All pensioners receive a whopping 20% discount off on WEDNESDAYS! Sit down only and discount is for the paying pensioner. (T&C’s apply)

WhatsApp  us on 063 515 8394 or 011 615 0230 to book your table.

Come and enjoy dinner in our restaurant whilst our singing waiters provide unforgettable entertainment.

Booking essential at LeSi Restaurant for A-la-carte dinner on these dates.

R100 booking deposit (to be deducted at the end of the evening, 15% service fee excluded)

Arrival Time: 18:00 for 18:30

Enjoy a 4-course Culinary Dinner for R625.00!

Bookings via Restaurant Week.

Restaurant Week Menu | Available for dinner only

AMUSE BOUCHE

Amuse bouche of the evening

STARTER

Calamari
Pan fried calamari | squid risotto | crisp lime tentacles | bell pepper coulis | clam chowder
Or
Duck Wonton
Soy blueberry | pea mousseline | orange miso sauce | scallions
Or
Karoo Crumble (V)
“Cheese cannelloni” | cauliflower cream | shiitake mushroom | cauliflower couscous

MAIN COURSE

Fillet of Lamb
Smoked beet puree | cream cheese morrel | sweet potato bake | mustard caviar
Or
Seared Salmon
Dutchess potato | confit leek | garlic lemon beurre blanc | salmon roe | sea fennel
Or
Fire roasted Eggplant Escallops
Chickpea hummus | lentil sundried tomato stew | pine nuts | charred baby onion | coriander oil

DESSERT

Orange Chocolate Tart
Guanja 70% | tonka bean sponge | berry coulis
Or
Crème Brûlée
Salted caramel popcorn | white chocolate crumble | passion fruit | meringue | chantilly cream

Enjoy an exclusive 6-course Japanese Sharing Experience for R445.00

Bookings via Restaurant Week.

Restaurant Week Menu | Available for lunch & dinner

WELCOME DISH
MISO SOUP BOMB • CHAWAMUSHI

CONFIT DUCK LEG DUMPLINGS
STICKY MISO • HONEY • GINGER

MISO BUTTER EGGPLANT
MISO GLAZED EGGPLANT • SESAME • BONITO

WAGYU TSUKUNE ROBATAYAKI
BEEF WAGYU 9+ MEATBALL • TARE •
CONFIT EGG YOLK • CHIVES

TORI PAITAN RAMEN
BUTTERMILK AND TOGARASHI CRISPY CHICKEN •
PAITAN CHICKEN BROTH • FISH CAKE • SHIMEJI • MARINATED EGG • CRISPY GARLIC

GOODBYE DISH
BLACK SESAME ICE CREAM • BROWN TEA BISCUIT

Enjoy a signature CowFish 3-course menu for R375.00

Bookings via Restaurant Week.

Restaurant Week Menu | Available for lunch & dinner

STARTER

Dim Sum 4 pieces
Choice of either:

Spinach | and cream cheese
Beef | and cream cheese
Chicken | and coriander with cashew nuts
Prawn | and cream cheese

MAIN COURSE

Chilli Teriyaki Beef Fillet
250g - Tender slices of beef fillet seared medium rare, sliced, topped with teriyaki chilli sauce
Served with grilled mushrooms and fries
OR
Calamari
Calamari grilled or fried
Served with lemon butter and fried rice

DESSERT

Amakuta Roll
Spring rolls filled with homemade custard and drizzled with Barone chocolate sauce

Enjoy a delicious 5-course Indian adventure for R350.00

Bookings via Restaurant Week.

Restaurant Week Menu | Available for lunch and dinner

Our 1st Journey Begins...

AMUSE-BOUCHE

TANDOORI AVOCADO
Spicy passion avocado chutney | fresh lemon pickle | rice flour papadum | zazzy prawn

Our 2nd Journey Continues...

MASALA IDLY AND OSTRICH DUNK
Into a light airy coconut stew | a proper play of spicy texture inspired by a Kerala tradition
OR
TRIO DIM SUM DUMPLINGS Fusion Concepts
Chicken | prawn | vegetable | placed on a bed of homemade chutney

Our 3rd Journey Continues...

PINEAPPLE TANDOORI RASAM
Inspired from Southern India | blend of pineapple tamarind lamb shank Rasam | with spices for a perfect balance of sweet tangy and spicy notes | a unique spin using tomatoes instead of pineapple, finished simply and authentically
OR
TRIO CHICKEN KEBABS
Rajuli kebab, tamarind kebab, Ghanbari kebab

Our 4th Journey Continues... MAINS

BUTTER CHICKEN BOWL
Tandoori-grilled chicken simmered in a rich butter sauce | corn & black bean salad | crispy beetroot tikki | steamed rice | creamy raita
OR
BADAMI OSTRICH BOWL
Ostrich in Badami simmered in a rich butter sauce | corn & black bean salad | crispy beetroot tikki | steamed rice | creamy raita
OR
KAALA GHOST – MUMBAI
Slow cooked lamb on the bone | black sesame seeds | Chefs magical spices | lemon grass | corn & black bean salad | crispy beetroot tikki | steamed rice | creamy raita
OR
CHANA SAAG VEGETARIAN BOWL
Garbanzo beans delicately cooked with fresh spinach and spices | corn & black bean salad | crispy onion pakora | steamed rice | creamy raita
OR
PALAK PANNER
Garbanzo beans delicately cooked with fresh spinach and spices | corn & black bean salad | crispy onion pakora | steamed rice | creamy raita

Our Final Journey Unfolds...

GHAJAR KA RAS MALIA
Apple kheer | Malia kulfi Ice-cream
OR
GOOLUB JAMMON CHEESECAKE

Join us every Saturday this March from 12h00 to 17h00 for an exquisite whisky tasting experience.

Discover the unique flavours of:

• The Clan Danny 7yr: Orange segments, Sherried spices, and malt.
• Glen Elgin 12yr: Cereal sweetness, rum spice, and toffee apples.
• Kilchoman Machir Bay: Citrus zests, vanilla biscuits, and elegant peat smoke.
• Springbank 12yrs: Toffee apple sweetness, soft peat smoke, and coastal notes.
• Jura 16yr: Peach, apricot, and a touch of sea salt.

Each tasting is paired with delicious bites like roast beef, blue cheese, smoked salmon, and more. 

Only R300 per person! Don’t miss out on this perfect blend of flavors and aromas. Book your spot now! 

An award-winning dining experience awaits.

The Manor at Nederburg, last year’s Restaurant Week South Africa Champion, returns with a specially curated menu. Indulge in an exquisite two or three-course meal, expertly paired with our finest wines, all within the breathtaking surrounds of our historic estate.

Available from 28 March – 2 May | Wednesday – Sunday
2-course meal – R295 | 3-course meal – R375

Bookings via Restaurant Week.

Restaurant Week Menu | Available for lunch only

STARTER
POTATO GNOCCHI (V)
Black truffle, mushroom and white wine sauce, parmesan wafer
Pairs well with The Manor House Chardonnay
OR
PRAWN SAFFRON RISOTTO
Grilled baby marrow and lemon zest
Pairs well with The Winemasters Sauvignon Blanc
OR
SESAME LAMB AND CHICKPEA KOFTAS
Hummus, harissa, sundried tomato and olives salsa
Pairs well with The Winemasters Merlot

MAIN
MOROCCAN GRILLED FISH
Saffron, tomato, olive and spice marinade, roast butternut, caramelized onion and chickpea cous cous, dates and toasted almond sprinkle
Pairs well with The Winemasters Rosé
OR
WINE BRAISED BEEF SHORT RIBS
Bone marrow, potato puree, grilled winter vegetables
Pairs well with The Manor House Cabernet Sauvignon
OR
PARMIGIANA DI MELANZANE (V)
Aubergines baked with a white wine tomato sauce, Fior di latte mozzarella and parmesan cheese, garlic butter herb bread
Pairs well with The Manor House Shiraz

DESSERT
ORANGE AND FLAKED ALMOND CAKE
Dark chocolate ganache, Amaretti biscuit crumble, orange confit
OR
BAKED ROOIBOS CHEESECAKE
Bains whisky chocolate sauce, ginger crumble
OR
CHAI APPLE CRUMBLE
Chai apple crumble tart, sweet cinnamon whipped cream, toffee and noble late harvest sauce, apple crisp
Desserts pair well with The Winemaker Noble Late Harvest

Sunday, 30th March | 12:00 – 16:00

Join us for a mouthwatering Sunday Lunch Buffet featuring a delicious selection of dishes prepared with care and creativity.

Starter | Savoury Biltong & Tomato Cheesecake

Main Course buffet
Leg of Lamb served with Lamb Jus
Ham, Spinach & Feta Roulade with a creamy White Wine Sauce
Steak & Mushroom Pie
Savoury Rice
Crispy Potato Wedges
Sweet Potato Phyllo Roll
Creamy Cabbage
Quinoa Caprese Salad
Roasted Veg Pasta Salad
Greek Salad

Dessert
Apple Crumble Tart served with Vanilla Ice Cream
OR
3 Scoop Vanilla Ice Cream with Chocolate or Caramel Sauce

Bookings Essential: thekitchen@misticoequestrian.co.za | Call or WhatsApp: 066 421 8814

Don't miss out on this unforgettable dining experience – we can’t wait to see you there! 

Savour Restaurant Week at Mint Restaurant & Wood-Fired Grill!

From 28 March – 4 May, enjoy our exclusive lunch and dinner set menus, crafted for an unforgettable dining experience.

Lunch – Select two dishes from our starters, mains, or desserts for R345.
Dinner – Indulge in three dishes from our starters, mains, and desserts for R425.

Experience bold flavours in a relaxed setting. Limited time only – book your table today!

Bookings via Restaurant Week.

Restaurant Week Menu:

STARTERS
BURRATA SALAD (V)
Grilled Avocado, Heirloom Tomatoes, Spiced Corn Arugula Lettuce, Balsamic
OR
PRAWNS & EGG TOAST
Marinara Sauce, Onions, Olives
OR
BIRRIA TACOS
Braised Brisket, Scallion, Cilantro, Cheese, Meat Broth
OR
KUDU CARPACCIO
Apricot Chutney, Candid Walnut, Micro green
OR
CLEAR CHICKEN AND GINGER BROTH
Rice noodle, Shiitake Mushroom
OR
TUSCAN TOMATO SOUP (V)
Cannellini Beans, Young Basil, Pepitas

MAINS

WOOD FRIED MEAT: SIRLOIN 300g
Choice of Sauce:
Ground Black Pepper / Wild Mushroom / Cape Citrus Butter / Garlic Butter / Crushed Peri-Peri
Choice of Side:
Creamed Potato / Skinny Fries / New Potatoes / Coal Veg Mélange / Basmati Rice / Side Salad
OR
SEAFOOD TAGLIATELLE (SF)
Shellfish Sauce, Mussels, Prawns, Calamari & Fish, Home Made Tagliatelle
OR
SLOW ROASTED LAMB SHANK
Olive Oil Mash, Pearl Onions, Baby Carrots, Wilted Greens
OR
VEGETABLE RISOTTO (V)
Parsnip, Broccoli, Spinach & Roasted Rainbow Tomatoes
OR
BUCATINI ALFREDO (V)
Creamy Mushroom Sauce, Scallion
OR
BABY BEEF RIBLETS
Coal Grilled Ribs, Roasted Masala Buttered Corn Ribs, Parsley Gremolata

DESSERTS

CHOCOLATE BROWNIE SUNDAE (V)
Warm Brownie, Salted Fudge Sauce, Whip Cream, Nuts, Sprinkles, Waffle Cup & Vanilla Ice Cream
OR
GLUTEN FREE DARK CHOCOLATE PASSION FRUIT Entremets (VE)
Gluten free / Sugar Free / Vegan
OR
PULL-UP TIRAMISU
Coffee Macaroons, Chocolate Sauce & Sugared Pistachio Brittle