Cowboy Cut

550-600g special hindquarter cut, prepared the Sol’s way.

Fusion springroll

Cauliflower, almonds and blue cheese filling with spiced honey drizzle.

Tempura prawns

Shelled prawns in tempura batter with Oriental dipping sauce and wasabi mayonnaise.

Carpaccio

Home-cured springbok with parmesan, balsamic reduction and rocket.

Bobotie samoosas

Cape Malay favourite served with a duo of sauces and mint salsa.

Calamari

Deep-fried strips of seasoned calamari with tartar sauce.

Smoked snoek pate

Fresh smoked snoek with sundried tomatoes, feta and a hint of chilli. Served with melba toast.

Skilpadjies

Traditional South African lamb liver, caul, spices and herbs.

Bitterballen, Sol’s style

Dutch-style pork and beef filling blended with bechamel, crumbed and deep fried. Served with Dijon mustard.

Sol’s chicken livers

Sauteed in a garlic, bacon and peri peri cream. Served with toast.