We will be open on Good Friday 14 April and the Saturday 15 April but we will be closed on Easter Sunday 16 April and Monday 17 April

Menu

To begin with:

For ‘Banting’ option please inquire with your waitron.

We offer a choice of ‘Steak on a Board’ or ‘Steak on a Plate’

Madagascar
Creamy Madagascan pepper corn sauce
  30
Nelson’s
Creamy mushroom sauce
  30
Giardi
Fresh Mushroom and mustard sauce with capers
  30
Rosini
Chicken livers in a spicy tomato based sauce
  35
Escargot
Snails in a creamy blue cheese sauce
  35
Russian – (served on top only)
Topped with grated cheese, bacon, mushrooms in a tangy tomato based sauce
  35

Lady Hamilton
Mussels and prawns in a delicious creamy cheese sauce

  35
Asian Prawn Salad
Prawns on Asian salad leaves with carrot, onion, coriander, cucumber, tomato
  95

Salads

Fresh Garden Salads Med (2) Large (4)
French
55 75
Roquefort 65 85
Greek 65 85

Speciality Entrées

Vegetarian Platter
Traditional Greek salad with grilled vegetable skewer &
vegetable bake of the day with chips or baked potato
  95
Smoked Salmon
Baby Salad leaves, sliced onions, olives, capers and crème fraiche
  70
Kudu Carpaccio
Wafer thin slices of kudu with fresh rocket, lemon, olive oil & balsamic reduction topped with pamesan shavings
  85
Caprese Salad
Sliced tomato, basil pesto & local mozzarella with fresh basil leaves
  70
Garlic Roll and Salad Platter
One side French and one side Greek or Roquefort
With a deliciously golden brown toasted French loaf stuffed with garlic butter
  85
Beetroot Salad with Goats Cheese
Beetroot with goats cheese, rocket & toasted walnuts
Tossed in a Honey–Mustard Dressing
  85
Roquefort and Pear Salad
With Honey-Mustard Dressing
Blue cheese, pear, onion and salad greens
Tossed in a Honey-Mustard dressing with toasted walnuts
  85
Asian Prawn Salad
Prawns on Asian salad leaves with carrot, onion, coriander, cucumber, tomato
  95

Fresh Homemade Burgers

*served with chips and onion rings

Flame grilled with our homemade basting on a toasted bun with lettuce, sliced onion, tomato and pickled cucumber.

Beef 200g – 100 % pure beef 90 Single 160 Double
Chicken Flame Grilled Chicken Breast
  90
Steak Roll 200 grams (Chefs Choice)   160

Out Of The Pan - Brandy Flambéd Fillet

These are speciality steaks done in a pan by our chefs you’re welcome to take a photo of these at our grill.

Pepper Flambé
Rolled in black pepper corns, brandy flambéd and served in creamy red wine Madagascan pepper corn sauce
280 g
330 g
270
320
Hollandse Biefstuk
Rolled in spices, brandy flambéd and served in a fresh mushroom, mustard and red wine butter based sauce
280 g
330 g
270
320
Mushroom & Garlic Flambé
Rolled in spices, brandy flambéd and served in a creamy mushroom and garlic sauce
280 g
330 g
270
320

Our steaks are best cooked rare through to medium.

We only serve matured super grade meat which is often slightly more fatty, but definitely more tender.

   

Hot Off The Grill

For ‘Banting’ option please enquire with your waitron.

We offer a choice of ‘Steak on a Board’ or ‘Steak on a Plate’

Rump 340 g
420 g
210
250
Sirloin
320 g
380 g
190
230
Fillet



230 g
280 g
330 g
500 g
190
230
290
410
Jumbo Sirloin or Rump
600 g 370
Pork Ribs
With Your Choice of a Barbeque, Garlic or Peri-Peri Basting
Full Portion
Half Portion


800 – 900 g
500 – 600 g


190
160
PLEASE NOTE: RIBS ARE SERVED AT MANAGEMENT DESCRETION DURING PEAK TIMES    

Beef Kebab
Beef cubes skewered with onions and mushrooms

Single 200g
Double 300g
120
180

Beef On The Bone

These speciality cuts of beef on the bone are unique to Nelson’s Eye and are cut by professional butchers.

Please note these cuts are subject to availability.

Sirloin on the bone 600 g 210
Fillet on the bone
350 g 250
T-Bone
500 g
800 g
190
320

Our steaks are best cooked rare through to medium.

We only serve matured super grade meat which is often slightly more fatty, but definitely more tender.

Top up your meal with one of our delicious sauces!

For ‘Banting’ option please enquire with your waitron.

We offer a choice of ‘Steak on a Board’ or ‘Steak on a Plate’

Madagascar
Creamy Madagascan pepper corn sauce
  30
Nelson’s
Creamy mushroom sauce
  30
Giardi
Fresh Mushroom and mustard sauce with capers
  30
Rosini
Chicken livers in a spicy tomato based sauce
  35
Escargot
Snails in a creamy blue cheese sauce
  35
Russian – (served on top only)
Topped with grated cheese, bacon, mushrooms in a tangy tomato based sauce
  35

Lady Hamilton
Mussels and prawns in a delicious creamy cheese sauce

  35
Asian Prawn Salad
Prawns on Asian salad leaves with carrot, onion, coriander, cucumber, tomato
  95

Try Our Favourite Toppings (Best With All Three)

Café
Herb and Garlic Butter
  10
Chilli
Sliced Pickled Jalapeno Chillies
  10
Special
Crispy Fried Onions
  10

Additional Sauces

Cheese, Roquefort, Béarnaise   30
Old Man, Monkey Gland, Creamy Garlic
  30
Chilli/ Peri- Peri Sauce
(Tomato based) or (Oil based)
  30

Accompaniment

Pan Fried Mushrooms with a touch of garlic   45
Onion Rings, Pan Fried Onions or Potato Rösti
  30
Extra servings of Chips, Rice, Baked Potato or Veg
  20

Game & Speciality

Springbok Loin 280 g 240
Ostrich Fillet
280 g 240
Jumbo Ostrich or Springbok 500 g 430
Ostrich or Springbok Kebab
Single 200 g
Double 300g
150
240
Lamb Chops 450 g 190

These dishes require a minimum of 30 minutes waiting time

These venison dishes are subject to availability.

Please note these meals are speciality grills and are best done from medium down to rare.

Any of the above dishes done over medium are done at the customers risk, as the meat is inclined to get tough.

Poultry

Chicken Kebab
Cubed breasts skewered with peppers and onions
Single
Double
110
160
Chicken Schnitzel
Deliciously golden brown crumbed chicken breast
  140
Chicken Mexicana – (Mild or Hot)
Sliced chicken breast grilled & cooked in home-made tomato based sauce with chilli
  140
Grilled Chicken
Flame grilled chicken served with a barbeque or peri-peri basting
  140

Off The Hook

Grilled Sole
With Your Choice of Lemon or Garlic Butter or Cajun 
Single
Double
140
190
Grilled Sole Bonne Femme
Topped with Mussels and prawns in a delicious creamy cheese sauce
  220
Grilled Kingklip
With Your Choice of Lemon or Garlic Butter or Cajun
  140
Grilled Kingklip Bonne Femme
Topped with Mussels and prawns in a delicious creamy cheese sauce
  190
Mussel Pot – Not in the pot
Steamed and cooked in a fresh chilli & garlic butter with hints of fresh herbs
  190
Fried Calamari
Served with a home-made tartar sauce
  160
Grilled Calamari
topped with lemon or garlic butter or Cajun
  160
Grilled Prawns – Subject to availability
Served In a Lemon or Garlic butter or Peri- Peri (Tomato or Oil Based)
   
An additional amount of R30 will be charged for sharing meals
All main courses are served with freshly cooked vegetables and a choice of baked potato, golden fried chips or rice.
   

Nelson’s Pasta & Veal Dishes

Tagliatelle Basil Pesto
Pasta tossed in basil pesto, cherry tomatoes, olive oil & parmesan shavings.
  95
Tagliatelle Vegan
Pasta tossed in olive oil, fresh mushrooms, spinach & tomato with hints of fresh herbs
  110

Tagliatelle Bolognaise
Pasta tossed in 100% ground beef simmered in Bolognese sauce.
Onions, celery, carrot, garlic, tomato & basil with parmesan shavings

  110
Tagliatelle Emma
Sliced chicken and bacon in a mushroom & cream sauce
With hints of fresh herbs, garlic & parmesan shavings
  110
Tagliatelle Salmon
Smoked salmon with hints of fresh herbs, garlic in a creamy sauce& parmesan shavings
  110
Tagliatelle Nelson’s Eye (Spicy)
Sliced beef in a home-made herbed tomato based sauce
With garlic, chilli & parmesan shavings
  110

Tagliatelle Seafood
Combination of Mussels, Prawns and Calamari
In a fresh herbed tomato based sauce with parmesan

  160
Trafalgar Salad Platter – Available Spicy or Plain
Mixed salad greens with cheese, nachos & home-made dressing
Choice of: Ostrich/Beef/Chicken/Seafood Topping
  160

Geschnezeltes
Thinly sliced veal with fresh mushrooms and sherry in a creamy sauce with hints of fresh herbs & garlic.
Served with a Potato rösti

  140
Saltimbocca
Thinly sliced veal with fresh mushrooms and sherry in a creamy sauce with hints of fresh herbs & garlic.
Topped with smoked bacon and baked mozzarella cheese
  160
Wiener Schnitzel
Deliciously golden brown crumbed veal
  110
Veal Masala
Sliced veal cooked in a traditional South African curried sauce
With tomato, herbs and spices
  110
Veal Limone
Golden brown fried veal in a light lemon & caper sauce with a dash of cream.
  110