The Menu
STARTERS
Tasty Beginnings
CAJUN PRAWNS
Delicately seared Cajun spiced prawns with lemon and white wine sauce.
Hundred and Twenty Rand
CHIPOTLE WINGS
Chipotle marinated wings with herbed Chimichurri on a crispy potato nest with a yogurt mint dip
Ninety Five Rand
BALSAMIC FILLET
Seared beef fillet layered with thinly sliced tomato and new flash fried potatoes with herb infused balsamic onion compote and red wine reduction
Ninety Five Rand
SMOKED GARLIC MUSSELS
Mussels served in the shell, smothered in a smoked garlic and white wine sauce and served with baked bread, crispy onion and a bacon soil
Ninety Five Rand
COMPRESSED BEEF SHORTRIB
Marinated, slow cooked beef shortrib burnt orange, walnuts and fresh rocket
Ninety Five Rand
BURNT LIME CAULIFLOWER
Cauliflower florets dipped and fried in herb tempura batter with spicy chilli mayo and burnt lime
Ninety Rand
PLANT BASED
Vegetarian Delight
GOURMET MUSHROOM RISOTTO
Mushroom risotto topped with sundried tomato, crisp onions and a mushroom and tomato broth
Hundred and Ninety Rand
MIXED VEGETABLE CURRY
Assorted vegetables braised in creamy coconut curry sauce served with fragrant basmati rice, roti, poppadom and sambals
Hundred and Ninety Rand
MAINS | FISH & SHELLFISH
From The Sea
PAN-FRIED HAKE
Paired with Hassleback baby potatoes, mangetout and a lemon emulsion
Hundred and Ninety Five Rand
KINGKLIP
Butter basted Kingklip with a spicy homemade pesto, crispy potatoes and baby broccolini
Two Hundred and Ninety Rand
ASIAN INSPIRED PRAWNS
Sauteed sweet and sour sticky Argentinean prawns beautifully paired with coconut and lime rice and glass potato crisps
Three Hundred and Forty Rand
INDONESIAN FISH
Grilled whole fish served with traditional Nasi goreng and Indonesian soya, garlic, chilli and ginger sauce
Two Hundred and Ninety Rand
PRAWN COCONUT CURRY
Prawns cooked in tomato, onion and coconut cream sauce with fresh herbs
Two Hundred and Fifty Rand
SALMON TERIYAKI
Scottish salmon grilled to perfection, served with pickled cucumber, honey glazed sweet potato rounds served with teriyaki reduction and lemon pudding
Three Hundred and Fifty Rand
MAINS | CHICKEN & DUCK
Poultry
GRILLED MEXICAN CHICKEN
Flame grilled baby chicken marinated in an array of Mexican spices, set on an avocado cream enhanced with charred sweet corn and lime. Accompanied by your choice of starch
Hundred and Ninety Five Rand
DECONSTRUCTED CHICKEN LASAGNE
Layers of grilled chicken, lasagna, parmesan, mixed herbs and a creamy napolitana sauce
Two Hundred and Twenty Rand
CREAM CHEESE STUFFED CHICKEN SUPREME
Served with turned vegetables, truffle mushroom sauce and a carrot and potato puree
Two Hundred Rand
BRAISED DUCK
Served on a medley of stewed Mediterranean vegetables, Gratin Dauphinoise and a master stock sauce
Three Hundred Rand
INDIAN BUTTER CHICKEN CURRY
Succulent chicken breast in a creamy spiced tomato and butter sauce
Two Hundred Rand
MAINS | RED MEAT
Lamb
BRAISED LAMB SHANK
Tender slow braised sweet and savoury lamb shank accompanied by fluffy mashed potato
SQ
NAMA YA NKU
Succulent leg of lamb steak served with a sweet semolina and corn loaf, topped with a mild hot and tangy chakalaka sauce
Two Hundred and Fifty Rand
CAPE MALAY LAMB CURRY
An aromatic lamb curry slow cooked in an array of Malay spices
Two Hundred and Eighty Rand
MAINS | BEEF
Old Favourites
BRAISED OXTAIL
Slowly braised for hours in a heavy oxtail sauce with your choice of rice or mashed potatoes
Two Hundred and Sixty Rand
SHISA NYAMA
Matured beef chuck served on quenelles of pap and spinach morogo, accompanied with tomato sheba and brown beef jus
Hundred and Ninety Five Rand
AROMATIC BRAISED BEEF SHORTRIB POTJIE
Served with polenta cheese croquettes, root vegetables and micro herbs
Two Hundred and Fifty Rand
MEATY MISSION
A sensation of char-grilled sirloin steak, marinated lamb sosatie, chicken drumsticks and boerewors. The dish is beautifully complemented with a mild hot home-made chakalaka, fried onions and traditional pap and sheba
Two Hundred and Eighty Rand
PLANT BASED
Aged Prime Cuts
All meat cuts are aged at our local butchery to ensure quality and tenderness. Enjoy these well aged meat cuts, perfectly prepared to your specification complemented by giant onion rings and your choice of French fries, potato wedges or pap & sheba.
Saskia steaks are served blue, rare, medium rare, medium and medium well.
T-BONE
500g
Two Hundred and Ninety Rand
SIRLOIN
300g
Two Hundred and Ten Rand
RUMP STEAK
500g
Three Hundred and Ten Rand
RUMP STEAK
300g
Two Hundred and Ten Rand
RIB EYE
350g
Three Hundred Rand
FILLET
250g Fillet with mushroom and red wine sauce Served with root vegetables and a carrot puree
Three Hundred and Ten Rand
OPTIONAL EXTRAS
VEGETABLES
250g - Selection of roasted seasonal vegetables of the day
Thirty Five Rand
SASKIA’S DELECTABLE SAUCES
Peppercorn sauce • Jack Daniels Mushroom sauce Bone marrow and port sauce • Monkeygland sauce • Hot peri-peri sauce
Thirty Five Rand
DESSERT
Sweet Temptations
VANILLA BEAN CRÈME BRULÉE
Served with spiced almond and cranberry biscotti crumble, gold marbled grapes and crowned with a sugar dome.
Hundred and Ten Rand
CHOCOLATE FONDANT
A hot chocolate dessert with homemade coconut ice cream, chocolate soil, caramel popcorn drizzled with mixed berry coulis
Ninety Five Rand
BAKED MACADAMIA CHEESECAKE
With lavender crumble, burnt meringue, orange gelee and lace tuile
Hundred and Ten Rand
CAPE MALVA PUDDING
Traditional malva pudding served with a Cape velvet creme anglaise
Ninety Five Rand
CARROT CAKE
Served with pineapple jelly, candied carrots and citrus creme fraiche
Ninety Five Rand
ICE CREAM DECADENCE
A twist on a traditional ice cream cone with vanilla and caramel fudge ice cream, berry coulis and a chocolate covered tuille basket
Ninety Five Rand
Gerda
This menu is dedicated to my mother Gerda, who like Saskia, was not only the woman behind her man, but is an inspiration to everyone who crosses her path. She has lovingly painted more than 50 paintings over a period of 2 years, which can be viewed throughout Saskia’s Restaurant as well as Fusion Boutique Hotel.
She is strong and creative, endowed and enabled. Her love for me has never been contingent on my performance and she always loved without restriction. And in that love, she has enabled me to be content. She is truly the wind beneath my wings...