Enjoy lunch or dinner at Beluga with a specially curated three-course Signature Experience for R445 per person.

Restaurant Week Three-Course Menu

STARTERS

Roasted Butternut, Beetroot & Feta Salad (VE)
Caramelised butternut • beetroot • fresh rocket • feta • toasted pumpkin seeds • honey-balsamic reduction
Venison Carpaccio
Herb-crusted venison • horseradish crème fraîche • fresh herbs • orange segments • citrus vinaigrette
Asian Prawns
Grilled prawns (4) • ramen noodles • sweet soy sauce • green vegetable stir-fry • sesame seeds
Mussel Bowl
Steamed black mussels • creamy lemon or garlic butter sauce • Beluga toast
Baby Squid
Grilled: calamari tubes and tentacles • Cajun spice • seasonal salsa • lemon aioli
OR
Crispy (N): tempura-coated calamari • signature spicy peanut dressing
Sushi
Roses (4): salmon or vegan
OR
California Roll (4): salmon • tuna • prawn • vegetarian • vegan

MAINS

Halloumi Salad (VE)
Grilled halloumi • baby spinach • rocket • mint • cranberries • pistachios • avocado • honey-mustard dressing • crispy croutons
Mushroom Gnocchi (VE)
Potato dumplings • truffle emulsion • parmesan shavings • risotto ball
Vegan option available
Beef Steak
200g rib eye • buttered mashed potatoes or salad • rich beef jus
Beluga Burger
Flame-grilled beef patty • Emmental • smoky tomato chutney • onion marmalade • panko onion rings • sesame roll • sriracha mayo
Served with rustic fries or salad
Vegetarian option available
Line Fish
Grilled line fish • crushed baby potatoes or salad • lemon butter or garlic butter sauce • seasonal salsa • lemon wedge
Chef’s Sushi Collection (10)
Salmon roses (2) • tuna & salmon sashimi (2) • rainbow roll (2) • tuna crunch (2) • tuna & salmon nigiri (2)
Vegan Sushi Collection (10) (VG)
Vegan roses (2) • fiesta (4) • tofu crunch (2) • vegan supreme roll (2)

DESSERTS

White Chocolate Beignets
Deep-fried white chocolate balls • salted caramel sauce • vanilla pod ice cream
Persian Orange & Almond Cake (VG | GF | N)
Almond cake • orange syrup • vegan vanilla ice cream
Crème Brûlée (N)
Classic vanilla baked custard • pistachio tuile
Malva Pudding
Rooibos-infused malva pudding • crème anglaise

Celebrate Heritage Day with a proper venison burger, crispy chips and an ice-cold Castle Double Malt for R180. Lekker food, cold beer and good company, it doesn’t get much more South African than that. 

Join us at Fiamma Grill this Thursday, 24 September and come hungry.

Bookings essential

For Restaurant Week South Africa 2026, enjoy a specially curated three-course dining experience for R495 per person, with your choice of starter, main and dessert.

Restaurant Week Three-Course Menu

Choice of starter, main and dessert

A vegetarian and vegan three-course menu is also available for R395 per person and can be requested at the restaurant.

STARTERS

Salmon Carpaccio
Capers • avocado • shallots • chives
OR
Golden Mushroom Bites
Creamy garlic & herb
OR
Vegan Tofu Tom Yum (V)
Lemongrass • lime • shiitake • tomato • soy

MAINS

Slow-Braised Rosemary Lamb Shank
Creamy mash • roasted vegetables • mint sauce
OR
Pan-Fried Butter Kingklip
Saffron velouté • red caviar • seasonal vegetables
OR
Cape Malay Vegetable Curry (V)
Basmati • poppadums • chilli
OR
Lentil Bolognaise (V)
Seasonal vegetables • charcoal leeks

DESSERTS

Deconstructed Mixed Berry Pavlova
Crisp meringue • mixed berry flavours
OR
White Chocolate & Black Sesame Blancmange
Silky white chocolate • nutty black sesame
OR
Vegan Banana Brûlée (V)
Banana • caramelised brûlée finish

Bookings via Restaurant Week

Spring is the perfect excuse to discover something delicious.

Join us and experience a specially curated Restaurant Week set menu, created to showcase the flavours, creativity and refined dining Fairlawns is known for.

25 September – 1 November 2026

Gather your favourite people, take your seat and make the most of spring dining at Fairlawns.

Bookings via Restaurant Week.

Enjoy an Award-winning 5-Course Dining Experience for just R750.00.

Bookings via Restaurant Week.

We’re taking part in Restaurant Week, from 25 September to 1 November.

Join us for a seasonal menu inspired by familiar South African flavours, with a choice of three starters, three main courses and two desserts.

Two courses | R385 per person
Three courses | R495 per person

The Restaurant Week menu will be available Tuesday to Saturday for lunch and dinner.

Menu:

STARTERS

Potato & Leek Vichyssoise
Crispy potato • Dill oil • Crème fraîche • Sourdough
OR
Snoek Cruller
Pickled cucumber • Dill
OR
Herb Arancini
Tarragon mayo • Sundried tomato pesto

MAINS

Slow-Roasted Lamb Rib Roll
Caponata • Aubergine chutney • Potato galette • Tempura anchovy
OR
Pan Fried Linefish
Pea velouté • Wilted spinach • Roasted corn & chilli salsa • Dill oil
OR
Lemon & Ricotta Ravioli
Jerusalem artichoke purée

DESSERTS

Malva Pudding
Cinnamon anglaise • Rooibos syrup • Vanilla bean ice cream
OR
Chocolate Brownie
Fudge sauce • Chocolate tuile
 

Book your table via Restaurant Week.

Gather your people and come hungry.

Midweek plans? We’ve got the perfect excuse. 

Tuesdays & Wednesdays:

Nachos + your choice of Clos Malverne Brut, Rosé or a Margarita, R160pp

Bring your crew. Bring your appetite - We’ll bring the good vibes.

Thursday called. It wants a burger.

Thursdays:

Any burger + a 500ml Heineken Draught, R155pp

Stay for the food. Stay for the drinks. Stay because the evening is just getting started. 

Thursdays | R155 per person

Your Thursday plans? Sorted.

This is what weekends were made for. 

Fridays & Saturdays:

Build Your Own Platter for Two, choose your favourites, choose your side, and enjoy 3 complimentary Aperol Spritz & Whiskey Sour cocktails, R450 per duo

So make the group chat official.
Pick your person.
Bring your appetite.
And let the weekend begin at SEC.

Fridays & Saturdays | R450 per duo

Good food. Good drinks. Better weekends.

An evening where African gastronomy meets the wines of Franschhoek.

Join us at Mist for an exclusive evening with Allée Bleue, an internationally awarded wine estate, as we pair our Curate Your Own Journey experience with a complimentary tasting of selected Allée Bleue wines.

Guided by Chef Anele, Head Chef at Mist, alongside Frits Brune, Sommelier.

22 September | 18:00

Limited seating!