Starters

OYSTERS
Tempura with celery relish and pickled ginger SQ
Fresh, served with shallot vinaigrette and smoked chilli SQ

STUFFED CALAMARI 125
Filled with chipolata and topped with an apricot glaze

CHICKEN CONFIT 95
Pressed chicken thighs, flesh fried tomato, parmesan crusted artichokes and basil pesto cream

CHICKEN LIVER PARFAIT 120
Liver parfait with peri – peri jelly, chakalaka, beetroot bread, micro herb salad and beetroot reduction

BLUE CHEESE BAKED FIGS 105
Baked figs wrapped in parma ham with blue cheese on cheese croquette with homemade fruit chutney

SALMON LATTICE 120
Baked salmon lattice with twice baked spinach soufflé, fish veloute and spinach wafer

CARPACCIO
Crusted with herbs, thinly sliced and served with a parmesan rocket salad dressed with a slightly spiced vinaigrette
- Beef 125
- Venison 135

STEAK TARTARE 140
Fillet steak finely chopped, mustard relish soft poached egg yolk, croutons and panache of dressing

PRAWN COCKTAIL 135
Prawns served on crispy greens & avocado salad, drizzled with a homemade mayonnaise

PRAWN SPRINGROLLS 135
With ginger, lime and sweet soya dipping sauce

BALSAMIC FILLET 135
Sealed and sliced beef fillet layered with thinly sliced tomato and thinly sliced new potatoes that have been flash fried topped with herb infused balsamic and red wine reduction

SALMON TARTAR 145
Tian of Scottish salmon, tomato concassêe and pickled cucumber beetroot carpaccio and champagne foam

FISH CAKES 145
Thai style with mild wasabi mayo, lemongrass infused sweet chilli and salad of micro greens

CARDAMON GLAZED DUCK BREAST 145
Served with confit duck leg croquet, profiteroles, apple-radish and carrot salad with orange cardamom sauce

OYSTER ROCKEFELLER 150
Oysters with spinach, bacon and hollandaise sauce served with prawn in braised pearl onion on saffron blinis and saffron beure blanc

PRAWN WITH SAFFRON PEAR CHUTNEY 145
Pan fried prawns with saffron pear chutney, avocado mousse, bacon dusted scallops and micro herb salad

TEMPURA PRAWNS 155
Tempura battered Mozambican prawns, deep fried and served with a lemongrass
infused sweet chilli and tempura dipping sauce

PRAWN BRUSCHETTA 155
Spicy marinated prawns on meze style bruschetta’s, mainly - olive and red onion, sundried tomato & peppadew, and mushroom and cream cheese bruschetta dressed with a creamy bacon sauce

Sushi

FASHION SANDWICH - 4 PIECES
Tuna, avocado and mayo

110
Salmon, avocado and mayo

125
Salmon, avocado and cream cheese

120
Prawn, avocado and mayo

120
Chicken, avocado and mayo 110

CALIFORNIA ROLL - 4 PIECES
Apple, cream cheese, red pepper and avocado

95
Spicy tuna and avocado

105
Salmon and avocado

120
Prawn and avocado 105

SASHIMI - 4 PIECES
Tuna

105
Salmon

125
Seared tuna 120

NIGIRI - 2 PIECES
Inar - bean curd

95
Tuna

95
Salmon

110
Prawn

110
Eel

115
Salmon caviar 120

MAKI
Avocado

95
Tuna

105
Salmon

110
Big roll - futo 115

TEMAKI - HAND ROLL
Vegetarian

95
Salmon

115
Prawn

105
Spicy tuna spring onion
110

EGYPT - HAND ROLL 115
Salmon pyramid, avocado and caviar

CRAZY VEGGY 105
Brinjals, peppers, celery, sprouts
and peanuts rolled with cucumber
and sesame seed dressing

TIBET - HAND ROLL 115
Cucumber, avocado and pickled radish

TRIPLE LAYER 95
Rice, mayo, smoked salmon and caviar

SASHIMI SALAD 125
Assorted sashimi on a bed of asian greens and rocket

SALMON ROSES
Salmon sashimi, mayo and caviar135
Salmon sashimi, avo, mayo and caviar145

COMBO PLATTER 285
California roll - 6 pieces
Maki - 2 pieces
Rainbow - 2 pieces
Sashimi - 2 pieces

ASSORTED PLATTER 335
Sashimi - 6 pieces
Nigiri - 4 pieces
California roll - 2 pieces
Maki - 4 pieces

SALMON PLATTER 370
Salmon temaki - 2 pieces
Fashion sandwich - 2 pieces
California roll - 2 pieces
Maki - 2 pieces
Nigiri - 2 pieces

SIGNATURE PLATTER 385
Rainbow - 2 pieces
Maki - 2 pieces
Salmon roses - 2 pieces
Nigiri - 4 pieces
Sashimi - 2 pieces

Salads and Soup

ROASTED TOMATO AND PEPPER SOUP 100
Oven roasted tomatoes blended with peppers and served with garlic croutons and a sour cream swirl

ROASTED PUMPKIN AND RED ONION SOUP 100
Pumpkin soup infused with Thai flavours and coriander

CHICKEN SOUP 110
Slow braised chicken broth infused with Mediterranean herbs and finished with cream and basil pesto

BOUILLABAISE 155
Traditional seafood soup with fresh line fish and shellfish in a tomato and saffron broth served with rouille and homemade bread

BEETROOT AND GOATS CHEESE SALAD 110
Thinly sliced marinated beet in a sweet vinegar served with wild rocket, walnut salad and balsamic reduction

SPICY CHICKEN LIVER SALAD 110
Pan fried livers marinated in peri-peri, cucumber, black olives, mixed greens and vine tomatoes dressed with lime vinaigrette

TRADITIONAL CHICKEN CAESAR SALAD 125
Grilled lemon and herb chicken breast, mixed baby lettuce, garlic and black pepper croutons, fresh parmesan shavings and caesar dressing

SIGNATURE GREEK SALAD 130
Baby asian greens, tomatoes, onion, danish feta, avocado and pine nuts dressed with basil pesto vinaigrette

CHICKEN TANDOORI SALAD 140
Tandoori spiced chicken breast, grilled to perfection placed on a bed of wild rocket leaves, parmesan shavings with a peppadew, toasted almonds, cucumber and tomato salsa and drizzled with a sesame oil and coriander aioli

CRISPY CALAMARI SALAD 140
Fried calamari served with pickled vegetable ribbons salad, lemon gel and avocado and watercress foam

OAK SMOKED SALMON SALAD 155
Served with caper berries, cucumber spaghetti, and mustard greens, tossed with quails eggs, baby plum tomato and spring onion, dressed with creamy brown onion and balsamic dressing

PEPPERED PRAWN SALAD 185
Black pepper spiced prawns set on a waldorf salad, then laced with pickled ginger

CREAMY SPINACH SALMON SALAD 195
Fresh spinach, smoked salmon, boiled egg and croutons served with a creamy vinaigrette

PRAWN SALAD 205
A combination of Asian greens, prawns, avocado, feta cheese, cherry tomatoes tossed together with a pesto dressing

 

High Seas

CALAMARI 210
Tender baby tubes pan-fried with lemon and garlic served with seasonal vegetables and sumo chips

GRILLED LINE FISH 235
With soft herb crust, saffron new potatoes and micro herbs

GRILLED SOLE 235
Seasoned with maldon sea salt, served with sautèed
new potatoes, pea and red onion ragout and salsa verde

PRAWN CURRY 250
Simmered in traditional durban spices and tamarind
served with basmati rice, sambals and poppadum

PAN FRIED HALIBUT FILLET 235
Halibut fillet served with textures of cauliflower (gnocchi, emulsion, edible soil, roasted) and citrus salad

FILLET OF KINGKLIP 260
Served with wilted bok choi, sweet potato crisps and
passion fruit gel

PRAWN PASTA 280
Pan fried prawns, mushrooms and asparagus in a cream based sauce, with a choice of penne, spaghetti or tagliatelle

MONK FISH WITH SEAFOOD RISOTTO 265
Fried monk fish on squid ink seafood-chorizo risotto with vanilla bean and passion fruit beure blanc

SALMON AND PRAWN RISOTTO 290
Pan fried Scottish salmon with creamed horse radish, garlic, onions, arborio rice and white wine, finished with a saffron and parmesan cream sauce and tempura prawns

BEETROOT STAINED SALMON 310
Oil poached and beetroot stained salmon on onion and pea ragout with peas puree, salmon tortellini and beetroot pops

SALMON CONFIT 315
Oil poached salmon with saffron potato, onion-pea ragout, beetroot puree and lime veloute

SALMON TERIYAKI 315
Scottish salmon grilled to perfection, served with homemade pickled cucumber, honey glazed sweet potato rounds and served with teriyaki reduction and micro herbs

ORANGE GLAZED SALMON 345
Scottish salmon with orange and star anise glaze, served with a potato rosti and baby spinach

SMOKED SALMON KINGKLIP 365
Served with parsnip puree, baby spinach and basil, tomato beurre blanc

Shellfish

Prepared the traditional Mozambican way and served with seasonal vegetables and a choice of rice or chips.

QUEEN PRAWNS

SQ
KING PRAWNS

SQ
TIGER MEDIUM PRAWNS

SQ
LANGOUSTINES

SQ
BABY LOBSTER

SQ
LOBSTER THERMIDOR

SQ
SIGNATURE PLATTER
Queen and tiger medium prawns

SQ
SIGNATURE SHELLFISH PLATTER
Combination of a baby lobster, queen and tiger medium prawns

SQ
SEAFOOD PLATTER FOR TWO
Baby lobster, queen and tiger medium prawns, calamari, mussels and line fish

SQ

Signature Dishes

PRIME RIB240
Lazy aged prime cut, pearl barley risotto, sautéed seasonal vegetables and port wine jus

BRAISED SHORT RIB235
Short rib braised in coca cola with parsley addible soil, vegetable bricks and celeriac puree

BEEF TOURNEDO265
Charred grilled beef fillet, pommes dauphine, green bean and vine tomato salad topped with béarnaise sauce

BRAISED LAMB NECK245
Braised rolled lamb neck with grilled lamb shank croquette, vegetable fondants and rosemary infused lamb jus

PORK RIBS250
Prepared with soya, honey and ginger glaze, served with sumo chips and braised root vegetables

PORK BELLY 255
Slow braised pork belly in apple cider served with wilted bok choi, apple puree, sumo chips and onion marmelade jus

OSTRICH FILLET255
Grilled ostrich fillet with sweet potato and honey puree, roast Mediterranean vegetables and pink peppercorn sauce

CURRY LAMB SHANK265
Slow roasted curry infused lamb shank with garam masala, cinnamon and coriander served with mash potato and seasonal vegetables

SIGNATURE TRIO225
A combination of duck leg, pork belly and quail served on a bed of sweet potato fondant

QUAIL CROWN265
Roast quail crown and leg, crusted quail egg, hassle back potato, textures of red cabbage and quail jus

BILTONG CRUSTED VENISON275
Grilled venison loin served with pap-spinach gateaux, spinach-pepper ragout and venison shank fritter, apricot and spinach puree

OXTAIL270
Served on the bone with rice and saffron new potatoes

VENISON TRIO 325
Slow braised springbok shank, grilled kudu fillet with béarnaise sauce and gemsbok burger with plum tomato, cucumber, micro herb salad and tomato preserve

PARADISE FILLET 355
Beef fillet grilled to perfection served with garlic snails and prawn, muesli powder, pan fried exotic mushrooms, potato terrine, basmati rice and port wine jus

VENISON365
Loin glazed with red wine jus, maize croquettes, seasonal vegetables and Namibian truffle sauce

Meat & Poultry

Our meat is wet-aged on the premises for 21 days.
Served with sumo chips, glazed baby vegetables and a choice of sauces:
PORT WINE JUS 42, NAMIBIAN TRUFFLE 45, BLUE CHEESE 42, BEARNAISE 42, MUSHROOM 43, CHEESE N MUSHROOM 45, PEPPER SAUCE 42, CREAMY GARLIC 43

Rump

195
Rib eye

205
Fillet240

CHICKEN CHAKALAKA195
Grilled half baby chicken and braised in chakalaka sauce with pap and steamed mixed vegetables

FLAME GRILLED BABY CHICKEN195
Rubbed with maldon sea salt, fresh chilli and lemon
served with sumo chips

CHICKEN AND CORIANDER ROULADE205
Chicken roulade and drumstick served with fried pap, broccoli soil, tomato royale, broccoli-tomato tortellini and chicken jus

DUCK LEG CONFIT 225
Slow braised Sous Vide style duck leg confit with a potato dauphinoise, honey glazed root vegetables and topped with fig preserve and port wine jus

DUCK BREAST MAGRET 230
Lightly smoked duck breast served with braised fennel, grilled polenta and wild berry jus

DUCK ORANGE295
Roasted duck served with cointreau and orange glaze sauce

HONEY MUSTARD LAMB RACK275
Grilled lamb rack glazed with honey-mustard, truffle mash potato, carrot pave’ and braised-pressed lamb belly

LAMB CHOPS 285
French trimmed, rubbed with dukkah served with mint pea pûree and sumo chips

BEEF FILLET AND PIE 285
Grilled fillet, braised beef cheek pie, sautéed mushrooms, parsnip puree and thyme infused red wine reduction

BEEF MEDALLION 330
Grilled beef medallions with rooibos tea and parsnip puree, braised exotic mushrooms, grilled asparagus and red wine jus

Vegetarian

VEGETARIAN PASTA185
Grilled baby corn and peas grilled with a cumin and garlic infused olive oil and served with penne, linguini or tagliatelle

HALLOUMI AND ROOIBOS ONION MARMALADE185
Grilled halloumi cheese with vegetable ratatouille, spinach fritters and rooibos onion marmalade

WILD MUSHROOM RISOTTO 195
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

Cheese & Fruit

FRUIT PLATTER 120
An assortment of exotic, soft and hard seasonal fruits

CHEESE PLATTER (FOR TWO) 195
Imported soft centre cheese, savoury crackers, preserves and nuts

Desserts

TRIO OF CRÉME BRÛLE90
Vanilla, berry and bar-one crème brûlée served with almond tuile

PEAR MALVA PUDDING90
Kahlúa butterscotch and vanilla pod ice-cream

BERRY SEMIFREDO WITH CANNOLI95
Mixed berry semifreddo set on baumkuchen with berry jell, fruit salsa and canoles

BERRY AND MASCARPONE CHEESE CAKE 95
Fridge based and topped with mixed berry compot

AMERICAN STYLE BAKED CHEESE CAKE100
Served with berry compot, chocolate chard and drizzled with mixed berry coulis

SIGNATURE PANNA COTTA100
Bar one panna cotta with chocolate drops candied orange rind, chocolate streusel and orange biscotti

STICKY TOFFEE PUDDING100
Baked sticky toffee pudding served with homemade ice-cream, cherry truffle shooter, frangelico stewed fruit and butterscotch sauce

SIGNATURE SOUFFLE105
Chocolate souffle with both pistachio sable and cinnamon sable of on a pistachio ice cream

LINDT CHOCOLATE FONDANT115
Served with mascarpone quenelle and preserved orange zest

ROSE WATER, TOASTED ALMOND AND GINGER PANNA COTTA115
Panna cotta infused with rose petals, toasted almonds and ginger served with butterscotch jelly, nut prailine, fruit compot and berry coulis

CHOCOLATE DUO125
White chocolate mousse and lindt fondant served with berry compot and chocolate ganache

FERRERO ROCHER TIRAMISU135
With chocolate fudge parfait, caramel gel, strawberry salsa, hazelnut crumble and chocolate ganache

Signature Wines to choose
VISIT OUR RESTAURANT
HOURS OF OPERATION
Mon-Thur12:00 pm - 00:00 am

Friday12:00 pm - 00:00 am

Saturday12:00 pm - 00:00 am

Sunday12:00 am - 16:00 pm


All credit cards accepted.
CONTACT US
Phone:011 884 8888 / 087 940 3880

Fax:086 548 8018

Email:sandton@signaturerestaurant.co.za
www.signaturerestaurant.co.za


© Copyright Signature. All Rights Reserved. Designed by CURE.