Level Seven Restaurant & Sky Bar Menu South Africa prices 2024
Level Seven Restaurant & Sky Bar in South Africa offers a sophisticated menu that combines exquisite flavors with stunning panoramic views. Featuring a selection of gourmet dishes, the menu includes everything from fresh seafood and succulent meats to delectable vegetarian options.
Level Seven Restaurant & Sky Bar Menu South Africa 2024
Level Seven Restaurant & Sky Bar in South Africa presents a refined menu that perfectly complements its breathtaking skyline views. With a focus on gourmet cuisine, diners can enjoy a variety of dishes, from fresh seafood and tender meats to enticing vegetarian selections. Each meal is prepared with premium ingredients, promising an unforgettable dining experience.
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Sushi Menu
| Sushi | Description | Price (R) |
|---|---|---|
| Fashion sandwich (4 pieces) | Tuna, avocado, and mayo | R145 |
| Chicken, avocado, and mayo | R145 | |
| Salmon, avocado, and cream cheese | R155 | |
| Prawn, avocado, and mayo | R155 | |
| Salmon, avocado, and mayo | R165 | |
| California roll (4 pieces) | Apple, cream cheese, red pepper, and avocado | R135 |
| Spicy tuna and avocado | R145 | |
| Prawn and avocado | R145 | |
| Salmon and avocado | R155 | |
| Sashimi (4 pieces) | Tuna | R145 |
| Seared tuna | R145 | |
| Salmon | R150 | |
| Nigiri (2 pieces) | Inar – bean curd | R130 |
| Tuna | R130 | |
| Salmon | R145 | |
| Prawn | R145 | |
| Eel | R150 | |
| Salmon caviar | R155 | |
| Maki (4 pieces) | Avocado | R130 |
| Tuna | R145 | |
| Salmon | R145 | |
| Big roll – futo | R150 | |
| Temaki – hand roll | Vegetarian | R135 |
| Prawn | R145 | |
| Spicy tuna spring onion | R145 | |
| Salmon | R150 | |
| Egypt – hand roll | Salmon pyramid, avocado, and caviar | R165 |
| Rice, mayo, smoked Salmon, and caviar | Brinjals, peppers, celery, sprouts, and peanuts rolled with cucumber and sesame seed dressing | R170 |
| Tibet – hand roll | Cucumber, avocado, and pickled radish | R185 |
| Triple layer | Rice, mayo, smoked salmon, and caviar | R145 |
| Sashimi salad | Assorted sashimi on a bed of Asian greens and rocket | R165 |
| Salmon roses | Salmon sashimi, mayo and caviar | R150 |
| Salmon sashimi, avo, mayo and caviar | R175 | |
| Combo platter | California roll – 6 pieces Maki – 2 pieces Rainbow – 2 pieces Sashimi – 2 pieces | R355 |
| Assorted platter | Sashimi – 6 pieces Nigiri – 4 pieces California roll – 2 pieces Maki – 4 pieces | R425 |
| Salmon platter | Salmon temaki – 2 pieces Fashion sandwich – 2 pieces California roll – 2 pieces Maki – 2 pieces Nigiri – 2 pieces | R445 |
| Signature platter | Rainbow – 2 pieces Maki – 2 pieces Salmon roses – 2 pieces Nigiri – 4 pieces Sashimi – 2 pieces | R475 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Salads & Soups Menu
| Item | Description | Price (R) |
|---|---|---|
| Roasted tomato and pepper soup | Oven-roasted tomatoes blended with peppers served with garlic croutons and a sour cream swirl. | R85 |
| Roasted pumpkin and red onion soup | Pumpkin soup infused with Thai flavors, coriander, and a hint of cream | R85 |
| Chicken soup | Slow-braised chicken broth infused with Mediterranean herbs and finished with cream. | R95 |
| Traditional chicken Caesar salad | Beetroot goat cheese & carpaccio | R130 |
| Crispy calamari salad | Fried calamari is served with pickled vegetable ribbons salad, lemon gel, avocado, and rocket foam. | R130 |
| Spicy chicken liver salad | Pan-fried livers marinated in peri-peri, cucumber, black olives, mixed greens, and vine tomatoes dressed with lime vinaigrette | R135 |
| Chicken tandoori salad | Tandoori spiced chicken breast, grilled to perfection, placed on a bed of wild rocket leaves, parmesan shavings with a peppadew, cucumber, and tomato salsa, drizzled with sesame oil and coriander aioli | R135 |
| Signature Greek salad | Baby Asian greens, tomatoes, onion, Danish feta, avocado, and pine nuts dressed with basil pesto vinaigrette | R140 |
| Bouillabaisse soup | Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread. | R165 |
| Beetroot goats cheese & carpaccio | Candied walnuts, marinated goat cheese spheres, ostrich carpaccio, and a compliment of raspberry gel | R165 |
| Prawn and avocado salad | Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons with sauce Marie Rose | R215 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Starters Menu
| Starter | Description | Price (R) |
|---|---|---|
| Oysters | Tempura with celery relish and pickled ginger or Fresh served with shallot vinaigrette and pickled ginger. | SQ |
| Sweet pepper-stuffed chicken | Chicken fillet infused with herb-flavored farce crumbles of Greek cheese, complemented by herb-enhanced creamy pimiento sauce | R115 |
| Chicken livers | Pan-fried chicken livers marinated in garlic sauce, served with a side bread roll. | R125 |
| Prawn spring rolls | With ginger lime and sweet soya dipping sauce | R135 |
| Prawn cocktail | Prawns served with crispy greens & avocado salad, drizzled with homemade mayonnaise. | R135 |
| Stuffed calamari | Barbecued calamari filled with mirepoix (celery, leeks, onion) and chopped beef sausages, served with apricot bourbon and sweet and sour sauce with a hint of smokiness. | R135 |
| Beef carpaccio | Herb-crusted tenderloin, mushrooms, micro shoots, vinaigrette, and parmesan shavings | R165 |
| Duck trio | Marinated breast in Asian flavors – seared and served with homemade duck sausage, duck liver mousse, and exotic mushrooms, complemented by an apple puree and pear crisps. | R170 |
| Venison carpaccio | Herb-crusted and served with a parmesan-rocket salad and a spiced vinaigrette | R165 |
| Asian beef fillet | An Asian-influenced beef marinated in Indonesian chili and ginger soya, wrapped with seaweed and served with shimeji salad drizzled with soya sauce. | R165 |
| Salmon tartar | Tian of Scottish salmon, tomato concasse, and pickled cucumber beetroot carpaccio and champagne foam | R165 |
| Balsamic fillet | Sealed and sliced beef fillet layered with thinly sliced tomato and new, flash-fried potatoes, topped with herb-infused balsamic and red wine reduction | R175 |
| Prawn with saffron pear chutney | Pan-fried prawns with saffron pear chutney, avocado mousse, bacon-dusted scallops, and micro herb salad | R175 |
| Tempura prawns | Tempura-battered Mozambican prawns, deep-fried and served with a lemongrass-infused sweet chili and tempura dipping sauce. | R180 |
| Fish cakes | Thai style with mild wasabi mayo, lemongrass-infused sweet chili, and a salad of microgreens | R195 |
| Panko Prawns | Served with rocket and spiral cucumber and sesame seed, finished with chili mayo and sweet and sour sauce | R220 |
| Prawn & scallop risotto | Grilled prawns with pan-fried scallops, set on a saffron-enhanced risotto, caviar, and saffron gel | SQ |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven High Seas Menu
| Item | Description | Price (R) |
|---|---|---|
| Calamari | Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips | R240 |
| Grilled sole | Seasoned with Maldon sea salt, served with sautéed new potatoes, pea and red onion ragout, and salsa verde | R245 |
| Grilled line fish | With a soft herb crust, saffron new potatoes, and micro herbs | R275 |
| Fillet of kingklip | Served with wilted bok choi, sweet potato crisps, and passion fruit gel | R270 |
| Salmon and prawn risotto | Pan-fried Scottish salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns. | R295 |
| Prawn pasta | Pan-fried prawns, mushrooms, and asparagus in a cream-based sauce with a choice of penne, linguini, or tagliatelle | R295 |
| Seabass | Served with creamy confit potatoes, grilled bok choi, baby carrots, and finished with chimichurri sauce and squid wafer. | R295 |
| Prawn curry | Simmered in traditional Durban spices and tamarind, served with basmati rice, sambals, and poppadom. | R315 |
| Pan-fried Scottish Salmon with creamed horseradish, garlic, onions, arborio rice, and white wine, finished with saffron, parmesan cream sauce, and tempura prawns. | Seared salmon fillet, set on a teriyaki stir-fry, charred exotic mushrooms with a wasabi-enhanced beurre blanc and a complement of a squid wafer | R325 |
| Salmon teriyaki | Asian Salmon | R325 |
| Salmon kingklip | Scottish Salmon is grilled to perfection and served with homemade pickled cucumber, honey-glazed sweet potato rounds, teriyaki reduction, and micro herbs. | R355 |
| Fillet of kingklip stuffed with smoked Salmon served with sweet potato puree, sautéed spinach, and a tomato beurre blanc. | Mediterranean Salmon | R365 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Signature Shellfish Platter
| Item | Price (R) |
|---|---|
| Queen prawns | SQ |
| King prawns | SQ |
| Tiger medium prawns | SQ |
| Langoustines | SQ |
| Baby lobster | SQ |
| Lobster thermidor | SQ |
| Signature ladies platter | SQ |
| Signature shellfish platter | SQ |
| Seafood platter for two | SQ |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Signature Dishes
| Item | Description | Price (R) |
|---|---|---|
| Chicken carbonara linguine | Poached chicken thighs, truffle and parmesan infused cream sauce, rocket, lemon pepper pearls, and crispy crackling | R210 |
| Chicken korma curry | Chicken thighs and breasts braised in a coconut-infused mild blend of spices, toasted almonds, dehydrated vine tomatoes, roti, and sambals. | R215 |
| Ostrich and leek | Grilled to perfection, served with leek textures, finished with wintry leeks, turmeric-pickled leeks, and port wine jus. | R280 |
| Glazed quail | Roasted quail glazed with chai jus, served with curry lentils, butternut disc, quail lollipops, burnt onion petals, brown onion puree, and blanched spinach. | R295 |
| Braised pork belly | Slow-braised pork belly served with king oyster mushroom salsa, fresh cherries, apple, and potato puree, complemented with basil sprouts and fennel. | R305 |
| Beef tornado | Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with béarnaise sauce | R315 |
| Ostrich fillet | Grilled ostrich fillet with sweet potato and honey puree, roast Mediterranean vegetables, and peppercorn sauce | R325 |
| Coffee rubbed fillet | Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce | R325 |
| Bell pepper fillet | Pan-fried beef loin wrapped in bell pepper, served on a peppery bath, creamy potato, grilled baby corn, and asparagus spears. | R340 |
| Oxtail | Served on the bone with rice and saffron new potatoes | R365 |
| Cote De Boeuf (500g) | Beef fore-rib with truffle potato, asparagus, and baby carrots | R385 |
| Lamb Rump | Roasted rump of lamb with spicy tomato chutney, olive edible soil, cumin-flavored chickpea mash, Parisian vegetables, braised lamb ribs, and roasted red pepper puree with red pepper ash | R385 |
| Curry lamb shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | R415 |
| Paradise fillet | Beef fillet grilled to perfection served with garlic snails and prawns, muesli powder, pan-fried exotic mushrooms, potato terrine, basmati rice, and port wine jus. | R435 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Meat & Poultry Menu
| Item | Price (R) |
|---|---|
| Rump | R245 |
| Rib eye | R295 |
| Fillet | R310 |
| Flame-grilled baby chicken | R210 |
| Prime rib | R305 |
| Duck leg confit | R325 |
| Pork ribs | R335 |
| Beef fillet and pie | R335 |
| Lamb chops | R335 |
| Beef fillet and mushroom royale | R345 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Vegetarian Menu
| Item | Description | Price (R) |
|---|---|---|
| Vegetarian stack | Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beer blanc. | R210 |
| Vegetarian pasta | Grilled baby corn and peas, cumin and garlic infused olive oil, and served with penne, linguini, or tagliatelle. | R215 |
| Tortellini mushroom | Dumpling filled with exotic mushrooms duxelles, red onion, parsley, and light soy sauce, served with porcini mushroom consommé | R235 |
| Wild mushroom risotto | Grilled exotic mushrooms pan-fried in olive oil with arborio rice, white wine, vegetable stock, and cream, finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs. | R235 |
| Bean ragout | Grilled carrot and red kidney bean ragout served with coconut and almond gazpacho, poached white grapes, shaved asparagus, and chive oil. | R250 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Desserts Menu
| Item | Description | Price (R) |
|---|---|---|
| Trio of crème brûlée | Vanilla, berry, and bar-one crème brûlée served with almond tuile | R115 |
| Pear malva pudding | Kahlúa butterscotch and vanilla pod ice cream | R115 |
| Berry and mascarpone cheesecake | Fridge-based and topped with mixed berry compote | R120 |
| American-style baked cheesecake | Served with berry compote and drizzled with mixed berry coulis | R125 |
| White chocolate sphere | Sphere with raspberry center, sugar tuille, champagne gel, coconut biscuit, and coconut pearls | R130 |
| Cake of the day | At the chef’s whim! Please ask your waiter | R135 |
| Signature soufflé | Chocolate soufflé with both pistachio sable and cinnamon sable on a pistachio ice cream | R135 |
| Berry Semifreddo | Berry Semifreddo set on a Baumkuchen and complemented with canoes | R135 |
| Rose water, toasted almond, and ginger panna cotta | Panna cotta infused with rose petals, toasted almonds, and ginger served with butterscotch jelly, nut praline, fruit compote, and berry coulis. | R140 |
| Lindt chocolate fondant | Served with mascarpone quenelle and preserved orange zest | R140 |
| Banana mousse and dark chocolate sponge | Chilled banana and peanut butter mousse served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries. | R145 |
| Deconstructed apple pie | Black pepper custard, apple & cranberry tart, cinnamon crumble, cranberry gel, ginger ice cream and apple chips | R150 |
| Chocolate duo | White chocolate mousse and Lindt fondant served with berry compote and chocolate ganache. | R155 |
| Ferrero rocher tiramisu | With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble and chocolate ganache | R165 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Cheese & Fruit Platters
| Item | Description | Price (R) |
|---|---|---|
| Fruit platter | An assortment of exotic, soft, and hard seasonal fruits | R170 |
| Cheese platter | Imported soft center cheese, savory crackers, preserves, and nuts | R225 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Champagne Menu
| Champagne | Winemaker | Price (R) |
|---|---|---|
| Mumm Grand Cordon Reims | Didier Mariotti | R780 |
| Moet and Chandon Brut NV Epernay | Amine Ghanem | R800 |
| Veuve Clicquot Yellow Label NV Reims | Delphine Laborde | R850 |
| Laurent Perrier Demi-sec Tours-sur-Marne | Michel Fauconnet | R1450 |
| Mumm Grand Cordon Reims | Didier Mariotti | R1500 |
| Moet and Chandon Brut NV Epernay | Amine Ghanem | R1600 |
| Mumm Olympe Demi Sec Reims | Didier Mariotti | R1650 |
| Veuve Cliquot Yellow Label NV Reims | Delphine Laborde | R1700 |
| Moet and Chandon Nectar Imperial NV Epernay | Amine Ghanem | R1700 |
| Moet and Chandon Rosé NV Epernay | Anime Ghanem | R1750 |
| Mumm Olympe Rosé Reims | Didier Mariotti | R1850 |
| Veuve Cliquot Rosé NV Reims | Delphine Laborde | R1850 |
| Veuve Cliquot Rich NV Reims | Delphine Laborde | R2250 |
| Pol Roger Brut 2008 Epernay | Dominique Petit | R2250 |
| Moet and Chandon Ice Imperial NV Epernay | Anime Ghanem | R2650 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Methode Cap Classique
| Wine | Winemaker | Price (R) |
|---|---|---|
| Grahambeck Brut NV Western Cape | Pieter Ferreira | R245 |
| Klein Zalze Brut Rosé NW Western Cape | Alastair Rimmer/ RJ Botha | R350 |
| L’Ormarins Brut Classique Rosé Franschhoek | Zanie Viljoen | R380 |
| Graham Beck Demi Sec ‘Bliss Nector’ NV | Pieter Ferreira | R425 |
| Colmant Brut Reserve NV Western Cape | Jean Philippe Colmant | R500 |
| Villiera Monro 2013 Stellenbosch | Jeff Grier | R650 |
| Black Elephant Vinters Brut Franschhoek | Kevin Raymond | R680 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Exclusive White
| Wine | Winemaker | Price (R) |
|---|---|---|
| Almenkerk Chardonnay 2017 Elgin | Joris van Almenkerk and Denver van Wyk | R650 |
| Mullineaux’ Old Vine’ White 2018 Swartland | Chris and Andrea Mullineaux | R780 |
| Mullineaux ‘Old Vine’ White 2018 Swartland | Erika Obermeyer | R790 |
| Erika O ‘Meticulous’ Sauvignon Blanc 2018 | Stuart Botha | R800 |
| Hamilton Russell Vineyards Chardonnay 2018 | Emul Rose | R1200 |
| FMC Chenin Blanc 2018 Stellenbosch | Ken Forrester and Martin Meinert | R1350 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Sauvignon Blanc
| Wine | Winemaker | Price (R) |
|---|---|---|
| Springfield’ Life from Stone’ 2020 Robertson | Abrie Bruwer | R320 |
| Paul Cluver 2019 Elgin | Andries Burger | R85 |
| Diemersdal Reserve 2019 Durbanville | Thys Louw | R350 |
| Cederberg ‘Ghost Corner’ 2019 Cederberg | David Nieuwoudt | R400 |
| Eagles Nest 2019 Constantia | Duran Cornhill | R550 |
| DeGrendel ‘Koetshuis’ (wooded) 2019 Durbanville | Charles Hopkins | R635 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Chardonnay
| Wine | Winemaker | Price (R) |
|---|---|---|
| Warwick ‘First Lady’ (unwooded) 2019 Stellenbosch | JD Pretorius | R650 |
| Oldenburg 2018 Banghoek Valley | Nic van Aarde | R300 |
| Longridge Organic 2017 Stellenbosch | Jasper Raats | R85 |
| Creation 2018 Hemel-en-Aarde | Jean Claude Martin | R415 |
| Uva Mira Chardonnay 2018 Helderburg Mountains | Christain Coetzee | R430 |
| Quion Rock 2018 Stellenbosch | Jacques Maree | R520 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Chenin Blanc
| Wine | Winemakers | Price (R) |
|---|---|---|
| Kleine Zalze Vineyard Selection 2018 Stellenbosch | Alastair Rimmer and RJ Botha | R330 |
| Durbanville Hills’ Collectors Reserve’ 2018 Durbanville | Martin Moore | R85 |
| Holden Manz 2019 Franschoek | Thierry Haberer | R360 |
| Delaire Graff ‘Swartland Reserve’ 2018 Swartland | Morne Vrey | R380 |
| Chapter TWO by Miles Mossop 2018 Western Cape | Miles Mossop | R520 |
| Wilderkrans ‘Barrel Select’ 2017 Botriver | William Wilkinson | R750 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Other White Varietals
| Wine | Winemaker | Price (R) |
|---|---|---|
| Cederberg Bukettraube 2019 Cederberg | David Nieuwoudt | R780 |
| Thelema Riesling 2017 Stellenbosch | Rudi Schultz | R290 |
| Idiom Viognier 2017 Stellenbosch | Reino Thiart | R315 |
| The Foundry Grenache Blanc 2017 Voor Paardeberg | Chris William and James Reid | R330 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven White Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Haute Cabriere Chardonnay/Pinot Noir 2019 Franschhoek | Takuan von Arnim | R350 |
| Spier Creative Block 2 2019 Western Cape | Jacques Trafford | R415 |
| Morgenster White 2017 Stellenbosch | Henry Kotze | R430 |
| Miles Mossop Wines Saskia 2018 Stellenbosch | Miles Mossop | R520 |
| B Vintners ‘Haarlem to Hope’ 2018 Stellenbosch | Bruwer Raats and Gavin Slabbert | R650 |
| David and Nadia Aristargos 2018 Swartland | David and Nadia Aristargos | R750 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Rose Wine
| Wine | Winemaker | Price (R) |
|---|---|---|
| Hermanuspietersfontein ‘Bloos’ 2020 Hermanus | Bartho Eksteen | R800 |
| Black Oyster Catcher 2018 Elim | Dirk Human | R290 |
| Steenberg Ruby 2019 Constantia | J D Pretorius | R315 |
| Hidden Tressure 2019 Stellenbosch | Annalise Van Dyk | R330 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Bordeaux Style Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Warwick ‘Three Cape Ladies’ 2016 Stellenbosch | JD Pretorius | R445 |
| Rupert and Rothschild Classique 2017 Western Cape | Yvonne Lester | R115 |
| Antonij Rupert Optima 2016 Western Cape | Dawie Botha | R450 |
| Eisen and Viljoen Anno 2017 Franschhoek | Johan Viljoen | R120 |
| Vriesenhof ‘Kallista’ 2015 Paradyskloof | Jan Coetzee | R480 |
| DeToren Z 2016 Stellenbosch | Chris Williams | R650 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Other Red Blends
| Wine | Winemaker | Price (R) |
|---|---|---|
| Kanonkop Kadette 2018 Simonsberg | Abrie Beeslaar | R750 |
| DeToren LaJuenesse Delicate NV Stellenbosch | Albie Koch | R1050 |
| Ashbourne Pinotage/Cinsault 2018 Swartland | Emul Ross | R320 |
| Iona ‘One Man Band’ 2017 Elgin | Werner Muller | R85 |
| Bouchard Finlayson ‘Hannibal’ 2017 Overberg | Chris Albrecht | R350 |
| Saronsberg Full Circle 2017 Tulbagh | Dewaldt Heyns | R415 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Other Red Varietals
| Wine | Winemaker | Price (R) |
|---|---|---|
| Blakes Malbec 2018 Swartland | Andries Blake | R320 |
| Illinois Cinsault 2016 Darling | Lucinda Heyns | R85 |
| Naude Mourvedre 2014 Swartland | Ian Naude | R370 |
| Steenberg Nebbiolo 2017 Constantia | J D Pretorius | R495 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Dessert Wine 50ml
| Wine | Winemaker | Price (R) |
|---|---|---|
| Thelema ‘vin de Hel’ 2016 Simonsberg | Gyles Webb | R615 |
| Mullineaux’ Straw Wine’ 2017 Swartland | Chris and Andrea Mullineaux | R150 |
| Mullineaux ‘Straw Wine’ 2017 Swartland | Matthew Day | R180 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Fortified Wine 50ml
| Wine | Winemaker | Price (R) |
|---|---|---|
| DeKrans Port Calitzdorp | Christoff de Wet | R275 |
| *Cape Tawny NV Calitzdorp | Christoff de Wet | R60 |
| *Cape Ruby NV Calitzdorp | Christoff de Wet | R80 |
| *Cape Vintage 2016 Calitzdorp | Christoff de Wet | R120 |
| Vergenoegd Territa Vintage 2012 | Not specified | R140 |
| Messias 10 year | Not specified | R160 |
Level Seven Restaurant & Sky Bar Menu South Africa Level Seven Christmas Menu
Children between 6 & 12 year: R425 per children
| Category | Item | Description |
|---|---|---|
| Starters | Triple Layer | Rice, mayo, smoked salmon, and caviar |
| Asian Beef Fillet | Asian-influenced beef, marinated in Indonesian chili and ginger soya, wrapped with seaweed, and served with banana ginger and carrot purees, shimeji salad, crispy ginger, orange-soaked carrot, and drizzled with soya sauce. | |
| Panko Prawns | Served with rocket and spiral cucumber sesame seed, finished with chili mayo and sweet and sour sauce. | |
| Prawn Avo Salad | Grilled prawns, butter lettuce, heirloom tomatoes, cucumber ribbons, with sauce Marie Rose. | |
| Mini Veg Stack | Tian of sweet potato rosti, field mushroom, roasted peppers & tofu served with tomato beurre blanc. | |
| Mains | Seafood Pasta | Creamy white wine sauce served with mussels, salmon bits, and your pasta choice. |
| Panfried Duck Breast | Tender and crispy duck with toasted brioche, celeriac puree, creamy sweet corn, and mint jus. | |
| Coffee Rubbed Fillet | Rubbed in a coffee-infused blend of mild spices, twice-baked potato, asparagus, fried exotic mushrooms, and a creamed mushroom sauce. | |
| Curry Lamb Shank | Slow-roasted curry-infused lamb shank with garam masala, cinnamon, and coriander served with mashed potato and seasonal vegetables. | |
| Panfried Seabass | Served with creamy confit potatoes, grilled bok choy, and baby carrots, it is finished with chimichurri sauce and squid wafer. | |
| Wild Mushroom Risotto (V) | Grilled exotic mushrooms pan-fried in olive oil with Arborio rice, white wine, vegetable stock, and cream. Finished with a splash of truffle oil, parmesan tuile, basil pesto, and micro herbs. | |
| Langoustines (Additional R850 P/P) | Prepared the traditional Mozambican way and served with seasonal vegetables and rice or chips. | |
| Shellfish Platter (Additional R950 P/P) | Combination of a baby lobster, queen, and tiger medium prawns (langoustine option available). | |
| Desserts | Banana Mousse | Chilled banana is served on a dark chocolate brownie sponge with dark and white chocolate garnish, coconut crumble, pistachio ice cream, and fresh berries. |
| Berry Semifreddo | Berry semifreddo set on baumkuchen, complemented with canoli. | |
| Malva Pudding | Kahlúa butterscotch and vanilla pod ice cream. |
