Executive Chef: Daniel Payne | Maître d’: George Sakulias
STARTERSLÜDERITZ OYSTERS (S, A) 4/350Champagne mignonette, orange, cucumber, fennel Served undressed on requestSALDANHA BAY OYSTERS (S, D, E, G) 4/350Tosazu sabayon, wakame chilli crunchServed undressed on requestTHE OYSTER BOX CAESAR (D, G, E) 350Baby Gem lettuce, classic Caesar dressing, Arlequín white anchovies, Parmigiano Reggiano,brioche croutonsPrepared table sideBALFEGÓ BLUEFIN TUNA TARTARE (G, E) 320Ginger, chilli, ponzu, avocado, sesame, coriander, Cru Royal caviar, finger limeKALAHARI SPRINGBOK CARPACCIO (D, G) 280Bagna cauda, textures of beetroot, watercress, Parmigiano Reggiano LANGOUSTINE RITZ (S, D, G, E, A) 340Poached Natal langoustines, Marie Rose, avocado, Baby Gem, foraged herbsPRAWN CAPRESE (S, D, G, N, E) 350 Burrata, heirloom cocktail tomato, pine nut, basil pesto, mint, aged balsamicTUSCAN RAINBOW TROUT (D, G, E) 320 Lightly smoked Midlands rainbow trout, slow roasted tomato fondue, spinach, potato, asparagus, chilli, basil monkfish and saldanha bay mussels (s, D, G, p, a) 290 Chorizo, saffron, potato, samphire, garlic, Chardonnay OXTAIL AND FOIE GRAS BOTTONI (G, D, E) 290Oxtail reduction, chive, beurre noisette, Parmigiano ReggianoPROTEA WAGYU bistro fillet MS10+ 150G (D) 350Josper grilled Wagyu, chimichurri, beef jus, arugula, zest TRUFFLE RISOTTO (V, D, a) 290 Barrel aged Acquerello carnaroli, fresh Italian Summer truffle, king oyster mushroom, mange toutVegan option on requestjosper-grilled ASPARAGUS AND ARTICHOKE (V, G, N) 270Grilled asparagus, artichoke, leek, goat’s cheese, dukkah, watercressVegan option on request
V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-EggPlease advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A discretionary 10% gratuity will be added to your bill.
Among the illustrious legends of The Oyster Box, the Grill Room Restaurant shines brightly as a culinary gem. Under the direction of Executive Chef Daniel Payne and his passionate team, the menu presents an exquisite fusion of timeless classics infused with a contemporary and seasonal flair. Each dish is thoughtfully crafted to celebrate fresh, local ingredients and a conscious approach to sustainability, honouring responsible sourcing, seasonality, and a deep respect for produce. The result is a dining experience that is both sophisticated and reflective of the changing seasons, a celebration of exquisite flavours, meticulously crafted to elevate the experience into a realm of global elegance.
HERITAGE BEEF COLLECTIONA curated selection of heritage breeds, expertly chosen for superior marbling, tenderness and depth of flavour, honouring provenance, craftsmanship and the rich character of South African beef. Expertly prepared over live fire in our Josper grill.protea wagyu picanha MS10+ 350g 1340protea wagyu FILLET MS10+ 350g 1290PROTEA WAgyU STRIPLOIN MS10+ 350g 1450protea wagyu rib eye MS10+ 350g 1850BLACK ANGUS FILLET 350G 790BLACK ANGUS RIB EYE ON THE BONE 450G 890BLACK ANGUS PRIME RIB ON THE BONE 650G 129032 day aged chalmar FILLET 350G 490 32 DAY AGED CHALMAR SIRLOIN 350G 47032 DAY AGED CHALMAR RUMP 350G 420Accompanied by your choice of one option per category:Pomme purée (V, D), potato pavé (V, D), hand-cut truffle frites (V) AND Roasted root vegetables (VG), seasonal green vegetables (V, D) ANDSauce Bordelaise (A), sauce Périgueux (A), sauce Béarnaise (D, E)
KAROO LAMB LOIN CHOPS 300G (D, G, N) 490Petits pois, zucchini, rainbow carrots, potato pavé, mint pesto, pine nuts, au jusKROON DUCK (D, N)390Cured breast, confit leg, cashew and turnip purée, braised cabbage, beetroot, blackberry jusCHALMAR BEEF SHORT RIB (G, D, N) 480Braised short rib, Colcannon pomme purée,haricot verts, baby onions, pistachio gremolata, au jusCHICKEN and champagne (D, G, a) 350Sous vide chicken supreme, ricotta gnudi, toasted seeds, Champagne tarragon veloutéTIKKA masala CAULIFLOWER (V, d, G) 320Kala Chana chaat, coriander yoghurt, sevVegan option on requestMEDITERRANEAN RAVIOLI (V, D, e, n) 340Basil and feta-filled ravioli, confit cherry tomatoes, Kalamata olives, courgetti, basil pesto creamVegan option on request
WEST COAST SOLE MEUNIÈRE (D)520Pomme purée, broccolini, caper berries, beurre noisette, lemon zestTOURNEDOS DE SAUMON 200g (S, D, A) 450Norwegian salmon, Pernod, roastedfennel, tourné potato, mussel velouté, chiveASC SustainableRED DRUM SEA BASS 180g (S, D, A)450Mange tout, asparagus, poached oysters, potato, chive beurre blancSOUTH INDIAN CRAYFISH KORMA (S, D, N) 1195350g deep water crayfish, prawn, coconut, coriander, saffron pilaf rice, raitaJOSPER ROASTED PRAWNS (S, D, G)8508 queen prawns, saffron pilaf rice, seasonal green vegetables, accompanying sauces
STEAK DIANE 350G (D, n, A) Flambéed table side 590 32-day aged Chalmar beef fillet, champignon, potato fondant, broccolini almondineSharing Steak Diane Surcharge 295
ENTRÉES
Le GUÉRIDON service
V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-EggPlease advise a member of our service team before ordering if you have any food allergies or special dietary requirements. Prices include VAT at the current standard rate. A discretionary 10% gratuity will be added to your bill.
