The Hussar Grill Paarl Menu

(Served at room temperature)

Ribeye topped with marrow-infused butter, and a marrow bone.

Rump steak with marrow-infused butter, and a marrow bone.

New York cut topped with a creamy blue cheese sauce.

Rump or sirloin with a half portion of calamari, or 3 queen prawns in garlic or lemon butter.

Rich and savoury signature pork belly.

Fillet flambéed with KWV 3 Yr Old brandy, served with a béarnaise sauce.

Fillet with a double cream and mustard sauce.

Fillet served with a cream and green peppercorn sauce.

Fillet with a classic French-style béarnaise sauce.

Fillet mignon stuffed with smoked mussels and Cheddar, topped with a wholegrain mustard sauce.

Pan-fried fillet with coarse black pepper, flambéed in KWV 3 Yr Old brandy and butter.

Please ask your service ambassador about today’s cuts (subject to hunt).

Served with a slightly sweet, herb-infused sauce.

BBQ-basted, juicy and tender.

Succulent, decadent, marinated and char-grilled.

Four tender 100g loin chops grilled and brushed with our signature basting.

Slow-roasted in a deep red wine jus, served on a bed of mashed potatoes.

Bone-in ribeye steak rubbed in our shisanyama spice, flambéed in KWV 3 Yr Old brandy. Served with a chimichurri sauce.

200g Ground beef or grilled chicken breast - both juicy and delicious.

28-Day aged steak, sliced and sautéed in a bold prego sauce with grilled onions on a toasted bun.

Grilled and topped with lemon or garlic butter.

Grilled kingklip in a creamy garlic, mushroom and prawn sauce, gratinated with Parmesan.

Tender tubes and heads, flash-fried or grilled with chilli, garlic and parsley.

Grilled and finished with chilli, garlic and parsley butter.

Grilled and served with lemon butter, garlic butter or peri-peri.

Crumbed chicken breasts pan-fried with Parmesan, served on mashed potatoes with your choice of mushroom, cheese or creamy mustard sauce.

Grilled chicken breasts stacked with oven-roasted seasonal veg, topped with tomato confit.

Brushed in lemon and herb, peri-peri or BBQ basting, served with a side of your choice.

Oven-roasted seasonal veg stacked with grilled halloumi, tomato confit and balsamic glaze.

Mushroom-filled tortellini in creamy Parmesan sauce topped with rosemary-infused truffle oil.

Buffalo mozzarella, tomato and fresh basil with olive oil, pesto and balsamic glaze.

Greens topped with Calamata olives, feta, cucumber and tomatoes.

Mixed greens, edamame beans, cucumber, avo and red onions, tossed in vinaigrette and topped with Parmesan.

Cajun-spiced chicken with greens, corn, feta, avo and spring onion, finished with balsamic reduction.

Cos lettuce, croutons, bacon, anchovies, boiled egg, Parmesan and Caesar dressing.

Silky smooth custard beneath a crisp caramelised sugar crust.

Traditional South African favourite -sweet sponge pudding with a sticky caramel finish, served with custard, vanilla ice cream or fresh cream.

Baked chocolate dessert with biscuit crumble, brûléed orange and vanilla pod-infused ice cream.

Vanilla ice cream with peanut brittle, marshmallow, nougat, honeycomb, nuts and dark chocolate sauce.

Classic vanilla pod-infused ice cream drizzled with rich dark chocolate sauce.

Velvety smooth cheesecake on a biscuit base, served with cream or vanilla ice cream.