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.

 


Menus




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sandwiches and platter

gypsie 55
breakfast ham and mozzarella toasted in a croissant.served with greek salad.

open caprese 70
tomatoes, buffalo mozzarella, basil, extra virgin olive oil and balsamic glaze on ciabatta.
served with rocket leaves and red onions.

open country caesar 75
chicken breast, streaky bacon, parmesan shavings, cos lettuce, anchovy fillet
& creamy dressing on country bread, served with greek salad.

atlantic 105
smoked salmon trout, cream cheese, avocado and rocket leaves wrapped in a croissant.
served with rocket leaves and red onion.

manna platter (recommended to share)140
selection of mediterranean and south african dried meat .

salads

caesar salad 45
with chicken | 3 prawns | parma ham 35
with poached egg 10
with streaky bacon 15

mozzarella di buffala salad(v)85
with peas, pea shoots, mint, drizzled with cederberg extra virgin olive oil and lemon juice.

Baby Patagonian calamari salad 95
sauteed calamari with garlic and chilli, served on chick pea, chorizo, roasted peppers,
baby leaves and fresh herbs all tossed in a lemon dressing.

main courses

pan roasted tarragon chicken breast 100
with mushroom risotto, baby leeks and baby carrots.

panko crusted baby patagonian calamari 115
with szechuan pepper with lime aioli.

west coast mussels125
steamed shelled mussels with beer, garlic, chilli and lemongrass.

poisson du jour sq
ask your waitron about the fish of the day.

classic fish and chips 100
Deep fried fish served with chips and mushy peas.


the braai

we exclusively use chalmar beef, halaal certified meat.

sirloin 250g115
aged in house chalmar beef with café de paris butter.

fillet 200g 150
aged in house chalmar beef with café de paris butter.

venison fillet 200g 150
ask your waitron about the type of venison available today.

ribeye 300g165
aged in house chalmar beef with café de paris butter.

epicure beef burger85
200g homemade patty, topped with onion rings,

béarnaise sauce and served on homemade ciabatta burger bun.

chicken burger 85
free range chicken breast topped with fresh avocado.


sides & sauces

Chips │bacon cheese chips 20│30

Eggplant parmesan │Cauliflower gratin 35│30

sautéed broccoli with toasted almonds and garlic 25

Buchu baby carrots 25

Baby potatoes, sundried tomatoes, olives, artichokes, anchovy and parsley 25

Gribiche potato salad 25

House salad 25

Wild rocket and parmesan salad 30

mushroom sauce | peppercorn sauce | béarnaise |Port jus 25

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starters

soup of the day50

ask your waitron for the flavour of the day.

west coast mussels 55

cooked in beer with lemon grass, ginger, garlic & chilli.

oysters rockefeller 65

west coast oysters topped with a mixture of finely chopped greens and butter,

then baked in their shells.

panko crusted baby patagonian calamari 65

with szechuan pepper with lime aioli.

mozzarella di buffala(v) 65

with peas, pea shoots, mint, drizzled with cederberg extra virgin olive oil and lemon juice.

escargots persillade 70

snails cooked with brandy, onion, garlic and raisins with a parsley crumbed topping.

smoked salmon bruchetta 75

with gribiche butter and wild rocket.

classic steak tartare 85

chopped chalmar beef mixed with all classic condiments and served with toasted ciabatta.

whole baked camembert (recommended to share) 85

baked in thyme and white wine, served with artisan bread.

fresh oysters 6 (subject to availability) 115

west coast oysters.

shellfish and corn caesar salad 115

crayfish and langoustine tossed in a light caesar dressing with corn and tarragon on cos leaves.

manna platter (recommended to share)140

selection of mediterranean and south african dried meat .

ballotine of foie gras au torchon 165

served with spiced caramelized orange segments and toasted pecan nut and raisin bread.



main courses

risotto of the day sq

ask your waitron for the flavour of the day.

eggplant parmesan(v) 95

with creamy cheesy polenta, wild rocket leaves and parmesan.

classic fish and chips 100

Deep fried fish served with chips and mushy peas.

pan roasted tarragon chicken breast 100

with mushroom risotto, baby leeks and baby carrots.

sticky spare ribs 135

with crispy onion rings and gribiche potato salad.

pan roasted rack of lamb 145

with sauce vierge.

whole grilled crayfish 195

with chips, sweet corn mayo and rocket salad.

beef rossini 275

chalmar beef fillet dressed with a ballottine of foie gras on sautéed baby spinach,

potato rosti, and port wine jus.

chateaubriant for 2 395

chalmar beef fillet served with pont neuf potatoes, onion rings, rocket salad,

port wine jus and béarnaise sauce.

poisson du jour sq

ask your waitron about the fish of the day.

the braai

we exclusively use chalmar beef, halaal certified meat.

sirloin 250g 115

aged in house chalmar beefwith café de paris butter.

fillet 200g 150

aged in house chalmar beef with café de paris butter.

venison fillet 200g 150

ask your waitron about the type of venison available today.

ribeye 300g165

aged in house chalmar beef with café de paris butter.

epicure beef burger 85

200g homemade patty, topped with onion rings,

béarnaise sauce and served on homemade ciabatta burger bun.

chicken burger 85

free range chicken breast topped with fresh avocado.

sides

Chips │bacon cheese chips 20│30

Eggplant parmesan │Cauliflower gratin 35│30

sautéed broccoli with toasted almonds and garlic 25

Buchu baby carrots 25

Baby potatoes, sundried tomatoes, olives, artichokes, anchovy and parsley 25

Gribiche potato salad 25

House salad 25

Wild rocket and parmesan salad 30


sauces

mushroom sauce | peppercorn sauce | béarnaise |Port jus 25



































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chocolate ganache cake




























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our selection of homemade bread: gluten free, 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 70

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

· the classic 65

2 free range eggs, streaky bacon, pork sausage, sautéed mushrooms, grilled tomato and manna toast.

· no carb. classic 65

3 free range eggs, streaky bacon, pork sausage, sautéed mushrooms and grilled tomato.

· 2 free range eggs any style on toast 25

on coconut bread 35

on croissant 35.

· 3 eggs omelette with toasted bread 30

choose between whole eggs or egg whites only.

· parma style breakfast 75

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 and rye bread.

· free range eggs benedict 80

on croissant, hollandaise and streaky bacon.

· coconut breakfast 90

2 eggs any style, smoked salmon trout & avocado on coconut bread.

· minute steak breakfast 95

2 free range eggs, streaky bacon, pork sausage, minute steak, sautéed mushrooms and grilled tomato

· free range eggs florentine 95

on croissant, spinach, smoked salmon trout and hollandaise sauce.

· toasted breakfast croissant 75

scrambled eggs, tomato, mozzarella and bacon toasted in a croissant.

· vanilla-pod porridge 65

brulee topping with apple-pear compote



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Manna Epicure Restaurant
151 Kloof Street

Gardens
Cape Town
8001

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