VOTED BEST SOUTH AFRICAN RESTAURANT IN THE WORLD2017 & 2018.

Medium Oyster R35 Jumbo Oyster SQ

STARTERS GASTRONOMICAL V&A PRAWN R 245 A succulent tiger prawn with smoked salmon roulade and our piquant pepper mayonnaise. SALMON ROSTI R 115 Smoked salmon with cream cheese on potato rosti with lettuce, slivers of cucumber and zesty lemon. PRAWN COCKTAIL R 98 Prawn tails in a piquant homemade seafood sauce, served with roosterkoek. CALAMARI R 87 The most tender calamari – Cajun grilled or deep-fried in a beer batter. Served with our homemade piquant pepper mayonnaise. MUSSEL POT R 87 Fresh mussels in a white wine, cream and garlic sauce, served with roosterkoek. SNOEK PÂTÉ R 69 An exquisite experience of the Cape's best – a traditional Cape sh pâté, with crostini or roosterkoek.

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. OYSTERS R 195

Six medium West coast oysters served on crushed ice.

OSTRICH CARPACCIO R 109 Smoked Karoo ostrich carpaccio complimented by mango and a balsamic olive oil dressing. TRIO OF BRIOUTS R 75 Trio of beef, chicken and vegetable samoosas served with mango chutney and tomato relish. SPRINGBOK CARPACCIO R 109 Springbok carpaccio served with rocket leaves and dressed with our chef's special blue berry reduction. FISH FRIKKADELLE R 69 Traditional Malay fish cakes served with chutney and sambals – one of the Cape's best.

BOBOTIE SPRINGROLLS R 75 Bobotie springrolls lightly fried and served with

PICKLED FISH

R 75

Lightly curried sh with onions, bay leaves and allspice.

Mamma's famous recipe - served with roosterkoek.

Please remember –

‘Good food takes time to prepare.’

Graham Beck Brut R 470/95

A A Badenhorst “Secateurs” Chenin Blanc R225/75

Cederberg Buke�raube R 285/95

Marvelous Yellow R 265/89

The Berrio “Weather Girl” R450/150

Tierhoek Chenin Blanc R295/98

Neil Ellis “Groenekloof” Sauvignon Blanc R 290/97

The Berrio Sauvignon Blanc R 380/127

Hartenberg Shiraz R 565/189

Iona Sauvignon Blanc R 445/148

Andreas Shiraz R 490/164

Springfield “Wild Yeast” Chardonnay R 390/130

banana yoghurt and chutney Stanford Hills “Jackson” Pinotage R 455/152

Springfield “Wild Yeast” Chardonnay R 390/130

SOUPS (Served with crostini or roosterkoek) BUTTERNUT & NAARTJIE R 58 A creamy butternut soup infused with naartjie and fresh coriander. CURRIED MUSSEL SOUP R 79 A taste of the Cape Malay culture in a bowl – mild and fragrant. LAMB & SUGAR BEAN SOUP R 85 A hearty soup with lamb, beans, samp and fresh herbs. CRAYFISH BISQUE R 95 A creamy craysh and tomato soup with Pernod.

SALADS

STARTER MAINS

FYNBOS SALAD R 45 R 69 Rocket leaves with parmesan shavings, pumpkin seeds and a fynbos dressing. VICTORIA SALAD R 79 R 115

Hake strips and mushrooms, deep-fried in beer batter - served with avocado. 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. 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. 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.

Fat Bastard Wooded Chardonnay R 260/87

Cederberg Buke�raube R 285/95

Longridge Merlot R 425/142

Krone Borealis Brut R350/70

Wonderfontein “La Bonne Vigne” Sauvignon Blanc R 195/65

Yards�ck Pinot Noir R 460/154

Durbanville Hills “Rhinofields” Wooded Chardonnay R 345/115

De Grendel Rose R 215/72

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

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.

Onion Marmalade

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

Corn on the Cob

R 39

Side Salad of the Day

R 29

Sliced Biltong

R 59

Veg of the Day R 29

R 265KAROO LAMB FRENCH TRIM CHOPS

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

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, - served on basmati rice. Rich and satisfying.

R 185

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.

At Karibu we have incorporated the organic fragrances of the veld into

our food, giving you a true feeling of ‘Living in Africa’.

VEGAN BOBOTIE (V) R 130

A traditional South African dish made the vegan way with a combination ofCape Malay spices, lentils and fruity chutney, topped with a coconut turmeric cream and baked to perfection.

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.

FRANSCHOEK TROUT R 295

Freshwater trout crusted in black pepper -

seared and served rare with a creamy leek sauce.

SHELLFISH

Served with a choice of savoury rice, potato wedges, putu and chakalaka, herb mash or a side salad. PRAWNS

Served with lemon thyme butter and garlic coriander butter. Queen Prawns 6 R 340

Tiger Prawns

3

R 595

PRAWN CURRY R 258

Succulent queen prawns in a creamy coconut curry sauce - served with mango and rocket leaves.

CRAYFISH KARIBU R 620

A whole craysh grilled on the open re or pan -fried with a

coriander, lime and chilli pesto.

CRAYFISH THERMIDOR R 645

Craysh in a mushroom and brandy sauce.

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SEAFOOD PLATTERS Served with a choice of savoury rice, potato wedges, putu and chakalaka, herb mash

or a side salad. All platters served with garlic coriander butter and lemon thyme butter.

SOUTHERN CROSS HOUSE PLATTER R 395

Three queen prawns, line sh and calamari.

VICTORIA & ALFRED PLATTER FOR ONE R 890

A whole craysh, four mussels, three queen prawns, calamari and line sh.

ULTIMATE TWO OCEANS PLATTER FOR TWO R 1750

Two craysh, six queen prawns, calamari, sixteen mussels and line sh.

DESSERTS

KOEKSISTERS R 62

Braided sweet and sticky twists. A tradition that goes back many years and

remains a rm favourite. Served with ice cream.

CLASSIC CAPE MALVA PUDDING R 62

An apricot sponge cake with vanilla sauce and ice cream. V & A CRÈME BRÛLÉE R 68

A Karibu speciality infused with Amarula and topped with caramelized berries.

MILKTART R 65

An old family recipe – cinnamon infused custard tart.

FRESH FRUIT SALAD R 65

Fresh seasonal fruits served with cream or ice cream.

ICE CREAM & HOT CHOCOLATE SAUCE R 59

Vanilla ice cream topped with our Karibu caramel chocolate sauce.

HERTZOGGIES R 52

Traditional tartlets with a coconut and apricot jam lling.

Served with ice cream.

DEATH BY CHOCOLATE R 145

Need we say more? Rich, delightful and addictive.

STEWED PEACHES R 65

Stewed Cape yellow peaches served with vanilla sauce

and cream or ice cream.

CAPE BRANDY PUDDING R 72

A taste of class. Infused with Cape brandy and served with a creamy brandy sauce and ice cream .

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