NEW MENU STARTING 23rd NOVEMBER 2016 for SEASON 2016

 

Brass Bell

LET’S GET STARTED……..

FRESH OYSTERS 6 for 125

served the traditional way

CRAYFISH TAILS 1 for 105, 2 for 189, 3 for 285

grilled with roasted garlic butter and served with rice

KALK BAY FISH CAKES  S 65, M 125

served with grilled baby leeks

KALK BAY FISHERMANS SOUP S 69, M 125

a local bouillabaisse of fresh fish, mussels and squid

SPICY CHICKEN LIVERS 65

                livers dusted in paprika flour and pan-fried with prego sauce and cream.

served with fresh bread

 

                                                                  FROM THE GARDEN……..

GREEK SALAD S 45, M 65, L 95

WATERMELON AND FETA SALAD  65

ROAST BEEF SALAD S 75, M 125

mixed leaves topped with cherry tomato, cucumber ribbons, red onion, sprouts drizzled with a whole grain mustard vinaigrette and topped with a rare roast beef

 

                                                               SOMETHING DIFFERENT……….

GRILLED PEACH AND APRICOT PORK BELLY 125

pork belly grilled and basted with BBQ sauce, served with peach and apricot sauce, chips and onion rings

THE BELL BURGER 99

Beef, chicken or veg served with crispy chips sauce of your choice and onion rings

ROSEMARINO RICE PASTA WITH GRILLED COURGETTES S 49, M 89

served with a tomato and onion sauce and topped with grated pecorino cheese

GRILLED PORCINI SIRLOIN 125

250g sirloin served with a porcini mushroom puree, wilted spinach and crispy chips

GRATUITY POLICY

We hereby respectfully advise that gratuity (tip) is not included in our menu prices.   The norm for good service is 10% of the total bill.   The payment of gratuity is entirely voluntary and the amount is based on the quality of service.  However, a 10% discretionary service charge will be levied on tables of 6 guests or more.   Regrettably, no cheques accepted.

FROM THE SEA…..

FAMOUS HAKE AND CHIPS LADIES 85, MAIN 105

deep-fried in beer batter served with chips and minted peas

or

grilled with mixed herb butter served with chips and minted peas

HAKE AND CALAMARI COMBO 145

deep-fried or grilled, served with crispy chips, rice or salad

DEEP-FRIED CALAMARI S 65, M 110

Seasoned and deep-fried till golden brown, served with chips or salad and basil mayo

GRILLED CALAMARI S 75, M 135

calamari tubes pan-fried with mixed herb butter, paprika, chopped red chili, fresh coriander and served with rice

CATCH OF THE DAY 175

on a bed of couscous basil puree and wilted spinach garnished with micro herbs

GRILLED SOLE FLORENTINE LADIES 155, MAIN 195

topped with wilted spinach, hollandaise and parmesan and served with wholegrain mustard mash

PERLEMOEN CHOWDER S 75, M 145

a rich and creamy abalone chowder served with fresh bread

GRILLED PRAWNS - 8 for 295,  12 for 390

cajun spiced with herb butter, served with yellow rice, fresh coriander and mango atchar

WEST COAST BLACK MUSSELS S 65,  M 110

served in a creamy white wine sauce with garlic, fresh coriander and bread

GRILLED CRAYFISH 459

served on a bed of couscous with roasted garlic butter

FISHERMANS PLATTER for one  195,  for two  385

grilled hake, calamari, fresh mussels, seafood curry, served with couscous, rice and mango atchar

GOURMET PLATTER for two   1 160

eight oysters and abalone chowder to start with

followed by grilled crayfish, line fish, fresh mussels, calamari, seafood curry,

butter-flied prawns served with roasted garlic butter

 

SOMETHING SWEET ……

SELECTION OF CAKES 45

CRÈME BRÛLEÉ 65

A Brass Bell favorite

ICE CREAM AND HOT CHOCOLATE SAUCE 45

three scoops of vanilla ice cream topped with home-made chocolate sauce

 FRESH SUMMER BERRIES 65

served with vanilla bean ice cream and drizzled with honey

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