SEAFRONT RESTAURANT MENU - De Viswijf · CREAMY GARLIC / CHILLI CHEESE / BILTONG / THERMIDOR...
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VEGETARIAN CHEESY GARLIC ROLL 45 VEGETABLE SOUP 50 CRUMBED MUSHROOMS 50 DE VISWIJF SALAD 65 SEAFOOD SEAFOOD SOUP 60 SNAILS (no, we did not catch them in the garden) 65 your choice of creamy garlic sauce or garlic butter sauce PRAWN AU GRATIN 85 prawn meat served in a creamy garlic sauce baked with cheese CREAMY MUSSELS 70 mussels in a creamy garlic white wine sauce CALAMARI (add squid heads for 45) 75 deep fried calamari strips served on rice with home-made tartare sauce *grilled calamari is served in a feta & cream sauce SEAFOOD SALAD (enjoy with Rosé) 100 a fresh green salad with shrimps, grilled calamari and prawns with our seafood sauce OYSTERS 115 served the traditional way *add on 23 per oyster MEAT CREAMY BILTONG SOUP 65 PERI-PERI CHICKEN LIVERS 65 home-made sweet ’n sour sauce served with ciabatta SPRINGBUCK CARPACCIO 110 CROCODILE CARPACCIO 110 PLEASE NOTE: * Service fee may be added. * All our food is prepared the traditional South African way * Changes to the menu will result in an extra 20 minute delay to your order * Ask your waiter about our black board specials * Subject to availability *No split bills OUR SIGNATURE DISHES * Look out for the anchor icon Anchors Aweigh A great way to start the voyage... MENU SEAFRONT RESTAURANT At the end of the winter of 1764, Captain Jan van Dijkhorst sailed his newly built ship, De Viswijf, out of the harbour of Scheveningen in Holland. His mission was to establish a settlement on the coast of Madagascar, to be used as a trading post on the sea route between Europe and the Far East. De Viswijf was last seen in October 1764 when it sailed around Cape Point after replenishment of goods in Cape Town. No further information about the fate of the vessel or the seamen was available until the foundations of the new cell tower were dug on the main beach in Jeffreys Bay. The remnants of De Viswijf were discovered deep under the sand dunes and the mysterious disappearance of the ship has now been solved. Memoirs found in an old chest indicated that the only survivor was the ship’s cook. Rumour has it he has stayed in Jeffreys Bay for several years after the shipwreck and many of the current Jeffreys Bay inhabitants might be his descendants. The only memories that we have of him however, are his recipes... Owners Fred and Nadine welcomes you. Our Legacy HAKE or CALAMARI & CHIPS 70 CHICKEN STRIPS & CHIPS 70 MAC & CHEESE 70 RIBS & CHIPS 70 ICE CREAM with chocolate / berry sauce 25 MILKSHAKE 25 (Chocolate, Strawberry, Lime, Vanilla, Bubblegum, Banana, Coffee) For the Cabin Kids Only kids 12 and under… Salads (enjoy with any of our blends) DEVISWIJF SALAD 100 a fresh green salad with olives, feta cheese and salad dressing CHICKEN SALAD 110 a fresh green salad with chicken strips and croutons served with our home made mustard sauce SALMON & AVO 125 a fresh green salad with smoked salmon and avocado (seasonal) SEAFOOD SALAD (enjoy with Rosé) 135 a fresh green salad with shrimps, grilled calamari and prawns served with our seafood sauce From Port to Starboard CHEESE PLATTER TO SHARE 230 OR SINGLE PLATE 140 selection of local cheeses served with spiced apricot chutney, preserves, biscuits & breads. CHARCUTERIE PLATTER TO SHARE 250 OR SINGLE PLATE 140 selection of cured, roast & dried meats served with pickles, breads, preserves & peach chutney. PLOUGHMAN'S BOARD TO SHARE 260 OR SINGLE PLATE 150 selection of local cheeses , selection of cured, roast & dried meats & country style pâté, served with breads, onion marmalade, butter, preserves & a green salad. CREAMY MUSHROOM TAGLIATELLE 110 home-made tagliatelle in a creamy mushroom wine sauce VEGETARIAN PLATTER 130 seasonal vegetables, stuffed tomato, crumbed mushrooms, savoury rice & potato Vegetarian For those who abstain from eating anything that used to move... Est. 2000
Transcript of SEAFRONT RESTAURANT MENU - De Viswijf · CREAMY GARLIC / CHILLI CHEESE / BILTONG / THERMIDOR...
VEGETARIAN
CHEESY GARLIC ROLL 45
VEGETABLE SOUP 50
CRUMBED MUSHROOMS 50
DE VISWIJF SALAD 65
SEAFOOD
SEAFOOD SOUP 60
SNAILS (no, we did not catch them in the garden) 65your choice of creamy garlic sauce or garlic butter sauce
PRAWN AU GRATIN 85prawn meat served in a creamy garlic sauce baked with cheese
CREAMY MUSSELS 70mussels in a creamy garlic white wine sauce
CALAMARI (add squid heads for 45) 75deep fried calamari strips served on rice with home-madetartare sauce *grilled calamari is served in a feta & cream sauce
SEAFOOD SALAD (enjoy with Rosé) 100a fresh green salad with shrimps, grilled calamari and prawnswith our seafood sauce
OYSTERS 115served the traditional way*add on 23 per oyster
MEAT
CREAMY BILTONG SOUP 65
PERI-PERI CHICKEN LIVERS 65home-made sweet ’n sour sauceserved with ciabatta
SPRINGBUCK CARPACCIO 110 CROCODILE CARPACCIO 110
PLEASE NOTE:* Service fee may be added.
* All our food is prepared the traditional South African way* Changes to the menu will result in an extra 20 minute delay to your order
* Ask your waiter about our black board specials * Subject to availability *No split bills
OUR SIGNATURE DISHES* Look out for the anchor icon
Anchors Aweigh A great way to start the voyage...
MENUSEAFRONT RESTAURANT
At the end of the winter of 1764, Captain Jan van Dijkhorst sailed his newly built ship, De Viswijf, out of the harbour of Scheveningen in Holland. His mission was to establish a settlement on the coast of Madagascar, to be used as a trading post on the sea route between Europe and the Far East. De Viswijf was last seen in October 1764 when it sailed around Cape Point after replenishment of goods in Cape Town. No further information about the fate of the vessel or the seamen was available until the foundations of the new cell tower were dug on the main beach in Jeffreys Bay. The remnants of De Viswijf were discovered deep under the sand dunes and the mysterious disappearance of the ship has now been solved. Memoirs found in an old chest indicated that the only survivor was the ship’s cook. Rumour has it he has stayed in Jeffreys Bay for several years after the shipwreck and many of the current Jeffreys Bay inhabitants might be his descendants. The only memories that we have of him however, are his recipes...
Owners Fred and Nadine welcomes you. Our Legacy
HAKE or CALAMARI & CHIPS 70
CHICKEN STRIPS & CHIPS 70
MAC & CHEESE 70
RIBS & CHIPS 70
ICE CREAM with chocolate / berry sauce 25
MILKSHAKE 25(Chocolate, Strawberry, Lime, Vanilla, Bubblegum, Banana, Coffee)
For the Cabin KidsOnly kids 12 and under…
Salads(enjoy with any of our blends)
DEVISWIJF SALAD 100a fresh green salad with olives,feta cheese and salad dressing
CHICKEN SALAD 110a fresh green salad with chicken strips and croutonsserved with our home made mustard sauce
SALMON & AVO 125a fresh green salad with smoked salmonand avocado (seasonal)
SEAFOOD SALAD (enjoy with Rosé) 135a fresh green salad with shrimps, grilled calamariand prawns served with our seafood sauce
From Port to Starboard
CHEESE PLATTER TO SHARE 230OR SINGLE PLATE 140selection of local cheeses served with spiced apricot chutney, preserves, biscuits & breads.
CHARCUTERIE PLATTER TO SHARE 250OR SINGLE PLATE 140selection of cured, roast & dried meats served with pickles, breads, preserves & peach chutney.
PLOUGHMAN'S BOARD TO SHARE 260OR SINGLE PLATE 150selection of local cheeses , selection of cured, roast & dried meats & country style pâté, served with breads, onion marmalade, butter, preserves & a green salad.
CREAMY MUSHROOM TAGLIATELLE 110home-made tagliatelle in a creamy mushroom wine sauce
VEGETARIAN PLATTER 130seasonal vegetables, stuffed tomato, crumbed mushrooms,savoury rice & potato
VegetarianFor those who abstain from eating
anything that used to move...
Est. 2000
Traditional South-African
Mariners Choice(Enjoy with any of our blends)
MUNCH BASKET 130home-made hake strips, chicken strips, calamari and chips
HAKE / CALAMARI BURGER 85served with onion rings and chips and our secret sauce *add tartare sauce for 15
COMBINATIONSHake, Calamari on Rice & Chips 140Catch of the Day, Calamari on Rice & Chips 150Kingklip Fillet, Calamari on Rice & Chips 160Sole, Calamari on Rice & Chips 190Prawns, Calamari on Rice & Chips 190
DEVISWIJF PLATTER 325prawns, hake, calamari, squid heads, creamy mussels, onion rings, chips and rice.
ADD ON / CREATE A PLATTERCREAMY MUSSELS 50PRAWNS 65CALAMARI 100g 55SQUID HEADS 100g 50HAKE 100g 65CHICKEN STRIPS 100g 55RIBS 250g 65FRENCH FRIES OR RICE 10CRAYFISH 250g 250±
LANDLUBBER’S LUCKYou do get seasick, don’t you...
RUMP 200g 125 300g 150 500g 190FILLET (Beef or Kudu) 150g 125 300g 195 T-BONE 500g 195RIBEYE 200g 140 300g 170RIBS (Pork) 500g 155
SURF & TURF 185steak, calamari and creamy mussels* ADD PRAWNS 65
KASSLER CHOPS (PORK) 130grilled and served with mash, gravy and vegetables
CORDON BLEU 130chicken fillet filled with ham and cheese, deep fried,with a cheese sauce
CHICKEN & PRAWN CURRY 135served with rice, sambals and a fried papadum
LEMON CHICKEN 130pan fried chicken fillets filled with spinach andfeta cheese
CHICKEN SCHNITZEL half 90 full 130chicken fillet crumbed and pan friedAdd Parmigiana 30
CHICKEN / BEEF BURGER 90served with onion rings and chips* Add Bacon & Cheese 20
*the above served with vegetables and a choice of starch or just salad
For those with Italian blood in their veinsPASTAS
BACON & BUTTERNUT PENNE 110(enjoy with Chardonnay or Sauvignon Blanc) pan-fried bacon and butternut served in a creamy sauce
SEAFOOD TAGLIATELLE 120(enjoy with Sauvignon Blanc)creamy mussels, prawn-meat, mushrooms and calamari
CHICKEN PASTA 110(enjoy with Chardonnay) chicken strips in a creamy mushroom sauce and fresh tomatoes
LASAGNE 120(enjoy with Pinotage and Deviswijf Red) layers of pasta sheets, mince and cheese baked to perfectionand served with salad
LAMB BOLOGNAISE 125slow cooked pulled leg of lamb served on creamy tagliatelle
(enjoy with Sauvignon Blanc or Chenin Blanc)
HAKE 150g 90 250g 125fresh hake fried or grilled to perfection
CATCH OF THE DAY 250g 160(no, not the one who serves you)grilled with lemon butter or garlic butter
CALAMARI 130deep fried or grilled to perfection calamari strips*grilled calamari is served in a creamy feta sauce
BABY KINGKLIP (subject to availability) 180grilled on the bone with lemon butter or garlic butter
SOLE (subject to availability) 185grilled on the bone with lemon butter or garlic butter
CAPTAINS PLATTER (serves 3 to 4) 950hake, linefish, sole, prawns, calamari, creamy mussels & crayfish
*the above served vegetables and choice of a starch or just salad
THAI SEAFOOD POT 130(enjoy with Pinotage Rosé or Semi-Sweet)fish, mussels, prawns & calamari cooked in ahot thai curry paste served on rice
MUSSEL POT 125mussels in a creamy garlic white wine sauceserved with rice
PRAWNS (400g - 500g) 185grilled to perfection and served on a bed of ricewith lemon butter / garlic butter / peri-peri sauce*or panfried in our secret sauce
PAELLA half 95 full 145(enjoy with Pinotage Rosé, Riesling or Viognier) a Spanish dish made with rice, chicken breast, calamarichorizo, peas, mussels, onion, garlic, prawns andsome secret ingredients
Fresh from the sea, you can’t go wrong…
CAPTAIN VANDIJKHORST CHOICE
(enjoy with any red wines, to be daring try something on The Captain’s List)
OXTAIL 155served with rice and vegetables
AFRICAN MEDLEY OF MEATS 270Kudu served with a mushroom sauce, Ostrich served with aberry sauce, Beef Fillet served with a creamy pepper sauce. Served with mash potatoes and cold vegetable atchar.
BOBOTIE 125served with rice, salsa and a fried papadum
CURRY TRIPE 145served with rice and vegetables
SIDE ORDERSSTARCH POTATO: FRIES / BAKED / MASH / WEDGES OR RICE 25VEGETABLES IN SEASON 30CREAMED SPINACH 40ONION RINGS 20SALAD 20EXTRAS: BUTTER / LEMON WEDGES 5 CHEESE / BREAD 10
SAUCES TARTARE / GARLIC BUTTER / LEMON BUTTER / STRONG CHILLI / 15MAYONNAISE / CHUTNEY / VINAIGRETTE / SWEET CHILLI
MUSHROOM / BARBEQUE / CHEESE / BRANDY PEPPER / 30CREAMY GARLIC / CHILLI CHEESE / BILTONG / THERMIDOR
DessertsICE CREAM SERVED WITH:CHOCOLATE SAUCE 35BERRY SAUCE 40AFFOGATO virgin 30 single 45 double 60DOM PEDRO single 45 double 60Choice of Jameson Irish Whiskey, Kahlua, Frangelico or Amarula
IRISH COFFEE single 45 double 60CRÈME BRÛLÉE with a berry sauce 50
The following served with a choice of cream or ice-cream
CHOCOLATE BROWNIES 45AMARULA CHOCOLATE MOUSSE 45PEPPERMINT CRISP TART 55CHEESECAKE 55MALVA PUDDING 45
Family owned and operated • Kitchen hours of operation: Mon. – Sat. 11:00am – 14:00pm & 17:00pm till latet. • Sun. 11:00am – 14:00pm
Sundays, Public holidays and season times may differ, please inquire.
