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 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 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

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.

Embrace the changing seasons with our exclusive ‘Savour the Season: Autumn Edition.’ As we bid farewell to the warmth of Cape Town summer and welcome the crispness of Autumn, allow our culinary delights to take you on a sensory journey like no other.

Prepare your taste buds for a symphony of flavours that celebrate the essence of colder days and heart-warming cuisine. Our talented chefs have crafted a menu that highlights the seasonal bounty of Autumn, using fresh ingredients that capture the spirit of the season.

Three-Course Dinner Menu | R 395.00 Per Person

Unleash the magic of Camelot! Host an epic private kids' party that your child will never forget in our majestic Camelot Venue.

Send us a whatsapp for more details. 

Enjoy a delightful afternoon at Tjing Tjing Torii, specially curated for Restaurant Week 2025: a Restaurant Week Exclusive Torii Teishoku Menu for just R330.00.

For a limited time only during Restaurant Week South Africa (28 March – 4 May), Torii presents an exclusive Autumn 4-Course Torii Teishoku menu, available solely for Restaurant Week guests. This special dining experience cannot be booked as a standard reservation and is not available for walk-ins, ensuring an intimate and truly unique culinary adventure.

Please note: This exclusive menu is available only at Tjing Tjing Torii, located on the ground floor of Tjing Tjing House.

Indulge in a bold fusion of flavors in an inviting setting, where expertly crafted dishes come to life. Expect a dining experience that is as unforgettable as it is exclusive at Tjing Tjing Torii.

Limited seats available—once they’re gone, they’re gone. Secure your place now and enjoy a one-of-a-kind dining experience.

Book your exclusive table at Tjing Tjing Torii now.
 

Restaurant Week Exclusive Autumn 4-Course Torii Teishoku Menu | Available for lunch only | 12 PM – 4 PM
 

 Pan-Fried Dumplings (4 per portion) | Choice of:

• Chicken and togarashi
• Mushroom and sesame
• Pork and chive
• Smokey sweet potato

Cucumber Salad
Crunchy cucumber, buchu-pickled ginger, sweet soy, and sesame dressing

Donburi (Rice Bowl) | Choice of:

• Butadon (pork belly)
• Gyu don (beef)
• Chirashi don (assorted sashimi)
• Kinoko gohan (mushroom rice)
• Ochazuke (brothy rice)
• Cauli katsu don (crispy cauliflower)
   

Mochi
Seasonal fruit daifuku mochi

Experience a 10-Course Omakase Experience for just R545.00!

Restaurant Week Menu | Available for lunch only

Please note that the 10-Course Omakase Experience is a shared menu for 2 persons so the total price of the menu is R1090 and price per person is R545
 

ENCOUNTER NIKKEI ‒ 10-Course Omakase Experience

Edamame | Flaked Salt (V)

Crispy Squid | Togorashi | Lime | Micro Coriander | Squid Ink Aioli

NIKKEI OMAKASE 6-PIECE SUSHI SELECTION
A chef’s selection of handcrafted Nigiri & Gunkan sushi, served on a platter
Counts as a 6-course experience within the 10-course Omakase journey

Selection:

Salmon Belly Nigiri | Akama Tuna Nigiri | Seabass Nigiri | Yellowtail Nigiri | Red Roman Nigiri | Gunkan Toro with Spring Onion

Lamb Anticuchos | 7 spice | Roasted Garlic | Gochujang

Fire Cooked Chicken Thigh | Black Bean Mole | Pickled Shimeji | Sesame Leaf

Enjoy a delightful afternoon or evening at Tempo Luxury Restaurant, specially curated for Restaurant Week 2025: an exclusive 3-course indulgence for just R395.00.

This is your chance to enjoy a culinary adventure in an inviting setting, where bold flavors and unique combinations come to life. Expect creative dishes and a dining experience to remember at Tempo Luxury Restaurant.

Restaurant Week Menu | Available for lunch & dinner
 

STARTER

Charred Aubergine & Tahini
Smoked Aubergine Purée | Tahini Yoghurt | Pomegranate | Toasted Pine Nuts | Grilled Sourdough
OR
Spiced Cauliflower Velouté
Creamy Roasted Cauliflower Soup | Toasted Almonds | Truffle Oil | Crispy Kale
OR
Grilled Prawn & Avocado Salad
Citrus-Marinated Prawns | Avocado Mousse | Baby Gem Lettuce | Chilli-Lime Dressing
OR
Lamb Kofta & Hummus
Spiced Lamb Kofta | Harissa Hummus | Cucumber Salad | Sumac Yoghurt

MAIN COURSE

Grilled Cauliflower Steak
Smoked Paprika Rub | Chimichurri | Charred Broccolini | Crispy Chickpeas
OR
Stuffed Butternut Ravioli
Handmade Pasta Filled with Ricotta & Butternut Sage Butter | Toasted Walnuts
OR
Miso Glazed Salmon
Coconut Jasmine Rice | Bok Choy | Sesame Dressing
OR
Garlic Butter Prawns & Squid Ink Linguine
Charred Prawns | Squid Ink Pasta | Bisque Reduction | Chili Oil
OR
Grilled Sirloin
Fondant Potatoes | Red Wine Jus | Roasted Shallots | Tender Stem Broccoli | Zucchini Puree
OR
Beef Fillet
Oyster Mushrooms | Parsnip Chips | Creamy Onion Puree | Armando’s Risotto | Parmesan Crumble

DESSERT

Brookie
Chocolate Brownie Base | Topped with a Soft Baked Cookie Dough | Served with Vanilla Gelato
OR
Rooibos Crème Brûlée
A Classic Crème Brûlée infused with Rooibos Tea | Topped with a Caramelized Sugar Crust | Served with a Citrus Garnish and Cherries
OR
Banana Layer Cake
Banana Sponge with a Hint of Warm Spices and a Creamy Vanilla Lemon Buttercream in between | with Meringue Shards and Caramelised Popcorn | Served with Vanilla Ice Cream

Enjoy an exclusive 4-course feast with fresh totopos (Available for lunch and dinner)

Please note that at Hacienda there is a two-hour time limit per table.
Please note: This is a shared 4-course menu priced at R445 per person.
With freshly made totopos on arrival.

ON ARRIVAL

FRESHLY MADE TOTOPOS
SERVED ALONG WITH OUR THREE MOTHER SAUCES

1ST COURSE

TOMATES CRIOLLOS
CHARRED HERITAGE TOMATOES, SALSA VERDE FOAM, PERSILLA CONSUME

KINGKLIP CEVICHE
LIME CURED KINGKLIP, LECHE DE TIGRE, AVOCADO CREMA, SALMON ROE, PICO DE GALLO

2ND COURSE

BAJA LANGOSTA
TEMPURA LOBSTER, FENNEL TAJIN SALSA, POMEGRANATE AIOLI, DRIED GRAPEFRUIT

3RD COURSE

DICHA DE BARBACOA
SOUS VIDE CHICKEN THIGH, BBQ SAUCE, CRISPY GARLIC PISTACHIO

FRIJOL NEGRO
BLACK BEAN WITH FRIJOL NEGRO SAUCE, MUSHROOM SOFRITO, PICKLED ONION, PECORINO

4TH COURSE

CANDY FLOSS