Food from heaven

 


The passionately-crafted menu reflects a synthesis of French and South African cuisines, with an exciting new Argentinian twist. Manna’s chef, for example, has reinterpreted the Argentinian chimichurri meat marinade as a fresh, versatile sauce for meat. One also notices a distinct focus on the main dish which is left uninterrupted by the usual distracting garnishes. Instead, guests can curate their very own taste experiences by choosing from an array of side dishes such as the chef’s favourite: tender organic baby carrots, sweetened by the delicate buchu herb – indigenous to the Western Cape.

Manna Epicure is the epitome of exquisite fine dining, with an emphasis on authenticity of cuisine, beautiful styling and impeccable hospitality

Manna exclusively uses Chalmer beef – a very special and hard-to-find beef which is rated higher in quality than both Karan and Sparta beef; it is also ethically farmed and Halaal. The chef expertly ages the beef an additional four weeks to the original two. 
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‘I always say, “Lay the table with a fork and spoon,” because the Chalmer beef is so tender!’

About us

In the glamorously frenetic world of London hospitality, two extraordinarily different souls came together to cause a delicious, dynamic fusion of the most chic French flair with a rustic South African approach to experimental food science and a passion for conjuring new combinations of world flavours – all underpinned by classic French styling and a commitment to authenticity.
Hailing from the French island of Corsica, Agnes personifies all that is sophisticated, delightful and elegant. She gives her guests, not simply a gastronomic adventure, but an exquisite experience for all the senses that linger long after the last mouthful, exemplifying her maxim that service should not only be efficient, but delivered with impeccable heart and style.
Jonny finds his roots deep in the soil of Citrusdal: a boere-seuntjie with international experience, a thirst for knowledge and unendlingly delighted by blending South African, French and Argentinian flavours. Inspired principally by Argentinian cuisine and the acclaimed food scientist, Harold McGee, Jonny uses physics, passion and sheer creativity to bring truly heavenly gourmet to the Manna table.

 


Dinner Menu





































































starters

soup of the day 50

served with freshly baked artisan bread.
panko crusted oysters 65

served with moyo verde mayo.
fresh west coast oysters (subject to availability) 105

served with lemon and tabasco.
cheese croquettes with green figs preserve 70

gorgonzola fried panko crusted croquettes with baby leaves.
pan roasted skilpadjie 65

with chorizo, caramelised onions with chimichurri with toasted rustic ciabatta.
braised skaap stertjies 65

braised lamb tails with gaucho spices.
Moyo verde prawn nachos 110

homemade nachos, prawns, guacamole, sour cream, spring onions, tomato salsa, jalapeño and coriander.
argentinian steak tartare 75

prepared at your table with chimichurri, egg yolk, all the trimmings and melba toasts.
tomato and buffalo mozzarella salad (v) 65

mozzarella di buffala, slow roast plum tomatoes, blanched courgettes, baby basil leaves, all drizzled
with Cederberg extra virgin olive oil and balsamic glaze.
whole baked camembert (for 2) (v) 80

cooked in white wine & thyme, served with manna ciabatta.
manna platter ( for 2) 135

parma ham, chorizo, biltong, droewors, gorgonzola cheese, boerenkaas cheddar, green figs preserve
with artisan bread.




slow food
panko crusted beef schnitzel 80

served with chimichurri mayo
homemade pasta of the day 95

tossed with the chef’s choice of the day.
pan roasted free range chicken breast 90

on sautéed baby spinach, with buchu carrots and wild mushroom sauce.
moules marinière 115

West coast shelled mussels, cooked in white wine, shallots, garlic and parsley, served with rustic bread.
pan roasted fish of the day 125

let your waitron talk you through it.
chateaubriand (for 2) 325

chalmar beef, onion rings, baby leaves salad , hand cut chips and béarnaise sauce.




on the bone
côte de boeuf 750g (for 2) 350

rib steak on the bone, carved at your table.
6 weeks mature t bone 500g 150

Short loin and tenderloin share this T-shape bone.
sticky pork spare ribs 110

sweet and sticky homemade ribs.
Biltong spiced slow roasted lamb ribs 145

biltong flavoured home cooked ribs.
12 hours braised beef ribs 145
drenched in sticky basting sauce.




the braai
sirloin 250g 90
aged in house chalmar beef with chimichurri.

fillet 200g 135
aged in house chalmar beef with chimichurri.

ribeye 300g 135
aged in house chalmar beef with chimichurri.

venison fillet 200g 130
grilled with chimichurri.

epicure beef burger 65
200g homemade patty, topped with onion rings and served on homemade ciabatta burger bun.
die sitrus chicken burger 70

free range chicken breast topped with avocado on homemade ciabatta burger bun.




side dishes and sauces
potato chips | potato chips topped with bacon and cheese. 15 | 25

sautéed mushrooms with baby spinach and onions | minted baby potatoes. 20

Corn on the cob | buchu carrots | butternut, feta and sunflower seeds. 20

sautéed courgettes with feta and basil | gem squash filled with sweet corn and cheese 20

greek salad | wild rocket and parmesan salad. 20

mushroom sauce | peppercorn sauce | chimichurri. 15

desserts

crème brulée 45

traditional vanilla pod baked custard with caramelised topping.
éclair au chocolat 45

choux pastry filled with pastry cream and glazed with chocolate ganâche.
fruit salad with vanilla pod ice cream. 45

seasonal fresh fruits and its handmade ice cream.
panna cotta with mixed berry coulis. 45

softly set dessert made with cream, sugar, and gelatin.
Coffee, chocolate and hazelnut parfait 50

layered glass of decadence.
banana split 45

Banana, vanilla, pistachio and chocolate ice cream, flake almonds, whipped cream
and chocolate sauce.

home baked cakes selection sq
let your waitron talk you through it.
south african cheese board 75

3 locally made cheeses, green figs preserve and artisan bread.













































Breakfast and Lunch Menu































































































From 8h00 to 17h00
breakfast

our selection of homemade bread: gluten free, coconut bread, rye, country, pecan nut & raisin or ciabatta
muesli and nuts 65

served with seasonal fruits, natural yoghurt or soya milk.
fresh fruit platter 50

selection of seasonal fruits.
homemade waffle with golden syrup and whipped cream 55

topped with bacon and caramelised banana.
french toast croissant 65

served with streaky bacon, caramelised banana and maple flavour syrup on the side.
the classic 60

2 free range eggs, streaky bacon, pork sausage, sautéed mushrooms, grilled tomato and manna toast.
2 free range eggs any style on toast 25
on croissant 35
parma style breakfast 65

2 free range eggs, parma ham, parmesan shavings and basil pesto on toast of your choice.
scrambled eggs with smoked salmon trout 80

2 free range eggs scrambled together with smoked salmon trout and chive on rye bread.
coconut breakfast 90

2 eggs any style, smoked salmon trout & avocado on coconut bread.
3 eggs omelette with freshly baked slice of toasted bread 30

choose between whole eggs or egg whites only
free range eggs benedict 70

on croissant, hollandaise and streaky bacon.
free range eggs florentine 95

on croissant, spinach, smoked salmon trout and hollandaise sauce.
crayfish florentine 225

half crayfish tail on croissant with wilted baby spinach , poached eggs and hollandaise sauce
breakfast panini 65

scrambled eggs, tomato, mozzarella and bacon in a toasted panini.
if you’d like to add

extra free range egg | tomato; fresh or grilled | grated mozzarella 10
streaky bacon | mushrooms | parma ham 15
boerenkaas (matured cheddar) 20
avocado slices 25
smoked salmon trout 40g 35
panini, open sandwiches and salads
All sandwiches are served with greek salad.
tova panini 75

Free range chicken mixed together with chimichurri mayo and toasted in panini bread.
capri panini 70

Mozzarella di buffalo, slow roasted tomatoes and basil pesto in toasted panini bread.
panini 80

chorizo, mozzarella and tomato in toasted panini bread.
caprese open sandwich 70

tomatoes, buffalo mozzarella, basil, extra virgin olive oil and balsamic glaze on ciabatta.
country caesar open sandwich 75

chicken breast, parmesan shavings, cos lettuce, anchovy fillet & creamy dressing on country bread.
the open atlantic rye sandwich 110

prawns mixed in chimichurri mayo, smoked salmon, wild rocket, tomatoes and red onion on artisan rye bread.
mediterranean ciabatta sandwich 90

cured meat selection, thin slices of biltong, pickles, jalapeño, rocket leaves and parmesan cheese.
raw vegetables salad 85

raw butternut and baby carrot salad with shredded free range chicken, goat cheese, bulgar wheat, nuts

And seeds in a citrus dressing.

salads and more

caesar salad with croutons and parmesan shavings 45
with chicken | 3 prawns | parma ham 35
with poached egg 10
with streaky bacon 15
caprese salad 80

buffalo mozzarella, slow roast plum tomatoes, blanched courgettes, baby basil leaves,
all drizzled with cederberg extra virgin olive oil and balsamic glaze.
niçoise salad 110

baby potatoes, fine beans, salmon trout, anchovy fillet, poached egg, tomatoes and olives, all tossed in a
chimichurri vinaigrette.
west coast oysters (subject to availability) 105

6 oysters served with lemon and tabasco.
manna platter 135

parma ham, chorizo, biltong, droewors, gorgonzola cheese, boerenkaas cheddar,
green figs preserve with artisan bread.
panko crusted beef schnitzel 80

served with chimichurri mayo
pan roasted free range chicken breast 90

on sautéed baby spinach, with buchu carrots and wild mushroom sauce.
pan roasted fish of the day 125

let your waitron talk you through it.

moules frites (A) 115
steamed shelled mussels with white wine, parsley, onion and garlic with chips.
panko crusted calamari 90
flash fried calamari with moyo verde mayo

the braai

sirloin 250g 90
aged in house chalmar beef with chimichurri.

fillet 200g 135
aged in house chalmar beef with chimichurri.

ribeye 300g 135
aged in house chalmar beef with chimichurri.

venison fillet 200g 130
grilled with chimichurri.

sticky pork spare ribs 110
sweet and sticky homemade ribs.

epicure beef burger 65
200g homemade patty served on homemade ciabatta burger bun.

die sitrus chicken burger 70
free range chicken breast topped with avocado.

side dishes and sauces

potato chips | potato chips topped with bacon and cheese. 15 | 25

sautéed mushrooms with baby spinach and onions | minted baby potatoes. 20

Corn on the cob | buchu carrots | butternut, feta and sunflower seeds. 20

sautéed courgettes with feta and basil | gem squash filled with sweet corn and cheese 20

greek salad | wild rocket and parmesan salad. 20

mushroom sauce | peppercorn sauce | chimichurri. 15

























































































































Manna Epicure Restaurant
151 Kloof Street

Gardens
Cape Town
8001

tel: 021 426 2413
info@mannaepicure.com
Twitter: @Mannaepicure