1. These Special offers have been sent to us by the restaurants or their PR agencies.
We have not personally tried all of them and their listing here should not always be
taken as a recommendation from ourselves. Click on the name to access the relevant
website. All communication should be with the individual restaurants.
For information about other mainly wine & food related events, look at our regularly
updated Events Calendar.
The V&A Waterfront is running a special Master of the Trade Routes promotion until the
end of August. These specials are listed separately after The Vineyard‘s entry. Please
rate the restaurants after your meals to vote for the Master of the Trade Route
96 WINERY ROAD RESTAURANT. Zandberg Farm, Winery Road, Stellenbosch (off the R44
between Somerset-West and Stellenbosch) Tel: 021 842 2020 Fax: 021 842 2050. E-
mail: wineryrd@mweb.co.za www.wineryroad.co.za Great friendly service, Real
wonderful food, WINTER SPECIALS: May 2012: Sweet 16th Birthday, all May Babies
celebrate with us and get your MAIN COURSE FREE, with any order of a starter or
dessert. Bring your family, friends and ID. (not available on mother‘s day). June 2012:
Enjoy winter comfort food in front of the fire; on Tuesdays, indulge in the ever popular
―Hollandse Pepper Fillet‖ and on Thursdays our Famous ―Duck & Cherry Pie at HALF
PRICE. All winter from May to August, Enjoy Perfect Comfort Food -Lunch, indulge in a
tasty winter Potjie cooked over the fire, and served at your table. (changes daily) -
Pensioners, 20 % discount an all lunches from Monday to Thursday. Note: specials don‘t
run in conjunction with other specials or promotions. T‘s & C‘s apply.
ALLÉE BLEUE in the Franschhoek valley, starting on 3rd June, Jazzed Up Sundays offers
a winning combination: a generous lunch buffet with live music for only R145 a person
(R85 for kids under 10). Guests are invited to make the most of the traditional ‗Sunday
roast‘ served buffet style from 12h00 to 15h00. Many of the ingredients used by Allée
Bleue‘s Executive Chef Glen Ferus are produced on the estate, including a full range of
fresh herbs, mission olives and extra-virgin olive oil. Order Allée Bleue‘s wines with
lunch, ranging from easy drinking reds and whites to a MCC bubbly, the flagship Isabeau
white blend and L'Amour Toujours red blend. Allée Bleue Bistro has a winter ‗plat du
jour‘ menu, featuring Braised Oxtail with Potato Mash and Vegetables, Prawn Curry with
Rice and Vegetables, Springbok Shanks with Celery Puree and Pumpkin, and Lentil Stew
with Frankfurters at R75 a plate. Complementing the daily specials will be Chef Ferus‘s
full winter menu of starters, light meals, mains and desserts. Franschhoek-focused wine
listwith Allée Bleue wines, all available by the glass at cellar-door prices. Service in the
chic blue and white bistro is warm and inviting, and the atmosphere is relaxed. Children
are welcomed too with an outdoor play area and a kid-friendly menu. The Bistro
recently joined Street Smart, a fundraising initiative that supports the rehabilitation of
street children. Restaurant patrons are invited to add a minimum of R5 to their bill, with
all funds raised in this way by member restaurants directly benefiting two Franschhoek
community projects, namely Kusasa Project and Youth Empowerment Action (YEA). In
addition, Street Smart has launched Soup Season at member restaurants during the chilly
winter months. For each bowl of soup that is ordered – at the Bistro, expect the likes of
butternut and orange, pea and mint, or potato and leek soup – Allée Bleue will donate
an additional R5 per bowl to Street Smart. The Bistro is open Wednesdays to Sundays
from 08h00 to 17h00, while the wine tasting and courtyard (with a menu of cheese
platters and light meals) is open daily from 10h00 to 17h00. For reservations call 021
874 1021 or email info@alleebleue.com. For further information on Allée Bleue visit
www.alleebleue.com
Barristers, Main St & Kildare Rd, Newlands. 021 671 7907.
http://www.barristersgrill.co.za. Welcome Winter with a Rosemary Fillet ...and so the
rains have come, at last! Winter is a special time; warm and cosy in the restaurant,
great atmosphere in the pub and fresh and bracing on the deck (okay its freezing
cold!)...rugby at Newlands and great hearty Barristers food...and suddenly all is well in
Newlands again... To welcome winter we‘ve decided to give our regulars a very special

2. treat and so for May we will be offering you a Monday Special of two Rosemary Fillets
for the price of one! The deal is simple – on Mondays, choose from a 200g fillet at R140
or the 300 g at R160 and you will receive a FREE 200g Rosemary Fillet. This comes with
a choice of chips, baked potato or a side salad; veggies are an optional extra and to
avoid us going bankrupt, sadly, we cannot allow any byo wines. Booking is advised, as
our tables for two are limited. For craft beer lovers, some more good news! We have
added three new beers to our craft beer offering – Jack Black Pale Ale, Jack Black
Pilsner and Devils Peak (not sure which one as it‘s still too early to taste today, but their
Kings Block house looks interesting). With so much lager around, we thought the Pale Ale
would be interesting - certainly it seems to be popular as we've just finished our first
keg! 15 beers now on tap.
Budmarsh Lodge, T1, Magalies Meander Road,R96, Magaliesburg. R 290 for 4 courses.
GPS coordinates 25.9608°S; 27.5486°E. Helicopter landing facility 25°57'36.04"S;
27°32'50.68"E @RDirectory_SA Sunday Lunch @budmarsh_lodge 011 728 1800 to book.
+27 11 728 1800 Fax +27 (0)11 728 1001 Email: info@budmarsh.co.za
Buitenverwachting Restaurant. Buitenverwachting, Klein Constantia Rd, Constantia.
+27 21 794 3522. restaurant@buitenverwachting.com This is a sample Menu, Dishes to
change frequently & without prior notification. Starters: Antipasto — Feta, Peperonata,
Olives & Balsamico * Seafood — Chowder, Bisque Air, Rouille * Salad — Butternut,
Mesclun Leaves, Springbok Won Tons. Soup: Millie, Garlic, Spinach, Lamb Pies * Sirloin —
Grilled, Vietnamese Spring rolls, Chap Chae Salad. Mains: Daily Catch — Whole roasted,
Tomato Risotto, Bouillabaisse Jus * Chicken — Tandoori Style, Basmati, Potato,
Condiments * Veal Liver — Pan-fried, Potato Lyonnais, Calvados Sauce * Pork Belly —
Rolled & roasted, Vegetables, Concertina Potato * Beef, Braised Roulade, Own Sauce.
Desserts: Spagatkrapfen — Caramel Mousse, Roasted Pear, Lingonberry * Malva Pudding
— Braised Quince, Crème Anglaise * Fondant, Soft Centre, Citrus Fruits, Orange Blossom
* Plum, Ice Cream, Crispy Sponge, Almond * Chestnut — Tiramisu, Naartjie Jelly, Coffee
Foam. 2-course Menu R175, 3-course Menu R225. OPENING HOURS: From Easter until
October: Tuesday to Saturday – Restaurant: Lunch: 12h00-15h00, Dinner: 19h00-21h00.
The Courtyard: Lunch: 12h00-15h00, Tapas: 12h00-17h00. From November until Easter:
Monday to Saturday – Restaurant: Lunch: 12h00-15h00, Dinner: 19h00–21h30. The
Courtyard: Lunch: 12h00-15h00, Tapas: 12h00-17h00. Corkage is R 25.00 per bottle in
the restaurant.
CAFÉ MANHATTAN – 74 Waterkant Street, Green Point. Tel. 021 421 6666
www.manhattan.co.za 1.BURGER SPECIAL: 2 of our famous Cafe M Beef Burgers, 2
Chicken Burgers, 2 portions of chips, 2 cokes and 2 draft beers OR 2 glasses of house
wine – R200 … purchase this special during the months of May and June at Café
Manhattan and you stand a chance of winning 4 tickets to the Vodacom Funny Festival.
2.PASTA PONANZA: *Pasta Subway – tender deboned chicken with mushrooms, cheddar
cheese and a dash of chilli in a creamy sauce; *Pasta Bolognaise – mince, herbs, fried
onions, mushrooms, tomato and pepperoni; *Smoked Salmon Pasta – slivers of smoked
salmon, pan fried in a white wine, garlic, cream and tomato sauce; *Chicken liver pasta
– chicken livers sautéed with garlic, chilli, onion, peppers, mushrooms and paprika in a
creamy napoletana sauce; *Seafood pasta – calamari, linefish, mussels and shrimps
sautéed with lemon, garlic, soya, coriander and cream; All pastas are R69 per pasta and
are served with our homemade taglierini and accompanied by a free glass of house wine.
3.We have introduced a ‗build your own burger‘ to suit everyone‘s taste! The most
reasonable, most delicious burger in Cape Town … CAFÉ M BURGER - 220g pure beef
burger, basted and grilled to perfection for R49 … Add-ons – chips R15, burger sauce
R19, onion rings R15 or vegetables R15. Café Manhattan is open from 10h00 daily serving
breakfast (all day long), lunch and dinner until late. To view our menu, please visit
www.manhattan.co.za. For reservations please call 021 421 6666 and for group bookings
or corporate entertaining/parties please contact Glenda Eberlein on
info@manhattan.co.za. CORPORATE ENTERTAINING: Please don‘t forget that we
manage, amongst others, 3 TONS OF FUN, The Black Ties, Chad Saaiman, Lloyd Jansen,

3. Keeno Lee, Satisfaction, the drag duo Mince and Saxy Sthe and the Untouchables. We
also have access to many comedians, musicians, MC‘s etc – so if you are planning an
office function, a birthday party, a wedding or any special occasion please contact
Glenda Eberlein on glenda@onbroadway.co.za for quotations, availability and further
information.
Cuvée at Simonsig, Kromme Rhee Rd, between R304 & R44, Stellenbosch. 021 888
4932, email cuvee@simonsig.co.za. Join Simonsig‘s signature restaurant, Cuvée, on a
culinary journey around the world with their Saturday winter food and music evenings
inspired by the diverse cultures of different countries and paired with statuesque, full-
bodied Simonsig red wines. Think hearty tagines and aromatic couscous with lamb when
Cuvée travels to Morocco or lean against the Eiffel Tower and enjoy food as pretty as a
picture. Also on the travel itinerary, are the vibrant aromas of Italy from rich pastas to
succulent osso buco or sip elegant red wine in honour of Asia‘s spicy, fragrant flavours of
the orient; all to the authentic rhythms originating from these countries. The Cuvée
Round the World food and music evenings kick off with the delicious tastes of France on
Saturday, 26th May. The French Embassy Trio comprising three members of the popular
Stellenbosch jazz ensemble, Manouche, will take you to the streets of Paris with their
rendition of traditional French music. The Round the World food and music evenings cost
R350 per person and include a glass of Simonsig‘s red wine per course. The evenings
commences at 19h00 on the following dates: Saturday, 26th May – France, Saturday,
30th June – Morocco, Saturday, 14th July – Italy, Saturday, 25th August – Asia. Bookings
are essential. Cuvée is open from Tuesday to Thursday, 12h00 - 15h00, Friday to
Saturday, 12h00 - 15h00 and 19h00 - 22h00 and Sundays for lunch. Private evening
functions and parties can also be reserved in Simonsig‘s Van Niekerk Room.
Dornier Bodega Restaurant, Blaauwklippen Road, PO Box 7518 Stellenbosch. +27 21
880 0557, Fax +27 86 572 5181. www.dornier.co.za Facebook:
https://www.facebook.com/dornierwines Twitter:
http://twitter.com/#!/DornierWines. Chef Neil Norman has created a Winter menu of
warm comfort food, with dishes specifically designed to beat the cold chills. Two
courses from R150 per person or R175 for three courses (surcharges apply on certain
items). For starters, choose from crispy ―Flammekuchen‖, a thin based pizza, creamy
Goat‘s Cheese Kataffi, melt-in-your-mouth Lemon & Lime Squid, or Pork Belly with
Sweet Potato Dauphinoise. Main courses include Free-range Ribeye beef with Anchovy
Butter, tasty Smoked Aubergine and Butternut Ravioli or a juicy Lamb Burger with
Rosemary Pomme Frites. Desserts include Chocolate Tart with Cherry Ice cream or
steaming Malva Pudding with a Citrus Cream. Dornier Bodega also hosts functions, large
and small, such as Family Birthday, Anniversary Celebration or business lunch. Dornier
Wines are also available to taste at the table; pair them with your favorite dish. Visit
the website to see the menus www.dornier.co.za/restaurant/menus. To make a
reservation, phone 021-8800557 or booking online from the website www.dornier.co.za.
Dornier Bodega Restaurant is open from 12 – 4pm (closed on Tuesdays). Winter Business
Hours: Restaurant: Weekdays 12H00-16H00 | Weekends 12H00-16H00 | Closed on
Tuesdays. Wine Tasting & Sales: Daily 11H00-16H00. Find menus here.
Fork, 84 Long St, Cape Town. 021 424 6334 Lunch special - Five piece tapas taster
plate between 12 and 5. Includes a beer, glass of wine or soft drink, and a coffee for
only R60. We are running a special on Tuesdays between 5 and 7, called for obvious
reasons Tapas Tuesday: At R100 per person we are offering one piece of each of the
following: TAPAS TUESDAY (17.00-19.00): Cured ham and onion croquettes with Dijon
mayonnaise - Deep fried goats cheese with sundried tomato biscuits and port onion
marmalade - Roasted butternut with hummus and pine nuts - Puff pastry parcel with
sautéed mushrooms and parmesan - Seared tuna on tatsoi salad with Asian sundried
tomato dressing and guacamole - Moroccan Meatball - Pan seared ostrich fillet served
with a sweet and sour chutney and rosemary honey dressing - Beef fillet on crouton and
mushrooms with crisp onion ring and red wine sauce - Flourless chocolate cake. R100
per person. tapas@fork-restaurants.co.za www.fork-restaurants.co.za

4. Harveys at the Winchester Mansions, Beach Road, Sea Point. Winter Menu: Star Anise
Marinated Salmon, Pancetta wrapped Beef Fillet and Taste of Africa dessert or choose
from the many other delicious starters, mains and dessert. This is what Elle Magazine
has to say about the new menu. To see the complete menu click here. Winter Soup
Season Specials. In addition to the normal contributions, Winchester Mansions will be
donating a further R5 for every delicious soup sold. To see the Soup Season Specials click
here. For reservations or more information, call 021 434 2351 or email
banqueting@winchester.co.za
Haute Cabrière, Franschhoek. +27 21 876 3688 or email restaurant@cabriere.co.za.
Pierre Jourdan Breakfast, Saturday mornings, from 09h30. R150 a person, including a
cellar tour and Pierre Jourdan Cap Classique served individually for each table with
platters of home-made mini croissants, mini custard Danishes, mini bran muffins and rye
bread; smoked salmon roses from the Franschhoek Valley; Parma ham; smoked beef;
two kinds of cheeses and honeyed yoghurt. Add sparkle to the experience with caviar on
request. Arrangements can be made to arrive by helicopter or be chauffeur-driven there
and back in vintage cars. Booking is essential. Terrace menu: oysters, cheese or duck
liver parfait plates, with home baked ciabatta and a selection of tapas. Available only on
the terrace (weather dependant) and served from 3pm – 7pm on Fridays and Saturdays,
and weekdays (excluding Mondays) and Sundays until 5pm. Table d’Haute menu: for
lunch Tuesdays to Fridays, in addition to a la carte, at R150 a person (excluding wine)
for four courses which Chef Ryan will be specially selecting daily using locally sourced
ingredients and designed to suit the weather. Pinot Noir Tasting Menu: Haute Cabrière
Unwooded Pinot Noir 2011 with curried prawn consommé, pickled calamari, salted
salmon and coconut cream. Pierre Jourdan Belle Rose MCC (100% Pinot) with steamed
mussels in a Belle Rose and harissa cream. Haute Cabrière Pinot Noir 2008 with Pinot
Noir bacon and pea risotto with mascarpone mousse. Main course: garlic crusted lamb
loin, olive pomme puree, aubergine caviar, roasted cherry tomatoes and caramelised
lime jus with a glass of Haute Cabrière Pinot Noir 1998. To finish, Pierre Jourdan Ratafia
paired with a trio of Valrhona chocolate desserts. The Pinot Noir menu will be served on
Fridays and Saturdays for dinner, and lunch on Saturdays and Sundays for R495 a person
including the wine. During autumn and winter (May – August), Haute Cabrière Restaurant
is open for lunch Tuesdays to Sundays, and dinner on Fridays and Saturdays. During
spring and summer (September – April) lunch is served Tuesdays to Sundays and dinner
Tuesdays to Saturdays.
La Mouette Restaurant, 78 Regent Rd, Sea Point. 021 433 0856. Annual 'Special'
Tasting Menu from Thursday 29th March, with 6 courses for R165. The menu will change
monthly as it did last year. There is also a full à la carte menu. We look forward to
seeing you there! You can also book online directly through the website under
'Reservations'. Message on Facebook : La Mouette Restaurant. Follow on Twitter :
@teamlamouette or book online via www.lamouette.co.za
One&Only Cape Town Dock Rd, V&A Waterfront. Advance booking is requested. email
to restaurant.reservations@oneandonlycapetown.com or call +27 21 431 4511. What
could be more delicious, more desirable and more indulgent than an afternoon
dedicated to dipping a range of edible treats into a pot of melted Lindt chocolate? This
winter, the five-star resort in the V&A Waterfront welcomes back their winter star to
the Afternoon Tea offering in the Vista Bar and Lounge. The fondue includes a selection
of treats for dipping into a pool of suitably sweet, warm melted chocolate from one of
the world‘s most famous chocolate brands. From homemade marshmallows to fresh and
glacé fruits, nuts, fragrant finger biscuits and just-baked sticks of shortbread, the
selection of dippable delights will certainly provide sweet entertainment and a welcome
respite from the cold weather. Available daily at One&Only Cape Town‘s Afternoon Tea,
from 14h30 to 17h30 at R145.00 for a Chocolate Lindt Fondue Pot for two persons.
One&Only Cape Town‘s famous Afternoon Tea buffet offering is also available daily at
R145.00 per person.

5. Reuben’s One&Only Cape Town Dock Rd, V&A Waterfront. To reserve the Reuben‘s
Tasting Table at Reuben‘s One&Only Cape Town, call +27 21 431 4511 or mail to
restaurant.reservations@oneandonlycapetown.com. The newly launched Reuben‘s
Tasting Table promises to add even more star appeal to the distinctive dining offerings
at this world-class urban resort. Together with Reuben‘s Executive Chef Reuben Riffel,
One&Only Cape Town‘s Executive Chef Jason Millar and renowned Head Sommelier Luvo
Ntezo have developed an inspired epicurean offering with a distinctive South African
flavour. Up to 12 guests can be seated at this intimate table on the mezzanine level
above the restaurant. A Tasting Menu full of seasonal, delights prepared by Jason and his
team will be placed on the ‗Lazy Susan‘ rotating centre console and guests will be
encouraged to share the food ‗family style‘ while comparing their opinions of the
specially selected wines from the 5000-bottle strong wine cellar. The Tasting Menu
(R275 per person) includes Peppadews, the spicy tomato-pepper hybrid developed in the
northern reaches of the country that feature in a starter dish (stuffed Peppadews with
Goats Cheese, Pine nuts, Tomato Confit and Olive Crumbs) to Reuben‘s famous Chilli
Salted Squid served with mint, basil and sprout salad and a chilli, caramel and lime
dressing, followed by main course choices such as cinnamon-laced Lamb Meatballs and
Bobotie, both of which reflect the Cape Malay roots of South African cuisine. Each dish
on the menu has a story and a local relevance, and is served with a signature Reuben‘s
twist. Originally designed for the exclusive private dining table on the mezzanine,
thanks to the popularity of Reuben‘s Tasting Table, the Tasting Menu can now be
enjoyed daily in Reuben‘s restaurant (for 2 – 12 persons). With prior arrangement, this
menu can be enjoyed by groups up to 100. Reuben‘s Tasting Table can also be reserved
for bespoke food and wine pairing lunches or dinners. Priced at R595 per person, each
course is served with a wine that partners the ingredients and cuisine style. A sommelier
guides guests through the tasting and comparison process. For the cheese lover, a
cheese and wine tasting featuring a variety of the finest South African cheeses and five
local wines is also available. Celebrating artisanal cheese makers and boutique wineries,
this focused tasting is priced at R200 per person.
Societi Bistro. 50 Orange Street, Gardens. Reservations are essential 021 424 2100.
New Autumn Menu: Executive chef Stefan Marais and head chef Julien Handley created
the NEW Societi Bistro Autumn menu with fresh seasonal produce at the heart and soul
of the Autumn meals. Classic dishes include Ox Tongue, Pancetta Risotto and Lamb Pie.
Details at http://societi.co.za/bistromenu/. Special wines and a limited quantities
selection are listed on blackboards and the Artisanal Menu. Corkage is R30.00 per
bottle. Pricing is for a 125ml glass or 750ml bottle of wine, and 450ml Carafe. Opening
Times: Lunch & Dinner: Mondays to Saturdays 12h00 – 23h00. The Snug: Mondays to
Saturdays 12h00 – 00h00.
Societi Brasserie. Shop 1, Forest Glade House, Tokai Road, Constantia. Reservations are
essential 021 712 1363. Tammy Botbyl and Peter Weetman, in conjunction with their
partner at Jonkershuis, Groot Constantia, Chris Coetzee, have teamed up to open Societi
Brasserie on the border of Tokai and Constantia (Map). View the Societi Brasserie
Menu. Opening Times: Breakfast, Lunch & Dinner: Mondays to Saturdays 09:00 – 22:00.
SOFIA'S@MORGENSTER. Morgenster Estate, Vergelegen Avenue (off Lourensford Rd),
Somerset West. 021 847 1993. www.morgenster.co.za
www.facebook.com/sofias.at.morgenster Summer Operating hours: Lunch: Wednesday
- Monday Dinner: Wednesday & Saturday. Closed: Tuesdays 9th June – 15 September:
Breakfast will be available on Saturdays and Sundays. We will soon be starting to serve
breakfast from just after 09h00 till 11h30. In June: The 4th of June till end September
sees the start of the winter operating hours. Evening of 1st: 4 Course soup evening with
homemade bread and dessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8
people and maximum 10 people). Evening of 29th: 3 Course Curry evening with
condiments, selection of rice and dessert. Please email the restaurant for full details
(For those of you already on the mailing list, you will automatically receive these details
in our monthly email). June: The 4th of June till end September sees the start of the

6. winter operating hours. Evening of 1st: 4 Course soup evening with homemade bread and
dessert. Evening of 8th, 15th & 22nd: Hands On Evenings (Min 8 people and maximum 10
people). Evening of 29th: 3 Course Curry evening with condiments, selection of rice and
dessert. Please email the restaurant for full details (For those of you already on the
mailing list, you will automatically receive these details in our monthly email).
Suggested Menu options: 2 Courses: R135, with wine R205 - 3 Courses: R195, with wine
R305 - 4 Course: R290, with wine R415 - 5 Course: R320, with wine R495 - 8 Course:
R490, with wine R745
The Food Barn, Noordhoek Farm Village, Corner Village Lane and Noordhoek Main Road,
Noordhoek 7979. +27 21 789 1390, fax +27 86 557 6612 info@thefoodbarn.co.za. Our
now famous Winter Special starts at the beginning of May … Wednesday the 2nd, to be
precise. Our first wine farm this year is Steenberg and for two months, we will feature
the glorious wines of this estate from just over the mountain. Remember how it works …
you can have 3, 4 or 5 courses paired to Steenberg wines starting at R175. This is
available for both lunch and dinner Monday to Saturday. 50% off a la carte menu for
lunch (Monday to Friday).
Terroir, Kleine Zalze estate, off R44 between Somerset West & Stellenbosch. 021 880
8167 or email restaurant@kleinezalze.co.za. Michael Broughton‘s Winter Special menu
featuring seared salmon on Puy lentils with Thai green curry flavours and bacon foam or
tempura-style caramel and ginger calamari with yuzu mayo, spicy tomato jam and fresh
pea shoots. The mains, include a classic beef fillet with all the trimmings, desserts such
as baked banana savarin with white chocolate ice cream, cherry coulis and pistachio are
suitably decadent without being too sweet. Offered from Monday to Saturday at lunch
and dinner, the Winter Special is available from now until the end of September. The
Winter Special includes a choice of three starters, three mains, two desserts and a
cheese board, with dishes changing according to seasonal availability of ingredients.
Unlike the rising price of petrol, the price of the menu will delight anyone who
appreciates quality and value for money. Two courses cost only R175, three courses
R198. Both deals include a complimentary glass of award-winning Kleine Zalze wine to
set the mood. The Winter Special may be ordered by tables of eight or less guests, and is
available from now until 30th September from Monday to Saturday at lunch and dinner
(excludes Sunday lunch).
The Oyster Box, Umhlanga Rocks, Kwazulu-Natal. INDULGE IN A GLAMOUR BUNNY
CHOW & BUBBLY AT THE OYSTER BOX. Executive Chef of The Oyster Box, Kevin Joseph
is cooking up a storm this Autumn, with two exciting foodie items ‗on the menu‘. The
casual and relaxed Ocean Terrace restaurant is the perfect spot to indulge in a
‗designer‘ Glamour Crayfish and Prawn Bunny Chow. At R990 for two people, the
decadent special features the famous Durban ‗bunny‘ a la difference and a bottle of
Moet & Chandon Champagne. Starting on 20 April, Kevin Joseph will be running a
monthly ‘Cooking With Kevin‘ cooking class in the kitchen. Besides the master class,
the price of R420 per person, includes recipes and notebook, an apron and the dinner
that you have prepared. All refreshments consumed during the evening, are for the
individual‘s own account. Some of the areas to be covered during the hands-on, culinary
series are: the Secrets of Traditional Indian Cooking; The Art of Social Cooking; Cooking
with Poultry; Simply Decadent Desserts and Cooking The Ultimate Roast. Classes start at
18:30 for 19:00. For more information about any of the Oyster Box restaurants or to
book a place on the ‗Cooking With Kevin‘ cooking course, call 031 514 5000 or e-mail
reservations@oysterbox.co.za.
The Restaurant @ Clos Malverne now also tantalises the twilight zone. Family-run
estate the perfect host for private functions – day OR night. Need a venue for your
special birthday party or to brainstorm your next business venture? The Restaurant @
Clos Malverne, a magnificently appointed lunchtime hotspot in the Devon Valley outside
Stellenbosch, is a stylish extension of the Pritchard family‘s hospitality which now also
welcomes private, tailor-made functions in the evenings. Open daily for lunch, except

7. on Mondays, this great value for money Winelands restaurant can now accommodate
exclusive parties, weddings and corporate soirées of up to 120 guests, day or night. A
minimum of 40 guests is required to secure this popular culinary hotspot for a special
function. The family-run Clos Malverne Estate also allows one to mind your ‗own
business‘ in style with a private, fully equipped ‗Meeting Room‘ that can seat up to 20
people. Now one can swap the boardroom for a team-breakaway in the Stellenbosch
Winelands where Clos Malverne takes care of business and treat clients and office
cronies with taste. Half and full day corporate packages are available and each includes
a hearty food and wine experience. ―Whether you want to host a cosy birthday soirée
with deluxe canapés, impress the Boss, celebrate your graduation with friends or realise
your fairy tale wedding…we have all the right ingredients to make your special
celebration with family and friends or business acquaintances a memorable one. This
includes the perfect Winelands setting with awe-inspiring views from our wraparound
balcony blended with quality wines; sumptuous cuisine with an earthy sophistication;
and a homely ambience,‖ shares Executive Chef Nadia Louw Smith. Flanked by vineyards
and stylish yet without any airs, The Restaurant @ Clos Malverne has developed a loyal
following since 2009 for its generous wine and food pairing experiences and more
recently its authentic ice cream and wine tastings. The restaurant also features an
inviting wine lounge, the perfect spot to unwind with a bottle of Clos Malverne‘s flagship
Cape Blends or classic whites. ―Our staff takes great pride in giving each guest a sense
of ownership and genuine Cape hospitality,‖ adds Nadia. For more information or to
book the restaurant or private boardroom contact Clos Malverne Estate at +27 21 865
2022 or visit www.closmalverne.co.za.
The Roundhouse Restaurant. 1 The Roundhouse Road, The Glen, Camps Bay. 021 438
4347. info@theroundhouserestaurant.com. The Roundhouse Winter Special, a 4-
course menu for R295 (with wine pairing R535), which includes delicious new dishes
such as the Spier Pasture-Reared Chicken and a selection of three South African cheeses
and preserves. Canapés. First Course: White Bean Velouté with Sourdough, Confit Duck
and Caramelised Pear, Slow-Cooked Beef Tongue with Smoked Parsnip Purée and Whole-
Grain Mustard. Second Course: Buchu & Butter-Roasted Purple & White Carrots with
Young Coriander Seeds, Eugenia Berries, Carrot Flowers & Granny Smith Apple Juice,
Farmed Cob with Braised Sunflower Seeds, Crème Fraîche, Cauliflower Stems,
Caramelised Cauliflower Purée and Elderberry Capers. Third Course: Goat's Butter-
Roasted Parsnip with Juniper Purée, Hazelnut Milk & Cider-Fermented Apple, Spier
Pasture-Reared Chicken with Pine Ring and Black Garlic Purée, Jerusalem Artichokes &
Dill. Pre-Dessert. Fourth Course: Raspberry Soufflé with Pistachio Ice-Cream, Dark
Chocolate Mousse with Praline Foam, Coffee-Poached Pears, Espresso Jelly, Coffee
Meringues & Chocolate Soil. Selection of Three South African Cheeses and Preserves.
Bon Bons. Click here to visit the website for up-to-date menus and to make a
reservation. email reservations directly by clicking here. (Please request the winter
special when making your reservation). Winter lunch, 3 courses for R220, every
Wednesday through to Sunday. To make a reservation, call 021 438 4347. We look
forward to giving you a warm welcome!
The Vineyard Hotel and Spa Colinton Rd, Newlands. 021 657 4500. e-mail
eat@vineyard.co.za. www.vineyard.co.za follow on Twitter @Vineyard_Hotel. The
arrival of the colder months is heralded with a sensational series of themed menus at its
in-house restaurant, The Square. Matt Deitchman, Food and Beverage Manager of the
Vineyard Hotel & Spa, has built on the success of previous years to create an alluring mix
of local and internationally-themed dinners that will appeal to any lover of fine food.
―We‘ve taken into account all the feedback from previous year‘s menus and
incorporated it into this year‘s calendar, with a few exciting additions and surprises.
Themed dishes will be introduced monthly to the a la carte menu, and guests can choose
according to their preference. Daily specials will also be added to the menu, offering
more variety to our regular diners.‖ The Tastes of 2012 menu kicked off in April with the
Wine Partners‘ Favourites. Deitchman explains: ―To celebrate the launch of our 2012

8. wine pairing events calendar, we asked our five wine partners – Waterford, Meerlust,
Simonsig, Warwick and Klein Constantia – to give us their favourite dishes. Christopher
Law, our newly recruited and experienced Sous Chef who has spent the past two years at
the esteemed Delaire Graff Restaurant, then selected one dish from each farm, which
was paired with a specific wine from that estate. During the month of May, we‘ll
welcome winter with a selection of hearty slow-cooked dishes - perfect comfort food.
Typical dishes will include braised short rib of beef and crackling crusted slow-cooked
pork belly.‖ This year is both the Queen‘s Diamond Jubilee as well as the 2012 London
Olympic Games. ―We‘re celebrating these two momentous occasions in June with a
traditional ‗Rule Britannia‘ menu. In July, we‘re showcasing Classic French dishes to
coincide with Bastille Day, while we have a surprise planned for August and September.‖
August is traditionally trainee month at The Vineyard Hotel, so Deitchman and his team
have come up with a novel way of testing the skills of the trainee chefs. ―We are going
to task our trainees with developing their own culinary treats, and our senior chefs will
then choose the best of these dishes to go onto the menu. It‘s almost a kind of Vineyard-
style mini cook-off!‖ The final themed menu has a unique twist. ―September is all about
our guests. They will be invited to submit their favourite dishes, and our chefs will
select the best of these to go onto the menu for the September gourmet dinners. Guests
who submit dishes that are chosen by our chefs will also win a prize.‖ The recipes for
each of the themed menus will be posted to the Vineyard website and Facebook page to
give guests a chance to try to create the dishes at home. ―We also encourage guests to
send us their feedback and pictures of the final result, which we‘ll post to our online
platforms,‖ explains Deitchman. ―It‘s no secret that winter months are slow months in
the hospitality industry. As such, many restaurants offer ‗winter warmer‘ specials, and
do so with great success. But it‘s necessary to be a step ahead of the competition, so
we‘ve tried to be a little more creative and innovative with Tastes of 2012.‖
Master of the Trade Routes Promotion at the V&A Waterfront. Until the
end of August
BALDUCCIS, V&A Waterfront. BUTTER CHICKEN PIZZA R69 Handcrafted wood -fired
pizza made from scratch, topped with fresh chicken prepared in a traditional Indian way
with tomato and cashew nuts in a light cream sauce(This is a spicy traditional curry
sauce). This dish contains nuts. (Also available on gluten free bases). Served with
cucumber raita and complimented by a glass of Balduccis House Sauvignon Blanc or
House Red wine. Fusion of Italian and Indian.
CITY GRILL STEAKHOUSE V&A Waterfront. Winter 2012 Promotion. Main Course
Tender, delicately flavoured grilled fillet of beef served on toasted French baguette and
topped with a mushroom, garlic, red v.qne, cognac and cream sauce. Served with
French fries OR Lamb loin chops, grilled on open flames and served with a Dijon mustard
pomes puree and a mint and mascarpone pesto OR Chicken breast marinated in toasted
sesame and ginger, grilled on open flames and
basted with a sweet and sour plum sauce. Served with steamed pea pods and rice
noodles. (Fusion dish). Dessert: American baked cheese cake topped with blue berries
OR A traditional home-made brandy pudding baked with dates and nuts, topped with
warm vanilla custard. Price: R120 per person (excl Service Charge -10%) Valid
01/06/2012-31/08/2012 Fusion : South African / Asian

9. DASH RESTAURANT, QUEEN VIC HOTEL, V&A Waterfront. The menus were designed
around using the freshest best quality local ingredients. The genre at Dash is a
combination of English, French and South African influences. It is elegant yet
understated with certain South African elements on the dishes that brings the marriage
together. Master of the trade routes. Starter: Courgette veloute with English smoked
cheddar and crisp potato - R52. Main course: Pan seared magret duck breast on a spiced
Elgin pear puree with sage and quinoa - R98. Dessert: Green pear crumble with
cinnamon infused Belgian white chocolate parfait, coffee and
hazelnut ice cream - R60
DEN ANKER, V&A Waterfront. Seared Canadian Scallop on a White Asparagus Risotto
with a lightly curried Beurre Blanc Pear poached with Cinnamon and All Spice with a
Cherry Beer Sabayon Served with a glass of Jordan Sauvignon Blanc / Chardonnay R120
FUSION : We are using typical French/Belgian style dishes with some uniquely Belgian
ingredients and then using the theme of spices ( curry in the main course ) and spices in
the dessert.
GREEK FISHERMAN, V&A Waterfront. Main Course: Grilled Norwegian salmon basted
with extra virgin Greek olive oil, served with a sliced courgette fritter and topped with a
creamy dill sauce Served with savoury rice OR Headless prawns in a mild curry sauce on
a bed of savoury rice. Served with homemade peach and apricot chutney and sliced
banana OR Fillet of beef kebabs grilled and basted with a blend of ginger, garlic, honey
and light soy sauce. Served with rice noodles. (Fusion dish) Dessert: Golden puffs of
home-made Greek donuts skewered and sprinkled with sugar. honey and cinnamon.
Served with ouzo soaked strawberries OR Baked double thick vanilla custard with a
caramel ised sugar topping Price: R120 per person (excl Service Charge -10%) Valid
01/06/2012-31/08/2012 Fusion : Greek / Asian
HILDEBRAND RISTORANTE, V&A Waterfront. Signature Dish - R90 | Two courses -
R120 | Three courses - R150. The signature dish ―Chocolate & Ginger Venison‖ is a
fusion of Italian flavours & African flair. Starters: Soup of the Day
Ask your waiter about today‘s soup selection or Calamari Fritti Tender calamari
rings, lightly fried and served with our homemade tartar sauce or The Hildebrand
Caprese A light refreshing salad of layered tomato bocconcini and fresh basil. Mains:
Ossobuco Milanese with herb infused mashed potato and seasonal vegetables or
Spinach and Ricotta Ravioli Specialty ravioli, served with a choice of rich Napolitana
sauce or with a fresh cream and dill sauce or Springbok Shank Slowly roasted
Springbok Shank in red wine, fresh herbs and garlic, served with mashed potato and
seasonal vegetables or Tuna Steak Pan seared and dressed with a sweet balsamic
reduction, fresh rocket and pesto infused mashed potato or Chocolate & Ginger
Venison [Signature Dish] Char-grilled fillet of ostrich with potato fondant, wilted
spinach and chocolate ravioli, finished with a chilli and ginger jus. Desserts: Hot
Malva Pudding Smothered with crème anglaise or a sweet butterscotch sauce or
Crème Brûlée Baked vanilla custard with a caramelized sugar crust.
JEWEL OF INDIA, V&A Waterfront. Starter: Paneer Tikki. Main Course: Chicken
Dahiwala, Peas & Potato. Dry Rajma Masala. Butter Naan/Roti. Lemon Rice. Dessert: Ras
Malai. Signature Dish - Chilli Chicken with Veg Hakka Noodles R95. Fusion : Indo Chinese
Karibu, V&A Waterfront. South African Dining. MAIN COURSE R80 - 2 COURSE R120 -
3 COURSE - R150. STARTER: KARIBU TRIO. A medley of a Bobotie Spring roll, Chicken
Samoosa and a Fish Frikadelle accompanied by traditional sambals. MAIN: BOBOTIE
LASAGNE. Traditional bobotie mince in layers of lasagna, topped with mozzarella cheese
and baked to perfection. Served with a rocket, parmesan and piquant pepper salad.
DESSERT: DEEP FRIED MILK TART. Traditional Milk Tart crumbed and deep tried. Served

10. with a MaruIa Jam reduction and Vanilla ice cream. So with a unique culture and
ambience you can truly say, lived my part in Africa and felt the warmth of Karibu” - a
welcome experience that will live with me for a long time to come. Fusion : With the
main meal , we have taken one of the most traditional South African dishes namely
Bobotie and combined it with one of the most traditional Italian dishes namely Lasagne
and come up with a unique combination of two extraordinary dishes.
KRUGMANN’S GRILL, V&A Waterfront. Concept: We have chosen a South African /
Indian fusion seeing that the Cape of Good Hope was established as an important stop
over for Europeans trading with the Spice Islands, as they were known. These days
better known as India and the surrounds. Our establishment is based in the same
location where those traders would have docked their vessels to stopover for fresh water
and food and exchange goods for clothes, food and other valuables. We see the offer as
a trade of fresh locally produced quality meat for rich and indulgent Indian spice.
Starter: VINDALOO CHICKEN WINGS Hot and spicy flame-grilled chicken wings to get
your appetite spiced-up. R35.00. Main Course: FUSHION OXTAIL (Signature fusion dish)
Hearty, rich and flavoursome Rogan Josh oxtail served with aromatic Pilau rice and
traditional Naan bread. R110.00 Add-Ons: BUTTERNUT & SPINACH SAAG R15.00
TOMATO & ONION SALAD R19.00 Dessert Drink: PINEAPPLE LASSI A frothy South Indian
yogurt-based drink with pineapple and spices R14.00
LA PLAYA, V&A Waterfront. An option of two starters and two mains – they will choose
one of each - the price will be R 120 per person. Starter: (choose one) Cape Malay
Spiced Butternut Soup, a sprinkling of Greek Feta, served with toasted Greek Pita Or
Cape-Malay Samoosas served with Greek Tzatziki and a side chopped Greek Salad Main:
(choose one) Cape – Malay Style Lamb and Apricot Sosaties ( Kebabs ) served with Greek
Lemon Potatoes, Yellow Rice and Sambals Or Lamb Curry Souvlaki with Greek Lemon
Potatoes, Yellow Rice and Sambals (SIGNATURE DISH) (traditional Malay Curry wrapped
in a toasted Greek Pita)
MELONCINO, Victoria Wharf, V&A Waterfront. WINTER SPECIAL MENU. SECONDI
(Main Course) Filleto di pesce arrotolato con prosciutto crudo in salsa di pomodori
secchi e basilico Oven-cooked linefish wrapped in Parma ham, served with an Italian
sundried tomato and basil sauce on a bed of pommes puree OR Bistecca di manzo con
salsa di fichi e senape Tender oven cooked sirloin, served with a delicate fig and Dijon
mustard sauce on a bed of Italian oven-roasted potatoes OR Pollo marinato in salsa di
peperoncino dolce acconpagnato con riso in salsa di zucca e cocco (FUSION DISH)
Chicken marinated in sweet chilli and Asian spices, served on a bed of butternut and
coconut risotto accompanied with Parmesan infused pea puree and crisp pancetta.
DOLCE (Dessert): Torta di limone con crema di Chantilly A shortbread lemon and
custard tart with a caramel glaze, served with vanilla infused Chantilly cream OR Torta
di cioccolato e frutto della passione Home-made rich dark chocolate gateau cake
infused with fresh passion fruit. Price: R120.00 per person (excl Service Charge -10%)
Fusion : Italian / Asian
NOBU, The One&Only, Dock Rd, V&A Waterfront. Tuna Miso Tacos. Seared Tuna in a
den Miso marinade, spring onion & coriander served taco style – R79.00
OYO (VICTORIA & ALFRED HOTEL), V&A Waterfront. The menu at OYO has taken into
account the history of the spice route where various flavours and cooking came from all
the cultures when slaves passed by and settled here. Thus depicting the signature dish a
‗Taste of Cape Town‘, show cases the diversity of our rich culture here in South Africa.
The genre at OYO is South African, Thai and Malay flavours. Master of the trade routes.
Starters: Parma ham, dahnia scented grilled peaches and mozzarella salad – R52 Or
Fynbos honey roasted butternut, feta and sage vol au vent with sage cream and toasted
pine nuts – R48. Main Course: ―Taste of the Cape‖ Thai chicken curry, bobotie and
grilled fish of the day – R110 Or The chef‘s pasta of the day – R85. Desserts: Belgian

11. choc nut sundae with Hillcrest berry compote – R52 Or Cape cheeses with mosbolletjies
and preserves – R58
PRIMMI WHARF, Victoria Wharf, V&A Waterfront. MENU: Seared Yellowfin Tuna basted
with a soy, ginger and citrus reduction. Served on wasabi, mash and steamed baby
spinach. A fusion of Asian & Italian R120. Smoked Spareribs poached in a red wine jus.
Served on soft polenta. A fusion of German & Italian (Signature dish) R100. Mutton
Curry Ravioli: Pasta pockets filled with curry infused mutton and ricotta served in a
spicy cream tomato sauce. Topped with minted yoghurt and tomato and coriander
salsa. A fusion of Indian & Italian R 80. Portuguese 3-bean and Sausage stew. Served on
grilled polenta. A fusion of Portuguese & Italian R75. Primi Nachos – Sourdough Pizza
topped with white cheddar, ground beef and jalapenos. Served with guacamole, fresh
tomato salsa and sour cream. A fusion of Mexican & Italian R75
QUAY 4 (UPSTAIRS), V&A Waterfront. The signature dish ―Malay Kreef Curry‖ is a
fusion of Cape Malay and South African seafood. R90 Signature Dish | R120 two course
| R150 three course. STARTERS: Steamed Mussel Pot . Fresh from the Cape West
Coast, steamed & served with a white wine, garlic & dill cream sauce or Baby Calamari
Tubes in Chilli-Orange Butter. A touch of chilli & a touch of sweetness with a lingering
taste of orange or Mussel & Clam Chowder. A rich & creamy seafood soup made with the
finest mussels & clams. MAINS: Malay Kreef Curry [SIGNATURE DISH] Cape Malay Curry
with crayfish tail, prawns & mussels accompanied by homemade peach blatjang,
coconut, rotis and jasmin rice served in a black cast iron pot or Venison Potjie, Quay
Four‘s rendition of the traditional South African stew. Made with prime Venison, served
with a choice of mashed potato or rice or Sushi Platter, a selection of delectable sushi
pieces or Vegetarian Linguine tossed with olive oil, garlic, olives & roasted vegetables.
DESSERTS: Trio of Dessert, A sweet selection from our mini dessert menu, please ask
your waiter about today‘s options or Malva Pudding, A sweet pudding of Dutch origin,
served hot with custard and ice-cream.
REUBENS, The One&Only, Dock Rd, V&A Waterfront. Reuben‘s Steak & Guinness Pie
Braised beef & ale goulash, buttery mash potato & garden peas – R99.00
SEVRUGA, V&A Waterfront. SIGNATURE DISH: MISO-MARINATED KINGKLIP Garlic and
ginger emulsion, coriander matafam potatoes. miso kingklip is a South African fish,
French double cooked potatoes, and a Asian basting and sauce.
SIGNAL (CAPE GRACE), V&A Waterfront. This will be a dinner menu available from 01
June till 31st August 2012. R195 for the three course set menu. R95 for main course
only. Starter Aromatic coconut and ginger broth with steamed mussels and coriander
foam Main course (signature dish) “De-constructed Bobotie” Bobotie spiced springbok
loin, roasted parsnip, pickled mango puree, almond crumble and curried lentil jus.
Dessert Peppermint crisp tart. ―Our menu for the promotion is traditional South African,
Cape Malay cuisine with a modern twist. Dishes and flavours are traditional but prepared
and presented using modern cooking methods and techniques. Our produce is
predominantly locally sourced and our spice blends are homemade which influences the
authentic South African flavours.‖
TASCA DE BELEM, Victoria Wharf, V&A Waterfront. Jack seafood platter: Line fish,
mussels calamari and prawns served with chips or rice. Its theme is Portuguese and the
price R219.95
THE CLIPPER (COMMODORE HOTEL), V&A Waterfront. Aknie masala marinated lamb
shank served with a creamy gremolata pomme puree, steamed seasonal vegetables,
onion bhajias and gravy. R90.00 DEFINITIONS: Aknie- A traditional Cape Malay rice dish
infused with the flavours of pure cardamom, fennel, cumin, coriander, chilli and other
spices. Gremolata - A condiment made from finely minced parsley, garlic and lemon
zest. It is traditionally served with veal, but it is also an excellent accompaniment for

12. lamb and other meat dishes. Bhajias - A popular Indian spicy snack commonly referred
to as chilli bites. The ingredients are combined to form a batter and fried.
THE GRAND, V&A Waterfront. STARTERS: Lentil soup served with garlic naan or malay
style chicken livers or butternut, feta. Beetroot & rocket salad MAINS: Oxtail with mash
or Pasta carbonara or Fish & chips or Grand fusion seafood pasta R90. DESSERT: Malva
pudding & custard or Ice cream & chocolate sauce or
Warm flourless chocolate torte. TWO COURSES R140. THREE COURSES R160
with a complimentary glass of house wine. NOT AVAILABLE SATURDAYS (lunch & dinner)
& SUNDAYS (Iunch). ALL ITEMS SUBJECT TO AVAILABILITY
THE QUARTERDECK (THE PORTSWOOD HOTEL) V&A Waterfront. Grilled spiced
Norwegian Salmon, Toor Dhal mash and Tomato Chilli Chutney with Lemon, Parsley
butter. Chefs Special at R90.00. 1 Glass of Sauvignon Blanc included. Fusion : European
with a blend of Cape Malay. Cape Malay cooking has had a considerable influence on
South African culinary traditions and its virtues have been extolled by such writers and
epicures as Laurens van der Post and Louis Leipoldt. Although it is predominantly Indian
in origin, Malay cooking has been largely influenced by Indian cuisine, hence the
curries, rotis and samoosas. The name Cape Malay is perhaps something of a misnomer
as it refers to followers of the Islamic faith, whose forefathers were brought to the
Cape as slaves from the Indonesian island of Java, over 300 years ago. They were not
associated with Malaysia in any way, except that they spoke Malay, a kind of universal
language in that part of the world. From its very beginning, South Africa has been a
Melting Pot where east meets west. Chef Craig invites you to experience these tastes
here in the shadow of Table Mountain, at the foot of Bo-Kaap – source of most of the
Ingredients and all of his inspiration.
SAN MARCO, V&A Waterfront. SAN MARCO Tricolore Fusion Burger: 200gr juicy
homemade premium beef patty flame-grilled to perfection and served on a lightly
toasted soft brioche roll, one third topped with arabiatta sauce (local Portuguese style
peri peri blended into our Italian Napolitana sauce), one third with our mouthwatering
French inspired bearnaise sauce and one third with our delicious basil & parmesan pesto
sauce, stacked with Danish style feta and fresh avocado, and finally topped off with
balsamico di Modena caramelised onions... Served with a trio fusion of fried thinly sliced
sweet potatoes, French fries and Italian style potato wedges. R69 (including a side salad
or French fries, Italian style potato wedges and sweet potato crisps). All Gourmet
Burgers @R69 (including a side order of salad, french fries, italian style potato wedges
and sweet potato crisps). All Pastas @R69. A variety of winter soups including: Paste e
Fagioli Creamy Potato & Leek Mixed Vegetables Rich Chicken Soup Butternut Soup. 2 for
1 main meals, buy one get one free (the cheaper one free) Monday to Thursday OR a
free bottle of house wine with every two mains ordered (at normal prices). Patrons
MUST email eat@sanmarco.co.za to book and get the promotion code to qualify. Monday
to Thursday only. Terms and conditions apply. Can not be combined with other special
offers. One free scoop of Gelato with anything ordered! (only for those that have
ordered the special)