T H E

House RulesTHE RESTAURANT & UPPER DECK IS A NO SMOKING AREA.

SMOKING IS PERMITTED IN THE LOWER PATIO & BEER GARDEN AREA’S.

ALL DOGS TO BE LEASHED AT ALL TIMES. CCTV IN 24HR OPERATION WIFI AVAILABLE

THE RIGHT OF ADMISSION RESERVERED

Reservations & Online BookingPLEASE BOOK IN ADVANCE & RECEIVE INSTANT NOTIFICATION VIA EMAIL & SMS

CHANGE OR CANCEL YOUR BOOKING INSTANTLY.visit: www.lizetteskitchen.com

Food Requirements*MANY OF OUR DISHES ARE GLUTEN FREE, OR ARE ABLE TO AMEND FOR DIETARY REQUIREMENTS *

**OUR FOOD MAY CONTAIN NUTS AND OR SEEDS. FISH AND POULTRY MAY CONTAIN SMALL BONES*

PaymentsUNFORTUNATELY WE DON’T ACCEPT DINERS CLUB OR AMERICAN EXPRESS.

NO CREDIT CARD BILLS UNDER R50.00

Wine Corkage(PLEASE APPRECIATE WE ARE A BAR VENUE WITH AN EXTENSIVE WELL PRICED WINE LIST)

CORKAGE R40.00 ONE BOTTLE PER COUPLE.

PLEASE NOTE WE HAVE AN ON CONSUMPTION LIQUOR LICENCE WHICH PROHIBITS YOU FROMLEAVING THE PROPERTY WITH AN OPENED BOTTLE OF ALCOHOL

ALL ALCOHOLIC DRINKS MUST BE CONSUMED ON THE PROPERTY.

CCTV

24 HR

Dogs Leashed

C A F E L A T T E

C A P P U C C I N O

L O N G B L A C K

B I G C A P P U C C I N O

F L A T W H I T E

E S P R E S S O

I C E D L A T T E 2 6

2 6

2 6

2 6

2 6

2 6

2 9Also includes take away option.

P L U N G E R C O F F E E

C A P H E S U A D A

S P E C I A L I T I E S

E N M A S S E T E A M E R C H A N T S

3 0

R E D C A P P U C C I N O 2 0

3 5Lizette’s special blend with condenced milk,enough for two cups.

Traditional Vietnamese coffee, Served overIce with condensed milk in a tall glass.

T E A ’ S 2 0CONNOISSEUR ROOIBOS BLACK BREAKFAST EARL GREY MINTED HOT CROSS BUN CHAI TWILIGHT ZONE(CAMOMILE) DEVILS ADVOCATE (CHILLI & GINGER)

H O T C H O C O L A T E

H O T C H O C O L A T E 2 9Steamed Milk & shaved Belgian couverture chocolate

B O T T L E D W A T E R

S T I L L O R S P A R K L I N G - L A R G E 2 81 Liter

500mlS T I L L O R S P A R K L I N G - S M A L L 1 8

I R I S H C O F F E E ’ S

I R I S H C O F F E E ’ S 3 4AMARETTO - IRISH - KAHLUAFRANGELICO COFFEE

The

COFFEE & TEA'SS E L E C T I O N

The

SNACKS & sharingS E L E C T I O N

S U P E R G R E E N R I C E P A P E R R O L L S

T E M P U R A F I S H

5 5

5 5WITH GINGER - CORIANDER DIPPING SAUCE.

& SOY RICE WINE VINEGAR DIPPING SAUCE.

C H I C K E N R I C E P A P E R R O L L SFIVE SPICE & PLUM DIPPING SAUCE.

P A N K O P R A W N SNORI MAYO

S T E A M E D C H I C K E N ( D I M S U M )

5 5

F L A M E G R I L L E D B E E F B U R G E R 9 8Stuffed with blue cheese & chilli jam, onion- chorizo marmalade

M O R O C C A N C H I C K E N

L A M B B U R G E R 9 8

9 5Paprika-Cumin Mayo & Carrot Cucumber slaw

hummus, harissa & mint yoghurt

Salad, 100% Beef Burger, Feta,Sprouts& Tortilla Chips

G L U T E N F R E E “ B U R G E R ” S A L A D 9 2

*All burgers are hand made and come witha side of French Fries

S T E A M E D P R A W N ( D I M S U M ) 5 5

5 5& BLACK PEPPER SHAOMAI, HOISIN & NUOC CHAM.

HARGOW, H O I S I N & N U O C CH A M

F R I E D P R A W N W O N T O N SHOISIN & NUOC CHAM

P O R K S P R I N G R O L L S

5 5

B O B O T I E S P R I N G R O L L S 4 5

5 5DEEP FRIED CLOUD EAR MUSHROOMNUOC CHAM

& CHILLI JAM

P O R K S A T E S K E W E R S& PEANUT SAUCE

5 5

6 0

T A P A S S T Y L E T H R E E P I E C E S E T S W I T H A C C O M P A N Y I N G S A U C E S

F L A M E G R I L L E D G O U R M E T B U R G E R S

The

ARTISAN FLATBREADS E L E C T I O N

W H E A T L A N D S

M A R G I E 9 0

9 2Smoked chicken, caramel onion baby potatoes

Lamb Kofta, spicy harissa, red onions pine nuts& minted yoghurt

J O N A S K O P

L U C I - A N O 9 2

9 2Anybos camembert, caramel onions& black sesame.

Anybos soft goat’s cheese, pine nuts olives,whole roasted sweet garlic & rocket

E X O T I C A

M A S A L A 9 2

9 7Exotic asian mushrooms, caprino cheese, shiitake pesto & rocket

Chicken breast cubes, BBQ’d in masala spice with yogurt & fresh coriander

P E A R , C O P P A & B R I E 1 0 5Caramel pear, coppa & brie cheese

T H I N C R U S T T O P P E D W I T H B A S I L T O M A T O & M O Z Z A R E L L A C H E E S E

“ J U S T A P L A I N O N E ”

G A R L I C F O C A C C I O 6 2

6 5Our delicious tomato -basil sauce, grated mozzarella

Grated mozzarella with garlic and olive oil

W H O O H A A

A T H E N A 1 0 5

8 4tomato-basil sauce, grated mozzarellawith onion & extra chilli’s.

Slow roasted lamb conf it, mint yoghurtroasted aubergine & rosemary

P O R C U S

C A R P A C C I O 9 4

9 4SE Asian style BBQ’d pork, chilli jam, onions, spring onion, basil, mint & coriander

Slow roasted tomatoes, Halloumi cheese, kudu carpaccio & oregano

S E O U L 9 4Korean spiced chicken, kimchi, nori mayonnaise & coriander

The

SIGNATUREC O L L E C T I O N

A S I A N S T Y L E T E M P U R A F I S H& S E S A M E S A LT C H I P S

9 9

Beer Tempura, Freshest Fish, Sesame Salt Chipswith Soya-rice vinegar dipping sauce

O U R T O P S E L L I N G D I S H E S F R O M T H E L A S T F I V E Y E A R S

L I N E F I S H O F T H E D A YS T E A M E D I N B A M B O O

1 3 0

Very healthy, fragrant dish with sesame, ginger& soya, served with steamed rice & broccolini

F R E S H M U S S E L S 1 3 0Coconut Milk, Sweet Chilli, Ginger & Fresh Bread

M O R O C C A N L A M B S H A N K S 1 7 5Slow Roasted for hours in North African spices,served with tabbouleh, almonds & Greek salad

B U N C H A 1 1 7North Vietnamese street food dishof pork 3 ways: rashers, patties, spring rolls,with a side dish of rice noodles, fresh herbs& dipping sauce

H E O K H O T O 1 4 0Braised pork belly in a rich stewwith quail eggs & steamed rice.

G R E E K 7 5

9 0

S A L A D S

K U D U C A R P A C C I OBerries, Pecans, Salmo Espiral Cheese

L I Z E T T E S S U M M E R C A E S A R S A L A D 9 0Chicken, Herb Aioli, Bacon, Croutons, AnchoviesKalamata Olives, Goats Feta

G L U T E N F R E E B U R G E R S A L A D 9 2Salad 100% Beef Burger, Feta, Sprouts& Tortilla Chips

The

asian connectionS E L E C T I O N

B E E F R E D C U R R Y N O O D L E B O W L

T O M Y U M S O U P 1 1 0

1 2 5Shaved Beef Fillet, Peanuts, Pak Choi,Sprouts & Rice Noodles.

Lemongrass & galangal infused coconut milk brothwith chicken, mushrooms & steamed rice.

C H I C K E N B R O C C O L I N IG R E E N C U R R Y

W O K - F R I E D V E G G I E B O W L 8 01 1 0

Cashew Nuts, Spicey Broth & Steamed Rice Seasonal Veg, Chilli Bean Paste, Soya Bean OilGinger & Sesame

L A K S A 1 1 0Spicy coconut milk, seafood, quail eggs, chinesemushrooms, rice noodles

S U M M E R S P R I N G R O L L S 9 96 Piece Combo (Fresh & Fried)Chicken & 5 Spice, Chilli Jam.

With over 15 years experience in cooking Asian style dishes and 10 years working & living in Vietnam.Lizette brings a fusion of Vietnamese street dishes and other Asian choices.

All dishes are cooked in a Traditional South East Asian way.

Authentic Asian Dishes

C U R R I E S - N O O D L E - R I C E

The

DESSERTM E N U

The

KIDDIESS E L E C T I O N

S M A L L T U M M I E S

S P R I N G R O L L S & S O Y A S A U C E

B O E R I E R O L L 3 0

5 0Bobotie Spring rolls served with soya sauce

Best, Juiciest Karoo wors in a buttered rollwith french fries.

C H I C K E N B U R G E R

P L A I N S P A G H E T T I & B U T T E R 2 5

3 5Crumbed chicken breast with french fries

With grated parmesan or cheddar cheese

H A W A I A N F L A T B R E A D 4 5With Ham Pineapple & Cheese.

F R E N C H F R I E S 3 0With mayo & Tomato sauce

C H E E S E C A K E O F T H E D A Y 4 2

C H E C H U O I 3 9Vietnamese dessert of warm coconut milk,sago & bananas, peanuts & toasted sesame

K E F I R P A N N A C O T T A 3 9& Blueberry Compote

F L O U R L E S S C H O C O L A T E C A K E 4 5& Vanilla Ice Cream

V A N I L L A I C E C R E A M &B A R O N E S A U C E

D E S S E R T O F T H E D A Y 4 5

3 5

Please enquire with your waitron regardingthe offering of the day

Differing f lavours every day

I N D U L G E Y O U R S E L F

Childrens Under 12’s Menu Only availablefrom 12.30am to 6.00pm

Please Note

The

BEER & CIDERS E L E C T I O N

D R A F T B E E R S

S T R I P E D H O R S E 4 5PILSNER

330ml 500ml

S T R I P E D H O R S E

C B C A M B E R W E I S S

BREWERS LAGER

AMBER WEISS

DRIFTER BREWING Co S T R A N D E D C O C O N U T A L E

3 0

4 53 0

4 73 1

4 73 1

LAGER SAB S T E L L A A R T O I S 4 02 8

330ML BELGIAN BEER D U V E L

2 5

330ML Cold Filtered Lager C O R O N A E X T R A 3 4

250ML Cherry Beer Served on the rocks L I E F M A N S F R U I T E S S E 4 7

250ML Beer Served on the rocks L I E F M A N S Y E L L ’ H O 4 7

B O T T L E D B E E R S

B O T T L E D C I D E R S

330ML LAGER 2.4%W I N D H O E K L I G H T 2 5

330ML NON ALCHOLIC - LAGER 0.0%B E C K S B L U E 2 5

330ML LAGER A M S T E L

4 5

330ML LAGER C A S T L E L I T E 2 5

330ML CIDER S X O L L I E 4 5

330ML CIDER S A V A N N A L I G H T 2 5

330ML CIDER S A V A N N A L I G H T 2 5

B O T T L E D C R A F T B E E R S

440ML O L D H A R B O U R 3 7

440ML F O L K N G O O D E 3 7

The

GIN & COCKTAILC O L L E C T I O N

C L A S S I C G I N

A M B E R G I N 2 9

2 9

V E R D A N T G I N 2 9

C L A S S I C M O J I T O

S P I C Y M A N G O 6 0

6 0Rum, mint, brown sugar and soda

Mango & spiced syrup

P A S S I O N F R U I T 6 0The classic and passion fruit

1 0 0 % J U N I P E R B E R R Y

A F R I C A N B O T A N I C A L S 2 7

2 7

C I T R U S I N F U S I O N 2 7

1 8

P L E A S E A S K Y O U R W A I T R O N F O R T H ED A I L Y S P E C I A L C O C K T A I L

I N V E R R O C H E

B U L L D O G D R Y G I N 3 0

V A R I O U S & N E W G I N S

S I G N A T U R E M O J I T O ’ S

C O C K T A I L S

T R I P L E 3

Served with a Fitch & Leedes mixer - A bespokemixer, made with premium mineral water.

B I T T E R L E M O N , G I N G E R A L E ,L E M O N A D E , C L U B S O D AI N D I A N T O N I C2 0 0 M L

S I X D O G S K A R O O G I N 2 7

G I N O L O G I S T S P I C E 2 7

G I N O L O G I S T F L O R A L 2 7

S D C U N F I LT E R E D 2 7

D U R B A N 0 3 1 2 7

C R U X L A N D 3 0

The

WINEC E L L A R

B Y T H E G L A S S O R B O T T L E

S T O N E W H I T E C H E N I N

F E L I C I T E C H A R D O N N A Y 1 2 0

8 52 5 4 5

5 5

3 5

3 5

3 0

5 0

5 0

3 0

T A R A R O S E

E L E V A T I O N S A U V I G N O N B L A N C 1 3 5

1 3 0

K A L E I D O S C O P E R E D B L E N D

T H E B E R R I O S A V B L A N C 1 9 0

1 3 0

G A B R I E L S K L O O F T H E B L E N D 1 9 0

B U B B L E S

R O S E

B O P L A A S P I N O T N O I R M C C

S I M O N S I G K A A P S E V O N K E L 2 2 0

1 8 0

C L A U D I A M C C

E L A T I O N M C CJC MARTIN, CREATION

3 1 0

2 9 0

B L O M B A R T H O E K S T E E N 1 6 0

B L O O S

R O S E B U D G A B R I E L S K L O O F 1 5 0

S E C A T E U R S 1 7 0

1 6 0

( P L E A S E A P P R E C I A T E W E A R E A B A R V E N U EW I T H A N E X T E N S I V E W E L L P R I C E D W I N E L I S T )

C O R K A G E R 4 0 . 0 0 O N E B O T T L E P E R C O U P L E .

Corkage

PLEASE NOTE WE HAVE AN ON CONSUMPTION LIQUOR LICENCE WHICH PROHIBITS YOU FROMLEAVING THE PROPERTY WITH AN OPENED BOTTLE OF ALCOHOL

ALL ALCOHOLIC DRINKS MUST BE CONSUMED ON THE PROPERTY.

W H I T E S N I C E W I T H S P I C E

R E F R E S H I N G Z I N G Y W I N E S

THE AGNES C H A R D O N N A Y

KAALVOETMEISIE S A V B L A N C 1 8 0

2 5 0

DELHEIM G E W U R T Z T R A M I N E R 2 1 0

R E S O N A N C E NEWTON JOHNSON 2 2 0

B E A U M O N T C H E N I N B L A N C 1 5 5

A L P H A B E T I C A L VIN ORDINAIRE

HAMILTON RUSSEL A S H B O U R N E 1 6 0

1 6 5

GABRIELSKLOOF S A V B L A N C 1 5 0

L U S C I O U S W H I T E S

E A S Y D R I N K I N G R E D S

CREATION V I O G N I E R

S O U T H E N D CHARDONNAYNEWTON JOHNSON

2 4 0

1 8 0

VILLION C H E N I N B L A N C 2 2 0

F U L L S T O P R O C K NEWTON JOHNSON

F L O T S A M & J E T S A M C I N S A U LT 2 0 0

2 2 0

ELEVATION P I N O T N O I R 2 2 0

( P L E A S E A P P R E C I A T E W E A R E A B A R V E N U EW I T H A N E X T E N S I V E W E L L P R I C E D W I N E L I S T )C O R K A G E R 4 0 . 0 0 O N E B O T T L E P E R C O U P L E .

Corkage

The

WINEC E L L A R

PLEASE NOTE WE HAVE AN ON CONSUMPTION LIQUOR LICENCE WHICH PROHIBITS YOU FROMLEAVING THE PROPERTY WITH AN OPENED BOTTLE OF ALCOHOL

ALL ALCOHOLIC DRINKS MUST BE CONSUMED ON THE PROPERTY.

R I C H R E D S

F I R E S I D E R E D S

CREATION S Y R A H G R E N A C H E

B A C C A R A T MERLOT / CAB FRANCAVONTUUR

3 5 0

B U S H E L L MERLOT / CAB FRANCSUMARIDGE

2 2 0

2 3 0

C O N S T A B L E H O U S E BEAUMONT 1 8 0

B O E K E N H O U T S K L O O F SYRAH2 0 1 0

4 9 0P E T E R M A X P I N O T N O I R 2 6 0

A L E X A N D E R G R A P P A 2 5

2 2

F A T C A T S E L E C T I O N

P O R T S

G R A P P A

H A N N I B A L 2 0 1 5

S J I N N ( S I G N A T U R E R E D B L E N D )2 0 1 2

3 6 0

4 0 0

C A R T O L O G Y

H O G A N CHENIN BLANC 2 0 1 5 4 2 0

4 0 02015 CHENIN BLANC / SEMILLON

B O P L A A S C A P E V I N T A G E P O R T

C A T H E R I N E M A R S H A L L M Y R I A D 2 0

1 5

S O E T M U I S 2 5NOBLE LATE HARVEST FROM THE VALLEY

ALMENKERK S Y R A H 3 0 0

The

WINEC E L L A R

PLEASE NOTE WE HAVE AN ON CONSUMPTION LIQUOR LICENCE WHICH PROHIBITS YOU FROMLEAVING THE PROPERTY WITH AN OPENED BOTTLE OF ALCOHOL

ALL ALCOHOLIC DRINKS MUST BE CONSUMED ON THE PROPERTY.

P A L E S A H U S K S P I R I T

A V A I L A B L E 9 A M - 1 1 . 3 0 A M

T O A S T E D B A N A N A L O A F

C R O I S S A N T - C H E E S E , J A M , B U T T E R 3 5

5 5Cinnamon Cream Cheese, Banana Pecan Nuts

with grated cheese & jam / butter or Nutella

B A K E D E G G P O T S 5 8Creamed Corn, Bacon & Sourdough Toast

G A M M O N S T E A K - T O N K A T S U S A U C E 6 5Fried Egg, Hash Brown & Spring Onion

S M A S H E D A V O

S M O K E D M A C K E R E L 6 2

4 8With Mint, Feta on Toasted Sourdough

Poached Egg, Guacamole & rocket.

K I D D I E S ( K I D D I E S O N L Y ) 2 5Scrambled egg on toast.

V E G A N B R E A K F A S T S M O O T H I E 3 5Almond milk, banana, mixed fruit, coconut oil,chia seeds & ginger

1 0 0 % F R E S H J U I C E

O R A N G E J U I C E - B E E T R O O T

A P P L E - C A R R O T - M A N G O2 6

B L E N D O F A N Y T W O

G R O T T O M O N K E Y 3 5

3 0

Banana, Peanut butter, Soya Milk &Baobab milk

B L U E B E R R Y P I E S M O O T H I E

Y O G A B E R R Y 3 7

3 5Blueberries, Oats,pecans, coconut, cinnamon.

Blueberry, Rasp, Strawberries & Banana’s

Kale, Celery, apple, lemon, mintG R E E N E Y

E A R T H Y G O O D N E S S 2 9

3 0

Beetroot, carrot & ginger

L I F E S T Y L E D R I N K S

P I N E A P P L E - C R A N B E R R Y - T A N G E R I N E

The

JUICE BARS E L E C T I O N

The

BREAKFASTG O U R M E T S T Y L E

C U B A N B R E A K F A S T S A N D W I C HBacon, Swiss Cheese, Ham, Pickles & Mustard.

6 0

PLEASE DO NOT SWOP ITEMS OR COOKING STYLES

For Your Enjoyment