The Chef’s Table Vintage Park

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

Sautéed Calamari

Peppadews - Onions - Spicy Garlic - Scampi Sauce

Riblets

St. Louis Style Ribs - Seared - Grilled - Basted - Guava BBQ

Vleis Pastei

Curried Beef - Carrot Bredie - Flaky Crust - Mango Chutney

A Soup or Salad of Your Choice

Carrot Ginger or Gumbo, Caesar or Greek Salad

Second Course

Butternut Squash Ravioli

Butternut Squash Stuffed - Lemon Sauce - Parmesan Cheese

Diane Sisters

Brioche Bun - Top Sirloin - Creamy Mushroom Sauce

Durban Chicken

Yellow Curry - Saffron Rice Pilaf - Toasted Coconut - Onions - Tomatoes - Mango Chutney

South African Sole

Flakey White Fish served on the Bone - Lemon Butter Sauce - Italian Herb Seasoning - Served over Saffron Rice Pilaf

Chicken Florentine for An Additional $15

Chef's Gold Dust - Crab & Lobster - Goat Cheese - Spinach - Lemon Beurre Blanc

Huguenot Filet Mignon for An Additional $20

8oz Filet - Bleu Cheese - Bacon - Raspberry Chipotle Sauce

Ostrich Filet for Ań Additional $20

8oz Filet Grilled to Medium Rare - Chateaubriand - Served with Chef Paul's Monkey Sauce

Third Course

Chocolate Molten Cake

Warm Chocolate Cake - Vanilla Ice Cream

Sticky Toffee Pudding

Warm Spiced Date Cake - Vanilla Ice Cream - Toffee Sauce - Candied Honeycomb

Passion Fruit Creme Brulee

Passion Fruit Infused - Toasted Sugar Real Pips

Note

Business Casual Dress Code | Available Everyday 11am - 9pm | Not Available for Takeout or Togo

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

A Soup or Salad of Your Choice

Carrot Ginger or Gumbo Soup, Caesar or Greek Salad

Bacon Wrapped Chicken

Guava BBQ Basted

Stuffed Peppadews

Peppadews - Cream Cheese - Chef Paul's Seasoning

Peri Peri Calamari

Fried - Peppadew Tartar - Chakalaka Sauce - Lemon Zest

Second Course

6oz Kingklip

Wild Caught - Served with sautéed Spinach and Lemon Buerre Blanc Sauce

Hearty Vegan Stew

Tofu - Mushrooms - Potatoes - Carrots - Celery - Zucchini & Spices

Durban Chicken

Yellow Curry - Saffron Rice Pilaf - Toasted Coconut - Onions - Tomatoes - Mango Chutney

Beef Pendurada

Grilled Filet Medallions & Vegetables - Garlic Butter

Note

Business Casual Dress Code | Available Everyday from 11am - 3pm | Not Available for Takeout or Togo

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$25 PER PERSON

Restaurant will donate $3 from each brunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)
• Vegan (VG)
• Gluten Free (GF)
• Patio Dining

First Course

French Toast

Challah Bread - Powdered Sugar - Housemade Toffee Sauce - Fresh Fruit

Truffle Tater Tots

Crispy Tater Tots - Parmesan Cheese - Garlic Herb Mix - Truffle Oil

Peppadew Hummus

Housemade Hummus - Cucumbers - Celery - Carrots

Second Course

Schnitzel & Waffle

Belgium Style Waffle - Breaded Chicken Breast - Bacon - Sunny Side Up Egg - Maple Syrup

Very Berry Waffle

Fresh Berries - Strawberry Whipped Cream - Maple Syrup

TCT Skillet

Scrambled Eggs - Cheese - Sautéed Kale & Spinach - Caramelized Onions - Sautéed Tomatoes - Chakalaka Sauce - Truffle Tater Tots - Peppadews

Note

Business Casual Dress Code | Available only on Sundays from 11am - 3pm | Not Available for Takeout or Togo

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.