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Menu October 2018.Cdr VOTED BEST SOUTH AFRICAN RESTAURANT IN THE WORLD 2017 & 2018. STARTERS GASTRONOMICAL V&A PRAWN R 245 A succulent tiger prawn with smoked salmon roulade and our piquant pepper mayonnaise. Graham Beck Brut R 470/95 SALMON ROSTI R 115 Smoked salmon with cream cheese on potato rosti with lettuce, slivers of cucumber and zesty lemon. A A Badenhorst “Secateurs” Chenin Blanc R225/75 PRAWN COCKTAIL R 98 Prawn tails in a piquant homemade seafood sauce, served with roosterkoek. Cederberg Bukeraube R 285/95 CALAMARI R 87 The most tender calamari – Cajun grilled or deep-fried in a beer batter. Served with our homemade piquant pepper mayonnaise. Marvelous Yellow R 265/89 MUSSEL POT R 87 Fresh mussels in a white wine, cream and garlic, sauce served with roosterkoek. The Berrio “Weather Girl” R450/150 SNOEK PÂTÉ R 69 An exquisite experience of the Cape's best – a traditional Cape sh pâté, with crostini or roosterkoek. Tierhoek Chenin Blanc R295/98 DUO OF CAMEMBERT AND BRIE R 89 A harmony of two cheeses coated with black and white sesame seeds, deep-fried and accompanied by a berry compote. Neil Ellis “Groenekloof” Sauvignon Blanc R 290/97 OYSTERS R 195 Six medium West coast oysters served on crushed ice. Medium Oyster R35 Jumbo Oyster SQ The Berrio Sauvignon Blanc R 380/127 OSTRICH CARPACCIO R 109 Smoked Karoo ostrich carpaccio complimented by mango and a balsamic olive oil dressing. Hartenberg Shiraz R 565/189 TRIO OF BRIOUTS R 75 Trio of beef, chicken and vegetable samoosas served with mango chutney and tomato relish. Iona Sauvignon Blanc R 445/148 SPRINGBOK CARPACCIO R 109 Springbok carpaccio served with rocket leaves and dressed with our chef's special blue berry reduction. Andreas Shiraz R 490/164 FISH FRIKKADELLE R 69 Traditional Malay fish cakes served with chutney and sambals – one of the Cape's best. Springfield “Wild Yeast” Chardonnay R 390/130 BOBOTIE SPRINGROLLS R 75 Bobotie springrolls lightly fried and served with banana yoghurt and chutney Stanford Hills “Jackson” Pinot age R 455/152 PICKLED FISH R 75 Lightly curried sh with onions, - bay leaves and allspice. Mamma's famous recipe served with roosterkoek. Springfield “Wild Y east” Chardonnay R 390/130 Please remember – ‘Good food takes time to prepare.’ SOUPS (Served with crostini or roosterkoek) BUTTERNUT & NAARTJIE R 58 A creamy butternut soup infused with naartjie and fresh coriander. Fat Bastard Wooded Chardonnay R 260/87 CURRIED MUSSEL SOUP R 79 A taste of the Cape Malay culture in a bowl – mild and fragrant. Cederberg Bukeraube R 285/95 LAMB & SUGAR BEAN SOUP R 85 A hearty soup with lamb, beans, samp and fresh herbs. Longridge Merlot R 425/142 CRAYFISH BISQUE R 95 A creamy craysh and tomato soup with Pernod. Krone Borealis Brut R350/70 SALADS STARTER MAINS FYNBOS SALAD R 45 R 69 Rocket leaves with parmesan shavings, pumpkin seeds and a fynbos dressing. Wonderfontein “La Bonne Vigne” Sauvignon Blanc R 195/65 VICTORIA SALAD R 79 R 115 Hake strips and mushrooms, deep-fried in beer batter - served with avocado. Yardsck Pinot Noir R 460/154 GREEK SALAD R 55 R 85 Served the South African way with crispy lettuce, plum tomatoes, cucumber, onion and peppers topped with calamata olives, feta cheese and piquant peppers. Durbanville Hills “Rhinofields” Wooded Chardonnay R 345/115 BILTONG SALAD R 75 R 115 A truly South African experience – slivers of rare biltong served on crispy lettuce leaves, plum tomatoes, cucumber, onion, pumpkin seeds and peppers - topped with our home-made piquant dressing and putu. De Grendel Rose R 215/72 MASALA CHICKEN SALAD R 65 R 98 Succulent and fragrant chicken strips grilled to perfection and served on fresh garden leaves with a cumin yoghurt dressing. Ridgeback Viognier R 290/97 STEAKS At Karibu we use only matured superior A-Grade grain-fed, lazy aged Karan Beef, char-grilled and basted with our special Karibu basting. Served with your choice of putu and chakalaka, potato wedges or savoury rice. RUMP 220g R 155 RUMP 300g R 195 SIRLOIN 300g R 195 FILLET 220g R 215 FILLET 300g R 280 Add one of our special sauces: R 29 Amarula Blue rock cheese Brandy pepper Chocolate chilli Mushroom Whiskey onion Onion Marmalade BRAAI Top quality meat grilled the truly South African way in our braai (BBQ) area. Served with potato wedges, roosterkoek, Kaapse broodtjie or putu and chakalaka. LION’S HEAD R 225 Venison boerewors, Lamb chop and a Rump steak. (220g) DEVIL’S PEAK R 235 Venison boerewors, Lamb chop and a Fillet sosatie TWELVE APOSTLES R 195 Venison boerewors, Lamb chop and Chicken sosatie. CHAPMAN’S PEAK R 230 Ostrich llet sosatie and Venison boerewors. TABLE MOUNTAIN R 335 Ostrich llet sosatie, Lamb chop and a Fillet sosatie. GIANT SKEWER R 345 400g of Tender beef llet grilled on the braai and basted with fresh coriander and garlic butter. VENISON Served with savoury rice, potato wedges, herb mash or putu and chakalaka. OSTRICH FILLET R 258 From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce. SPRINGBOK SHANK R 215 Slow roasted with yellow peaches, garlic and red wine. Served with herb mash. VENISON MEDALLIONS R 245 A selection of today’s venison medallions - served with our Amarula sauce. VENISON POTJIE R 195 A traditional fragrant dish of game simmered in red wine and complimented by seasonal vegetables. GIANT VENISON SKEWER R 289 Prime venison on a skewer, glazed with our Amarula sauce and served with stewed peaches. SIDE DISHES Complement your meal with one of the following: Putu and Chakalaka R 29 Potato Wedges R 29 Roosterkoek R 29 Kaapse Broodtjie R 29 Baked Butternut R 29 Marog (spinach) and potato R 29 Soetpatats R 29 Veg of the Day R 29 Corn on the Cob R 39 Side Salad of the Day R 29 Sliced Biltong R 59 TRADITIONAL SPECIALITIES Truly South African mouthwatering dishes! LAMB SHANK R 225 Slow-roasted in rosemary, garlic and red wine - served with herb mash. KAROO LAMB LOIN CHOPS R 215 KAROO LAMB FRENCH TRIM CHOPS R 265 Succulent lamb chops cooked the traditional South African way - Served with putu and . chakalaka. BOBOTIE R 165 A traditional Cape Malay dish. Spiced beef mince, raisins and an egg-based topping, all baked to perfection and served with celebration rice. LAMB RIBS R 210 Juicy and tender Karoo lamb ribs with our famous Karibu basting - served with potato wedges. BREDIES Traditional casserole-type dishes. All lamb dishes served on the bone. KAROO LAMB BREDIE R 185 A succulent Karoo lamb stew served with savoury or basmati rice – a recipe handed down from generation to generation. CAPE MALAY BEEF CURRY R 175 From the Cape Malay kitchen comes this mild beef curry with a unique combination of herbs and spices, all simmered to perfection and served on basmati rice with sambals. DENNINGSVLEIS R 245 A popular Malay dish with a sweet avour, slow-cooked lamb and fragrant spices with tamarind - served with celebration rice. WATERBLOMMETJIE BREDIE R 195 Waterblommetjies and lamb slow-cooked and served on basmati rice. The ultimate local delicacy. 400g OXTAIL R 285 Slowly casseroled in red wine. With butter beans, tomatoes, carrots and spices. Served on basmati rice. TOMATO BREDIE A delicate dish of lamb and potatoes simmered in tomato, R 185 - served on basmati rice. Rich and satisfying. POULTRY V & A CHICKEN R 145 Chicken llet stuffed with sun-dried tomato, coriander pesto and mozzarella cheese. Wrapped in ostrich carpaccio and served on potato rosti. CHICKEN SCHNITZEL R 138 Juicy crumbed chicken llet, pan-fried to perfection and served with a mushroom sauce and potato wedges or savoury rice. PEANUT & HONEY SESAME CHICKEN R 138 Chicken marinated in a nutty sesame soy sauce. Served on herb mash or putu and chakalaka. MALAY CHICKEN CURRY R 165 A fragrant, mildly curried chicken dish prepared with a classic blend of spices. Served on basmati rice. ROAST DUCK R 235 Half a crispy roast duck served with local green g compote - with herb mash, savoury rice or putu and chakalaka. VEGETARIAN AND VEGAN (V) VEGETARIAN WRAP (V) R 115 Crunchy baby vegetables with tikka curry and coriander, wrapped in a rooti and served with sambals. MALAY VEGETABLE FEAST R 145 A medley of chick peas, butter beans, brown lentils and kidney beans, - layered with aubergine, topped with feta and yoghurt and then baked to perfection. Served with roosterkoek and chutney. BAKED BUTTERNUT (V) R 95 Butternut lled with dhai rice in coconut and tumeric cream, - topped with fresh coriander. VEGAN BOBOTIE (V) R 130 A traditional South African dish made the vegan way with a combination of Cape Malay spices, lentils and fruity chutney, topped with a coconut turmeric cream and baked to perfection. At Karibu we have incorporated the organic fragrances of the veld into our food, giving you a true feeling of ‘Living in Africa’. SEAFOOD DISHES Served with a choice of savoury rice, putu and chakalaka, herb mash or a side salad. LINE FISH OF THE DAY SQ Today’s catch, fresh from the sea. Grilled or pan-fried with our lemon thyme butter sauce. , CALAMARI R 168 The most tender calamari – Cajun-grilled or deep-fried in a beer batter. Served with our home-made piquant pepper mayonnaise. KINGKLIP R 198 Kingklip grilled over hot coals or pan fried served with either lemon thyme butter sauce or coriander, lime and chilli pesto. WESKUS SNOEK R 175 A famous Cape delicacy. Basted with apricot mayonnaise and grilled over hot coals – the ultimate Cape Town experience.
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