La Pentola

Fusion fine dining — Italian, game, seafood and signature fillets in

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ItalianFusionSeafood

Menu prices: 50–250 · £££ · Median main: 185 · 52/52 with a published price

Fusion fine dining — Italian, game, seafood and signature fillets

Light Lunches

• Thai Green Curry Chicken — R 95.00

  Slices of chicken breast pan-fried with ginger, lemongrass, chilli, garlic, green curry paste and fresh vegetables bound with coconut cream, served on rice noodles. Available for lunch only.
• La Pentola Chicken Pie — R 95.00

  Tender chicken breast pieces pan fried in butter, onion, garlic, mushrooms, peas and black pepper, doused in white wine flavoured with fresh oregano, bound with cream and a hint of tomato, with cheese
• Fettuccine Alfredo — R 85.00

  Pan fried bacon and mushrooms bound with cream and tossed through fettuccine, dusted with parmesan cheese.
• Spaghetti Napoli (V) (Light Lunches) — R 75.00

  Mamma Giovanna's recipe flavoured with red onion, bay leaves and whole peeled Italian tomatoes, tossed through spaghetti and dusted with parmesan cheese.
• Seafood Plate — R 115.00

  Fresh hake fillet, calamari and mussels grilled, topped with lemon butter, served with cream rice and seasonal vegetables.

Classic Starters

• Fegatini Genovese — R 60.00

  Chicken livers pan fried in a basil pesto and poached in Italian Marsala dessert wine, bound with fresh cream, placed in a freshly baked phyllo pastry basket and dusted with Grana Padano Parmigiano.
• Thai Style Butternut Soup (V) (B) (Classic Starters) — R 60.00

  Butternut soup flavoured with ginger, lemongrass, basil, green curry and a touch of chilli, bound with coconut cream and dusted with nuts.
• Baby Marrow Carpaccio (V) (B) (Classic Starters) — R 58.00

  Thin slices of baby marrow dressed with lemon, olive oil, coriander and a touch of chilli, dusted with Parmesan and feta cheese, baked until golden.
• Huckleberry Halloumi (V) (Classic Starters) — R 65.00

  Thick cut of Cypriot goats cheese grilled, served with fresh strawberries macerated in sugar with lemon and fresh mint.
• Summer Salmon — R 70.00

  Strips of smoked salmon marinated in fresh dill, lemon juice, black pepper and wholegrain Dijon mustard, topped with sour cream seaweed caviar, served with toast.
• Cape Fusion Carpaccio (House Speciality) (Classic Starters) — R 88.00

  Thin slices of smoked salmon lightly dressed with fresh gooseberries and lemon, laced with honey and dusted with almonds, served with a lemon cream and seaweed caviar.
• Aztec Mushrooms (V) - House Speciality (Classic Starters) — R 75.00

  Button mushrooms pan-fried in farm style butter with cloves, cinnamon bark and a hint of chilli, doused in tequila, sweetened with dark chocolate and bound with cream, served inter-layered with phyllo
• Angel Snails (House Speciality) (Classic Starters) — R 75.00

  Spanish snails wrapped in bacon, pan fried with red onion, black pepper and butter, steamed in Chardonnay, bound with cream and flavoured with fresh oregano.
• Mussels Provencal — R 75.00

  Fresh black shell mussels in a light French style sauce of celery, carrots, onion, garlic and fresh herbs, doused with white wine and bound with whole peeled Italian tomato.
• Cajun Seafood Salad (B) (Classic Starters) — R 145.00

  Prawns, calamari and mussels grilled with Cajun spice, served on fresh garden salad with lemon and olive oil.
• Outback Crocodile — R 95.00

  Cubes of crocodile tail grilled, laced with a sweet granadilla honey-balsamic sauce, dressed with sliced kiwi fruit.
• Chef Salad (V) (B) (Classic Starters) — R 85.00

  Mixed lettuce, cucumber, radish, carrot, peppers, cocktail tomatoes, olives, feta cheese and nuts, served with balsamic vinegar and extra virgin olive oil.
• Springbok Carpaccio (B) (Classic Starters) — R 85.00

  Thin slices of smoked carpaccio dressed with olive oil and lemon, accompanied by rocket and cheese shavings, sprinkled with pine nuts.

Main Courses

• Santorini Chicken — R 125.00

  Tender chicken breast pan-fried in butter, steamed in white wine, flavoured with lemon and oregano, bound with fresh cream and dusted with feta cheese and roasted almonds.
• Bistecca Quattro Formaggi — R 185.00

  Strips of beef rump pan-fried with button mushrooms, garlic, peppercorns and onions, doused with tawny port, thickened with cream and wrapped with four cheeses in phyllo pastry, baked until golden bro
• Bordelaise Fillet (House Speciality) (B) (Main Courses) — R 225.00

  Fillet grilled to your preference, served in a bone marrow, bay leaf, Allesverloren port, garlic and whole peeled Italian tomato sauce.
• KWV Fillet (House Speciality) (B) (Main Courses) — R 225.00

  Beef fillet prepared to your preference, served in a KWV brandy Dijon mustard, braised onion, garlic, bay leaf and green Madagascan peppercorn tomato cream sauce.
• Chef Shane's Super Free Range Gourmet Burger — R 165.00

  Springbok and beef gourmet burger topped with mature gouda, caramelised onion marmalade, cola-glazed bacon, horseradish butter and rocket, sided with crispy potato wedges and onion marmalade mayo.
• Spaghetti Frutti di Mare — R 150.00

  A combination of seafood, mussels, calamari, prawns and linefish pan-fried in butter, garlic and black pepper, doused with wine, bound with olive oil, flavoured with herbs and lemon.
• Forest Fillet (B) (Main Courses) — R 205.00

  Fillet grilled to your preference, topped with mushrooms sautéed with olive oil, garlic, black pepper, coriander seed and fresh herbs, dusted with parmesan cheese.
• Seafood Fillet (B) (Main Courses) — R 250.00

  Tender fillet grilled to your preference, topped with a decadent seafood, tawny port, basil and cream sauce.

Vegetarian Dishes

• Penne Salice — R 125.00

  Onions, baby marrow, garlic and nuts sautéed in olive oil, tossed through penne and basil pesto, topped with fresh rocket and baby tomatoes.
• Funghi Luigi — R 165.00

  Large black mushrooms pan fried with Madagascan peppercorns, onions, garlic and tomato, flamed in Sambucca, bound with cream and wrapped in phyllo pastry with mozzarella cheese, baked till crisp.
• Penne Willow (V) (Vegetarian Dishes) — R 135.00

  Cashew nuts, sun-dried tomato, fresh basil, a hint of chilli and a touch of wine, bound with cream and a touch of tomato.
• Tropical Cheese Steak — R 165.00

  Slices of halloumi grilled in a hot Cajun spice, sweetened with butter, honey and granadilla pulp sauce, complimented with slices of seasonal kiwi fruit.
• Thai Vegetable Green Curry — R 145.00

  Fresh vegetables pan fried with butter, lemongrass, garlic, ginger and Madagascan peppercorns in green curry, bound with coconut milk, served on imported rice noodles, dusted with roasted sesame seeds
• Clockwork Orange — R 145.00

  Halloumi grilled until golden, laced with an orange, triple sec cream sauce, dusted with flaked almonds.
• Rockin Penne — R 95.00

  Whole peeled Italian tomato sauce infused with garlic, chilli and black Calamata olives, tossed through penne, crowned with fresh rocket and drizzled with truffle oil and parmesan shavings.

Game Dishes

• Overberg Ostrich Bake — R 165.00

  Ostrich mince slow cooked in an aromatic Cape Malay style curry, flavoured with apricot jam and sultanas, topped with beaten egg and almonds, then baked to form a firm crust.
• New Orleans Ostrich Steak - House Speciality (B) (Game Dishes) — R 235.00

  Tender ostrich fan fillet grilled to your preference, flamed at the table in Jack Daniels, topped with a green Madagascan peppercorn, lemongrass, ginger and coconut cream sauce.
• Duck in Triple Sec — R 195.00

  Tender duck breast grilled medium rare to medium, served in a sweet orange, triple sec and fresh thyme reduction.
• Crocodile Pastry (WA) (Game Dishes) — R 180.00

  Tender cubes of crocodile tail prepared in an aromatic curry sauce, wrapped in phyllo pastry and baked until crisp.
• Honey Mustard Warthog — R 165.00

  Slices of warthog loin pan fried in butter, doused with brandy, seasoned with whole grain Dijon mustard and sweetened with honey, bound with cream.

Plain Grills

• 200g Fillet Steak — R 185.00
• Rump Steak 200g — R 125.00
• Rump Steak 400g — R 185.00
• 250g Ostrich — R 195.00
• 200g Duck Breast — R 185.00

Decadent Desserts

• Danish Vanilla - House Speciality — R 56.00

  Vanilla ice cream served with our hot homemade condensed milk chocolate sauce.
• Trio of Fruit Sorbet — R 55.00

  Ask your waiter what fruit flavours are available today.
• Chocolate Terrine - House Speciality — R 70.00

  Decadent milk, white and dark chocolate terrine.
• Robinson Crusoe — R 65.00

  Frozen white chocolate custard slice topped with a passion fruit mint sauce and kiwi fruit.
• Crème Brûlée - House Speciality — R 60.00

  Traditional French vanilla pod baked custard, topped with a torch-flamed sugar crust, sided with a vanilla pod and fruit ice cream scoop.
• Strawberry Flambé - For Two To Share — R 85.00

  Fresh strawberries dusted with sugar, flambéed at the table with Cointreau and served with Belgium chocolate ice cream.

Kiddies Menu

• Pasta (V) (Kiddies Menu) — R 50.00

  In a sweet Italian tomato sauce.
• Fish — R 60.00

  Fresh fillet of fish oven baked, served with potato croquettes and vegetables.
• Chicken — R 65.00

  Tender chicken breast grilled, served with potato croquettes and vegetables.