Clay Cafe in Hout Bay Menu

None

Nearby Sample Menus

Key Largo 85.00
- Nacho crumbed chicken fillets, deep fried, topped with melted mozzarella, slices of pickled jalapeños, cream cheese and pico ensalada
Mucho Pollo 90.00
- Crumbed chicken strips, jalapeño poppers and chicken wings. Served with Fuego Salsa and mushroom sauce
- Cuban Chicken 70.00
- Layered with bacon, Mojo mayo, Emmental cheese and gherkins
Queso Verdura 100.00
- Golden fried mozzarella & halloumi, crumbed mushrooms, jalapeño poppers & slammers, with sweet chilli & honey-soy sauce
All dishes served with either fries, rice, mashed potato, polenta squares, veggies or salad
All baskets served with fries
Side 15.00
Platter for 4: 365.00

GREEK SALAD 69.00
- Mixed greens with feta cheese and calamata olives
FAT TUESDAY RUMP/SIRLOIN 600g 198.00
- A connoisseur's steak - for the ravenous.
300g 195.00
- Grilled and brushed with lemon butter sauce or garlic butter 149.00
GARLIC RUMP
- Topped with garlic butter and freshly chopped garlic.
ARGENTINIAN FILLET
- Topped with chimichurri sauce - sauce of coriander, garlic, onion, flat leaf parsley & olive oil.
SIRLOIN
400g 189.00

DELI 28.00
- Avocado, Bolognese (beef and pork), Olives, Roast Chicken, Brown and Portabellini Mushrooms
FILLET STEAK FLAMBE 300g 199.00
- A delectable choice. Coated in our secret rub of crushed black peppercorns mustard seeds and fresh herbs flambeed in brandy and finished off in cream. Cooked medium-rare to medium.
TIRAMISU 49.00
- A popular Italian dessert. Finger biscuits infused with a coffee liqueur, layered with mascarpone cheese, grated chocolate, and topped with cocoa powder.
ITALIAN PIZZA
FRUTTI DI MARE 145.00
- Calamari tubes and heads, prawns, mussels and seafood dressing.
- CHEESE PLATTER 99.00
- (Recommended for 2) Gorgonzola, Camembert, Brie, sweet Italian cherry tomatoes, marinated olives and fig preserve. Served with Melba toast.
- CHICKEN LIVERS 85.00
- Sauteed in a peri-peri Napoletana sauce with pancetta, red onion and served with garlic bruschetta.
RUMP
- Aged for a minimum of 28 days. Basted and grilled or done the Italian way - rubbed in extra virgin olive oil, Maldon salt, black pepper and grilled to your liking.