The magnificent location of the Leeto Restaurant sets the tone for the food that we create here. Expect fresh, seasonal ingredients, healthy and innovative dishes and a definite regional influence.
We prepare daily exceptional full English breakfasts with fresh homemade breads. Spoil yourself with a delicious lunch whilst you enjoy stunning views of the Atlantic Ocean and the surrounding fynbos reserve. Our dinners offer the perfect opportunity to conclude the day with delicious and outstanding local delights. With prior notification we cater for particular dietary requirement and request (an extra cost may be involved).
Bookings are essential as seating is limited.
Leeto Restaurant : 0027 (0) 60 927 0403
Regret no children under the age of 12 years.
DINNER MENU:
This is only a sneak peek of the scrumptious dishes that we serve for dinner. We use only the freshest and seasonal produce and therefore the menu will frequently change.
Starters:
West Coast Oysters
Freshly shucked, tabasco, lemon or sesame oil,
lime & soya
Prawn & Calamari Risotto
Bisque, masala, garden herbs, cream, basil oil
Malay Spiced West Coast Mussels
Curry spices, coconut cream, potato samosa, tomato,
red onion and coriander sambal
Steak Tartare
Tomato, caper, gherkin poppers, parsley oil,
hen’s egg, ciabatta toast
Wild Mushroom Risotto (VG)
Sauté baby spinach, asparagus, goats feta, white
truffle oil, ciabatta crumbs
Leeto Salad (H)
Grapes, broccoli, mange tout, walnuts, avocado,
goat’s feta, spring onion, fennel, red wine vinaigrette
(H) – healthy option
(VG) – vegan
(V) – vegetarian
For the comfort of those around you, please silence your mobile phones
and be so kind as to use our reception area for phone calls.
MAINS:
Sustainable Fish
Broccoli, mange tout, chili & red onions, fennel
crushed new potatoes, lemon butter sauce, tomato,
olive & caper salsa
Springbok Loin
Pulled springbok tart, sweet potato puree, mange
tout, pickled shemiji mushrooms, gooseberry
compote, sweet potato chips, rocket oil
Lamb Rack
Breadcrumb & herb crust, parsnip puree, chili,
sautéed kale, oven roasted tomato,
lemon & garlic sauce
Chalmar Beef Sirloin
Gratin Potato, carrot puree, baby carrots, baby
spinach, wild mushroom sauce, truffle oil
Venison Ragout
Potato gnocchi, gorgonzola, shitake mushrooms,
broccoli & crisp onion, soft poached egg
Wild Mushroom Tart (VG)
Carrot puree, spring vegetables, sunflower seeds,
sweet potato chips, oven dried tomatoes,
salad leaves, parsley oil
(H) – healthy option
(VG) – vegan
(V) – vegetarian
For the comfort of those around you, please silence your mobile phones
and be so kind as to use our reception area for phone calls.
DESSERTS:
Chefs Cheese Selection
Local Artisan cheeses, fig preserve, gooseberry
marmalade, walnuts, ciabatta toast
Lemon Posset
Orange jel, brandy snap, honey soil
Khalua Crème Brûlée
Chocolate Delice
Salted caramel, coffee ice cream, cocoa tuille
For the comfort of those around you, please silence your mobile phones
and be so kind as to use our reception area for phone calls.
