STARTERS GASTRONOMICAL V&A PRAWN A succulent tiger prawn with smoked salmon roulade and our piquant pepper mayonnaise.
Graham Beck Brut R 380/76
SALMON ROSTI Smoked salmon with cream cheese on potato rosti with lettuce, slivers of cucumber and zesty lemon.
A A Badenhorst “Secateurs” Chenin Blanc R225/75
PRAWN COCKTAIL Prawn tails in a piquant homemade seafood sauce, served with roosterkoek.
Cederberg Buke raube R 235/78
CALAMARI The most tender calamari – Cajun grilled or deep-fried in a beer batter. Served with our homemade piquant pepper mayonnaise.
Marvelous Yellow R 255/85
MUSSEL POT Fresh mussels in a white wine, cream and garlic, sauce served with roosterkoek.
The Berrio “Weather Girl” R450/150
SNOEK PÂTÉ An exquisite experience of the Cape's best – a traditional Cape sh pâté, with crostini or roosterkoek.
Tierhoek Chenin Blanc R265/89
DUO OF CAMEMBERT AND BRIE A harmony of two cheeses coated with black and white sesame seeds, deep-fried and accompanied by a berry compote.
Neil Ellis “Groenekloof” Sauvignon Blanc R 255/85
OYSTERS Six medium West coast oysters served on crushed ice. Medium Oyster R32 Jumbo Oyster SQ
The Berrio Sauvignon Blanc R 380/127
OSTRICH CARPACCIO Smoked Karoo ostrich carpaccio complimented by mango and a balsamic olive oil dressing.
Hartenberg Shiraz R 465/155
TRIO OF BRIOUTS Trio of beef, chicken and vegetable samoosas served with mango chutney and tomato relish.
Iona Sauvignon Blanc R 385/129
SPRINGBOK CARPACCIO Springbok carpaccio served with rocket leaves and dressed with our chef's special blue berry reduction.
Andreas Shiraz R 490/164
FISH FRIKKADELLE Traditional Malay fish cakes served with chutney and sambals – one of the Cape's best.
Springﬁeld “Wild Yeast” Chardonnay R 290/97
BOBOTIE SPRINGROLLS Bobotie springrolls lightly fried and served with banana yoghurt and chutney
Stanford Hills “Jackson” Pinotage R 375/125
PICKLED FISH Lightly curried sh with onions, bay leaves and allspice. Mamma's famous recipe served with roosterkoek.
Springﬁeld “Wild Yeast” Chardonnay R 290/97
Please remember – ‘Good food takes time to prepare.’
STEAKS At Karibu we use only matured superior A-Grade grain-fed, lazy aged Karan Beef, char-grilled and basted with our special Karibu basting. Served with your choice of putu and chakalaka, potato wedges or savoury rice.
R 148 R 185
R 198 R 248
Add one of our special sauces: Amarula Brandy pepper Mushroom
R 29 Blue rock cheese Chocolate chilli Whiskey onion
BRAAI Top quality meat grilled the truly South African way in our BBQ area on the open coals. Served with potato wedges, roosterkoek, Kaapse broodtjie or putu and chakalaka.
LION’S HEAD Venison boerewors, Lamb chop and a Rump steak . (220g)
DEVIL’S PEAK Venison boerewors, Lamb chop and a Fillet sosatie
TWELVE APOSTLES Venison boerewors, Lamb chop and Chicken sosatie .
CHAPMAN’S PEAK Ostrich llet sosatie and Venison boerewors .
TABLE MOUNTAIN Ostrich llet sosatie, Lamb chop and a Fillet sosatie.
GIANT SKEWER 400g of Tender beef llet grilled on the braai and basted with fresh coriander and garlic butter.
VENISON Served with savoury rice, potato wedges, herb mash or putu and chakalaka.
OSTRICH FILLET From the Karoo – healthy, lean and tasty – grilled and served with a sweet onion marmalade sauce.
SPRINGBOK SHANK Slow roasted with yellow peaches, garlic and red wine. Served with herb mash.
VENISON MEDALLIONS A selection of today’s venison llet medall ions - served with our Amarula sauce.
VENISON POTJIE A traditional fragrant dish of game simmered in red wine and complimented by seasonal vegetables.
GIANT VENISON SKEWER 400g of prime venison llet on a skewer, glazed with our Amarula sauce and served with stewed peaches.
TRADITIONAL SPECIALITIES Truly South African mouthwatering dishes!
LAMB SHANK Slow-roasted in rosemary, garlic and red wine - served with herb mash.
KAROO LAMB LOIN CHOPS KAROO LAMB FRENCH TRIM CHOPS Succulent lamb chops cooked the traditional South African way - Served with putu and chakalaka.
R 188 R 248 .
BOBOTIE A traditional Cape Malay dish. Spiced beef mince, raisins and an egg-based topping, all baked to perfection and served with celebration rice.
LAMB RIBS Juicy and tender Karoo lamb ribs with our famous Karibu basting - served with potato wedges.
BREDIES Traditional casserole-type dishes. All lamb dishes served on the bone.
KAROO LAMB BREDIE A succulent Karoo lamb stew served with savoury or basmati rice – a recipe handed down from generation to generation.
CAPE MALAY BEEF CURRY From the Cape Malay kitchen comes this mild beef curry with a unique combination of herbs and spices, all simmered to perfection and served on basmati rice with sambals.
DENNINGSVLEIS A popular Malay dish with a sweet avour, slow-cooked lamb and fragrant spices with tamarind - served with celebration rice.
WATERBLOMMETJIE BREDIE Waterblommetjies and lamb slow-cooked and served on basmati rice. The ultimate local delicacy.
500g OXTAIL Slowly casseroled in red wine. With butter beans, tomatoes, carrots and spices. Served on basmati rice.
TOMATO BREDIE A delicate dish of lamb and potatoes simmered in tomato, - served on basmati rice. Rich and satisfying.
POULTRY V & A CHICKEN Chicken llet stuffed with sun-dried tomato, coriander pesto and mozzarella cheese. Wrapped in ostrich carpaccio and served on potato rosti.
CHICKEN SCHNITZEL Juicy crumbed chicken llet, pan-fried to perfection and served with a mushroom sauce and potato wedges or savoury rice.
PEANUT & HONEY SESAME CHICKEN Chicken marinated in a nutty sesame soy sauce. Served on herb mash or putu and chakalaka.
MALAY CHICKEN CURRY A fragrant, mildly curried chicken dish prepared with a classic blend of spices. Served on basmati rice.
ROAST DUCK Half a crispy roast duck served with local green g compote - with herb mash, savoury rice or putu and chakalaka.
VEGETARIAN VEGETARIAN WRAP Crunchy baby vegetables with tikka curry and coriander, wrapped in a rooti and served with sambals.
MALAY VEGETABLE FEAST A medley of chick peas, butter beans, brown lentils and kidney beans, - layered with aubergine, topped with feta and yoghurt and then baked to perfection. Served with roosterkoek and chutney.
BAKED BUTTERNUT Butternut lled with dhai rice in coconut and tumeric cream, - topped with fresh coriander.
At Karibu we have incorporated the organic fragrances of the veld into our food, giving you a true feeling of ‘Living in Africa’.
SEAFOOD DISHES Served with a choice of savoury rice, putu and chakalaka, herb mash or a side salad.
LINE FISH OF THE DAY Today’s catch, fresh from the sea. Grilled or pan-fried with our lemon thyme butter sauce.
, CALAMARI The most tender calamari – Cajun-grilled or deep-fried in a beer batter. Served with our home-made piquant pepper mayonnaise.
KINGKLIP Kingklip grilled over hot coals or pan fried served with either lemon thyme butter sauce or coriander, lime and chilli pesto.
WESKUS SNOEK A famous Cape delicacy. Basted with apricot mayonnaise and grilled over hot coals – the ultimate Cape Town experience.
FRANSCHOEK TROUT Freshwater trout crusted in black pepper seared and served rare with a creamy leek sauce.
SHELLFISH Served with a choice of savoury rice, potato wedges, putu and chakalaka, herb mash or a side salad.
PRAWNS Served with lemon thyme butter and garlic coriander butter. Queen Prawns
PRAWN CURRY Succulent queen prawns in a creamy coconut curry sauce - served with mango and rocket leaves.
CRAYFISH KARIBU A whole craysh grilled on the open re or pan -fried with a coriander, lime and chilli pesto.
CRAYFISH THERMIDOR Craysh in a mushroom and brandy sauce.
SEAFOOD PLATTERS Served with a choice of savoury rice, potato wedges, putu and chakalaka, herb mash or a side salad. All platters served with garlic coriander butter and lemon . thyme butter
SOUTHERN CROSS HOUSE PLATTER Three queen prawns, line sh and calamari.
VICTORIA & ALFRED PLATTER FOR ONE A whole craysh, four mussels, three queen prawns, calamari and line sh.
ULTIMATE TWO OCEANS PLATTER FOR TWO Two craysh, six queen prawns, calamari, sixteen mussels and line sh.
ABALONE (subject to availability) ABALONE BALLS Coarsely ground abalone infused with parsley, tarragon, garlic and black pepper, coated in bread crumbs, then lightly fried and served on savoury rice with a garlick-butter sauce.
ABALONE SHELL Young and tender baby abalone, pan-fried with butter, lemon and black pepper - served on herb mash in an abalone shell.
DESSERTS KOEKSISTERS Braided sweet and sticky twists. A tradition that goes back ma ny years and remains a rm favourite. Served with ice cream.
CLASSIC CAPE MALVA PUDDING An apricot sponge cake with vanilla sauce and ice cream.
V & A CRÈME BRÛLÉE A Karibu speciality infused with Amarula and topped with caramelized berries.
MILKTART An old family recipe – cinnamon infused custard tart.
FRESH FRUIT SALAD Fresh seasonal fruits served with cream or ice cream .
ICE CREAM & HOT CHOCOLATE SAUCE Vanilla ice cream topped with our Karibu caramel chocolate sauce.
HERTZOGGIES Traditional tartlets with a coconut and apricot jam lling. Served with ice cream.
DEATH BY CHOCOLATE Need we say more? Rich, delightful and addictive.
STEWED PEACHES Stewed Cape yellow peaches served with vanilla sauce and cream or ice cream.
CAPE BRANDY PUDDING A taste of class. Infused with Cape brandy and served with a creamy brandy sauce and ice cream .
SOUTH AFRICAN CHEESE PLATTER A ne selection of the best South African cheeses - served with our home -made g preserve compote and roosterkoek.