PACHAS RESTAURANT
SALADS
French
Greek
Roquefort
Salmon, goats cheese and avocado
Cajun Chicken with creamy vinaigrette
Biltong with fig and blue cheese
Biltong with fig and feta cheese
Medium Table Salad
Large Table Salad
Avocado optional
SOUP
Biltong and Mushroom
Minestrone
Soup of the day
COLD STARTERS
Prawn and avocado
De-shelled prawns, layers of avocado and piquant cocktail sauce
Smoked salmon terrine infused with lime
Steak Tartare
Raw beef fillet, capers, onions, Dijon mustard, black pepper and olive oil
HOT STARTERS
Snails
Sizzling in creamy garlic butter
Chicken Livers
In creamy port reduction, separate peri-peri sauce
Camembert Cheese
Winelands Camembert with cranberry sauce
Brie Cheese
Wrapped in phyllo pastry with fig preserve
Crumbed Mushrooms
Stuffed with feta and peppadew
Smoked Snoek
Wrapped in phyllo with maroela reduction
Calamari Starter
Lemon butter, garlic butter or peri-peri
Calamari Portuguesa
Grilled in the style of old Portugal
FROM THE GRILL
Rump 300g
Sirloin 300g
Sirloin on the bone 500g
Fillet 200g
Fillet 270g
T-Bone 700g
Spare Ribs 500g
Spare Ribs900g
SAUCES
Madagascar Green Peppercorn
Porto Bellini Mushroom and Thyme
The Original Monkey gland
Red wine, bacon and mushroom
Blue cheese and cream
Wholegrain Mustard and Brandy
Café de Paris – herb butter
Fontina cheese
VEGETARIAN MEALS
Ask your host!
VENISON
Springbok Linguine
Pan fried springbok loin in honey and lemon glace
Gemsbok “Oryx” Schnitzel
Crumbed loin of gemsbok with red wine, bacon and mushroom sauce
Eland stew
POULTRY
Deboned Chicken
Half chicken, roasted,choice of creamy lemon butter or peri-peri
Chicken Schnitzel
Crumbed, with cheese or mushroom sauce
Duck Fuji
Lychees, cherries and slices of mandarin orange
Asian Duck
Flavoured with soy and sweet chilli
SPECIAL GRILLS
Sirloin Togetherness
Well matured with creamyred wine, bacon and mushroom sauce
Between the Sheets
Fillet with shrimps, asparagus, mushroom,creamy pepper and Fontinacheese sauce
Surf & Turf
An old favourite returns!
Fillet Haloumi
With mixed berry and red wine reduction
Veal Schnitzel
Crumbed, with cheese or mushroom sauce
Prawn and Chicken curry
Thai green curry, flavoured with coconut and coriander (Hot)
Thai red curry, flavoured with galangal and lime (mild)
Lamb of the day
Ask your host!
Lamb Curry
Neck and knuckle
Lamb loin cutlets
Pan fried with red wine reduction
Oxtail
Slow cooked in red wine, flavoured with herbs and gremolata
SEAFOOD
Linefish of the day
Topped with sautéed mushrooms and lemon butter
Sole Belle Meuniere
Grilled, served with lemon butter
Sole Pachas
Shrimps, mushrooms and asparagus in creamy white wine sauce
KingklipBelle Meuniere
Grilled, served with lemon butter
Norwegian salmon
Lightly seared, with white wine and tomato cream
Calamari
Lemon butter, garlic butter and peri-peri
Calamari Portuguesa
Grilled in the style of old Portugal
Prawns
Basmati rice, lemon butter, garlic butter and peri-peri
Seafood Combo’s
Ask your host for a combo of your choice
DESSERTS
Crème Brulee
Chocolate Mousse
A trio of Mousse!
Baked Cheesecake
Served with fresh fruit coulis
Lemon Meringue
Italian Kisses
Ice-cream and Bar One sauce
Dessert of the day
Ask your waitress!