SNACKS PASTAS choice between Fe uccine or Penne MARINATED OLIVES 55 MEDLEY OF MUSHROOM 90/145 PERI PERI ROASTED NUTS 55 LUNCH 12:00 16:00 basil pesto, tomatoes, olives and Parmesan DINNER 18:00 21:00 – Add chicken +35 BILTONG, CHUTNEY AND CRACKERS 80 – Add bacon +35 Named aer legendary South African Artist and teacher Cecil PORK SCRATCHINGS WITH LIME 60 Skotnes. The Skotnes is naturally at home in the world of art. Our OXTAIL PASTA 105/165 AND CHILLI MAYONNAISE restaurant is the culinary arm of Norval Foundation – a centre for red wine braised, waterblommetjie and Parmesan art that is dedicated to the research and exhibition of 20th- and 21st-century visual art from South Africa and beyond. Overlooking our serene wetland and Sculpture Garden, The Skotnes STARTERS seamlessly integrates nature, arts and architecture. Our menu pays SIDES homage to classical South African cuisine, updating its flavours and CHICKEN LIVER PARFAIT 80 distilling its ingredients to their simplest possible presentation. FIRE ROASTED SWEET POTATO 45/85 jam jelly and mosbolletjie toast By becoming a general member of the Norval Foundation you get feta, spring onion and coriander 10% o on all food at The Skotnes as well as free admission to the GRILLED CALAMARI AND CRIPSY TENTACLES 95/180 Norval Foundation museum for a year. CHIPS 35 Lowerland Familiemeel, sweetcorn queso fresco and chakalaka If you become an Art Club member parking is complementary all seasoned with braai salt year round. GRILLED GLOBE ARTICHOKES 90 Every R200 you spend per person, will receive free validated parking. GREEK SALAD 45/75 babaganoush, green olive and Klein River Gruberg Visit our Kiosk and enquire about our picnics hosted in the Sculpture garden BROCCOLI AND GREEN BEANS 45/85 ALMOND AND ASPARAGUS 95 chilli, lemon and garlic bu er and Parmesan almond milk panna co a, buchu onions and tomato consommé MAINS BUTTERNUT FRITTERS 45 peanuts and spring onion PERI PERI PRAWNS 125/240 CAPE MALAY CHICKEN "TACOS" 155 atchar, yoghurt and tortillas curry sauce, roti, cucumber raita and fresh sambal

STUFFED PORK JALAPENO POPPERS 75 LAMB BOBOTIE 195 CHEESE bacon and Bains jam, blue cheese yoghurt bu ernut fri ers, mebos chutney and aromatic rice served with home-made bread, cracker and preserves.

SEASONAL RISOTTO 150 Choose between the following: Dalewood Camembert, Belnori goats cheese, Klein River Havarti, SALADS OR WRAPS MARKET FISH 195 Gondesa Boerenkaas cumin, Healy's Cheddar, Indezi Kwaito herb, wraps served with chips mixed grains, fennel, citrus and a turmeric and tahini sauce Karoo blue HALLOUMI SALAD 110 PORK BELLY 190 Selection of 3 cheeses 115 tomatoes, marinated cucumber, red onion, le uce, carrots, peri peri kimchi brussel sprout hearts Selection of 5 cheeses 160 pistachio sprinkle and fynbos dressing and makataan salsa Selection of 7 cheeses 230 TUNA SALAD 155 BEEF FILLET OR RIBEYE 225 avocado, sweetcorn, tomato, egg, capers and pickled red garlic roll, milkstout and onion crème, smoked confit onion cabbage and sesame dressing and Cape Pale Ale mustard DESSERT SUPERFOOD SALAD 65/90 LENTIL, QUINOA AND RED KIDNEY BURGER 125 Please see our dessert board quinoa, basil pesto chickpeas, beetroot, avocado, cucumber ribbon salad, sour cream, tomato chutney apple and feta cheese and chips – Add avocado +25 SKOTNES CAESAR SALAD ( DRESSING AVAILABLE) 85 – Vegetarian dressed le uce, Parmesan, rye crouton, egg and BEEF BURGER 135 – Vegan* white anchovy all the trimmings, gouda cheese, coal mayonnaise – Add grilled chicken breast +35 and smokey monkeygland sauce *Please ask your waiter for additional vegan options. – Add smoked salmon +45 – Add avocado +25 Food allergy notice: items may contain these allergens, but not – Add avocado +25 – Add bacon +35 limited to nuts, seeds, dairy, eggs, wheat/gluten, soy, shellfish, – Add bacon +35 – Add camembert +25 fish. Please ask your waiter.