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This menu is updated constantly and is subject to change depending on availability and at chef's discretion.

something to amuse the mouth
Ginger Tomato


Deep Fried Artichokes  |  R50
with vegan aioli

Mushroom Risotto  |  R79

Triple Cooked Sweet Potato Chips  |  R42
with a ketchup trio

Smoked 'Snoek' Paté|  R55
with a Kaapse kerrievis sous, garnished with fresh coriander

Tempura Beans |  R55
with Jalapeno cream and ponzu sauce


something to clean the palate
Lemon Sorbet


Mushroom Risotto  |  R129

'The Fat Man' Pinotage |R55

'Chicken' Katsu|  R95
with steamed aubergine, coconut and cardamom rice with Jalapeno cream

'The Smous' Sauvignon Blanc |R55

Thai 'Fish' Curry|  R95
with  coconut and cardamom rice and Roti

'The Anvil' Shiraz |R55


Pistachio and Pine nut crusted Hake  |  R125
with parsley and wild rocket vichyssoise

'Pardonnez - Moi' Cinsault |R60

Pan Roasted Duck Breast  |  R162
with braised Asian vegetables

'The Fat Man' Pinotage |R55

Pork Belly on the Bone  |  R142
with carrot, orange and ginger puree and roasted butternut

The Butch & Cleaver blend |R70

Pan Roasted Beef Sirloin  |  R155
with kimchi and wild mushroom quinoa

'The Anvil' Shiraz |R55

Prawns  |  R175
in a Pernod butter with marinated feta and coconut and cardamom rice

'Le Courier' Chenin Blanc |R48


Chocolate Fondant  |  R45

Lemon Curd Ice Cream  |  R45
with brûléed marshmallow fluff

*Corkage is charged at R35 per bottle