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STARTERS - CHEESE & SAUCE DESCRIPTIONS
Cheeses
MOZZARELLA CHEESE:
Pale yellow-white cheese – mild in flavour – Melts easily.
Italian cheese
FETA CHEESE:
Salty white cheese - picked in brine (salt water)
Normally served with salads but also used with garlic breads
PARMESAN CHEESE:
Off-white powder cheese with distinctive smell.
Served with pizza and pasta
RICOTTA CHEESE:
Low-fat soft white cheese that crumbles - very little taste.
CHEDDAR CHEESE:
Yellow cheese - mild aroma - used in a variety of dishes
Most commonly used cheese in South Africa
Sauces
TOMATO CONCASSE
Italian based - whole peeled tomato with basil
Commonly known as “red sauce”/ concasse
BECHAMEL SAUCE
Creamy white sauce
Used in all cream based dishes
VINAIGRETTE
Creamy white salad dressing
Made from spices, salt, sugar, olive oil and white vinegar
BALSAMIC VINEGAR
Red wine vinegar (aged in oak barrels) with caramel,
Has a strong aroma - served with salads
TIKKA SAUCE
Spicy traditional Indian sauce
Orange in colour
THAI SAUCE
A Thai recipe – made in-store
Contains soy sauce, peanut butter and caramel.
Brown in colour - Used on the chicken fajita pizza
PERI-PERI SAUCE
Spicy traditional Indian style chilli sauce – quite hot
Brownish-red in colour
TOMATO PESTO
Sun dried tomato, olive oil and vinegar
Strong tomato flavour
Used in all tomato based pastas
STARTERS
MINESTRONE SOUP
Thick tomato based soup with vegetables (onions, carrots, leeks, garlic, green beans, and cauliflower) and pasta.
Garnished with parsley and black pepper.
Served warm, with brown bread
Pre Drop: Served with a wrapped soup spoon, on a side plate, with a serviette.
GARLIC SNAILS
WARNING this product is extremely hot.
6 snails in a snail dish, covered with garlic butter.
Sprinkled with mozzarella cheese and baked
Served with brown bread.
Served in a snail dish on an oval plate.
Served with a snail fork on the side of the plate
BAKED MUSHROOMS WITH SPINACH & MOZZARELLA
A lasagne bowl is lined with tomato concasse
130g of button mushrooms are added
Topped with garlic, fresh spinach
Covered with béchamel sauce & mozzarella cheese
Baked and served on an oval plate.
CHICKEN WINGS
QUESTION: Would you prefer peri-peri or spicy tikka?
4 Whole chicken wings
Oven roasted then pan-fried with tikka/peri-peri sauce until sticky
GARNISH: lettuce and a slice of tomato
PRE DROP: Served with Wet wipes, serviettes and a bone plate
CHICKEN LIVERS
100g of chicken livers mixed with 30g of diced bacon & onions- heated and served in a kid’s pasta plate.
Served in spicy peri-peri sauce, with a soup spoon. Served on a small garlic pizza bread
AVOCADO DEL MARE
Half of an avocado, fanned on the plate
Topped with seafood mix (shrimps, crabsticks and pink sauce)
Seafood mix is topped with 4 x halved cherry tomatoes
Baby garlic bread, cut into 6 slices and arranged on the plate
NB! Avocado must be ripe to be served - This is a seasonal item
Served on an oval plate: lined with lettuce.
PIZZA BREADS
All pizza breads are brushed on the side with herbed oil. Larger pizza breads for larger appetites are available at an additional R10.00.
GARNISH: All pizza breads are garnished with chopped parsley.
OPTIONAL: Butter on the side.
There are five (5) types of pizza breads:
1.PLAIN GARLIC PIZZA BREAD (SERVED WITH A DOLLOP OF GARLIC BUTTER)
2.JALAPENO BREAD (MOZZARELLA AND CHOPPED JALAPENO PEPPERS)
3.FETA & PEPPERDEW PEPPERS BREAD (TOPPED WITH GARLIC)
4.MOZZARELLA CHERRY TOMATOES & ONION BREAD
5.THREE CHEESE BREAD (GARLIC, MOZZARELLA, CHEDDAR AND FETA)
SALADS
All salads are always served with:Olive oil
Balsamic vinegar
Vinaigrette dressing
QUESTION: Would you like a full portion or a half portion? (Half portion is served in a kiddie’s pasta bowl.
All salads consist of a base salad which is the fresh garden salad.
PRE-DROPS: All condiments – before food is taken to table.
SHARING:If a salad is to be shared, each guest will receive a clean side plate, and a spoon & fork will be set next to the bowl of salad.
FRESH GARDEN SALAD
Mixed lettuce, cucumber, cherry tomatoes, onions, green peppers and carrots are chopped
Served in a pasta bowl, and topped with chopped fresh parsley. This is the base salad.
GREEK SALAD
Base salad, topped with:
Calamata Olives and Danish feta cheese
Sprinkled with chopped fresh parsley.
ITALIAN SALAD
Base salad, topped with:
Mozzarella cheese, fried mushrooms and bacon strips
Sprinkled with chopped parsley.
CHICKEN CAESAR
Base salad, topped with:
Raw sliced mushrooms and cooked bacon pieces.
Topped with warm, roast chicken pieces.
Sprinkled with chopped, fresh parsley.
TUNA SALAD
Fresh garden salad (base salad) topped with:
Tuna.
TRAMMEZINIS
Tramezzini is Italian flat bread filled with mozzarella cheese and one of the following fillings of the customer’s choice:
Three Cheeses
Steak, mushroom, gherkin & onion
Tuna, gherkin and mayo
Feta & Spinach
Feta, Bacon & Avocado
Thai Chicken & Avocado
Chicken Mayonnaise
NOTE: All Tramezzinis are served with a Greek side salad.
PIZZAS
PRE-DROP: All pizzas are served with the following condiments on the side:
Parmesan cheese.
Chopped chillies in olive oil.
Crushed fresh garlic in olive oil.
SHARING:For 2 people, the pizza is split onto two plates.
For 3 or more people, pizza is served in the middle of the table, with a clean oval plate for each guest.
All pizzas must be brushed with olive oil on the sides before being served.
GARNISH: All pizzas – chopped parsley (before being served)
All pizzas are served as regulars.
When requested we can provide a large pizza at an additional cost of R10.00.
With all pizzas the customer has a choice of thin, thick base or Calzone?
MARGHERITA
Consists of a base – topped with tomato concasse and mozzarella cheese.
A margherita is the base of all pizzas.
REGINA
Base, topped with:Mushrooms and ham.
HAWAIIAN
Base, topped with:Ham and pineapple.
LA VITA
Base topped with:Chicken livers mixed with onions & bacon, topped with Feta Cheese
BERMUDA
Base topped with:Bacon & Banana
SUNRISE
Base topped with:Bacon, eggs & mushrooms
CALIFORNIA
Base topped with:Bacon, Feta & Avocado
CHEESE BURGER PIZZA PIE
Base topped with:Bolognaise Mince, onion, gherkin, cheddar and mozzarella cheese.
SALAMI GRANDE
Base topped with:Loads & loads of salami
CARNIVOR
Base topped with:Salami, Italian sausage, bacon & ham
THE MAFIA
Base topped with:Peppered salami, mushrooms, onions and green peppers.
SANTA FE
Base topped with:Italian sausage, salami, mushrooms and pineapple.
NEW ORLEANS
Base topped with:Bacon, banana, avocado and fresh garlic.
VEGETARIAN
Base topped with:Mushrooms, onions, green peppers, tomato and pineapple.
GREEK
Base topped with:Parmesan cheese, garlic, mixed herbs, calamata olives, feta and fresh spinach.
PANAROTTIS SPECIAL
Base topped with:Salami, ham, mushrooms, pineapple and olives
SEAFOOD
Base topped with:Shrimps, crabsticks and mussels and tuna.
CHICKEN FAJITA
Base topped with:Thai chicken, pepper dew peppers and avocados.
RIBRACK
Base topped with:Honey basted de-boned pork rib pieces, pineapple and Pepperdews.
THE DON
Base topped with:Peri-peri steak, mushrooms, onions and gherkins.
AL CAPONE
Base topped with:Tikka chicken, onions, cherry tomatoes, gherkins & chillies
MEXICANA
Base topped with:Savoury mince, green peppers, onions, cherry tomatoes, garlic and chillies.
CREATE YOUR OWN PIZZA
The customer will be charged for a Margherita and then the toppings are charged
individually.
Regular Margherita: R18.95
Large Margherita: R28.95
Customers can choose toppings priced at R3.95, R5.95, R7.95 and R9.95.
Topping categories: vegetables, cheeses, avocado, seafood, meat & poultry.
Pre-drops: Chillies, Parmesan and garlic condiments are served at no charge.
MONSTERITO GIANT PIZZA
Customer gets almost ½ a meter Margherita base - (R85.95)
Choice of any 3 toppings for free.
Extra topping over and above the three toppings will be charged for at R16.95.
Pre-drop: Chillies, Parmesan and garlic are served at no extra charge.
THE DUO
Guests have the choice of a Panarottis pizza for each half.
PASTA
QUESTION: Would you like Penne, Fettuccine or Spaghetti?
GARNISH: All pasta’s – fresh chopped parsley and black pepper
All pasta’s are to be served with a pasta spoon on a side plate and serviette.
PRE-DROPS: All pasta’s must be served with the following condiments:
Parmesan cheese.
Chopped chillies in olive oil.
Fresh crushed garlic in olive oil.
SHARING: When customers share a pasta it should be served in a kiddies pasta plate.
NAPOLITANA
Basic tomato based sauce, served with customer’s choice of pasta.
ARRABIATA
Garlic, chillies and calamata olives, fried in herbed olive oil.
Topped with tomato concasse – served with a portion of pasta.
SPAGHETTI BOLOGNAISE
Bolognaise mince & concasse – heated in frying pan.
Tomato pesto and red salt is added – served with a portion of pasta.
ALFREDO
Fried bacon and mushrooms.
Béchamel sauce is added – Served with a portion of pasta.
TUSCAN
Onions & green peppers, fried in herbed olive oil
Bacon, Italian sausage and salami added.
Béchamel sauce and tomato concasse added – Served with portion of pasta.
CHICKEN CAPRICCIOSA
Fried green peppers and mushrooms – Add roast chicken.
Béchamel sauce and black pepper is added – Served with portion pasta.
TEQUILA FLAMED FETTUCCINI
Fried garlic, chilli, ricotta, spinach, roast chicken, green peppers
Flamed in tequila.
Béchamel sauce and tomato concasse are added –
Served with a portion of pasta.
STEAK AND MUSHROOMS
Fried mushrooms, spring onions & béchamel sauce
Sautéed steak strips are added – Served with a portion of pasta.
PERI-PERI CHICKEN LIVER PASTA
100g Peri-Peri chicken livers mixed with onions and bacon, topped with Feta in tomato based Italian sauce.
THAI CHICKEN & PEPPADEW PEPPERS
Roasted chicken in a creamy Thai sauce with onions and peppadew peppers.
SEAFOOD PASTA
Calamari, garlic butter, 50g onion, 50g shrimp and 50g mussels sautéed and sprinkled with pasta spice, heat through, add 150g béchamel sauce and 150g tomato concasse and serve on top of pasta.
OVEN BAKES
All oven bakes are served on an extra oval plate to prevent the customers burning themselves – WARN THE GUEST THAT THE DISH IS HOT
All oven bakes are served with a pasta spoon on a side plate, and a serviette.
GARNISH: All oven bakes - a sprinkle of parsley.
PRE-DROPS: All are served with: (TO BE SERVED BEFORE FOOD IS SERVED)
Parmesan cheese.
Chopped chillies in olive oil.
Fresh crushed garlic in olive oil.
BEEF LASAGNE
Lasagne bowl lined with tomato concasse
400g meat lasagne is added and topped with béchamel sauce
Sprinkled with mozzarella and cheddar cheese and baked.
CHICKEN LASAGNE
Lasagne bowl lined with tomato concasse
400g chicken lasagne is added with mushrooms, and topped with béchamel sauce
Sprinkled with mozzarella and cheddar cheese, and baked
SPINACH AND RICOTTA CANNELONI
Oval platter lined with tomato concasse
Then, 4 Cannelloni pieces covered with béchamel sauce
Sprinkled with mozzarella and cheddar cheese and baked
MIXED OVEN BAKE
Oval platter lined with tomato concasse
½ Chicken and ½ beef lasagne is put on plate
Then, 2 Cannelloni’s topped with béchamel sauce
Sprinkled with cheddar and mozzarella cheese and baked.
MEAT AND POULTRY
PRE-DROPS: Dishes are served with the following condiments:
Parmesan cheese.
Chopped chillies in olive oil.
Crushed fresh garlic in olive oil.
Dishes with side salads must also be served with balsamic vinegar.
Olive oil.
Creamy vinaigrette.
POTATO WEDGES – Slices of potato are flash fried until golden-brown.
STIR-FRIED VEGETABLES: Would consist of carrots, onions, green peppers & cherry tomatoes and mushrooms. (Should the stir-fry vegetables change, waiters will be notified in the Vibe Meetings)
CHICKEN MILANO
Hot fettuccini on a plate - sprinkled with cheddar cheese
Topped with 160g chicken breasts, mushroom & green pepper (fried)
Topped with béchamel sauce.
GARNISH: Parsley and black pepper.
SALTIMBOCCA
Hot fettuccini on a plate - Sprinkled with ham and mozzarella cheese
Topped with 160g of Fillet pieces (fillet medallions) (fried with garlic).
Topped with mushroom sauce.
GARNISH: Parsley and black pepper.
HALF ROAST CHICKEN
QUESTION: Would you prefer peri-peri or plain?
Chicken seasoned with olive oil and rosemary & olive oil spice & oven-baked
Served with potato wedges & stir-fried vegetables.
GARNISH: Sprinkle of parsley
PRE-DROP: Serviettes and wet wipes on a side plate
FILLET STEAK (300g)
QUESTION: How would you like your fillet done?
QUESTION:Would you like a steak sauce (mushroom, pepper or sauce of the day)?
200g Fillet (pan fried) served with potato wedges, stir-fried vegetables
Serve on dinner plate, with sauce bowl on side plate with serviette & teaspoon
GARNISH: Sprinkle of parsley.
CRUMBED BEEF MEDALLIONS
QUESTIONS: Which sauce would you like with your medallions, mushroom or Pepper sauce? 4x40g = 160g per portion.
Beef medallions coated in crumbs and pan-fried served with potato wedges & stir-fried vegetables.
CRUMBED CHICKEN MEDALLIONS
QUESTIONS: Which sauce would you like with your medallions, mushroom or pepper sauce?4x40g = 160g per portion.
Chicken medallions coated in crumbs and pan-fried served with potato wedges & stir-fried vegetables.
STUFFED CHICKEN BREAST
QUESTIONS:Which sauce would you like with your chicken breasts, pepper or mushroom sauce?
Two de-boned butterflied chicken breasts stuffed with fresh spinach and Feta cheese
The outer breast seasoned with Rosemary and Olive spice, served with potato wedges & stir-fried veg.
LAMB CUTLETS (100g x 4 = 400g)
QUESTIONS: What sauce would you like, pepper or mushroom sauce?
Oven-baked loin chops served with potato wedges and stir-fried veg.
DESSERTS
All desserts are served with a soda spoon placed on table - Not in the dessert.
All desserts are served on a regular side plate.
MALVA PUDDING
QUESTIONS:Would you prefer cream or ice cream?
Light ginger sponge cake, served warm.
Covered in hot butterscotch sauce.
GARNISH: Crushed peppermint crisp.
DEATH BY CHOCOLATE
QUESTIONS:Would you prefer cream or ice-cream?
Served in a wine glass.
Layers of white and dark chocolate mousse.
Topped with sprinkling of nuts.
Served on a side plate and serviette.
CHEESE CAKE
QUESTIONS:Would you prefer cream or ice-cream?
Sweet lemon fridge cheesecake.
Topped with crushed tennis biscuits.
Served in an oval plate.
ICE-CREAM & MELTED BAR-ONE SAUCE
Served in a parfait glass on a side plate with a serviette
Vanilla ice cream topped with melted Bar-One sauce.
CHOC-FUDGE SLAB
QUESTIONS:Would you prefer cream or ice cream?
Square dense sponge & fudge cake, topped with a thick chocolate sauce, served warm.
SPUR/PANAROTTIS COMBO-DESSERTS
ICE-CREAM & CHOCOLATE NUT SAUCE
Served in a parfait glass on a side plate with a serviette
Vanilla ice cream topped with hot chocolate nut sauce.
CHOC-NUT SUNDAE
Served in a parfait glass on a side plate with a wrapped parfait spoon & serviette.
Parfait glass filled with ice-cream and topped with cream
Drizzled with chocolate syrup and sprinkle-nuts
ICE-CREAM & MELTED BAR-ONE
Served in a parfait glass on a side plate with a serviette
Vanilla ice cream topped with melted Bar-One sauce.
CHOCOLATE MOUSSE
QUESTIONS: cream or ice-cream?
Served in a wine glass on a side plate with a wrapped spoon and serviette.
It is a light and fluffy brown chocolate mousse.
LOG CABIN WAFFLE
QUESTIONS: Ice-cream or cream?
Waffle is drizzled with caramel syrup. Cherry on top of cream/ice-cream.
Served with a knife and fork.
MALVA PUDDING
QUESTIONS:Would you prefer cream or ice cream?
Light ginger sponge cake, served warm.
Covered in hot butterscotch sauce.
GARNISH: Crushed peppermint crisp.
CHOC-FUDGE SLAB
QUESTIONS:Would you prefer cream or ice cream?
Square dense sponge & fudge cake, topped with a thick chocolate icing, served warm.