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article images lunch

Winning and Dining Badge




Served daily from 11:00 – 15:00



A classy compilation of two homemade beef patties, caramelised onions, cheddar cheese, lettuce, tomatoes, gherkins
and barbeque sauce, served with potato chips.


Traditional open Italian flat bread toasted and filled with one of the following fillings, served with a side salad and a side bowl

of tangy pickles:

Carnivore Fillings:

Savoury mince, cheddar cheese and freshly chopped basil R75
Smoked ham, home-made sweet mustard, capers, cheese and fresh tomato slices R65
Bacon, egg, tomato slices and cheddar cheese R75
Cajun infused chicken mayonnaise, pineapple and lettuce R65

Vegetarian Fillings: (v)

Lettuce, mozzarella, sundried tomato, pickled cucumber, capers and caramelized onions R60
Lettuce, cheese and tomato slices accompanied by tangy pickles R55


Cajun grilled chicken breast slithers with crumbled feta cheese, sundried tomato and marinated rocket leaves wrapped
in floured tortillas dressed by a sweet chilli sauce.


Haloumi fingers, chicken strips crusted with Cajun and sesame, shredded peppadews and pineapple slices on a fresh
herb green salad base. A drizzle of curry apricot mayonnaise complete this experience.


A compilation of fresh salad ingredients topped with lightly toasted almonds, capers, and spring onion sprigs. A red
wine reduction takes it to the moon and back.


Fresh salad greens with herbs from our own herb fountain, bell peppers, plump cherry tomatoes, slivers of mozzarella
cheese, pineapple cuts, chopped nuts, crispy bacon and smoky ham cubes. Add a bit of sweet chilli dressing to top it all
off and you have a salad from another galaxy.


Boring, Boring, And Boring? Not this one!! Our traditional Greek salad gives you an addition of flash grilled green
peppers, sundried tomato strips and plump rosa tomatoes, bell peppers, cheddar cheese cubes, Danish feta cheese,
green and black marinated calamata olives, balsamic roasted baby onions and last but not least, a topping of creamy
lightly garlic infused Greek salad dressing.


A portion of hake, grilled with olive oil, fresh herbs and lemon juice till tender and juicy. This healthy alternative is
served on fresh cuts of garden vegetables flash fried in a hot pan with ginger and a hint of garlic.

A la Carte Menu Lunch Menu options

Choice of Starters (R90.00)

Chicken Liver Duo

Raspberry and Apple Chicken Liver Pate served with Zambezi mild Chili and Cajun Grilled Livers served with Melba toast and mixed pepper sambals

Salmon Terrine

Norwegian Salmon layered with herb cream cheese topped with caper, red onion, radish and a chili mayo dressing finished with orange zest

Smoked Pepper Trout Salad

Peppered smoked trout fillet served on a bed of rocket leaves, radish, red onion, capers, rainbow salsa, spring onion and a lemon infused balsamic reduction

Escargots - A Unique Experience

Golden brown puff pastry casing filled with:

White wine onion and garlic creamed escargot topped with spring onions


You have the choice of Creamy Roquefort infused Escargots topped with spring onions

Button Mushrooms and Camembert Florentine (v)

Crumbed button mushroom served with cranberry sauce infused cream cheese and chopped peppadews, served with a spicy mayonnaise, rocket and rainbow salsa with baby apple

Crumbed Black Mussels

Bread crumbed filling infused with lemon zest, fresh chopped mixed herbs, olive oil and seasoning crusted on black mussels served with a garlic white wine dressing


Carpaccio Carne


Thinly sliced beef carpaccio served with red onion, freshly sliced radish, capers and a passion fruit dressing topped with herbs and a cream cheese quenelle

Butternut Soup

Butternut Soup with a thai Curry infusion served with Rosemary infused croutons and crispy carrot & butternut skins.  A swirl of fresh cream will enhance the flavours of this lightly spicy soup

Choice of Main Course (R180.00)

Spinach and feta rolled chicken breast

Succulent fillet Breast of Chicken, rolled and filled with Spinach and Feta Cheese, Served with Parmesan mash and butternut puree topped with cream asparagus sauce

Thai Chicken and Prawn curry


Tender chicken breast cooked off in a Green Curry paste infused with fresh garlic and coriander leaf, topped with cream and coconut milk served with basmati rice and a poppadum.

Venison Trio

We compliment your plate with this succelent trio of Venison.  A crispy golden brown Asian style Venison spring roll with a Honey & Ginger infusion.  A smashed potato and venison croquette infused with nutmeg and cloves.  A crispy potato skin filled with a mushroom venison ragout. 

To finish your experience off we compliment your venison with a vegetable of the day and a Red wine jus.



Rib Eye and Bone Marrow

Perfectly aged rib eye coooked to your preference served with oven roasted bone marrow, accompanied by a potato croquette and baby onions and an arrangement of seasonal vegetables, topped with a Black pepper reduction

Seafood Marinara pasta

Cubed line fish cooked off with calamari, prawn meat and local black mussels in a garlic rich Italiano sauce, served with butter and parsley linguine pasta

Slow roasted cider Pork belly

Served with Parmesan mash and seasonal baby vegetables topped with a soya and red wine reduction finished with a caramelized baby apple

Vegetarian Moussake (Please request Vegan option)

Spiced Aubergine rolled and filled with a couscous lentil tabbouleh accompanied by stuffed baby pumpkin, topped with a Napolitana dressing and crumbled feta cheese.  This dish is served with an apple tzatziki and side salad

Choice of Dessert (R80.00)

Velvet Chocolate Mousse Tartlet

Decadent Velvet Chocolate mousse served in a espresso syrup and seasonal fresh berries

 Velvet Passionfruit and Raspberry Tartlet

 Deconstructed Passion Fruit Velvet, served with a shortcrust crumble and a berry compote

 Strawberry and coconut mousse cake with raspberry topping

 Coconut and Almond pound cake layered with raspberry jelly and a luscious strawberry mousse filling, topped with a fresh berry arrangement

Chocolate Mud Pudding

Decadent Chocolate Mud Pudding smothered in a chocolate lava, topped with a crispy tuille and brandy snap cigar




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