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STARTERS & SALADS ----------------------------------------------------------------------------------------------------------- Marc’s fish soup: with a dash of Ouzo and an aïoli crostini R47 Beef carpaccio: with marinated mushrooms, drizzled with anchovy mayonnaise R51 Escargots à l’Alsacienne: 6 garlic snails Alsatian style R47 Greek salad - Horiatiki: tomato, feta, olives and cucumber R44 Salad Caprese: tomato, fior di latte mozzarella, sweet basil, Extra Virgin olive oil R46 Traditional Caesar salad: lettuce, Pecorino, anchovies, bacon R46
MAIN COURSE ----------------------------------------------------------------------------------------------------------- Spaghetti all’olio: with Extra Virgin olive oil, garlic, chilli R48, R68 Fish of the day: refer to our daily specials in the front of this menu or ask your waitron Marc’s Paella: with fish, seafood, calamari, chorizo, chicken, 7 spices, Saffron rice, vegetables R70, R90 Veal scallopini: served on creamy tagliatelle lemone sauce R95
GRILL ----------------------------------------------------------------------------------------------------------- Organic Chalmar Beef Fillet 200g R105 Organic Chalmar Beef Sirloin (Contre-fillet) 300g R125
----------------------------------------------------------------------------------------------------------- Marc’s Pepper Sauce: with green Madagascar, pink and black peppercorns, brandy, cream Mushroom: with seasonal mushrooms, sherry, cream and fine herbs Blue Cheese: with Dijon mustard and cream Café
de Paris: a mixture of herbs, spices and other condiments such as
mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives,
curry powder, parsley, shallots, garlic, Worcestershire sauce and
anchovies, all whipped into the butter. When the dish is served, a
piece of the butter is sliced off and allowed to melt on the hot meat.
LEBANESE MEZZE ----------------------------------------------------------------------------------------------------------- It is with food that the Lebanese - and most of the Mediterranean countries - express hospitality. At Marc’s, we invite you to share this love of cooking, eating and hospitality with us. The hors d’oeuvre known as mezze, forms a large part of the Mediterranean way of life, and is enjoyed in a casual, unhurried atmosphere, offering a culinary glimpse of the good things to follow. We have carefully selected the best known and most popular. Tabbouleh: a traditional salad, made of parsley, mint, tomatoes and cracked wheat. Most refreshing and delectable! Dolmades: vine leaves stuffed with rice, tomatoes and onions. Hummus Beyrouti: maybe the world’s most famous dip, hummus is a mixture of chickpeas and sesame paste. Scoop up with your pita bread. Louibé bel zeit: fine beans and tomato salad cooked with olive oil. Tzatziki: a dip of cucumber, yoghurt, garlic and mint. Olives: the monarch of all pickles! Falafel: deep-fried chickpea and coriander balls. Oven-roasted chicken wings: with garlic and lemon. Baba gha’noush: aubergine and sesame dip.
PETIT MEZZE: SELECTION OF 3 ITEMS OF YOUR CHOICE R45 Try with a glass of Ouzo (Greece) or Pastis (France) @ R25 or a glass of Arack (Lebanon) @ R35.00 A glass of rosé or a crisp white wine will also be a nice match. SIDE ORDERS ----------------------------------------------------------------------------------------------------------- Sauce supplement small R15 ----------------------------------------------------------------------------------------------------------- MARGARITA -------------------------------------------------------------------------- YOU CAN ORDER ANY PIZZAS CALZONE STYLE FOR R7 EXTRA ONLY! -------------------------------------------------------------------------- Extra toppings DESSERT ----------------------------------------------------------------------------------------------------------- Cheese board: selection of local cheese from Fairview farm R45 R65Crispy apple tart baked in our wood fired oven, served with cinnamon ice cream R40 Brut de Noir : Marc’s 71% dark chocolate mousse R46 Crème brûlée: for ever popular R40 Lebanese baklava: served with vanilla ice cream R42 Coupe Danemark: vanilla ice cream with warm chocolate sauce R35 Trio of Italian kisses: caramel, cappuccino, chocolate R28 Dom Pedro: a typical South African after dinner speciality R35 Affogato: a scoop of vanilla ice cream topped with espresso R25 DESSERT WINE SERVED PER GLASS 50ML ----------------------------------------------------------------------------------------------------------- Pineau de Laborie R24Bon Courage Muscadel R24 Nederburg Chenin Blanc Noble Late Harvest R24 COFFEE AND TEA ----------------------------------------------------------------------------------------------------------- Espresso R13.50, Espresso double R18.00, Ristretto R13.50Decaf espresso, R15.50, Filter coffee R13.00, Decaf R15.50 Cappuccino R15.50, Decaf cappuccino R18.00, Irish R35.00 Latte R16.50, Tea pot R12.00, Hot choc R18.00 Infused teas: Rooibos, Marrakesh Mint, Five Roses, Camomile, Earl Grey |
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