepper goats cheese, beetroot, balsamic reduction.
ENTRÉES / MAIN COURSE
SIRLOIN
Seared sirloin, corn and chilli salsa, cubed potatoes, baby corn, Madagascan Red Pepper sauce.
PORK BELLY
Slowly cooked overnight, honey-soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling.
STUFFED CALAMARI
Stuffed with cream cheese, Danish feta, jalapeño, fresh pasta tossed in creamy garlic sauce.
PRIVA DESSERTS
CHEESECAKE REIMAGINED
Vanilla fridge cheesecake, rooibos spheres, lime curd, passionfruit, rooibos sugar chips.
PINA COLADA PANNA COTTA
Panna cotta, pineapple, strawberry and apple compote, mango puree, lime curd, homemade nougat ice cream.
3 SHADES OF CHOCOLATE MOUSSE
3 layers of homemade chocolate mousse, zesty homemade ice cream and crumble.
From R 418.00
PRIVA’S PREMIUM MENU
HORS D’OUVRES / STARTERS
3 DRESSED OYSTERS
Pickled ginger and soya sauce, tequila chilli mayonnaise, Cap Classique bubbles.
SPRINGBOK CARPACCIO
Thinly sliced smoked Springbok fillet, confit cherry tomatoes, fried capers, rocket, and balsamic reduction.
CAPRESE BEETROOT SALAD
Buffalo Mozzarella, beetroot, tomatoes, balsamic glaze, pine nuts.
ENTRÉES / MAIN COURSE
STEAK DIANE BEEF FILLET
Creamy Mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli.
LAMB SHOULDER
Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables.
SALMON
Seared Salmon, potato confit, pea fricassee, dill foam creamy lemon and dill sauce, pea puree.
PRIVA DESSERTS
HOT CHOCOLATE FONDANT
Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble.
TIPSY TIRAMISU TWIST
Coffee and Kahlúa tiramisu, Frangelico ice cream, shortbread crumble, mint.
CRÉME BRULEE
Classic Créme Brulee, flavour changes weekly. Served with sorbet of the day.
3 DRESSED OYSTERS
Pickled ginger and soya sauce, tequila chilli mayonnaise, Cap Classique bubbles.
SPRINGBOK CARPACCIO
Thinly sliced smoked Springbok fillet, confit cherry tomatoes, fried capers, rocket, and balsamic reduction.
CAPRESE BEETROOT SALAD
Buffalo Mozzarella, beetroot, tomatoes, balsamic glaze, pine nuts.
ENTRÉES / MAIN COURSE
STEAK DIANE BEEF FILLET
Creamy Mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli.
LAMB SHOULDER
Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables.
SALMON
Seared Salmon, potato confit, pea fricassee, dill foam creamy lemon and dill sauce, pea puree.
PRIVA DESSERTS
HOT CHOCOLATE FONDANT
Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble.
TIPSY TIRAMISU TWIST
Coffee and Kahlúa tiramisu, Frangelico ice cream, shortbread crumble, mint.
CRÉME BRULEE
Classic Créme Brulee, flavour changes weekly. Served with sorbet of the day.
From R 478.00
“GASTRONOMIQUE” 5 COURSE TASTING MENU
AMUSE BOUCHE
PRAWN KATAIFI
Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander.
STEAK TARTARE
Finest quality Angus beef fillet, diced, pickled onions, gherkins, dried capers, onion puree.
SOUTH AFRICAN VENISON
Tender medallions, Amarula sweet potato mash, carrot puree, sauteed sugar snap peas, red wine reduction.
PORK BELLY
Slowly cooked overnight, honey soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling.
PRE DESSERT
TIPSY TIRAMISU TWIST
Coffee and Kahlua tiramisu, Frangelico ice cream, shortbread crumble, mint.
FRIANDISES
PRAWN KATAIFI
Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander.
STEAK TARTARE
Finest quality Angus beef fillet, diced, pickled onions, gherkins, dried capers, onion puree.
SOUTH AFRICAN VENISON
Tender medallions, Amarula sweet potato mash, carrot puree, sauteed sugar snap peas, red wine reduction.
PORK BELLY
Slowly cooked overnight, honey soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling.
PRE DESSERT
TIPSY TIRAMISU TWIST
Coffee and Kahlua tiramisu, Frangelico ice cream, shortbread crumble, mint.
FRIANDISES
From R 598.00
HORS D’OUVRES / STARTERS
* For a larger vegetarian selection please ask for the chef
* All vegetables subject to seasonal availability
* Sous vide: French for “under vacuum” cooked at a low temperature for a long time.
* All vegetables subject to seasonal availability
* Sous vide: French for “under vacuum” cooked at a low temperature for a long time.
SALMON TARTARE
Freshly diced salmon, red onions, green apples, capers, lemon juice, wasabi cream, guacamole, dill foam, Earl Grey spheres.
R 118.00
SPRINGBOK CARPACCIO
Thinly sliced smoked Springbok fillet, confit cherry tomato, fried capers, rocket and balsamic reduction.
R 118.00
PRAWNS KATAIFI
Wrapped in kataifi pastry, homemade tequila chilli mayonnaise, candied coriander.
R 118.00
CHICKEN LIVER RILLETTES
Pan seared chicken liver and thigh rillettes, served with caramelised onions, figs and toasted bread.
R 93.00
CAPRESE BEETROOT SALAD
Buffalo mozzarella, beetroot, tomatoes, balsamic glaze, pine nuts.
R 98.00
CRAB CAKES
Crab and kingklip cakes, creamy citrus coriander stuffing, fresh rocket salad, citrus dressing.
R 103.00
STEAK TARTARE
Finest quality Angus beef fillet, diced, pickled onions, gherkins, fried capers, onion puree.
R 133.00
PEAR AND GOATS CHEESE TART
White wine poached pears, black pepper goats cheese, beetroot, balsamic reduction.
R 88.00
DRUNKEN MUSSELS
White wine, garlic, cream, onions and butter, create this fragrant classic dish. Served with grilled bread.
R 103.00
DELICATE SEAFOOD ROULADE
Wrapped in poached zucchini strips, seafood bisque, caviar, chilli oil.
R 103.00
SOUP OF THE DAY
Chef’s choice on the day, ask your waitron on availability.
R 83.00
CRISPY SESAME CHICKEN
Honey, soya glaze, rocket salad, pickled golden beets.
R 83.00
3 DRESSED TO IMPRESS OYSTERS
Pickled ginger and soya sauce, tequila chilli mayonnaise, Cap Classique bubbles.
R 113.00
LUDERITZ OYSTERS
10 large freshly shucked oysters served on a bed of ice with fresh lemon and our signature sauce.
R 333.00
ENTRÉES / MAIN COURSE
* For a larger vegetarian selection please ask for the chef
* All vegetables subject to seasonal availability
* Sous vide: French for “under vacuum” cooked at a low temperature for a long time.
* All vegetables subject to seasonal availability
* Sous vide: French for “under vacuum” cooked at a low temperature for a long time.
STEAK DIANE BEEF FILLET
Creamy mushroom brandy sauce, roast butternut, potato skin crisps, fried polenta, tenderstem broccoli.
R 278.00
SIRLOIN
Seared sirloin, corn and chilli salsa, cube potatoes, baby corn, Madagascan red pepper sauce.
R 238.00
SALMON
Seared salmon, potato confit, pea fricassee, dill foam, creamy lemon and dill sauce, pea puree..
R 278.00
KINGKLIP
Baby prawn, Normandy sauce, Moroccan cous cous, roasted beetroot, grilled zucchini, pea puree.
R 278.00
GRILLED SOLE
Served with roasted parsnips and garlic brussel sprouts, creamy garlic and caper jus, black wild rice.
R 278.00
PORK BELLY
Slowly cooked overnight, honey-soya glaze, pumpkin tart, corn salsa, butternut puree, homemade crackling
R 248.00
PORK MEDALLIONS
Tender slices of pork fillets, creamy carrot puree, pineapple salsa, mustard sauce, carrot crisps.
R 248.00
LAMB SHOULDER
Braised shoulder, rolled with red onion and garlic, wild mushroom risotto, parmesan crisps, thyme jus, roasted root vegetables.
R 268.00
CLASSIC RACK OF LAMB
Perfectly grilled lamb cutlets, mashed potato quenelles, honey-mustard sauce, mustard seeds, spinach, and rainbow carrots.
R 288.00
SOUTH AFRICAN VENISON
Tender medallions, Amarula sweet potato mash, carrot puree, sauteed sugar snap peas, red wine reduction.
R 268.00
CHICKEN SOUS VIDE
Slow cooked chicken breast, marinated in thyme and rosemary olive oil,creamy butternut mash, sugar snap peas, butternut crisps.
R 238.00
STUFFED CALAMARI
Stuffed with cream cheese, Danish feta, jalapeño, fresh pasta tossed in creamy garlic sauce.
R 208.00
CREAMY GNOCCHI PASTA
Mushroom, parmesan, truffle oil sauce. Also available as a starter portion.
R 178.00
EGGPLANT LASAGNE
Homemade eggplant lasagne, parmesan cheese, cauliflower & skillet ratatouille.
R 178.00
PRIVA DESSERTS
PINA COLADA PANNA COTTA
Panna cotta, pineapple, strawberry and apple compote, blackberry reduction, mango puree, lime curd, homemade nougat ice cream
R 98.00
CRÈME BRULEE
Classic Crème Brulee, flavour changes weekly. Served with sorbet of the day.
R 98.00
CHEESECAKE REIMAGINED
Vanilla fridge cheesecake, rooibos spheres, lime curd, bitter orange gel, rooibos sugar chips.
R 98.00
BERRY DELIGHT OPERA CAKE
Layers of soft sponge cake with mixed berry cream, shortbread crumble, mint, vanilla ice cream.
R 98.00
HOT CHOCOLATE FONDANT
Chocolate fondant with dulce centre, prepared a la minute, served with a zesty homemade ice cream, chocolate crumble.
R 108.00
TIPSY TIRAMISU TWIST
Coffee and Kahlua tiramisu, Frangelico ice cream, shortbread crumble, mint.
R 98.00
3 SHADES OF CHOCOLATE MOUSSE
3 layers of homemade chocolate mousse, zesty homemade ice cream and crumble.
R 98.00
A SELECTION OF FINE CHEESE WITH CONDIMENTS PER PERSON.
PLEASE ASK THE SOMMELIER ON DUTY TO ADVISE YOU ON WINE PAIRING FOR TODAY’S SELECTION OF CHEESES
R 118.00
Order Details
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