B O A R D S T O S H A R E
Tapas
D I P P I N G B O A R D
V E G E T A R I A N
60Guacamole, Romesco, Humus, Aubergine and Garl ic with Parsley and Butter Bruschetta. (v)
U L T I M A T E C H A R C U T E R I E B O A R D
88Prosciutto, Salami & Chorizo, with Marinated Mozzarel la, Chi l i Ol ives and Water biscuits . Served with Bacon & Beer
Jam and a Seasonal Garnish.
R O C K E T S C H E E S E B O A R D
82Cremelat Gorgonzola, Truffled Goats Cheese & Camembert, served with a Selection of Homemade Seasonal Preserves
and Oven Roasted Croutons.
F O C A C C I A 55Thin Based Pizza topped with a Selection of Italian Herbs, Extra Virgin Olive Oil & Freshly Crushed Garlic.
B I A N C A 72Thin Based Pizza with Mozzarella Cheese, and topped with a Selection of Italian Herbs, Extra Virgin Olive Oil and Freshly
Crushed Garlic.
N A C H O S M E X I C A N A 95Crispy Tortilla Chips topped with Sliced Jalapenos, Mozzarella and Monterrey Jack Cheddar. Served with a Homemade
Guacamole, Sour Cream & a Rancheros Salsa.
G O L D E N F R I E D H A L L O U M I
65Halloumi Fingers lightly fried and served with a Tangy Lemon and Homemade Rockets Sweet Chili Sauce.
P A N K O C O R N F I E S T A 89Fresh off the Cobb Mexican Corn with Cream Cheese & Panko Salt, and served with Tortilla Chips.
S P I C Y A U B E R G I N E 71Aubergine Steaks Den Miso topped with a Sweet Homemade Tomato Jam, Cut Grapes and finished with a delicate Sprinkle
of Feta.
V E G E T A R I A N S P R I N G R O L L S
52Homemade Spring Rolls Filled with Noodles, Onions, Sweet Cabbage, Carrots & Zucchini, and served with a Homemade
Sweet Chili Sauce.
G O A T S C H E E S E C R U M B E D O L I V E S
52Calamata Olives Wrapped in a Peppered Chevin Goats Cheese & Crumbed in a Golden Brown Crust.
J A L A P E Ñ O P O P P E R S 65Deep Fried Jalapeno Poppers f i l led with a Three Cheese Combination of Mozzarel la, Feta & Cream Cheese, and
served with a Roasted Garl ic Chipotle Mayonnaise.
M E A TP U L L E D B E E F S L I D E R S 87Three Juicy 60g Homemade Pure Beef Topped with Emmenthal
Cheese and Crispy Bacon Accompanied by Parmesan Fries.
M I N I E S P A T A D A 75Succulent South American Beef Rump Espatada served with Rockets Salt and Peppered Potato Wedges and a Red
Antichucho Sauce.
C H I M I C H U R R I T A C O 74Flame Grilled Rump in a choice of Hard or Soft Shell Taco served on a Bed of Lettuce and topped with a Rancheros Salsa and Monterrey Jack Cheddar Cheese, and accompanied with
a mixed Coriander and a Chimichurri Sauce.
M A R R A K E S H L A M B K E B A B S
89Spicy Lamb Kebabs served with a Garlic Flat Bread and accompanied with Hummus and Tzatziki Dipping Sauce.
M O N G O L I A N F L A T B R E A D
81Our Fully Loaded Spicy Beef Flatbread accompanied with all things Eastern; Chili, Spring Onion, Soy and Coriander.
C A L A M A R I & C H I C K E NL I V E R F U S I O N
78Calamari Tubes & Chicken Livers simmered in a Rockets Signature Peri Peri Sauce, and accompanied with a Mini
Portuguese Roll.
R O C K E T S W I N G S 85Ultra Hot!!! Habanero Basted and Deep Fried Wings served with a Blue Cheese Aioli and Celery Dipping Sticks.
P O U L T R Y
C H I P O T L E C H I C K E N Q U E S A D I L L A
86Smoked Chipotle Chicken topped with a Melted Cheddar & Mozzarella Cheese Combo in a Folded Crispy Tortilla, and
finsihed with Homemade Guacamole and Rancheros Salsa.
C H I C K E N S A T A Y S K E W E R S
62Grilled Tender Chicken Skewers, with a Homemade Authentic Peanut Satay Dipping Sauce, Spring Onion & Green Chili.
S A L T A N D P E P P E R C A L A M A R I
66Crusted Patagonian Baby Squid with a Prego-Ponzu & Garlic Aioli Sauce, topped with Sliced Baby Jalapenos.
K A T A I F I P R A W N S 107Kataifi Wrapped Prawns on a Squid Ink Paint, accompanied by a Coriander & Heirloom Salad.
F I S H
F I S H T A C O 79Deep Fried Taco’s Filled with Hake, Red Cabbage & Avocado, and topped with a Traditional Homemade Tartar Sauce.
P A R M E S A N A N D L E M O N C R E A M C A L A M A R I
84Tender Calamari Tubes Simmered in a Parmesan Lemon Cream Veloute, served with a Sourdough Focaccia.
S A L M O N S A S H I M I 119Sliced Norwegian Salmon Served with a Jalapeno Dressing, Japanese Mayonnaise and Chili.
T R U F F L E D C H I C K E N 141Tender Chicken Breast with Truffle, Asparagus, Morels and Vin Juane.
S E A F O O D T A R T A R 147New Style Tartar, Bouillabaisse, Black Garlic, Squid and Potato Puree.
T A S T E S O F C A U L I F L O W E R
111Creamy Cauliflower Puree; Cheese and Cauliflower Roll up; Crunchy Tempura Caulif lower Florets & Caramelized
Cauliflower with Pickled Grapes, Almonds and Curry. (v)
C H I C K E N B O U D I N 101Tender Chicken Breast with Shameji Mushrooms, Corn and Caramelised Cauliflower.
L A V E N D E R L A M B N E C K 118Confit Garlic, Brioche Crusts, Tomato and Lavender Jus.
B E E F T A T A K I 137Beef Tenderloin with Bone Marrow Crust, Charred Spinach, Red Wine Jus.
C E V I C H E 128Sea Bass with Pear and Parsley, Razor Clams, Parsnip Crumble and a Grapefruit Dressing.
B L A C K S H E E P 106Goats Cheese blushed with Ashed Leeks, Marinated Samiji Mushrooms and Edamame. (v)
Z E U S 72Falafel filled Pita Pockets with Tzatziki, Roasted Tomato Salsa and Gremolata. (v)
H O T M E S S 120Camembert Fondue Dip Smothered with a Bacon and Beer Jam and Crispy Tortilla Chips. (v)
T H A I F I S H C A K E S 62Homemade Tha i F i shcakes w i th Squ id Ink Mayo and a Cilantro Dipping Sauce.
V E G E T A B L E T E M P U R A 59Tempura Crudité Served with Ponzu Butter and Sriracha Mayo. (v)
Advanced Tapas
U M A M I P R A W N A N D T R U F F L E S A L A D
130Baby Spinach, Truffle and Parmesan Salad with Cherry Tomatoes, Mozambican Prawns and Our Chef’s secret.
N E W S T Y L E C A P R E S E 62Buffalo mozzarel la , Heir loom Tomatoes with Basi l Pesto Drizzled with a Burnt Onion Vinaigrette.
R O C K E T S F A M O U S C H I C K E N S A L A D
108Fresh Crisp Baby Lettuce Topped with Danish Feta, Avocado slices, Carrots Allumette, Thinly Sliced Sweet Bell Peppers and Dijon Mustard Chicken Strips, Drizzled with a Spring
Onion and Balsamic Vinaigrette.
H A L L O U M I A N D S M O K E D B A C O N S A L A D
113Crispy Smoked Bacon and Grilled Halloumi Served on a Garden Salad, Topped with Avocado, Rosa Tomatoes,
Cucumber and Dressed with a Citrus Mayonnaise.
E A T A L I A N S A L A D 114Prosciuto, Feta, Art ichokes, Honey Melon, Croutons and Cherry Tomatoes, served on a Bed of Rocket, and
f inished with a Balsamic Glaze.
R O A S T B U T T E R N U TS A L A D
82Roast Butternut, Dried Cranberries and Pumpkin Seeds served with a Topping of Feta, Asparagus and Ranch
Dressing.
Salads
T H E S P E C I A L I S TB U R G E R
128300g Tender Homemade Beef Patty served with Caramelised Onions, Lettuce, Tomato, Cucumber & Baby Gherkins, and
topped with Melted Cheddar and a Mayonnaise Royale.
B A C O N A N D B L U EC H E E S E B U R G E R
134300g Tender Homemade Beef Patty, topped with Caramelised Onions & Crispy Bacon, f inished with a Homemade Blue
Cheese Sauce.
T H E E L B A C H O B U R G E R
138300g Tender Homemade Beef Patty, topped with Crisp Nacho Chips, Cream Cheese, Fresh Guacamole and a Melted
Mature Cheddar.
T H E C A R B F R E E B U R G E R
124300g Tender Homemade Beef Patty, on a Cauliflower Steak with a Sweet Tomato Relish and topped with Almond Crusted
Avocado.
F U N K Y C H I C K E N B U R G E R
115Tender Buttermilk Chicken Burger Served with Crispy Streaky Bacon, Blue Cheese Sauce and Popcorn Powder.
S I L E N C E O F T H E L A M B 125Toasted Panini with a Tzatziki Spread, Filled with Braised Lamb Neck, Rocket, Tomato, Sweet Burnt Onion Salsa and Roasted Garlic, served with a Jalapeno and Tomato Fondue.
R I S Q U É B U S I N E S S 114Toasted Panini with a Dijon Mustard Spread, Filled with Sous Vide Chicken Breast, Chorizo Sausage, Rocket, Tomato, Onion, Jalapeno, and topped with a Melted Emmenthal Cheese &
Garlic Aioli.
T H E C U B A N B U T T I F A R A
Toasted French Baguette layered with Pulled Pork, Melted Mozzarella Cheese, Baby Gherkins and finished with Ball Park
Mustard.
T H E C L A S S I C P R E G O
104
Double Breasted Chicken Tender or 150g Beef Fillet Grilled smothered in our Authentic Spicy Prego Sauce in a Classic
Toasted Portuguese Roll.
130
Chicken
Fillet
112
The Bread Sex Section
S U R F A N D T U R F 232250g Sirlion Steak, Flame Grilled to Perfection. Basted in Our Smokey Bbq Sauce and Topped with Four Madagascan
Prawns.
K I N G K L I P 195Pan-Seared Kingklip with Chili Linguine, Tomato Jam and Lemongrass Veloute’.
B E E F F I L L E T 212250g Seared Beef Fillet, served with a Sweet Potato Confit, Tender Stem Broccoli, Oven Roasted Cherry Tomatoes and
Charred Leeks.
S I R L O I N 162250g Tender Sirloin served with a Homemade Tarragon Butter and Horseradish Crème.
R O C K E T S R O S T I Grilled Tender Chicken Breast (150gr) or Fillet Steak (150gr), on a Homemade Sweet Potato Rosti and Topped with Oven Roasted Feta, Crisp Rocket, and Fresh Cut Tomato Wedges. Accompanied with a
Lemon Infused Sour Cream and Homemade Sweet Chili Sauce.
Flamed Grilled Chicken Breast R130 Fillet Steak R146
T - B O N E 246Rockets 500gr T-Bone, served with a Café De Paris Butter & Red Chimichurri Sauce.
292Wood-View Wagyu Sirloin Served with Enoki Mushrooms and a Béarnaise Sauce, with a side of Pom Puree'.
W O O D - V I E W W A G Y U B E E F
233L A M B A S S I E T T E Pan – Seared Lamb Neck, Lamb Pithivier, Lamb Cutlet, Garlic Nuggets & Ratatouille, on a bed of Cauliflower Puree, accompanied with a selection of Baby Vegetables and
finished with a Jus of Forgotten Herbs.
P O R K B E L L Y 165Pork Belly Den Miso, Caramelized Pineapple, Sweet Corn, Basil, Tomato, Pomme Fondants, BBQ, Spicy Lemon and Yuzu.
P R A W N A N D C H O R I Z O P A S T A
186Creamy Mozambican Prawn and Spicy Chorizo in a Penne Pasta, served with Chili and Parmesan and accompanied with
a Garlic Bruschetta.
T H E G R E E N G O D D E S S P A S T A
98Our All-Green Homemade Linguini Pesto Pasta served Al Dente with Olives, Asparagus, Spinach, Onion, Peppers, Broccoli
& Basil, and topped with Fresh Cut Cherry Tomatoes. (v)
C H I C K E N P E S T OP A S T A
120Tender Chicken Strips tossed in a Homemade Basil Pesto, Finished with Crispy Bacon Lardons, Rosa Tomatoes, &
Danish Feta.
S O M E T H I N G B E E F Y P A S T A
124Succulent Beef Strips and Porcini Mushrooms in a Tomato Based Papadelle Pasta, served with Crème Fraiche.
F E T T U C C I N E C A R B O N A R A
120Bacon and Mushrooms Simmered in a Parmesan Crème topped with Italian Parsley and accompanied with a Garlic
Bruschetta.
Main Course
K I N G K L I P
B E E F F I L L E T
P O R K B E L L Y
R O C K E T S C L A S S I C M A R G A R I T A
79Traditional Thin Based Pizza topped with an Italian Herb Infused Tomato Sauce, Tomato Fondue & Mozzarella Cheese.
B A S I L T H E P R A W N 134Mozambican Prawns on a Shallot Puree Base, topped with Chili, Cherry Tomatoes, Garlic, Mozzarella Cheese, Capers
and Fresh Basil.
B A B E I N M Z A N Z I 115Pulled Pork topped with Mozzarella Cheese, Pickled Button Mushrooms, Jalapenos, Pineapple Pieces and Fresh Rocket.
J O H N N Y B R A V O 135Sweet Chili Chicken Strips, Pan-Fried Mushrooms, Crispy Pancetta, and Sundried Tomatoes, topped with Fresh
Homemade Guacamole.
E L V E G E T A R I A N O L O C O
101Asparagus, Basil, Cherry tomatoes, Mushrooms, Olives, Mozzarella Cheese, Onions, Peppers & Aioli on top of a
Butternut Puree. (v)
T H E B U L L F I G H T S B A C K
140Pan Fried Tender Chicken Strips, Basil Pesto, Spinach, Sliced Rosa tomatoes, Creamy Danish Feta and Calamata Olives on
a Classic Margarita Base.
T H E C A P E M A L A Y 154Masala Steak, Green Pepper, Mushroom, Pineapple on a Classic Margarita Base.
S I N C A R N E 95Sliced Peppadews, Olives, Feta, Caramelised Onions and a Hint of Garlic Served on a Classic Margarita Base and topped
with Rocket. (v)
J O – B U R G E R 125The Cheese Burger Pizza, Mince, Caramelised Onions, Tomatoes and Cheese on a Barbeque base.
Pizza
C H O C O L A T E M O U S S E 57Chocolate Mousse, Vani l la Macaron, Chanti l ly Whipped Cream and Marshmallow.
C R E A M B R U L E E 62Crème Brulee Custard with a Caramel spheres and Vanil la Ice Cream.
R O C K E T S C A R A M E L C H O C O L A T E B O M B
68Salted Caramel Ice Cream Encased in a Chocolate Bal l with Hot Caramel Sauce.
G R A N A D I L L A & W H I T E C H O C O L A T E C H E E S E C A K E
57Granadil la and White Chocolate Cheesecake with an Orange Sorbet and Granadil la Gel.
M A D E - W I T H - L O V E S O R B E T S
55A selection of Our Home-Made Sorbets:Fresh Lemon / Tropical Mango / Mixed Berries
H A Z E L N U T C U S T A R D M I L K A N D C O O K I E S
57Homemade Hazelnut Custard Milk with Three Sugar Biscuits and a Vanil la Macaron.
Dessert