A la Carte Menu

We bid you a very warm welcome.

It is so, we are here because you are here.
It will be our pleasure therefore to make your stay with us as enjoyable and as memorable as we know how. Our menu is created to offer you an interesting variety of flavours and textures. While at the same time, we have access to wonderful ingredients - particularly seafood - right here on our doorstep.
We aim to provided our guests with tasty honest cooking.
Each dish is prepared to order. We ask you for your indulgence as main courses will take at least 20 minutes to prepare.
Relax, enjoy the company, the wonderful views of the lagoon
and let us do our "Drydock" thing.
This is the "wettest dry dock" in knysna with the finest collection of rare and vintage wines selected by our panel of experts.
Finally, we ask you to remember, if you enjoyed your stay,
tell a friend, if not please tell us.

Hambe Kahle - 'till next time'.

Please Note: Menus and Prices are valid until end October 2009
 

Starters

Venison carpaccio
Seared with cracked pepper, thinly sliced fillet of venison, drizzled with olive oil and balsamic vinegar, topped with parmesan, marinated mushrooms and rocket.

Calamari
Succulent calamari, grilled to your taste “cajun” or “cool”.
Served with our homemade tartare sauce.

Soup of the day
Deliciously prepared from the market’s freshest ingredients.
Ask your waitron for the chef’s choice of the day.

Wanton vegetable mélange
Bursting with flavour, this fusion style wanton parcel is filled with
red cabbage, baby marrow, calamata olives and sundried tomatoes.
Served on a bed of cucumber and baby leaf salad and finished with Greek style hummus.

West Coast mussels
Fresh mussels from the Saldhana Bay area in a creamy, plum tomato, rosemary, basil and white wine sauce - accompanied with garlic bruschetta. (Available as a main course.)

Beer battered prawns
Shelled prawns in a light, homemade beer batter, served with an aromatic sweet chilli relish.

Salads

French Salad
Only the freshest greens, topped with peppers, onions, carrots and cherry tomatoes.

Greek salad
Plump calamata olives and creamy feta on fresh garden greens with our homemade salad dressing.

Blue cheese salad
A mouth watering combination of roasted butternut and red peppers topped with blue cheese and sunflower seeds, served on garden greens with a blue cheese dressing.

Thai chicken salad
Spicy flavours of the Orient emanate from delicately sauteéd juliennes of chicken breast on fresh salad greens. Garnished with coriander. (Nuts included in recipe)

Seafood salad
A medley of seafood including calamari, mussels, crabsticks, linefish and shrimps, with a tangy mustard vinaigrette on a bed of lettuce with cherry tomatoes, red pepper and a sprig of dill.

Beef and mango salad
Garden greens with cocktail tomatoes, mango slices, bean sprouts and black sesame seeds. Topped with seared, spiced beef and drizzled with a ginger, brandy and honey sauce. (Nuts included in recipe)

Seafood Specialities

Chef's Speciality
A must do (must eat) in Knysna! Fresh line-caught fish layered with a spring onion, lemon and salmon cream cheese, wanton pastry and a scrumptious pineapple, red pepper, chilli and cucumber salsa.

Fusion fish curry
A subtle but aromatic fusion of near and far east cuisine.
Hints of coriander, cumin and coconut milk.

Linefish fontana
A dish to tempt your palate. Grilled linefish layered with aubergine, avocado pear, rocket, orange segments and smoked salmon trout. Drizzled with balsamic vinegar and a creamy lemon and saffron coulis.

Delicate flavours from the sea
Fresh linefish, prawns, mussels and calamari grilled with olive oil.
Served with a lemon and caper infusion.

West Coast Mussels
Fresh mussels from the Saldhana Bay area in a creamy, plum tomato, rosemary, basil and white wine sauce - accompanied with garlic bruschetta.

Prawns, Crayfish & Seafood Platters

Drydock prawns
18 Delicious prawns grilled and drizzled with olive oil and fresh lemon juice, served with savoury rice and your choice of garlic butter, lemon butter or peri-peri.

Queen black tiger prawns
Grilled and served with lemon butter, garlic butter and peri-peri.

Crayfish
West Coast “kreef” the chef will parboil it in sea water and finish it off on the grill. Served with savoury rice and a fresh greek salad. (When available)

Deluxe seafood platter
Calamari, mussels, linefish, crayfish, Drydock prawns, and queen prawns served with savoury rice and a trio of sauces.

Drydock seafood platter
Calamari, mussels, linefish and Drydock prawns served with savoury rice and a trio of sauces.

Fresh from the ocean depths

Grilled hake
Line caught off our coastline, grilled and served with lemon butter.

Catch of the day
Brought in through the Knysna Heads daily and delivered to the Drydock. Grilled and served with lemon butter. Your waitron will inform you about today’s catch.

Calamari main
Succulent calamari deep-fried to your taste “cajun” or “cool”.
Served with our homemade tartare sauce.

Grilled fillet of Norwegian salmon
Flown in from Norway, served on a salsa of cucumber, coriander, fennel, mango, peppers and citrus. Accompanied by a mixed herb salad. (Recommended medium rare).

The fish we serve is freshly caught and delivered daily by our local fishermen. The fish is unprocessed and filleted on site. We take care to ensure that all the bones are removed, however it is possible that you may occasionally find a bone.

Pasta and deliciously different vegetarian

Florentina pasta
Tagliatelle with creamy spinach, parmesan and nutmeg, tossed with basil pesto. Topped with flash fried baby tomatoes.

Alfredo pasta
Served on a bed of the finest linguine. This traditional favourite with a twist. Creamy brown mushroom and garlic sauce topped with crispy fried black forest ham.

Seafood pasta
An aromatic curry of cinnamon, cardommon, cumin, ground coriander seeds, red leaf masala, garlic, ginger, cream and homemade fish stock tossed with tagliatelle pasta.
 

Spinach, Leek, Brie and Butternut Roulade
Alternate layers of butternut, aubergine, sundried tomato, spinach, leeks and brie make up this delightful roulade. Topped with a basil and pinenut napoletana sauce and a sprinkling of melted parmesan cheese.

Poultry

Carribean Chicken
Taste summer! Banana, cashew nuts, avocado, granadilla citrus and even a touch of lavender make up this taste explosion. (Nuts included in recipe)
 

Meat

Springbok Fillet
Fillet of Springbok served with deep fried sweet potato; and a chocolate and red wine sauce. (Recommended medium rare).

Ostrich fillet
Tender fillet of ostrich, flame grilled to your liking and served with a rosemary-port and mushroom sauce.

Kassler chops
Hickory-smoked Pork Chops, grilled and accompanied by your choice of baked potato or chips. Garnished with caramelised apple puree.

thai beef stirfry
Spicy flavours of Thailand. A beef and egg noodle curry combined with coconut milk, lemon grass and green curry paste. (Available with chicken if preferred)

Madagascan fillet
Prime fillet of beef, grilled to your liking and served with a creamy Madagascan green peppercorn sauce.

Beef Rump
Served with creamy mushroom & Dijon mustard sauce.

Lamb Shank with Sweet Potato
Slow roasted lamb shank with Beaujolais sauce. Served with “addictive” rosemary potatoes.

Dessert Wines & Cognacs

Hennessy vsop
A blend of the finest cognacs, selected for their liveliness and roundness

Courvoisier Vsop
As favoured by Napoleon

Remy Martin Vsop
Fine Champagne Cognac

Allesverloren Port
Delicious rich dark prune and mocha

KWV Muscadel 1975
Nutty, brandy-soaked raisons with a long sweet/savoury finish

Each and every plate of food is prepared to order.
It is likely that your main course will take
at least 20 minutes to prepare.
Enjoy the quayside ambience and perhaps
the next glass of wine.