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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
Tomato Gazpacho


STARTERS

Deep Fried Artichokes  |  R42
with roasted garlic aioli orrosemary & lemon cashew cream

Deep Fried Ginger Tomatoes  |  R42
with marinated feta

Triple Cooked Sweet Potato Chips  |  R32
with a ketchup trio

Mussels in a Prawn Broth  |  R72

Grilled Prawns  |  R72
with cucumber & avocado gazpacho

House Cured Beef Fillet Carpaccio  |  R72
with mustard dressing


something to clean the palate
Melon Granita


MAINS

Wild Mushroom Risotto  |  R106 

Five Spiced Cauliflower  |  R98
with wild mushrooms, cardamom passata & coconut rice

Pistachio and Pine Nut crusted Hake  |  R125
parsley and wild rocket vichyssoise

Mussels in a Prawn Broth  |  R142

Pan Roasted Duck Breast  |  R155
with braised Asian vegetables

Roasted Pork Belly  |  R165
with butternut and apple & walnut salsa

Beef Ribeye  |  R160
with mushroom ketchup and chargrilled cucumber and red onion pickle


PUDDING

Chocolate Fondant  |  R45

Crumbed Carrot Cake  |  R45
with orange curd and hazelnut ice-cream

Lemon Curd Ice Cream  |  R45
with brûléed marshmallow fluff


*Corkage is charged at R35 per bottle