Skyfall Restaurant & Wine Cellar
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OLD MENU
Last verified or updated by the venue on 28th 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. ---
STARTERS
Confit Pork Croquettes
Confit pork belly, potato purée, sharp cheddar shallow-fried in Japanese breadcrumbs, topped with homemade garlic aioli.
R 98.00
Beef Trinchado
Dry-aged beef in spiced Portuguese sauce, topped with fresh coriander and served with our homemade Parmesan ciabatta bread.
R 135.00
Popcorn Chicken
Tempura-battered organic free-range chicken, mandoline cucumbers, toasted sesame seeds, finished with our dynamite sauce.
R 105.00
Senses of Carrots
Chargrilled carrots, honey roasted baby carrots, red pepper romesco sauce, chimichurri, with Parmesan tuile.
R 110.00
Tempura Shrimp
Tempura-battered king prawns, roasted cauliflower, sweet chilli dressing, with a micro salad.
R 195.00
MAINS
200g Tallow-Aged Fillet of Beef
Chargrilled, roasted bone marrow, sautéed tenderstem broccoli, topped with feta, salt and pepper potato wedges, and finished with our bourbon peppercorn sauce.
R 275.00
300g Dry-Aged Sirloin
Chargrilled, gratinated garden spinach, origanum smashed baby potatoes, served with our chilli Béarnaise sauce.
R 245.00
24-Hour Marinated Baby Chicken
24 hour marinated, sous-vide and grilled, pommes purée, sautéed carrots, homemade peri-peri sauce, grilled lemon.
R 215.00
The Skyfall Burger
Dry-aged 180g beef, buffalo mozzarella, caramelised onions, crispy pancetta, spiced aioli, wild rocket, and homemade toasted brioche bun, served with hand-cut Parmesan and truffle fries.
R 195.00
Duck Linguini
Confit and smoked duck, wild mushrooms, spiced with a Parmesan reduction.
R 197.00
Kingklip Sorrento
White wine-poached Kingklip, butternut and feta stack, honey and lime leeks, finished with dill oil.
R 267.00
Herb-Crusted Rack of Lamb
400g sous-vide and chargrilled rack of lamb, sautéed leeks, coriander chimichurri, with sun-dried tomatoes.
R 345.00
Dargle Valley Pork Belly
Confit pork belly, roasted butternut purée, sautéed pak choi, mustard cream, and origanum fries.
R 245.00
Butternut and Basil Risotto
Toasted arborio rice, butternut and basil purée, roasted pumpkin seeds, with sun-dried tomatoes.
R 115.00
DESSERT
Chocolate Lava
Belgian chocolate, vanilla gelato, and white chocolate tuile
R 110.00
Sticky Toffee Pudding
Homemade date pudding, with a sticky toffee reduction.
R 85.00
Trio of Gelato
Made by our in-house pastry chef. Choose from mixed berry, espresso, Belgian chocolate, hazelnut, or vanilla bean.
R 85.00
HOT APPETISERS
Roasted Bone Marrow
Char-grilled and roasted bone marrow, red wine onion marmalade, crispy leeks, garlic confit and parmesan crostini.
R 75.00
Hoisin Glazed Pork
Asian glazed smoked pork, cucumber and apple ribbons, ponzu dressing, toasted sesame seeds and home-made crackling.
R 105.00
Charred "Sweetcorn Ribs
Oven roasted sweetcorn on the cob, coriander chimichurri, tempura fried jalapeño, crispy sweet potato chips, thyme and lime infused sun-dried tomato, smoked paprika oil with a sweetcorn and jalapeño purée topped with grilled lemon.
R 105.00
COLD APPETISERS
Beetroot Carpaccio
Steamed heirloom beets, pickled white and brown shimeji mushrooms, toasted walnuts, marinated wild rocket and thyme infused balsamic glaze.
R 95.00
Rare Roasted Beef Roses
Cold smoked free-range beef fillet, Japanese rice, spiced aioli, Natal avocado, toasted sesame seeds, spring onions and parmesan crisp.
R 95.00
Twisted Caesar
A chefs take on a Caesar salad, crisp cos lettuce, marinated wild rocket, jerk spiced chicken, home-made basil Caesar dressing, crispy pancetta, poached egg and toasted parmesan ciabatta shards.
R 105.00
Smoked Trout Carpaccio
House-smoked and cured trout, grapefruit, orange and soy vinaigrette, wild rocket, Natal avocado, sweet potato chips, honey and lime crème fraîche and finished with fresh fennel leaves.
R 120.00
28 DAYS DRY AGED FREE-RANGE VELD REARED BEEF FROM THE FARM
Fillet and Bone Marrow
220g Pan-seared fillet of beef, potato puree, charred leeks, pancetta wrapped green beans, roasted bone marrow, truffle honey baby carrots and rosemary jus.
R 368.00
Ribeye on the Bone
450g Marinated and char-grilled ribeye on the bone, red pepper puree, pan-seared spiced cabanossi, steamed tenderstem broccoli, served with roasted wholegrain and sour cream mustard Hasselback potatoes and topped with a rosemary reduction.
R 338.00
Herb Crusted NY Sirloin
250g Herb crusted and char-grilled New York sirloin, roasted butternut puree, citrus roasted garden vegetable and thyme jus.
R 288.00
ACCOMPANIMENTS
Roasted wholegrain and sour cream mustard glazed hasselback potatoes
R 65.00
Citrus roasted garden vegetables
R 68.00
Chives and mustard fingerling potatoes
R 65.00
Smoked parmesan potato wedges
R 65.00
Creamed garden spinach
R 65.00
GOURMET SAUCES
Gorgonzola ala creme
R 68.00
Crushed green peppercorn demi-glace
R 68.00
Wild mushroom truffle
R 68.00
Béarnaise
R 75.00
Red wine jus
R 65.00
QUERY SUCCESSFUL FREE-RANGE SPECIALITY MEATS FROM THE MIDLANDS
Duck 2 Ways
Orange farm, duck leg confit and apple wood smoked duck breast, sweet potato fondant, pan-fried garden peas, red cherry gel and pickled cherry and thyme jus.
R 280.00
Harissa Lamb Rump
250g Free-range and veld-reared lamb rump, Moroccan spiced, citrus roasted garden vegetables, cinnamon spiced sweet potato purée and sherry jus.
R 268.00
Mozambique Baby Chicken
400g Wood-fired roasted baby chicken, jalapeño and sweetcorn purée, buffalo mozzarella, sun-dried rosa tomatoes, boulangère potato finished with a cajun citrus cream.
R 248.00
Dargle Valley 2hr Sous Vide Pork Chop
400g free-range pork chop, 48hr marinated, honey, soy and cajun glaze, sautéed pok choi, butternut purée, hand cut and origanum seasoned fries, topped with a whole grain mustard cream.
R 255.00
Char-grilled Rack of Lamb
400g sous vide and char-grilled lamb, pistachio, leek and pea purée, fingerling potatoes, confit brown onions, roasted rosa tomatoes and finished off with a lamb jus on the side.
R 320.00
FRESH FROM THE HOOK
Drakensberg Wild Trout
150g Spiced pan-seared wild trout, toasted walnut ala crème, home-made gnocchi butter basted, sautéed garden peas and topped with wild rocket.
R 328.00
Kingklip Sorrento
White wine poached kingklip, charred butternut & feta stack, dill oil, honey & lime leeks
R 230.00
VEGETARIAN-FRIENDLY
India Meets Asia
A twist on a traditional Indian curry, influenced by Asian flavours, sesame soy and coriander infused jasmine rice, creamed coconut, ginger and basil curry base, deep fried poppadom and seasonal roasted garden vegetables.
R 198.00
Pan-made Wild Mushroom Dumpling
Pan-seared wild mushrooms and pistachio filling, sautéed pok choi, miso broth, and wild mushroom purée.
R 168.00
THE GRAND FINALE
Coconut and Pineapple Mousse
Pineapple and green apple salsa, fresh mint, pineapple gel, fresh berries and pineapple sorbet.
R 90.00
Boudoir Crusted Cheesecake
Baked cheesecake crusted in boudoir lady fingers, berry purée, berry gelato, dehydrated citrus and topped with an orange and tripped sec reduction table side.
R 115.00
Home-made Trio of Gelato
Made by our in-house pastry chef, a selection of hazelnut, espresso, and mixed berry.
R 80.00
Warm Banana and Date Pudding
Baked date pudding, home-made banana ice cream, banana chips, banana Chantilly cream and finished with a banana liqueur reduction.
R 85.00
MENU
Last verified or updated by the venue on 28th 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.
APPETISERS
Thoughtfully prepared beginnings - ingredients chosen with care, flavours balanced with precision, and each dish crafted to awaken the senses.
Every Skyfall meal begins with intention. These dishes are designed to introduce the flavours and rhythm of our kitchen - each one crafted to spark curiosity and set the tone for what follows. From the first bite, fire, freshness, and detail come together to create balance.
Simple ingredients, treated with care, become something memorable — an opening chapter to your Skyfall experience.
Every Skyfall meal begins with intention. These dishes are designed to introduce the flavours and rhythm of our kitchen - each one crafted to spark curiosity and set the tone for what follows. From the first bite, fire, freshness, and detail come together to create balance.
Simple ingredients, treated with care, become something memorable — an opening chapter to your Skyfall experience.
Confit Duck Wontons
Homemade wontons filled with 4-hour confit duck, served with pickled cabbage, brunoise carrots, and a soy reduction.
R 95.00
Charred "Sweetcorn Ribs"
Charred sweetcorn ribs with coriander chimichurri, tempura jalapeños, sun-dried tomatoes, and sweet potato chips.
R 105.00
Senses of Carrots
Hand-picked baby carrots with carrot purée, charred orange, chimichurri, sweet potato chips, and smoked yoghurt.
R 115.00
Korean BBQ Pork Belly
Korean-spiced slow-roasted pork belly with a citrus chicharron crust, homemade butternut purée, stewed apple, and fresh coriander.
R 145.00
Wood-Fired Roasted Leeks
Charred leeks with romesco sauce, roasted pistachios, and creamed feta
R 175.00
Wild Trout Ceviche
Cured trout with smoked beetroot, charred orange, dill, and sour cream foam
R 135.00
Rare Rolled Beef Roses
Cold-smoked beef with Japanese rice, Natal avocado, Parmesan crisp, and spicy aioli.
R 120.00
DRY-AGED, FREE RANGE, VELD-REARED BEEF FROM THE FARM
Our beef is locally sourced, butchered, and aged in-house. Every cut reflects the discipline of time, fire, and craftsmanship - the signature of Skyfall.
At Skyfall, the experience begins with choice. Select your preferred cut - each one aged with patience, respect, and purpose. From veld-reared farms to our own butchery, every portion tells the story of time well spent. Cooked over open fire, the meat develops its own quiet character - tender, smoky, and full of life.
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Once chosen, enhance your cut with a Steak Enhancement of your liking and complete your dish with a Steak Accompaniment crafted to complement its flavour. Every element is designed to bring harmony to the plate - a balance between simplicity, craft, and care.
At Skyfall, the experience begins with choice. Select your preferred cut - each one aged with patience, respect, and purpose. From veld-reared farms to our own butchery, every portion tells the story of time well spent. Cooked over open fire, the meat develops its own quiet character - tender, smoky, and full of life.
―
Once chosen, enhance your cut with a Steak Enhancement of your liking and complete your dish with a Steak Accompaniment crafted to complement its flavour. Every element is designed to bring harmony to the plate - a balance between simplicity, craft, and care.
45-Day Dry-Aged Beef
From R 210.00
28-Day Dry-Aged Beef
From R 225.00
Speciality Cuts
From R 315.00
Steak Enhancements
From R 45.00
Steak Accompaniments
From R 55.00
FREE RANGE SPECIALITY MEATS
Prepared with respect for the land, each dish reflects honest flavours, open-fire cooking, and patient technique.
At Skyfall, we honour every ingredient that reaches our kitchen. Each cut is chosen for its quality and prepared with care - slow-cooked, flame-finished, and guided by time rather than haste. Every dish tells the story of the farmer's hand, the chef's discipline, and the quiet art of balance. From lamb to duck, pork to chicken, what arrives at your table carries both the character of its origin and the craftsmanship of our team.
At Skyfall, we honour every ingredient that reaches our kitchen. Each cut is chosen for its quality and prepared with care - slow-cooked, flame-finished, and guided by time rather than haste. Every dish tells the story of the farmer's hand, the chef's discipline, and the quiet art of balance. From lamb to duck, pork to chicken, what arrives at your table carries both the character of its origin and the craftsmanship of our team.
400 g Rack of Lamb
Three-hour sous-vide rack of lamb with pea purée, confit onions, sun-dried tomatoes, and lamb jus.
R 340.00
6-Hour Slow-Cooked Half Duck
Slow-cooked duck leg and oat-crusted duck breast with roasted butternut, charred orange, sautéed pak choi, and a pickled cherry and thyme reduction
R 350.00
Dargle Valley Pork Belly
Three-hour sous-vide pork belly with sautéed garden spinach, crackling, and mustard cream.
R 265.00
Charred Baby Chicken
Charred baby chicken with homemade peri-peri sauce, fresh coriander, and pickled red onions.
R 245.00
FRESH FROM THE HOOK
From river and ocean, each catch is treated with care - prepared with precision, cooked over open flame, and finished with balance and respect. At Skyfall, we work with what the waters provide. Our fish is sourced responsibly and handled simply - seasoned with restraint, guided by fire, and elevated through craft. Each dish is designed to let the purity of flavour speak for itself, where texture, freshness, and the quiet touch of smoke come together in harmony
Wild River Trout
200 g wild trout with herbed couscous, wilted spinach, pea purée, and dill beurre blanc.
R 295.00
Poached Kingklip
280 g seared kingklip with roasted cauliflower, cauliflower purée, sautéed prawns, and prawn bisque
R 350.00
VEGETARIAN-FRIENDLY
Harvested from our internationally award-winning gardens, each dish celebrates simplicity, freshness, and the natural rhythm of the seasons.
At Skyfall, the garden is where inspiration begins. Our chefs walk through the beds each morning, selecting the finest produce — vibrant, fresh, and alive with flavour. Every dish is built around what the earth provides, using honest techniques and thoughtful combinations to bring out the best of each ingredient. These plates reflect the purity of our gardens and the philosophy that simplicity, when done with care, is its own kind of excellence
At Skyfall, the garden is where inspiration begins. Our chefs walk through the beds each morning, selecting the finest produce — vibrant, fresh, and alive with flavour. Every dish is built around what the earth provides, using honest techniques and thoughtful combinations to bring out the best of each ingredient. These plates reflect the purity of our gardens and the philosophy that simplicity, when done with care, is its own kind of excellence
Wood-Roasted Butternut and Peach
Charred butternut and peaches with chimichurri, garlic crostini, and confit onions.
R 195.00
Charred Cauliflower Steak
Charred cauliflower steak with pea and coconut purée, chilli oil, smashed potatoes, wild mushroom ragout, and fresh coriander.
R 220.00
Butternut and Basil Risotto
Toasted arborio rice with butternut purée, fresh basil, toasted pumpkin seeds, and sun-dried tomatoes.
R 115.00
DESSERTS
To end on a gentle note - thoughtful desserts crafted to comfort, delight, and complete your Skyfall experience. At Skyfall, we believe every meal should end as it began with care, balance, and a touch of surprise. Our desserts are crafted not to overwhelm, but to bring quiet pleasure. Each one is built on simple foundations - flavour, texture, and restraint — prepared to leave you with a sense of calm indulgence and the lingering memory of something truly well made.
Key Lime Cheesecake
House-baked cheesecake with lemon ice cream, stewed lime, and hazelnut crumbs.
R 130.00
Brown Butter Banana Pudding
Torched and glazed banana with vanilla gelato, caramel reduction, and toasted hazelnuts.
R 85.00
Elderflower Panna Cotta
Elderflower panna cotta with compressed and baked orange, sesame cookie crumble, and triple sec sauce.
R 90.00
Trio of Gelato
Created by our in-house pastry chef, featuring a selection of hazelnut, espresso, and mixed berry.
R 80.00
Order Details
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