Leo's at the Castle

Fine dining, Namibian game & gourmet in

Address: 22 Heinitzburg Street, Windhoek, Namibia
Phone: +26461249597

Menu prices: $75–$1190 · $$$ · Median main: $510 · 29/29 with a published price

Fine dining, Namibian game & gourmet

Chef Recommendations

• Namibian Beef Tartar — N$ 415

  Finely hand-chopped beef fillet, classically marinated with capers and anchovy, accompanied by a rich egg yolk–mustard cream and mustard seed caviar and delicate truffle mayonnaise. Served with toaste
• Cured Atlantic Mackerel | Granny Smith | Celeriac | Naartjie — N$ 315

  House-cured Atlantic mackerel, lightly flambéed, served with a Granny Smith & celeriac and nasturtium gel, cucumber ribbons and fresh naartjie segments, pickled smoked mussels and a cultured buttermil
• Namibian Land and Sea — N$ 415

  Miso-butter-seared crayfish paired with tender slices of seared Namibian springbok fillet, ruby grapefruit and lime vinaigrette, silky avocado crème, sweetcorn gel and charred corn.
• Eland Bourguignon — N$ 395

  Slow-braised Namibian Eland in a rich red wine and game jus, served with truffle potato purée, sautéed wild mushrooms, glazed pearl onions, crisp bacon and sour cherry.
• Whole Baby Kabeljou — N$ 555

  Delicately pan-fried whole Kabeljou, accompanied by seasonal garden vegetables, parsley sautéed baby potatoes, and a silky lemon butter sauce.
• Whole Crayfish (minimum 450gr) (Chef Recommendations) — N$ 895

  Freshly caught from the Namibian Atlantic Ocean, pan-fried whole crayfish, accompanied by seasonal garden vegetables, parsley sautéed baby potatoes, and a silky lemon butter sauce.
• Rooibos | Passion Fruit | Macadamia | Orange — N$ 235

  Delicate rooibos-white chocolate panna cotta, passion fruit as gel and freshness, macadamia praline crunch, orange zest and caramelized white chocolate ganache.

Starters

• King Prawn, Scallop and Cauliflower & Orange — N$ 375

  Succulent king prawns and scallop, served with smooth celeriac purée and roasted cauliflower, balanced by subtle orange accents and a light shellfish bisque emulsion.
• Asparagus & Strawberry — N$ 295

  Green and white asparagus with fresh strawberries, silky egg yolk cream and garden herb cream, finished with strawberry–tarragon vinegar gel and herb oil.
• Springbok Carpaccio — N$ 275

  Delicately sliced Springbok with marinated artichoke, aged Parmesan and fresh rocket, black truffle mayonnaise, pickled mustard seeds, toasted pine nuts and a light lemon-olive oil vinaigrette.
• Atlantic Seafood Salad — N$ 385

  Charred octopus, grilled prawn and citrus-cured salmon, accompanied by avocado cream, crisp cucumber and fresh citrus, passion fruit–citrus dressing and smoked oyster mayonnaise.
• Fresh Oysters — N$ 225

  Fresh oysters from our coast from Walvis Bay – served on crushed ice with a classic Shallot Vinaigrette.

Soups

• Velouté of Turnip — N$ 195

  A warming, homemade turnip velouté with pickled turnip, fragrant herb oil, and delicate house-smoked game strips.
• Crayfish Bisque | Saffron | Dill — N$ 294

  Silky crayfish bisque infused with saffron mousse, finished with a light dill oil, and a crisp brioche crouton.
• Consommé of Oryx — N$ 180

  Hearty homemade Consommé of Oryx, supplemented with stripes of herb Pancake (Flädle), perfumed with Old Sherry.
• Tom Kha Gai — N$ 234

  A fragrant Thai coconut soup infused with galangal, lemongrass and aromatic spices, complemented by fine julienne vegetables, mushrooms, and prawn meat.
• Walvis Bay Fish and Prawn Consommé — N$ 229

  A delicate, crystal-clear fish and prawn consommé, complemented by fine julienne vegetables, mushrooms and tender prawn meat and octopus.

Main Courses

• Namibian Beef and Parsnip — N$ 635

  Prime Namibian beef fillet, grilled to perfection and set on a silky parsnip purée, pickled flame-grilled onion, sautéed baby patty pans, and a smooth carrot crème, with rosemary glaze and green peppe
• Oryx | Herb Knöpfle | Kalahari Truffle | Beetroot — N$ 510

  Rosy-seared loin of Oryx, served with delicate herb Knöpfle and a silky wild mushroom cream infused with Kalahari truffle, slow-roasted beetroot and a deep wild berry and red wine jus.
• Chicken Breast and Ratatouille — N$ 365

  Sous vide and pan-seared, filled with sun dried tomatoes and feta, set on a bed of classic Provençal ratatouille, accompanied by a delicate praline of slow-braised oryx leg and a rich port wine reduct
• Waterbuck Loin | Smoked Beetroot | Blueberry | Pressed Potato Gratin — N$ 495

  Pan-seared waterbuck loin with a delicate juniper and black pepper crust, lightly smoked beetroot puree, pickled blueberries and a crisp pressed potato gratin, with raspberry–chilli gel and balsamic j
• Chateau Briand presented for 2 — N$ 1190

  Premium Namibian Beef Fillet, classically served at your table, with sautéed Green Beans and Cherry Tomatoes, fried Potatoes (Bratkartoffeln), Peppercorn Cognac Glace and Sauce Hollandaise.

Fish, Vegetarian and more

• Atlantic Duet — N$ 475

  Pan-seared Kabeljou fillet accompanied by caramelised deep-sea scallop, served on a creamy Parmesan and Champagne risotto with lemon and saffron, roasted cherry tomatoes and glazed carrots.
• Sole “Meunière 2.0” — N$ 465

  Whole Sole filet roasted, finished in the pan, with a light hazelnut brown-butter emulsion, smoked almond crumble and pickled shallots, seaweed beurre blanc, charred baby leek and pommes fondant.
• Wild Mushroom | Kalahari Truffle | Red Wine Shallots | Orange | Date — N$ 395

  A rich and velvety risotto prepared with wild mushrooms, aged Parmesan, and a delicate infusion of Kalahari truffle, roasted mushrooms, toasted hazelnuts and red wine-glazed shallots.

Desserts

• Lemon | Passion Fruit | Meringue — N$ 235

  A delicate lemon tart with crisp sable pastry and silky citrus crémeux, accompanied by a light passion fruit mousse and vibrant passion fruit gel, torched Italian meringue and almond crumble.
• Peanut Butter Crème Brûlée — N$ 195

  A silky roasted peanut butter crème brûlée beneath a crisp caramelised sugar crust, served with caramelised banana, refreshing raspberry sorbet and a vibrant raspberry gel.
• Tonka | Strawberry | Salty Pistachio — N$ 245

  A silky tonka bean parfait paired with fresh and lightly macerated strawberries, vibrant strawberry gel and a delicate strawberry compote, salted pistachio crumble and a dark chocolate-caramel tuile.
• Sorbet — N$ 75

  Home-made Sorbets: Blueberry, Passionfruit, Raspberry, Lemon Basil (per scoop).