Kleine Zalze Restaurant
Select from the menu.
MENU
Last verified or updated by the venue on 3rd Feb 2026.
Kleine Zalze Restaurant invites you to share in our new Summer menu.
We’re letting you decide how to enjoy lunch at our table. Explore many tastes and awaken your senses, or linger longer on flavours you enjoy most.
Our Taste.Explore.Relax menu showcases a selection of dishes, with the choice of how you enjoy them, up to you. Taste – think tapas, Explore – similar to a starter, and Relax, a traditional main course. All of these options are naturally and easily paired with a glass or bottle of Kleine Zalze wine.
| 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. |
Platter
SET MENU
Fried haloumi with an Asian salad, fresh rocket, and a hot honey dressing (V)
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter,served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Panfried lamb rib-eye served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Wagyu shin croquettes, with spicy chimichurri and homemade aioli (M)
*Fresh garden salad served with the Relax portion
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter,served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Panfried lamb rib-eye served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Wagyu shin croquettes, with spicy chimichurri and homemade aioli (M)
*Fresh garden salad served with the Relax portion
From R 135.00
DESSERT
Valrhona chocolate cake
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
R 125.00
Caramelised apple tart
with a smooth butterscotch sauce, and cinnamon spiced ice cream
R 125.00
Lemon and poppyseed baked cheesecake
with a smooth and creamy lemon curd
R 125.00
Trio of sorbet
R 125.00
Cheese palette
with Karoo crumble and Camembert, preserves, and rosemary biscuits
R 145.00
Kleine Zalze Restaurant
Last verified or updated by the venue on 26th Feb 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.
Summer Menu
Taste (per person)
Starters
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
R 135.00
Explore (per person)
Starters
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
R 155.00
Relax ( per person)
Starters
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
Roasted peaches with goat’s cheese, croutons, and dressed in a spiced burnt butter (V)
*Only available in taste and explore portions
Marinated tempura tofu with edamame beans, drizzled with sweet soy sauce, and spring onions (V)
-----------------------------------------------
Mains
Salad Nicoise with marinated & seared tuna, Nicola potatoes, baby gem lettuce, red onion, calamata olives, green beans, soft boiled egg, and a red wine vinaigrette (S)
Calamari tubes with squid ink tomato sauce, and a zesty lemon butter, served with paprika potato crisps (S)
Steamed prawns on roasted aubergine, and fresh avocado, dressed with togarashi sauce, and Japanese mayonnaise (S)
Panfried line fish with carrot purée and hummus, roasted vegetables, and a harissa dressing (S)
Steak tartare in sauce Marie Rose, fresh spring onion & tomato, served with quail egg, and home made toasties (M)
Braised lamb shoulder, served with pommes Anna, garden peas, and a lamb-lemon jus (M)
Venison rump with creamed barley, sautéed tender stem broccoli, and a cep mushroom sauce (M)
Slow cooked beef short-rib, and pan-fried smoked paprika prawns, served with lemon and thyme cream, and tempura baby marrow (M)
*Only available in taste and explore portions
----------------------------------------
Dessert | R125
Dense, and dark, flourless Valrhona chocolate cake, with a rich malt ice cream
Caramelised apple tart, with a smooth butterscotch sauce, and cinnamon spiced ice cream
Lemon and poppyseed baked cheesecake, with a smooth and creamy lemon curd
Trio of sorbet
Cheese palette with Karoo crumble and Boerenkaas, preserves, and rosemary biscuits | R145
R 285.00
Order Details
| Qty | Item | Price | ||||
|---|---|---|---|---|---|---|
|
||||||
Restaurant reservations made even easier with the Dineplan app.
